we, oy ; a REP at. sky x. : ; ned in ze i Sete aan see Septet a oS esti es oe “a 3 FF et Seacneto Sys3% Tati tee ant Sega be poet ess NZS = =< San oee recto saa Cale. Steet Sottine 3 ‘ wn Oa ae oat eters eee : 2 noe * ate sty Serene ou sae : oa ee el oe SE Sree SFear tye a rs Stee a bs > F z Sagat orig t= TAuaes 3 tor os ce ran tnt oe was +, SEES, ce % x we - 6 et ee eeneetacecat an. fod Fe Siete ct cee ae Qo : PRT SS og SS ety Jeon ra Fes alate 2 stale ieee on Spee ie Ss ee + + aye y= 3 bee on a8 eee te Texte 43 Sieee mee re 8 oes Phase ak bar Bann ~ be tages Gord r ee % me wet ; ed ap) Vi sess a as ph ee 2 ALBERT R. MANN LIBRARY NEW YORK STATE COLLEGES OF AGRICULTURE AND HoME ECONOMICS AT CORNELL UNIVERSITY Library Bureau Cat. No. 1137 = ee £00 a : TAMMIE }O Spaaiq SNOLeA JO wie yeue L9dlV'68p 4S Aseaqi) Ayssaaiun — oats * aah te Spee A > sees Pa aees he 7g be m3 bay: ue ee i> Sm GF oeey fate a rere eer ee Sag! Or aes UAL 3 ok y COMPARATIVE ANATOMY OF VARIOUS. BR ‘DETERMINE TYPE DIFFERENCES - THESIS — PRESENTED TO THE FACULTY OF © THE NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY, ITHACA, N.Y. ‘ - , 1 ; és s a ‘ THE DEGREE OF BACHELOR OF SCIENCE IN AGRICULTURE x BY HOWARD CASTNER JUNE 1907. FG 4 aA 4 ‘ . Ase tee < aa Se ck hie sa ye ee 5 ; ¥ ex . os Gade MNO latte deter + my Beater cae vs Keser Sra = FORE WORD. The writer wishes to express his thanks to Professor _ é James E. Rice, under whose direction this work was done, — for his kind interest and suggestions and to Mr. Clarence ‘ ry A. Rogers for his generous advice and aid in furnishing _ data and information. oo ce? - Ne ee iB. WY fe. i GHEY? CONTENTS. — Part I. Object Description of Breeds ) - Methods of Operation Explanation of Tables Conclusions i 4 MUSCLE TEXTURES x “i - Conclusions and Data v ye, eae Stee a * ae De 2 COMPARATIVE ANATOMY OF VARIOUS BREEDS OF DOMESTIC POULTRY TO DETERMINE TYPE DIFFERENCES. OBJECT. The object of this thesis is to secure data and draw | conclusions regarding the market qualities and anatomical dif- Terences of various breeds of domestic poultry with a view to determining the typical anatomical characters of each breed. This necessitates a study of the amounts, texture, and distribution of flesh; fineness of bone; proportions, by weight, of the dressed fowl and the dissected parts of the live fowl; edible and waste parts of the dressed fowl; edible sections of the total edible weight etc.; as well as measuree- ments of the various sections of the body. That this data has a direct relation to the market value of the fowls of each . breed a considered from the view points of both the producer and the consumer, may be readily seen. The producer desires @ bird that shall have a large percentage of dressed fowl to the live weight; the flesh so distributed and the sections so etek that the bodies present &@ pleasing and well rounded appearance edie: dtaviac’t in the market . | The consumer desires a bird that shall contain a large percentage of edible parts to the dressed weight and a ee eee 26 ant that the meat shall be well distributed through the more valuable sections, such 2 the breast, thighs, drumsticks and the first joint of the wings. The market bird should also have fineness of bone, fineness and tenderness of flesh and. smooth, even colored skin. Thus, a bird having these qualities is more desirable than one having low percentages of dressed weight to the live fowl; edible parts to the dress- ed fowl and correspondingly high percentages of offals and waste; or where the flesh is distributed in the less desirable parts, such as the neck, shanks, etc., combined with coarse bones and flesh, | DESCRIPTION OF BREEDS. The following is a brief description of the various breeds, treated in this thesis, made to supplement the ideas — obtained from the data and photographs herein contained. But little attention has been given to color or minor defects, although no birds dissected have had any disqualifications | si judged by the American Standard of Perfection. The main points looked for when saikek ins & bird have been typical breed shape, good flesh, condition and healta. | All of the individuals used were furnished by the De- partment of Poultry Husbandry of the New York State College of Agriculture at Cornell University. BLACK MINORCA: = The Black Minorca has been chosen to repree- Ae sent the Minorca breed as it is practically the only variety of this breed at all extensively bred by poultrymen and far- mers . It cannot be said, however, that this variety is re- presentative of the breed as a whole because of its increase in standard weight over the Single Comb White and Rose Comb Black varieties. It is doubtful, however, if there are many Black Minorcas that come up to the weights specified in the standard and probably the birds here shown are more typical of the variety as a whole than if they had been of Standard weight. STANDARD WEIGHTS. | SINGLE-COMB BLACK MINORCA. Cock 9 lbs. | Hen 7 1/2 lbs. Cockerel 7 1/2 lbs. Pullet 6 1/2 lbs. SINGLE-COMB WHITE & ROSE-COMB BLACK. Cock 8 lbs. | Hen 6 1/2 lbs. Cockerel 6 