FEEDING OF POULTRY 407 



slight variations in composition exist, of course, but there 

 is always a certain approximation to the normal full- 

 grown animal. 



In the whole body of the common fowl, unless especi- 

 ally fattened, not far from one-haK of the dry matter is 

 protein and about 8 per cent ash. This of itself would 

 suggest that a slow growth must follow the use of foods 

 containing small amounts of nitrogenous and mineral 

 matter. 



Analyses made, mostly by Jenter at the New York 

 Experiment Station, give as the average composition 

 of the body of a Leghorn hen, typical of the laying breeds, 

 65.8 per cent of water, 21.6 per cent of protein, 3.8 per 

 cent of ash, and 17 per cent of fat. This is not the com- 

 position of the edible portion alone nor of the carcass as 

 foimd in the market, but that of the whole body, bones, 

 blood, feathers, and aU the viscera. The different parts 

 of the body were all separately analyzed. Separate analy- 

 ses of four individual hens each gave a close approxima- 

 tion to the average. The composition of the body of a 

 Leghorn pullet in full laying was little different from the 

 average for the hens, being 55.4 per cent of water, 21.2 

 per cent of protein, 3.4 per cent of ash, and 18 per cent 

 of fat. 



The body of a mature capon (Plymouth Rock) con- 

 tained 41.6 per cent of water, 19.4 per cent of protein, 

 3.7 per cent of ash, and 33.9 per cent of fat. If the extra 

 amount of fat were removed, the composition would be 

 very similar to that of the other fowls. In younger and 

 immature birds the percentage of fat is very much less 

 than in older birds. 



495. Composition of eggs. — ^The egg, which aside 

 from the shell is potentially a chick, shows in the general 



