CHAPTER II 



COMPOSITION AND STRUCTURE OF THE FOWL AND OF EGGS 



Composition of a Fowl and of Eggs. Animals and 

 poultry are composed of water, protein, fat and mineral 

 matter which elements also make up plants, but protein 

 and fat make up most of the animal body. The amount 

 of carbohydrates present in animals is very small, while 

 they make up most of the dry matter in plant life as plants 

 contain only a small amount of protein. The average 

 analysis of fowl and eggs is as follows according to 

 analyses made at the New York Experiment Station and 

 by the U. S. Department of Agriculture : 



Table I 



Composition of Poultry and Eggs 



Shell 



Leghorn Hen 



Leghorn Pullet 



Mature Capon 



Total Egg (with shell) 

 Eggs (dry matter aside 



from shell 



Egg Yolk 



Egg Albumen 



Dry Matter of Fowls' 



Body 



Dry Matter of Entire 



Egg with Shell 



11.4 



23 