1/2 lbs. | Pullet 5 1/2 lbs. The Minorcas are the largest of the Mediterranean class. They have long bodies, very large combs; long, full wattles; large, white earlobes; dark colored legs; and pinke ish, white or flesh colored skin. The back is long and slop- ing. The legs and neck are fairly long and small; the breast and keel bone is long, narrow and deep with but a medium ae mount of flesh. Thus the birds do not present that plump, well rounded appearance desired in a market bird. The dark 4. flesh showing through the white skin, together with the dark shanks and black pin feathers are also against the anpeare- ance of the dressed fowl. SILVER SPANGLED HAMBURG. The Silver and Golden Spangled are the most common varieties of this interesting breed of the Dutch class. The birds naite small, firm and compact bodies; small, rose combs; white skin and leaden blue shanks. There is no standard weight but a hen should weigh from 2 1/2 to 3 lbs. When dressed, although small, the birds present a very pleasing appearance as their breasts are well filled out, the legs are short and full and the back is apparently well cover- Gd e The only drawbacks for the American market are that the birds are small in size, white of skin, and dark in shanks | LIGHT BRAHMAS. This variety of the Asiatic class is the largest of the domestic fowl. The standard beingt:- Cock 12 lbs. Hen 9 1/2 lbs. Cockerel 10 lbs. ae : Pullet 8 lbs. The aim in breeding Brahma: has been to produce a large stately bird with solidity of Cock nad feathers. Also, to produce a bird rather long, broad, and deep in body and strong in bone so that a large amount of flesh could be care ried. As a dressed fowl, the Brahma lacks breast; is too : long in back and too full in abdomen; possessing none of the pleasing plumpness of the little Hamburg or more marketable Orpington. SINGLE COMB BUFF ORPINGTON. The Orpington is a new breed in the English class and is the result of a successful attempt to breed @ good market bird. The Single Comb Buff is probably the best known variety, although the Black, White, Jubilee in rose and single combs are also well known for new varieties. The Orpingtons are large and stately in appearance with long, round, deep bodies and full breasts and backs. The combs are medium size, single or rose; the skin and shanks, white. The thighs and. legs are rather short thus, with the well filled large bodies, the bird appears to good advantage when dressed. 3 METHODS OF OPERATION. DESCRIPTION OF IMPLEMENTS: - The implements used in the pho- tography and dissection of these fowls consisted of:= Band Numbers:- The numbers used to designate the birds are those on their leg bands as they were taken from the pens. Five by seven Century camera with Goertz astigmat lens. Photographing coop (see Plate 2.):- With wooden bottom and wire sides and lid. This coop was made of 7/8"x 2" material stirfoned with Z%x5%y% 1/2" right angle irons. Both ends are open, the larger end being 24"x 50" inside measurement and the smaller just wide enough to hold the camera from falling through and 24 inches high. The length of the coop is about 6 feet. Velvet Board tdnovn in background of plate 4.):- A yard of cheap velveteen is stretched over a drawing board to furnish @ dead black background against which to photograph the dres- sed fowls. Background Scale (Plate 4.):- A narrow strip of card board divided into inches and quarters to serve as a scale of come parison between different photographs and individuals. Number Cards (Plate 4.):- Small sheets of cardboard with the band number of the fowl stamped on with rubber stamps and afterward filled in with India ink so that the numbers will take black in the photograph. Killing Knife (Plate 1, fig.1l):- | A common kitchen paring knife with both back and front edges ground to a point and sharpened along each edge. This knife is also useful in dissecting. Pin-Feathering Knife (Plate 1, fig. 2.):- | A knife similar to the killing knife with the blade ground off to within a- pout 1/12 inches of the handle and then finished off with a quarter circle end and rounded edge. Scalpels (Plate 1, fig. 3):- | Two or more medium sized dis- section scalpels. Bleeding Can (Plate l, fig. A)i- A common pint milk can with holes in neck to engage pin that passes across neck and keeps head from pulling out of can while bird is bleeding. Torsion amd Balance Scales (Plate 1, fig. 6). Weights (Plate 1, fig. 6):- Brass weights graduated from 10 lbse- down to 1/100 of & 1b. Corordinate Board (Plate 1, fig. 7):- Board 26"x 32" stife fened with cleats across back. Painted white and divided into 1/2 inch squares with waterproof India ink and shellaced so that it may be washed. First coat of’ shellac was applied quickly and thinly to prevent running of the ink. The sure face covered by the square is 24"x 30", At every sixth square, or every three inches, a heavy line is drawn as an aid in counting. This board is used as a background for photographing the live fowl and the dissected parts thus serving. as a scale of comparison between objects in the same and different pho- cicrabhe. Scale (Plate 1, fig. 8):- 12 inch seals divided into inches and tenths. PHOTOGRAPHING : = | Live Fowl (Plates. 