ADVANTAGE OF PURE BREEDS OVER MONGRELS 97 
Improved Quality of Meat.—The same assertion holds true with 
reference to the meat breeds, namely, that they have been bred 
true for generations, the idea being to breed into them the tendency 
to take all surplus feed and put it into flesh of a superior quality 
and texture. An example of the superiority of a meat breed, from 
the meat standpoint, over an egg breed, is shown by comparing 
the Leghorn and Plymouth Rock. In Leghorns the flesh is limited 
in amount, is much more tenacious, with less fatty tissue, and has 
a large percentage of connective tissue or fibrous bands (Fig. 62). 
Photo by Cornell University. 
Fig. 62.—Flesh of fowls, showing difference in texture in the egg and the meat breeds. 
Highly magnified. Left, White Leghorn; right, Barred Plymouth Rock. 
In the Plymouth Rocks, which represent the highest perfection 
in the pure-bred meat breeds, the flesh growth is noted for its 
abundance; it has considerable fatty tissue among the layers of 
lean meat, and a small amount of connective or fibrous tissue, 
giving it a finer texture and making it much more tender when 
cooked. The meat breeds are superior to mongrels as table fowls. 
Uniformity of Eggs.—Pure-bred birds show a greater uni- 
formity in the eggs produced, as to size, color, and shape. Each 
breed has its distinctive shape and color of egg, and, when there 
is an attempt: to cross breeds, no dependence can be put upon the 
uniformity or character of the eggs produced. This is of special 
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