22 
BULLETIN 1052, U. S. DEPARTMENT OF AGRICULTURE. 
COMPOSITION OP RANGE AND FED BIRDS. 
The results of the chemical analyses made on the birds, given in 
detail in Tables 15 and 16, are summarized in Table 22. 
Table 22. — Composition of range and fed birds. 
Class. 
Num- 
ber. 
Meat. 
Skin. 
Edible viscera. 
Crude 
gizzard fat. 
Water. 
Fat. 
Pro- 
tein. 
Water. 
Fat. 
Pro- 
tein. 
Water. 
Fat. 
Pro- 
tein. 
Water. 
Fat. 
Range: 
Broilers 
Springs 
Roasters 
66 
12 
18 
48 
48 
8 
8 
32 
Per 
cent. 
74.93 
73.13 
73.21 
70.34 
72.78 
73.07 
72.14 
70.22 
Per 
cent. 
3.02 
2.98 
3.59" 
6.90 
6.15 
4.71 
5.99 
7.32 
Per 
cent. 
21.08 
22.04 
21.76 
21.41 
19.97 
20.76 
20.22 
21.14 
Per 
cent. 
56.33 
50.01 
48.61 
28.70 
40.96 
37.68 
40.45 
28.54 
Per 
cent. 
24.97 
31.58 
35.02 
61.33 
45.80 
50.67 
46.68 
62.22 
Per 
cent. 
17.79 
17.22 
15.94 
9.67 
12.43 
11.08 
12.16 
9.82 
Per 
cent. 
74.39 
74.13 
74.15 
70.99 
74.40 
73.68 
73.81 
66: 88 
Per 
cent. 
2.73 
1.96 
2.66 
6.75- 
3.58 
3.50 
3.78 
12.50 
Per 
cent. 
19.99 
20.42 
20.48 
19.31 
19.28 
18.65 
19.60 
17.43 
Per 
cent. 
31.14 
20.26 
22.96 
10.23 
15.14 
12.45 
12.51 
11.21 
Per 
cent. 
60.04 
73.29 
70.98 
87.29 
Fed: 
Broilers 
Springs 
Roasters 
81.65 
84.89 
84.95 
85.50 
The data in Table 22 and the results secured from dissecting the 
same birds gave the results reported in Table 23, showing the compo- 
sition of the total edible portions of various classes of chickens before 
and after feeding. 
Table 23. — Composition of total edible portion of chickens before and after feeding. 
Total edible portion. 
Class. 
Water. 
Fat. 
Protein. 
Before 
feeding. 
After 
feeding. 
Before 
feeding. 
After 
feeding. 
Before 
feeding. 
After 
feeding. 
Broilers 
Per cent. 
70.87 
68.07 
64.96 
51.95 
Per cent. 
63.39 
62.06 
61.60 
50.67 
Per cent. 
. 7.23 
12.03 
16.55 
29.26 
Per cent. 
16.91 
20.26 
21.90 
32.18 
Per cent. 
20.11 
18.50 
17.33 
17.00 
Per cent. 
17.44 
Springs 
17.22 
14.42 
Hens 
14.04 
COMPOUNDING RATIONS. 
A great variety of feeds were used in the various rations in order to 
obtain data on their relative value for poultry fleshing (Table 1). 
Equally satisfactory results apparently can be obtained by the use of 
different feedstuffs as well as by the use of different combinations of 
the same feeds. It is possible to choose from a wide range of feeds 
which have practically the same fleshing value in a ration. This is 
fortunate, since it permits the feeder to adapt his ration to market 
conditions by taking advantage of special prices of certain feeds and 
also to use feeds available locally. 