2 & hie Each fowl is photographed before fasting in order that the typical carriage and shape may be obtained. The bird is made to stand as close to the co- ordinate board as possible with head to the left for purpose of uniformity. Sveauut Fowl (Plate “3i Each fowl is suspended by the 9. feet with the wings folded over the back, breast to the left, against the velvet background so as to show the profile of the body. If the body persists in swinging toward the back- ground, a piece of cotton we paper is placed petween them to keep the body in position. The scale should also be place ed near the body. Dissected Fowl (Plate 5 ):- heh The various parts of the dis- sected fowl are arranged on the coeordinate board in the ore- der as shown in plate De This board is then placed upon the floor and the camera supported above it by means of the pho- tographing coop, resting on board, or supported on chairs, in order that the whole of the board might be included in the field of the camera. Various screens may be placed in order to cut off cross lights and shadows. PASTING: = Bach fowl was placed in a coop twenty-four hours before killing and given no food of any kind, except water, in order that the internal conditions might be as uniform as possible. KILLING AND BLEEDING: - Killing was done by sticking in the mouth, piercing the brain,and bleeding by cutting the veins and arteries on each side of the throat. The blood is e Ses ee ahaa ACN si Fey FE Sh GM Oe ke ee ‘vee 10. caught and its weight determined by means of the bleeding can shown in plate 1, fig. 4. PICKING: = The birds were dry picked and the feathers of each bird carefully wrapped in a paper and weighed, the weight of paper having been previously determined. DISSECTION: - After the fowl had been photographed, it was laid upon the dissecting table and dissected in the following ore der; shanks, first and second joint of legs, first and second joints of wings, head, breast, viscera (contents of abdominal | cavity), back and neck. The first and second joints of the . legs and wings were separated after removal, care being taken to cut through the flesh as near as possible to the same place on the left and right sides in order to obtain similarity of parts. A further description of the different parts will be found under the next heading. | | a EXPLANATION OF DATA. DESCRIPTION OF PARTS OF DISSECTED FOWL (Plate 5):- Following is a brief description of some of the parts of the dissected fowl in order that a wless understanding may be had of each . part. The parts described are taken up in their order on the eee co-ordinate board. (See Plate 5.) / / Gizzard (fig.1):- The muscular portion of the gizzard with | the interior lining and contents removed. | Heart (fig.2):- Cleaned of pericardium and blcocd vessels. Liver (fig.3):-+ Gall sac removed. Gizzard lining and Contents (fig.4):- Removed without opening interior. Lungs and Trachea (fig.5):- Removed separately. Small Intestines (fig.9):- Includes pancreas and adhesive fat but is removed from mesyntery and supporting ligae ments. Right Leg, lst Joint (fig.14):=- Commonly called second joint, is first joint from body of fowl. In dissection, the flesh is removed from well up on back. Right Leg 2nd Joint (fig.16):- Drumstick. Right Arm lst Joint (fig.20):- Joint nearest body. Right Arm 2nd Joint (fig.22):- Second from body. Waste (fig.25):- Includes, waste fat taken from abdominal walls, mesyntery, spleen and other parts not otherwise provided for. Head (fig.26):- Removed at first joint of neck. Breast (fig.27):- Obtained by cutting from rear point of © keel through cartilaginous joints of ribs to shoulders, including wish-bene,and is removed with the shoulder blades attached. Les Left Pectoralis (fig.28):- Includes Major and Minor Pecto- ralis, or the entire white meat, with skin attached, ree- moved from the left side of the breast. EXPLANATION OF TABLES. Following is brief definition of some of the items in the various tables although many of them — been noted un- der Description of Parts of Dissected Fowl. Weights:- Weights are expressed in decimals of pounds. Entire Breast:- Weighed before left pectoralis was remov- ede Liver:= Gall sac removed. Gizzard:- Muscle case only. Lungs:* Includes trachea. Offals:- Includes entire alementary tract (pharynx, esophagus, crop, proventriculus, gizzard lining and contents, small intestines, pancreas, saeca, larce ine testines.) Lost Weight:- Represents difference between sum of weights of dissected parts and dressed weight; due to variations in weights, loss of liquids in dissection etc. Weights and Measurements: = Ae “5 Se Dame ee caret se ee Pe ease f ti Ce ae eee MNS ga athe a! Means Gee bs, Ee “h he peer i : * me Wfeasurements!