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IN A PREVIOUS paper,2 the author reported a study of the effect of fattening on the composition of the edible portions of cockerels reared on different diets, some on range and others in confinement. In the present paper a study of the effect of fattening at different ages on the composition of the edible portions of cockerels is presented. Mitchell, Card, and Hamilton,4,5 have presented the results of extensive analyses of White Plymouth Rock and White Leghorn chickens of different ages, but these reports do not include the effect of fattening on composition, nor was there a separation of the various edible portions, with the exception of the edible organs. Maw3 has given the percentage of total edible portions in broilers and roasters, but did not separate the various edible portions nor analyze them chemically. METHOD OF INVESTIGATION The plan of this experiment was to select birds reared under identical . . .

ACCORDING to Benjamin and Pierce (1937) the skin color in market chickens may range from white through cream to golden yellow and even to a dark brownish yellow. They stated that the white, cream, or golden yellow colors are satisfactory, although the lighter colors are preferred by discriminating consumers. They also stated that the market preference is for smooth yellow shanks. It is common knowledge among producers that there is a marked preference for yellow shanks and skin in broilers on the New York live poultry market. Lee (1911) reported that packers did not care about skin color except when they were supplying a special market that wanted deep yellow skin. These packers believed that deep yellow color could be obtained by adding molasses or, sometimes, artificial butter color to the fattening diet. Later, Lee (1914) found that the bleach produced by fattening with buttermilk varies with the quantity of . . .

IT IS of interest to the producer and distributor of poultry meat, as well as the consumer, to know as much as possible of the composition of this product and how it may be affected by various factors. Information on the relation of dressed and drawn weights to live weighty and the percentage of the edible portions in the dressed carcass is of value. In addition, a knowledge of the chemical composition of the edible portions is important as an indication of the value of poultry as food. A number of reports have been published on the physical and chemical composition of chickens and the manner in which the composition is affected by different factors. However, relatively little information is to be found in the literature in regard to the composition of turkeys. Marsden (1937, 1940) has reported on the dressed and drawn percentages and on the percentage of various . . .