132 



MARKET POULTRY 



MARKET POULTRY 



Digestibility of Poultry and Other Foods. In poultry 

 and other meats and fish, about 70% of the protein, 

 95% of the fat, and 98% of the carbohydrates is diges- 

 tible. The food principles in vegetable foods are not 

 as fully digestible, for in such foods only about 84% 

 of the protein, 90% of the fat, and 97% of the carbohy- 

 drates are digestible. 



In the table giving the composition of poultry and 

 certain other foods is shown the composition of some 



foodstuffs, and it will 

 be seen from this 

 that poultry meat 

 compares very favor- 

 ably in food value 

 with beef, fish, eggs, 

 milk, and potatoes. 

 On an average, the 

 various kinds of 

 poultry furnish not 

 far from 5% more 

 protein and a little 

 more ash than do the 

 other kinds of meat 

 included in the table. 

 On the other hand, 

 the poultry meats 



most used chicken and fowl contain relatively little 

 fat and have a relatively small fuel value. Pound for 

 pound, poultry contains a trifle more of the building 

 materials required by the body, but furnishes less of 

 the energy-giving materials than the fat meats. As a 

 general thing, young fowls contain less refuse than older 

 ones, which means that the proportion of total bone 

 weight is smaller; their flesh also contains more water, 

 which indicates that it is not so solid and compact as in 

 older fowls. 



SILVER-GRAY DORKING 