= are expressed in decimals of inches. Sternum and Scapular Arch:- Bones of breast section with meat removed. Humerus:=- Bone from 1st joint right of wing. Pomee ss Bone femur:= joint of right leg. Tibia and Tibula:- Bones from 2nd joint of right leg. Keel:- Length and depth of keel. Breast to Back:= Depth of body. (See Photo.) Rear to Back:- (See Photo.) Width of Pelvis:- Diptacice: between points of pelvic bones. Rear of Keel to Pelvis:= Dis- , tance between rear point of keel and point midwa; between points of pelvic bones. (See Photo.) Intestines:- Alementary canal from gizzard to anus. i es Alementary Canal:- From piirtdic to anus. iaciass Windpipe from pharynx to lungs. Measurements of Various Parts of Dissected Fowls:- The measurements given in this table are the length and breadth of the various parts. The lengths are taken along the central axes of the section and the widths 2 14. through the widest parts at right angles to the axes. The measurements are taken while the parts are spread on the dissecting board ready for photographing. Not too much dependence should be placed upon these measurements aS means of comparison because the thicknesses of the sec- tions are not taken into consideration. Thus the measurements given do not represent the true volumes of the sections as shown by the weights. That is, the sec- tion having the greatest measurements need not be the one possessing the sreatest weight. Percentages of Parts of Average Fowl to Live Weight, Dress- ed Weights and Edible Parts:- These tables are computed from the averages of the fowls of each variety disaectes am and serve as tables of comparisons between various breeds” (See the tables on Comparison of Breeds). All percene tages are computed with the slide rule. Comparison of Breeds:= The titles of these tables are deemed self explanatory With the exception of the breed abbreviations which are exnlained below:- BeP.Re = Barred Plymouth Rock W.Wyane = White Wyandotte W.leg. = White Leghorn 1. Black Minorca | Blk. Min. ‘Lt.Bra. = Light Brahma SuSihe < Silver Spangled Hamburg it S.C.B.Orp. Single Combed Buff Orpington CONCLUSIONS. As the birds dissected were carefully selected as repree- sentatives of their respective breeds, there-was but little variation among the individuals of the same breed as shown by the tables. This would seem to indicate that the average weights and measurements of each breed are fairly typical of the breed they represent. Owing to the differences in size between the different breeds, but few comparisons can be made except in actual size of parts which may be seen in tables 17 and 18. Tables 19, 20, 21, 22, 24, 24, show, however, the aver- age weights referred to a percentage basis thus eliminating the variation in weights between the different breeds. Tables 19 and 20 furnish comparisons between the per- centages of the parts to the live weight. in hens of the fol- cwwing varieties:- Barred Plymouth Rock, White Wyandotte, White Leghorn, Black Minorca, Light Brahma, Silver Spangled Hamburgs and Single Comb Buff Orpington. From these tables, we may see that in proportion of dressed weight to live fowl the breeds appear in the following order:- Light Brahma Single Comb Buff Orpington Barred Plymouth Rock White Wyandotte Silver Spangled Hamburg Black Minorca White Leghorn 94.10 92470 92.30 91.90 91.50 90.09 89.80 16. Percent " | 1% # * " in the proportion of edible meat to the dressed weight, however, the order is considerably changed. The Light Brah- ma takes fifth place instead of first while the Barred Plymouth Rock stands at the head of the list as shown by the following table:- Barred Pipeautn Rock White Wyandotte Black Minorca Single Comb Buff Orpington Light Brahma White Leghorn Sllver Spangled Hamburg 73 65 71.90 70.08 69.00 66.00 65.68 64.90 percent 1] As f # A A In tables 21 and 22, the dressed weight is taken as the mM | Standard and here again, the Barred Plynouth Rock leads with the largest percentage of edible parts, while the Light Brah- ma has dropt to the bottom of the list, as shown below: - eo Barred Plymouth Rock 79.60 percent White Wyandotte 98.46 : Black Minorca Toe m Single Comb Buff Orpington 74.240 % White Leghorn Ta SReGe n Silver Spangled Hamburg 70290 . Light Brahma ye ee " If in considering the distribution of the edible meat, the breast is considered the most desirable meat, the little Silver Spangled Hamburg, followed Closely by the Black Minorca takes first place as the following table of Percentage of Entire Breast to Total Edible Meat will show:- Silver Spangled Hamburg 23.70 percent Black Minorca | 27 «40 - White Leghorn 26 635 . Single Comb Buff Orpington 24.80 " Barred Plymouth Rock 21.90 . Light Brahma : 21.60 eS. White Wyandotte 21.00 4 Thus we see that the lighter, more flighty breeds, the Hamburgs, “Minorcas and Leghorns, have greater development of breast muscles than do the heavier breeds belonging to the Asiatic and American classes. Thus it appears that the Light Brahma leads in proportion of dressed fowl to the live fowl; the Barred Plymouth Rock in 18. Edible meat to the live font and also to the dressed fowl; . while the Silver Spangled Hamburg leads in percentage of breast meat. Thus, other things being considered equal, such as tene- derness of flesh, market appearance, etc., cost ease and