22 BULLETIN 1052, U. S. DEPARTMENT OE AGRICULTURE. 



COMPOSITION OP RANGE AND FED BIRDS. 



The results of the chemical analyses made on the birds, given in 

 detail in Tables 15 and 16, are summarized in Table 22. 



Table 22. — Composition of range and fed birds. 



Class. 



Num- 

 ber. 



Meat. 



Skin. 



Edible viscera. 



Crude 

 gizzard fat. 



Water. 



Fat. 



Pro-, 

 tein. 



Water. 



Fat. 



Pro- 

 tein. 



Water. 



Fat. 



Pro- 

 tein. 



Water. 



Fat. 



Range: 



Broilers 



Springs 



Roasters 



Hens 



66 

 12 



18 

 48 



48 

 8 

 8 



32 



Per 

 cent. 

 74.93 

 73.13 

 73.21 

 70.34 



72.78 

 73.07 

 72.14 

 70.22 



Per 

 cent. 

 3.02 

 2.98 

 3.59 

 6.90 



6.15 

 4.71 

 •5.99 

 7.32 



Per 

 cent. 

 21.08 

 22.04 

 21.76 

 21.41 



19.97 

 20.76 

 20.22 

 21.14 



Per 

 cent. 

 56.33 

 50.01 

 48.61 

 28.70 



40.96 

 37.68 

 40.45 

 28.54 



Per 

 cent. 

 24.97 

 31.58 

 35.02 

 61.33 



45.80 

 50. 67 

 46.68 

 62.22 



Per 

 cent. 

 17.79 

 17.22 

 15.94 



9.67 



12.43 

 11.08 

 12.16 

 9.82 



Per 

 cent. 



74.39 

 74.13 

 74.15 

 70.99 



71. 40 

 73.68 

 73.81 

 66.88 



Per 

 cent. 

 2.73 

 1.96 

 2.66 

 6.75 



3.58 

 3.50 

 3.78 

 12.50 



Per 

 cent. 

 19.99 

 20.42 

 20.48 

 19.31 



19.28 



18.65 

 19.60 

 17.43 



Per. 

 cent. 

 31.14 

 20.26 

 22.96 

 10.23 



15.14 

 12.45 

 12.51 

 11.21 



Per 



cent. 



60.04 



73. 29 



70.98 



87.29 



Fed: 



Broilers 



Springs 



Roasters 



81.65 

 84.89 

 84.95 

 85.50 







The data in Table 22 and the results secured from dissecting the 

 same birds gave the results reported in Table 23, showing the compo- 

 sition of the total edible portions of various classes of chickens before 

 and after feeding. 



Table 23. — Composition of total edible portion of chickens before and after feeding . 





Total edible portion. 



Class. 



Water. 



Fat. 



Protein. 





Before 

 feeding. 



After 

 feeding. 



Before 

 feeding. 



After 

 feeding. 



Before 

 feeding. 



After 

 feeding. 



Broilers *. 



Per cent. 

 70.87 

 68.07 

 64.96 

 51.95 



Per cent. 

 63.39 

 62.06 

 61.60 

 50.67 



Per cent. 



7.23 



12.03 



16.55 



29.26 



Per cent. 

 16.91 

 20.26 

 21.90 

 32.18 



Per cent. 

 20.11 

 18.50 

 17.33 

 17.00 



Per cent. 

 17.44 





17.22 





14.42 





14.94 







COMPOUNDING RATIONS. 



A great variety of feeds were used in the various rations in order to 

 obtain data on their relative value for poultry fleshing (Table 1). 

 Equally satisfactory results apparently can be obtained by the use of 

 different feedstuffs as well as by the use of different combinations of 

 the same feeds. It is possible to choose from a wide range of feeds 

 which have practically the same fleshing value in a ration. This is 

 fortunate, since it permits the feeder to adapt his ration to market 

 conditions by taking advantage of special prices of certain feeds and 

 also to use feeds available locally. 



