RATIONS FOR POULTRY IN THE PACKING HOUSE. 21 
Table 20. — Weight lost by range and fed birds during dressing. 
Num- 
ber. 
Average weight. 
Percentage of final live weight 
lost as— 
Cooler 
loss 
(per- 
Class. 
Final 
live. 
Dress- 
ed. 
Chilled. 
Blood. 
Feath- 
ers. 
Cooler 
loss. 
Total 
shrink- 
age. 
cent- 
age of 
dressed 
weight) 
Range: 
Broilers 
126 
12 
18 
48 
132 
24 
28 
95 
Ounces. 
30.8 
60.4 
74.7 
79.0 
41.1 
81.5 
95.9 
85.-4 
Ounces. 
28.5 
53.0 
65.5 
72.1 
37.1 
71.7 
85.5 
78.4 
Ounces. 
28.3 
52.6 
65.3 
71.8 
36.8 
71.4 
84.9 
78.2 
4.02 
4.38 
3.85 
3.35 
4.01 
4.27 
4.13 
3.27 
6.67 
7.81 
8.42 
5.33 
6.45 
7.78 
6.75 
4.85 
0.68 
.74 
.36 
.31 
.87 
.47 
.56 
.34 
11.37 
12.93 
12.63 
8.99 
11.33 
12.52 
11.44 
8.46 
0.76 
Springs 
.85 
.41 
Hens 
.34 
Fed: 
Broilers 
.97 
Springs 
.54 
Roasters 
.63 
Hens 
.37 
The data presented on springs and roasters are somewhat limited. 
The total percentage shrinkage for broilers, springs, and roasters was 
fairly constant both before and after feeding. The shrinkage in the 
case of hens was much less than that obtained with other types of 
birds. 
DISTRIBUTION OF WEIGHT. 
The birds used for obtaining the shrinkage data were dissected, 
with the results shown in Tables 13 and 14 and summarized in Table 
21. 
Table 21. — Distribution of weight in range and fed birds. 
Num- 
ber. 
Percentage of chilled weight. 
Class. 
Meat. 
Skin. 
Crude 
gizzard 
fat. 
Edible 
organs. 
Eggs. 
Total 
edible. 
Offal. 
Bones. 
Total 
inedi- 
ble. 
Range: 
Broilers 
114 
12 
18 
48 
56 
8 
8 
32 
40.39 
45.92 
44.05 
38.87 
39.00 
43.10 
40.60 
37.93 
7.54 
8.81 
9.48 
14.68 
10.41 
13.15 
12.61 
14.67 
1.31 
5.95 
5.68 
9.87 
4.21 
5.53 
5.81 
10.50 
6.82 
1.93 
3.00 
4.80 
6.53 
5.29 
5.44 
5.21 
"2."38" 
'"*3.'09' 
56.06 
62.61 
62.21 
70.59 
60.15 
67.07 
64.46 
71.40 
26.19 
21.65 
21.62 
18.32 
23.81 
19.96 
20.48 
18.43 
17.75 
15. 76 
16.15 
11.10 
16.10 
12.98 
15.10 
10.18 
43.94 
37.41 
Roasters 
Hens 
37.77 
29.42 
Fed: 
Broilers 
39.91 
32.94 
Roasters 
Hens 
35.58 
28.61 
As they reached the feeding house the range broilers contained on 
the average 56.06 per cent of edible parts, whereas springs, roasters, 
and hens contained 62.61, 62.21, and 70.59 per cent, respectively. 
Thus the proportion of edible portion is much higher in the mature 
than in the immature birds. After feeding, this difference decreases, 
and broilers, springs, roasters, and hens have 60.15, 67.07, 64.46, and 
71.40 per cent of edible portion, respectively. The results also show 
that hens have a larger amount of crude gizzard fat than other 
classes. 