time of raising, the Light Brahma should be the more profitable bird for the producer, and the Plymouth Rock for the consumer. As a matter of fact, however, the Plymouth Rock, Wyandottes,— and Orpingtons pr ably combine more of the best qualities than the others and make the best market birds when the size, market appearance, and tenderness of flesh are taken into account e Many other conclusions can be drawn from the data here- with given and should be as equally reliable as those already drawn except possibly those statistics given in relation to the reproductive organs which are liable to be missleading because of the differences in the laying developments of the individual birds. Of the birds dissected for this work, it was found that the Silver Spangled Hamburgs had, as far as could be seen ; with the naked eye, the finest textured Flesh followed by the Buff Orpington, horde and Brahma in the order named. No attempt can be made, however, to decide the relative tender- ness of flesh of the different breeds. Rat 19.4 SUGGESTIONS. Under this head are made a few suggestions for the aid of any who may care to persue a similar line of work although many of them are given under Methods of Operation:- 1. While three individuals,if carefully selected ae give conclusive data, a larger number should be used and the work should be checked by another person, if possible, before the results should be considered authoritative. It seems, however, as if seven individuals of the same variety, sex, age and approximate (standard) weight should give fairly con- clusive results. 2 If possible, the birds should be selected from differ- ent strains in order that the data may be representative of the breed rather than 4 strain. 4. In photographing, the same camera should be used and all photographs taken, as near as possible, from the same distance in order that comparisons in pictorial size may be more readily made. This has not been done in this thesis because the same ahead was not available at all times. 4. In photographing the dissected fowl, include the whole of the co-ordinate board in the field as this renders comparison also easier. : 5. A frame bearing a grill work of white thread with 1/2 inch mesh could be placed in front of the velvet backcriens to fill the place of the black lines on the co-ordinate board as a scale of comparison. 6. The method of placing the photographs in this boo experimental. Fully as neat a way would be to cut slits” the pages to engage the corners of each print. thought to better preserve the strength of the page and pre vent the prints from being lost. oe > . ‘ : s ae ‘ é 5 - . \ t ’ J ' 4 “4 d \ ‘ ‘ Es ‘ . 7 or Nor ae : Bi , Plate l. : INSTRUMENTS. : att 1. Killing Knife. 5. Scales. | 2. Pin Feathering Knife. _ 6. Weights. | 3. Scalpels. 7. Co-ordinate. 4. Bleeding Can. « Scale. 226 ee ee al ‘Sash eeanae ease —— ad ——— ce a a) b = —_— 7 .* te 2. Pla SHOWING METHOD OF PHOTOGRAPHING FOWL. re : Plate De a - XKEY TO DISSECTED FOWL. i. Muscular Gizzard | 15. 2. Heart 26. 4, Liver 17. 4, Gizzard Lining & Contents 15. 5. Lungs and Trachea 19. e Pharynx Ba 20 6 : « Proventriculus 226 9. Small Intestines 23. ae . 24-6 135) ‘ rge Intestines 256 12. Ovaries — 2b. ek. Oviduct | ; 27 « - 14. Right Leg lst Joint — 20 6 e fe 2 29. Back, ‘Neck, & Rump Head ene Left Leg lst Joint Right Leg 2nd Joint Left Leg 2nd Joint | Right Shank Left Shank | Right arm ist Joint Left arm lst Joint Right arm 2nd Joint Left arm 2nd Joint Kidneys | Pee Waste Breast ai Left Pectoralis aS os ie or 3 = 2 r 48 ‘3 i m7 ™ a2 ‘ ick a ER 0 ‘ 4 ; ’ Be Z Bak iy r © t8 coupes He: 4 a - * : 4 \O gts i Si Tt tr ® , : i ‘ Be i ter ? ns > feu . bat i i “ 2 3 ei 3 : . 4&2 eh “— ia a : : a : ae a “ ee ; fe aete, silts diets antes retina 2 os eae Be Ee . ie aa es i nel 9 o--4 vf ss ? Pe a a a 4 band “ g : : \ = A A > a ~ ne a: ; 4 ‘ , 3 : + ’ * * : a By és p+ a ow on * = 2 a : oe dealin aii cee, SE a +4 ® - —— - Sy Sas Seep Sy ae | ae ee | a | mw : : : Se ee ee ee 3 eu ‘a i 4 i - ‘2 . on nr sli 5 ; = es Gane ps hee . lp « oe ee sts “ ee 5 He & Plate 64 SILVER SPANGLED HAMBURG. No .A55. N Tk ar 528 Bee 4 ee a a | ES | tet |_| e 15 st gee ie 5 sh 3 beef t yw; 28 ‘ T } — 4 OS i++ 4 ea — : a - SS oe ee ee : i - - : j / : \ = aie «e TT a am ae % _ iA] i = 2S8s — Fe 233 a T me SOE SN Ea | 3 | S - _ ea i } = mrrit , | | i Se 32 ae we —f-—4—4—-} + — ~ | | eS a eee F ~ x Toss fe. i ic lio al . : Hore tO pf | cee Ieee a a 0 Lt | pa | a | a. ‘ | i Plate 7« SILVER SPANGLED HAMBURG. FEMALE. No.528. a” Po a Plate 8. | SILVER SPANGLED HAMBURG. FEMALE. | No. 5450. : Table l. 29. Breed - SILVER SPANGLED HAMBURG Sex - FEMALE. | | WEIGHTS. ° No. A55 No .528 No .530 Average | Live Fowl 22545 2.532 2.706% 2.597 Feathers 0.162 0.114 0.172 0.149 Blood (0.068 0.062 0.082 0.071 Dressed Fowl 2.400 28275 yee. Bae I. EDIBLE PARTS I, 688 7362 15741 1.681 Right arm lst Joint 0.042 0.03 0.038 0.039 : af x end . 0. 047 on 044. 