10 
BULLETIN" 657, U. S. DEPARTMENT OF AGRICULTURE. 
serve that of trie three rations C tends to lower the amount of fat depos- 
ited in the body cavity, although it is higher than in the ranger birds. 
Table 11. — Chemical analysis of edible portion of young chickens, before and after 
fleshing. 
Ration. 
Total edible portion exclud- 
ing crude gizzard fat- 
Crude gizzard fat. 
Water. 
Fat. 
Protein. 
Water. , Fat. 
Per cent. 
70.93 
65.88 
65.43 
67.34 
Per cent. 
8.51 
14.68 
15.73 
13.57 
Per cent. 
19.51 
18.29 
18.17 
18.26 
Per cent. 
25.48 
15.33 
16.43 
19.26 
Per cent. 
68.93 
After fleshing 
It:::: 
]c 
82.18 
81.08 
78.27 
The rapidly formed flesh is relatively richer in fat than the flesh 
produced under more normal conditions. The protein content is 
slightly lowered as compared with the ranger. It is quite possible 
that this change in protein content is due as much to the lack of 
exercise as to the diet, an assumption borne out by the fact that 
the protein content is practically the same on all three rations. 
The water content of the quickly produced flesh is lower than that 
built up under the normal environment. Apparently the fat which 
has been forced into the tissue has partly replaced the water of the 
ranger bird. If we assume that the flesh of the chicken which 
exercises and lives on the mixed diet of a farm bird has a normal 
composition, Ration C, fed in captivity, results in a less abnormal flesh 
than either Ration A or Ration B. 
From the viewpoint of eating quality, both Ration B and Ration C 
are highly desirable. The flesh of the birds fed Ration C is more 
tender and the flavor is excellent. The removal of the feathers was 
more difficult than in the case of the birds fed on Rations A and B. 
This is invariably the case with soft meated as compared with ranger 
birds and increases with the tenderness of the skin and flesh. 
ECONOMIC ADVANTAGE OF FLESHING BROILERS AT THE PACKING 
HOUSE. 
These results show that young chickens can be made to gain more 
than one-third of their initial weight as ranging birds by confining 
them in suitable quarters and feeding to them a suitable ration for a 
period of two weeks. Considered on the basis of the individual small 
broiler, or even on the basis of the young cockerels of the farm flock, 
the resultant number of pounds of additional foodstuff is not great. 
Considered,, however, on the basis of the usual carload — which is the 
commercial unit of dressed poultry — the figures assume a new sig- 
nificance. Table 12 gives a resume of the gains in weight, the dressing 
losses, and the increase in foodstuff to the consumer on the 20, 000- 
pound carload of dressed poultry. 
