Quality of the Cooked Meat of Turkeys Fed Animal or Vegetable Protein Diets with Vitamin and Fat Supplements

NEW aspects of poultry growing and marketing have been related to reducing the costs and improving the quality of the product. The 1930 era of New York dressed poultry has evolved into one of eviscerated or ready-to-cook poultry which in 1955 made up about 88 percent of the poultry slaughtered in commercial plants. Our per capita consumption of ready-to-cook turkey has increased from 2.9 pounds in 1940 to 5.0 pounds in 1955. The change in source of supply from farm flocks to a specialized poultry industry has focused attention on research into diet and management practices to improve the flavor and appearance of poultry and increase its use. As a part of the Department of Agriculture’s continuing program to improve the quality of agricultural products and to investigate the effects of rapidly changing production practices, the present studies were undertaken to explore effects of diet upon edible quality of fryer-roaster . . .