Economic Implications of Growth, Processing Shrinkage, and Quality of Diethylstilbestrol Treated Fryers

INTRODUCTION AN OBJECTIVE of poultry science research is to develop means by which the poultry industry may develop and expand the market for fryer meat and maintain profitable production at the farm level. Knowledge of consumers’ purchasing habits and preferences for poultry meat is necessary to accomplish this objective. Research findings which are designed to alter the quantity and/or the quality of the product of the fryer industry present economic and technical implications to the producer, handler, and consumer. Recent research findings indicate that the use of diethylstilbestrol improves the fleshing and market grade, as well as increases the fat deposition and dressing percentage. (Lorenz, 1943, 1945; Andrews and Bohren, 1947; Detwiler et al., 1950; Stadelman et al., 1951.) PROBLEM AND HYPOTHESES In developing this particular problem (viz., is it possible to treat fryers with diethylstilbestrol and increase economic returns to everyone more than by a system of non-treatment?), two . . .