

THE COMPOSITION OF POULTRY. DATs 
THE COMPOSITION OF POULTRY. 
REPORTED BY W. O. ATWATER. 

The analytical work carried on during the past year in con- 
nection with the nutrition investigations of the Storrs Station 
has included determinations of the chemical composition and 
heats of combustion of samples of a considerable number of 
different kinds of poultry and poultry products, for a study of 
the nutritive value of this class of food. materials. This work 
was in charge of Mr. R. D. Milner, chemist of the nutrition inves- 
tigations of the Station, who has also supervised the tabulation 
of the results and has prepared the present article reporting 
the study. The samples of poultry and poultry products were 
collected by Mr. F. E. Singleton, secretary of the Station nu- 
trition investigations. The chemical analyses were made by 
Mr. EK. Osterberg, and the determinations of the heats of com- 
bustion by Mr. E. M. Swett. 
DESCRIPTION OF SAMPLES. 
In a few instances, noted below, it was necessary to use cold 
storage birds for analysis; but wherever possible the poultry 
was purchased alive, and was killed, dressed and drawn for 
these studies by a local butcher. The major part of the poul- 
try analyzed was raised in the vicinity of Middletown. None 
of the birds was raised or fattened especially for this investiga- 
tion, but in every case care was taken to secure birds that were 
believed to be representative of the different classes of poultry 
when in good marketable condition. 
In dressing the birds the feathers, feet and head were re- 
moved; in drawing them the entrails were removed, but the 
giblets, z. ¢., the heart, liver, etc., which are usually utilized, 
were retained with the dressed and drawn carcass. The weight 
of the drawn poultry given in the description of samples below 
is that of the carcass and giblets together. 