0.044 0.945 Left” °* ‘lag « 0.046 0.038 0.038 0.941 ‘6 . Bae 0.047 0.044 0.047 0.046 Right leg Igt * 0.156 0.149 0.162 0.153 " we Yee 0.109 0.097 0.097 0.101 Left Ist " 0.156 0.149 0.152 0.152 * "ona 0.102 0.094 0.102 0.099 Entire Breast 0.442 0.461 0.5452 0.475 Left Pectoralis O,372 0.188 0.219 0.194 Back ) 7 | Neck ) | Heart 0.012 0.008 0.008 0.009 Liver 0.062 0.055 0.055 0.057 Gizzard 0.054 0.955 0.054 0.054 II. WASTE PARTS 0.673 0.608 0.691 0.657 Lungs 0.016 0.016 0.01 0.016 Kidneys 0.016 0.016 0.021 0.018 Head 0.063 0.063 —- 02075 0.067 Shanks & Toes 0.082 0.055 0.082 0.073 Ovaries & Oviduct 0.215 0.100 O.172* . 0.362 4 Offals 0.219 0.245 0.245 Oi oe : Waste 0.062 0.124 0.081 0.059 = Lost Weight 0.061 0.040 0.008 0 “ Corrected weight. Weight of ege with shell 0.079 lbs. ° For explanation of table, see page ~ Table 2. 40. Breed «= SILVER SPANGLED HAMBURG Sex - FEMALE. WEIGHTS AND MEASUREMENTS. ° No.A55 No .528 No 2540 Average Wt. Lngt. Wt. Lngt . Wt. Lngt. Wt « Lngt. Sternun & Scalpu- = s lar arch .078 5.7 0.062 .°5.9: 0.4107°- 642 . 0,082. 5.9 Humerus .907 2.6 0.00 207 0-00 2e7 9.090 2.7 Femur 040 4.9 0.90 209 0.00 209 §€0.090 209 Tibia e005" 451: 0.005. 441 0,008 . 442: °0,006. 4,2 Keel 4.eoxlel 4.5x1lel SELES 465x1.1 MEASUREMENTS Wo 255 No. 528 No.530 Average Breast to Back 4.1 4.2 4.2 4.2 Rear to Back 6.2 6.1 665 6.3 ~ Width of Pelvis 1el 1.1 1.1 1.1 Rear of Keel to , Pelvis Sel 26 204 2.7 Head 2e2X1.4 oo Le 4.0x1.4 26x14 Intestines 51.0 5002 44.2 51-1 Saeca 4.7 4.9 Sel 4.9 Alementary Canal 61.0 67.7 54.2 60.6 Trachea 50 4402 4.7 4.6 MEMORANDA No.A55 No .528 No. 530 Time Cooped March 13 March 26 March 26 “ Photographed - 12 ° 12 , 12 Time Killed . as '. 2 . ae Time Dissected » as ." 35 ee, Age 2 yrse. 1 yre 1 yr. CONDITION: No.A55. Good Hamburg shape. In good laying condition. No.528. Good shape. In laying condition. No.530,. Excellent shape and good weight. Egg in oviduct. ° For explanation of table, see page 12. 41. Table 4. Breed = SILVER SPANGLED HAMBURG Sex - FEMALE. fel ¢ + @ MEASUREMENTS OF VARIOUS PARTS OF DISSECTED FOWL Average No +530 No .528 Nod) EDIBLE PARTS I. 4.Oxl «2. f ° 5 8 6 8 Ox1.1 4.7x1.2 4.0x4-0 Klee. 2eI9Rhew: x10 4.7x1.2 02 9 °2 5 8 8 9 * Dy wee | 4.0x43.l1 e2ck 4.08800 > oh i i N etc RAE Fi ee Be) 2 ee e ad © & & e & @ > nn real t+ ¢ ¢ €@2. 2 @: £26 8 Abad ie wr soak LNNO ave + = “tt & = ti: erece oO : > re) oped POorodypUopvrdyprt nratantane ad celia idee? Mh ade Fj tp 4 ere | a Pre FF MO fay) a @ res @ Ay & oe) + oF > & 8 se he f 9.3. ae i 2 a 2) 2. 2 WOAs sep gL Sho 8 00%: OSS Set Ot O-r O Hemmer me4 sere 26 Se a oe ° For explanation of table, see page 14. Table 4. | yy Breed « SILVER SPANGLED HAMBURG Sex « FEMALE. - PERCENTAGE OF PARTS OF AVERAGE FOWL TO° Live wt. Dressed wt. Edible pts. Live Fowl 100.90 Feathers | 5.75 Blood 2.74 Dressed Fowl 91.450 100.00 I. EDIBLE PARTS 64.90 70.90 00.00 Right arm lst Joint 1.51 1.64 2.33 aE.) ee 1.73 1.39 2.68 Left Y ae " 1.58 1.74 2244 Left arm 2nd Joint rig 1.94 2.74, Right leg lst " 5.89 6.47 9.11 " ™ and " 4.93 4.26 6.02 Left * “aa " 5 86 6.41 9205 we + gan co oa 4s 280 Entire Breast 16.17 20.10 20 70 Left Pectoralis 7.44 8.14 11.48 Back | ) Rune 15.72 ° 17.09 24.48 Neck Heart 0.35 0.38 0.54 Liver 219 2.41 42459 Gizzard | 2.08 2e 28 4222 It. WASTE PARTS 25240 27.91 Lungs 0.62 0.68 Kidneys 0.69 0.76 Head Py: 2.62 Shanks & Toes 2202. 4206 Ovaries & Oviduct 6.24 6.82 Offals 8.99 9.81 Waste 4.44. 4.76 Lost Weight 0.12 0.14 ° For explanation of table, see page 14. , oe cee pest ee I eee aes aeeeiae eee. ae a el ; SS eee a eT on i tan Fs a = Nal Plate 9 © BLACK MINORCA. No.14* *“Taken from thesis of Ce. Ae Rogers r 6) in, 2 of ; —— | a Oa as | ind a BR | Pea arom a a ba FIN DON ner Si ino ean \ . : - N | FRUS ‘ . Ba Lo A = 3 : . g ~ A it b an As x | reat we i i ° hee on Ce —_ — és . = a. gs oo ee es Plate 10. BLACK MINORCA. FEMALE. NO « 5 62 ° i ll ER Naar S| ScCneRe eee eS FN Res aS —_ ORY REN ore Pees ka Pe. H A Ay fi > | Shieaueesueeueaans> iain | Pt ae SBame os Eee Plate ll. BLACK MINORCA. No.365. FEMALE. Table 5. Breed « BLACK MINORCA Sex = FEMALE. Live Fowl Feathers Blood Dressed Fowl I. EDIBLE PARTS Right arm lst Joint # a8 nd s ] pe sg eR ame’ « S " - 2nd Right leg lst % ws -2na Left = 5at ° * gna Entire Breast Left Pectoralis Back Rump Neck Heart Liver Gizzard 3332323 4 II. WASTE PARTS Lungs Kidneys Head Shanks & Toes Ovaries & Oviduct Offals Waste Lost Weight No.14* WEIGHTS. ° No .362 No. 365 5.2140 5.469 0.287 0.289 0.172 ye 80}! 4.669 5.023 0.091 0.070 0.086 0.094 0.090 0.062 0.086 0.085 0.327 0.320 0.225 0.242 0.213 mf 73 1.006 1.086 0.335 0.405 0.800 1.320 0.023 0.023 0.101 0.076 0.129 0.124 1.086 0.905 0.031 0.02 0.031 0.01 0.148 0.143 6.154 0.143 0.078 0.047 0.415 0.455 0.250 0.086 0.092 0.078 36. Average 5416 0.291 O199" 4.924 4.836 0.081 0.09 0.07 0.090 0.331 0.2358, 0.319 0.237 1.051 0.415 1.060 0.024 0.093 0.141 0.991 0.027 0.029 0.145 0.136 0.074 0.448 0.141 0.101 * Data taken from thesis of C. A. Rogers. ° For explanation of table, see page 12. uy ii 3 a Table 6. | | ae Breed - BLACK MINORCA Sex = FEMALE. WEIGHTS AND MEASUREMENTS. ° No.13* No .362 No .365 Average Wt. Ingt. Wt. Ingt. Wes Tmgts > We Tae Sternum & Scapu- — lay arch .094 7:5 0.086 .° 7.60) 0:093.