RATIONS FOR POULTRY IN THE PACKING HOUSE. 21 



Table 20. — Weight lost by range and fed birds during dressing. 



Class. 



Range: 



Broilers . 



Springs. 



Roasters 



Hens . . . 

 Fed: 



Broilers . 



Springs. 



Roasters 



Hens . . . 



Num- 

 ber. 



126 

 12 

 18 

 48 



132 

 24 

 28 

 95 



Average weight. 



Final 

 live. 



Ounces. 

 30.8 

 60.4 

 74.7 

 79.0 



41.1 

 81.5 

 95.9 

 85.4 



Dress- 

 ed. 



Ounces. 

 2S.5 

 53.0 

 65.5 

 72.1 



37.1 

 71.7 

 85.5 



78.4 



Chilled. 



Ounces. 

 28.3 

 52.6 

 65:3 

 71.8 



36.8 

 71.4 

 84.9 

 78.2 



Percentage of final live weight 

 lost as — 



Blood. 



4.02 

 4.38 

 3.85 

 3.35 



4.01 

 4.27 

 4.13 

 3.27 



Feath- 

 ers. 



6.67 

 7.81 

 8.42 

 5.33 



6.45 



7.78 

 6.75 

 4.85 



Cooler 

 loss. 



0.68 

 .74 

 .36 

 .31 



.87 

 .47 

 .56 

 .34 



Total 

 shrink- 



8.46 



Cooler 

 loss 

 (per- 

 cent- 

 age of 

 dressed 

 weight) 



0.76 

 .85 

 .41 

 .34 



.97 

 .54 

 .63 

 .37 



The data presented on springs and roasters are somewhat limited. 

 The total percentage shrinkage for broilers, springs, and roasters was 

 fairly constant both before and after feeding. The shrinkage in the 

 case of hens was much less than that obtained with other types of 

 birds. 



DISTRIBUTION OF WEIGHT. 



The birds used for obtaining the shrinkage data were dissected, 

 with the results shown in Tables 13 and 14 and summarized in Table 



21. 



Table 21. — Distribution of weight in range and fed birds. 





Num- 

 ber. 



Percentage of chilled weight. 



Class. 



Meat. 



Skin. 



Crude 



gizzard 



fat. 



Edible 

 organs. 



Eggs. 



Total 

 edible. 



Offal. 



Bones. 



Total 

 inedi- 

 ble. 



Range: 



Broilers 114 



Springs 12 



Roasters 18 



Hens 48 



Fed: 



Broilers : 60 



Springs 8 



Hens ! 32 



40.39 

 45. 92 

 44.05 



38.87 



39.00 

 43. 10 

 40. 00 

 37.93 



7.54 

 8.81 

 9.48 

 14.68 



10.41 

 13. 15 

 12.61 

 14.67 



1.31 

 5.95 

 5.68 

 9.87 



4.21 

 5.53 

 5.81 

 10.50 



6.82 

 1.93 



3.00 

 4.80 



6.53 

 5.29 

 5.44 

 5.21 



2.38 

 3.09 



56.06 

 62.61 

 62.21 

 70.59 



60.15 

 67.07 

 04. 46 

 71.40 



26.19 

 21.65 

 21.62 

 18.32 



23.81 

 19.96 

 20.48 

 18.43 



17.75 

 15. 76 

 16.15 

 11.10 



16.10 



12.98 

 15.10 

 10.18 



43.94 

 37.41 

 37.77 

 29.42 



39.91 

 32.94 

 35.58 

 28.61 



As they reached the feeding house the range broilers contained on 

 the average 56.06 per cent of edible parts, whereas springs, roasters, 

 and hens contained 62.61, 62.21, and 70.59 per cent, respectively. 

 Thus the proportion of edible portion is much higher in the mature 

 than in the immature birds. After feeding, this difference decreases, 

 and broilers, springs, roasters, and hens have 60.15, 67.07, 64.46, and 

 71.40 per cent of edible portion, respectively. The results also show 

 that hens have a larger amount of crude gizzard fat than other 

 classes. 



