The Effect of Different Cereals on the Composition of the Edible Portions of Cockerels

IN FINISHING chickens for market, they are often fed under special conditions for short periods with the object of improving the quality of the dressed carcass. This improvement is accomplished largely through the increased production of fat in the birds due to the special feeding practices used. The greater deposition of subcutaneous fat improves the appearance of the dressed carcass. The increase of fat in and around the muscles of the breast and legs improves the tenderness, juiciness, and flavor of those portions on cooking. Along with this deposition of muscular and subcutaneous fat, however, a large amount of fat is also laid down in the abdominal regions and this fat is not utilized completely by many consumers. For this reason, the distribution as well as the relative amount of fat in the bird is important in determining the quality of the dressed carcass. It follows, therefore, that it would . . .