- 7e7i> 6,091.94 Humerus: .014 3@2 0.031 63555 ‘0,081.5 346/-°02025. .3.4 Femur 030 3.8 0.031 4.6 0.031 57 0.041 tar Tibia 0054 565 0.059 5.2 0.047 5.4 0,040 5.3 Tidbulea «00% 4141 2.5 205 2.6 521 Keel 4.4 4.5x1.7 4.9xl 8 4. 6x1 Bs MEASUREMENTS 2. 6.23 No.362 No.365 Average Breast te Back 4.6 4.6 4.7 4.6 Rear to Back Sel 542 Sel Width of Pelvis 1 Be. 1.7 155 1.7 Rear of Keel to Pelvis 205 : 267 ae 4 207 Head 2e9xl.7 4 e2K1le2 41x1.3 Sua Intestines 64.6 6702 65.0 65.6 Saeca 667 8) 8.0 746 Alementary Canal ~ 728 86.5 Toye 80.8 Trachea > 8.5 8.0 8.5 MEMOR ANDA Time Cooped Novel, '05 March 4,'07 Mar ch 4 Photographed " “hy "O95 “3 se eT © Killed ye ' 5. °07 ” gf " Dissected ") Bec? Son hid oe Age 7 4 yrSe 1 yf e 1 YP e CONDITION: No.13. Very good; correct type. Had large number of eggs formed but still good way from ae 2 Had extra large gizzard. No.362. Fair shape; below standard weight. Eggs forming in ovary. Not laying. No.365. Good shape; below standard weight. Eges forming in ovary. Nearly ready to begin laying. * Data taken from thesis of C. A. Rogers. ° For explanation of table, see page 12. CO NN Table 7. Breed = BLACK MINORCA Sex = FEMALE. MEASUREMENTS OF VARIOUS PARTS OF DISSECTED FOWL.° No 462 No.14* eatAme No.365 Average EDIBLE PARTS IT. NNUAL De et ed O LN Bak ic FERRER EE CR ERS CE 6 FORA TANG RASS AS fea waa a ae ae ee ee ON ON0O ee ee See eee cece SSM ye Seer eee , es ok at obi Pine GO aie Matte ec aataibetalediaiala AN A Ah-NAOO CNGO\ONO SO uN oe ee eee ee: et, A EO Be eee e DY LAN LEANN LEVIN LON BD BANCO Hata QE NI RAN RAN LOANED ot GA tt QO UNE CPEERT ER EREREEE ONTOONO NOD 1 ON SUN © E00 00 Us KAUAI UN af ) to t+ {= 2 = DM f © A] rms Fs @ ap ® Ay S + 4 $. -& a SS SG +» wip & ON Loe we OOF GS HOO o SPN “4 oO ol @ ee ee rc on Cc mS wH MMe mH WASTE PARTS II. vot vd ee 83S ES AO rinnst bo. LN < ONN FES be ger pes rs Bs a Bogen ger e ® s OY QI NN MK MK 2 eo 8 C0 NE NIEMAN NA YE OND nN os a aor MM Taree on CE na ® Qt a 8) Sy ® o a el S So. Zo] se —a § wnt i nm 2 nop . +4 wHAIsoge Sy Sate oe CO Se Ori Ord O Mr time aH * Data taken from thesis of Cc. A, ‘Rogers. # Derived from two measurements. ° For explanation of table, see page 13, eo a oS eee = Table

—e = =~ 2 s 2 s - s a 4 Plate 12. LIGHT BRAHMA No .A362. FEMALE. 41. A 869 ft - \ 4 ey Re Sale orn: yer | “Sea BEL : ai ; “SB. GRE ie fat i 4 iit = He. | , a | ee ~ | 4 by € Plate 13 e LIGHT BRAHMA No.A369. ommeng + we 3 * fant z = ie de like, 3 one ~ ; “at wanenel ~— : ye ide a . yettees : ; 5 Pe rari : ‘ i Fi iJ 7 ’ oy : » 4 . : m i mgs , ii ; .* a: = 7 s > =“ iL m cry | | . | ® Pe ee 2 é Pa coded coethec send i ae | a eae # ee oe oe r * cig Co Plate 14, LIGHT BRAHMA No. A370. 4.2. Live Fowl Feathers Blood Table 9. BREED = LIGHT BRAHMA SEX = FEMALE. Dressed Fowl 1. Edible Parts Right sala lst Jqint Left 49 Right leg vA | 9 Left 2nd Entire Breast | Left Pectoralis Back Rump Neck Heart Liver Gizzard lle Waste Parts Lunges Kidneys Head Shanks & toes Ovaries & Oviduct Offals Waste Lost Weight of i] No.A362 10.617 0.460 0.1452 10.038 7 +035 0.142 0.156 0.148 0.159 0.890 0.432 0.837 0.461 1.590 0.547 1.860 0.042 0.160 0.168 2755 0.042 0.047 0.164 0.416 0.308 1.078 0.248 WEIGHTS? No oAZ69 10.045 — 06509 0.180 9 367 6.545 0.109 0.120 Gilt? 0.124 0.781 0.410 0.720 0.428 16328 0.554 2.051 No. A470 8 2253 0.4590 0.1450 7°793 5.469 0.142 0.122 0.117 0.132 0.615 0.367 0.570 0.360 1.187 0.541 12575 0.031 0.144 0.139 2.368 0.031 0.055 Q.442 0.242 0.424 0.594 0.980 0.104 43. Average ° For explanation of table, see page 12. Breed - LIGHT BRAHMA Sex - FEMALE. Table 10, WEIGHTS AND MEASUREMENTS ° 4.4. . No .A362 No ..A369 No.A370 Average Wt Lnigt 9 Wt © Lugt ® wt » Lnigt 6 Wt . Lngt P Sternum & Scalpue- dar-arclk: 6103°.7399 0:1349¢.7°746% 63392. © 840: 101172. ..7 5 HumeYus .019 3.6 0.019 43.4 0.019 43.6 0.019 43.6 Femur «042 4.9 0.042 S47 0.9042 49 0.042 — 49 Tibia 062 569 0.056 5.2 0.059 5.7 0.059 a Tibula 4.1 507 4.2 4.0 Keel | 4.9x1.5 4. 5X1 « 5 5 0x15 4.8x1.5 MEASUREMENTS No.A362 No.A369 # No.A370 Average Breast to Back 6.2 661 6.4 6.2 Rear to Back 8.5 ae | 8.6 8.4 Width of Pelvis 2.9 a. 202 2.6 Rear of Keel to Pelvis : | bel 4.7 4.2 4.7 Head 405x220 4.2x1.9 4 ,.0x1.7 4.2X%1.9 Intestines 72.465 63.0 73.0 69.5 Saeca 8.5 8.0 0 7th Alementary Canal 85.5 75.0 88.6 83.0 Trachea 7.0 6.5 ty 64% MEMORANDA No.4362 No .A369 No .A370 Time Cooped March 28 March 29 March 30 Photographed " 27 4 27 4 27 " Killed * 29 ’ 40 Apr. 2 " Dissected si 29 ” 40 " 2 Age : ZyTS « 4 yVSe 4 yrs. CONDITION: No.362. Fair Brahma shape. Above standard weight. About ready to lay. abdominal and intestinal fat. Large amount of No.369. Good Brahma shape. Above standard weight. In laying condition. Large amount of abdominal and intestinal fat. No.370. Good Brahma shape. Under standard weight. In good laying condition. Egg in oviduct weighing 0.152 lbs. Considerable amount of abdominal. fat. ° For explanation of table, see page 12. Ad. Tabid lix Breed = LIGHT BRAHMA Sex «- FEMALE. TASUREMENTS OF VARIOUS PARTS: OF DISSECTED FOWLS.°? No.A362 No.4369 No.A370 Average EDIBLE PARTS I. ANSCMOONAME- +t SOLO AN LAR AR AIA O A mM e BRS YARERR RRS A Ros <$\O SH\0 BAO B00 MOO ANE LA EYES ONS UE OED-Ota tt "2 SEAT axes wk ¢ Ss WEE RILRS KERR RRR REE RS eo © @: 229-68 <8: SF-s 2 TNO NNO DNONONO CO & 0D ANA OQNO CN IEND POO Et OF ON FTN hb e 2 Es) oS @ 6 e& 2 s = 3e & = 6 fre BRS BRS Ses bk LES d¢ MMM MMM 8 MM OM bag

