RATIONS AXD METHODS OF FEEDING 353 



FINISHING BIRDS 



Finishing birds for market may be divided into two methods : 

 first, fattening; and, second, fleshing. 



In fattening birds the ration has a medium or wide nutritive 

 ratio. The increase in weight is due to the storing of fat in the 

 abdominal cavity and other parts of the carcass. This method 

 is most used in finishing hens for the marlcet. 



In fleshing birds the nutritive ratio of the ration is narrow. 

 This method is used in finishing broilers for market. This 

 kind of ration promotes growth, lays on fat which is more 

 likely to be distributed among the muscles of the carcass, and 

 makes the bird plump for market. 



In discussing the finishing or fattening of birds the Pennsyl- 

 vania Experiment Station says: "One of the handicaps in the 

 marketing of farm-raised poultry is that they are usually of 

 mixed breeding. These mongrel chickens vary in size and 

 shape of bodyand in color of the skin. They do not make an 

 attractive appearance when they are dressed, as they are too 

 uneven in size, shape, and color. 



"A good market bird is one that has a good shaped bodj^, 

 good health, and the ability to stand forced feeding in close con- 

 finement. The body of the bird should be long, deep, and 

 wide. 



"The feed that is generally used in feeding consists of white 

 bolted cornmeal, low-grade flour, oat flour, and fine ground 

 hulled oats and wheat middlings. Buckwheat middlings are 

 good for fattening, but it is difficult to secure them in some 

 sections of the country. 



"A very satisfactory ration is as follows: 



Bolted cornmeal 24 pounds. 



Low-grade flour 6 " 



Wheat middlings 1 pound. 



Buckwheat middlings 1 " 



Peameal 1 



Oatmeal 1 



Nutritive ratio, 1 : 5.5. 



"Some feeders add tallow to their ration. Better flavored 

 poultry can be secured by not feeding tallow. The ground 



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