lice of nae Oe barr. —— = ase = Tool coda ie™ 1 mer a Cie oe a an tg ~~ ae! # E ee Same ree ~{- : : | ka = ng : any > 2 x a 4 as lg 8: i & ” Rei ae 7, oo 4 ; Co ) psp | Bee [2h tat . ; Co i ~ 4 5 | : | Ai ran a meer eee eee | 2 a al & Plate 15. SINGLE COMB BUFF ORPINGTON No.A2Z22. FEMALE. 47. oo E aueieeeeeeittet SINGLE COMB ‘ Fa Lt Be aaNet fadnalaalsiad i A pele | ie ES i a [oe eer Veval é ¢ | a BE Riae! ea ar es ‘ i —— = : COT PP ? Ce , Tar Para et Greve oi ae a oo a a sit nat 4 Sol eo Gs iB | Tae ee TS ie oe din a Paco ~ oo a> coon . nig eee. | lf a Se Lee a | « 4 | iv a ai i q aS a “i coe a er” : Dah (| ’ " way ; i a ae rz ae i las ae ai eas 4 BUFF late 16. ORPINGTON No.A225. FEMALE. Breed = SINGLE COMB BUFF ORPINGTON Live Fowl Feathers Blood Dressed Fowl I. EDIBLE PARTS Right arm lst Joint w % ona " Left “= Let rm ” Ond i Right leg lst . et $9 And bi Left 7 0.02 4): 0.920 40455 Femur 0.94 3.5 0.047> 9% 0.9040 3.65 Tibia 0.04 5.4 0.95 545 0.045 5.4 Tibula 7360 505 42550 4055. Keel 4.2X1+4 4.5x1.6 4.4x1.5 4.455x1.5 MEASUREMENTS Breast to Back 5.6 he i Rear to Back 7 ol “0 Width of Pelvis eed 2.6 2245 Rear of Keel to Pelvis 4.4 bok 425 Head 4x1.9x1.8 3x2. 7x2 3x1 Otsego Intestines 70.0 74.0 7209 Saeca O60 9.0 8.5 Alementary Canal 82.5 87.00 84.0 Trachea 6.5 665 6.5 MEMORANDA | Time Cooped Apr.12,1907 Apr. 9,1907 “" Photographed Apr. 5,1907 Apr. 5,1907 " Killed Apr.13,1907 Apr.10,1907 " Dissected Apr.14,1907 Apr.10,1907 Age Oyrs 4 yrs. CONDITION:= No.A222. Good Orpington shape and in fair con- Gition of flesh. Not laying. No.A225. Fair shape. In active laying cone dition. Scaly legs and one bumble foot. ° For explanation of table, see page 12. 51. Aver age NO.A225 Table 15. Breed - SINGLE COMB BUFF ORPINGTON Sex = FEMALE. No.A222 MEASUREMENTS OF VARIOUS PARTS OF DISSECTED FOWL. ° EDIBLE PARTS I. AN LN SLO BAD e500 iN CO LNs & oe ‘ e se Ss . = NAAN AOA t AMMO SAN BR BARE ARRAS Ao AAA Ge short +e osm QE RNRKA NY Ht O NN mK ox KM Ort nohine ef ALATA LIAS mist NN xe. 9x4. Cn~1g Dt MO ONO C\NOKLO DAO ND eaiaasadanasays ZNO NS UNOO SOO 100 SSO Sao a: = ¢ 3s bad WAHL O50 $RON ee 28x > c wei t= FS teeetets re) an in = PUOPrGyvtCyptrYrri HRonenenen aw ee ee ee 5 &9 t 4 {Fee OF FF Mo e rt wo ra ® A, - ~ 4 4 + fo a 2? fp aa Mt ON HOS HS EOF HE He OOREN co D +e 2) EO t © Or -r ce RH Gm HAH BARA ° For explanation of table, see page 15. WASTE PARTS Middle Toe II. w Lungs Right Middle Toe Kidney Head Right Shank Left Shank Table 16. Qe Breed = SINGLE COMB BUFF ORPINGTON Sex - FEMALE. PERCENTAGH OF PARTS OF AVERAGE FOWL TO° Live wt. Dressed wt. Hdible pts. Live Fowl 100.00 Feathers 4.53 Blood 2629 Dressed Fowl 92.70 100.00 I. EDIBLE PARTS 69.00 | 7440 100.00 Right arm Ist Joint 1.80 a. vt 2602 2nd 1.80 44d) 2.62 ett UN ees 1.88 2ekd 2674 a ee * 1.88 215 26 > ie Right leg lst . 6.75 750 .. gissane 22 4.53 4.79 5: 59 lath ae 6,61 igo te 9-61 © © gaa 8 4.60 4.97 6.68 Entire Breast 17.08 18.25 24.80 Left Pectoralis 7.42 7-90 10.61 Back Rump 18.14 19.75 26.60 Neck Heart 00.28 00.40 00.40 Liver 1.49 1.51 2.02 Gizzard 2.02 2094 II. WASTE PARTS 22.00 21.80 Lungs 00.49 00.55 Kidneys 00.56 00.60 Head 2.09 2.26 Shanks & Toes 4.20 446 Ovaries & Oviduct ee 2.56 Offals 7623 7°02 Lost Weight 00.13 0.12 ° For explanation of table, see page 14. Table 17. COMPARISON OF BREEDS. AVERAGE WEIGHTS AND MEASUREMENTS. ° S.C.B.Orp.* Blk.Min. Lt Bra. S.8.H. Wt. Lngt.e Wt. Lngt - Wt » ILngt. Wt « Lngt . Eternum & Scapue lar aren .130..7.075 .091.; 7.8 O:2ee 7.8 - Oee2 ee Humerus ~.020 5.55 Gl. 5% OsOEe = 3.6. . 0,007 «oye Femur «040 4.65 00451 Def 0.042 59 0,008 29 Tibia WOES Set 040: 555. 0.0990 = 56°55 0,008 «2c Tibula re 550 4255 Fel 4.0 2.8 Keel 4.3x1.5 4.4x1.5 4..6x1.8 4.8x1.5 Pp a ae MEASUREMENTS. SeC.B.Orpe. Blk.Min. Lt.Bra. S.S.H. Breast to Back 5.7 4.6 bez 4.2 Rear to Back 8.0 5el O.4 6.3 Width of Pelvis 2645 pe 226 dod Rear of Keel to Pelvis 425 a 4 4.7 pS Head 5x1 Oeteg 6652 5,2m1s9 «= OKs Intestines 72.0 65.6 wig 51.1 Saeca 8.5 eS ie : 4.9 Alementary Canal 84.0 80.8 83.0 60.6 Trachea 6.5 8.5 647 4.6 ° For explanation of table, see page 14. & Derived from two measurements. 2 uN Table 18. DE. COMPARISON OF BR IBASUREMENTS OF VARIOUS PARTS a ai > we AVERAGE DISSECTED FOWLS.° Blk oMine SeSeHe Lt. Bra. ¥ & S$eC.B.Orp I. EDIBLE PARTS NUN A ACORN LN CO eo eS ® Ss S 2 @ S e @ & a se @ PB ie BT NGS Pay tng A RRR RR RM SteAC SSS e nee AR SS mts stds torno AamMNQ AMO MO ONAN AT + Oro PAA ELAR IAM LAMA O ran x * x BRERA REG Rates eos ZFo PO KMOKDLOC RCO Ng ROVENICN Af Det 2X 2-4 GES CS te e e @ 3 o s Vd e s @ Ss & & ADHARVEN ROLAND SOT Bm ENP PONE SOE eWNEEL tN TC NALA LO st LOS in IA RR. a +t nN NNUN TNO BNO NICO. 00 LN CO unset o eo @ ° ¢ 7) so S$ 8. ev WIV IONE Mrgrgreo oY RERRRUAR AERA G ® ee @0@ #e® @é¢ @ @® ses @€ os ¢ © ALARA LN ELON SF OE mi stn <-> ree} —5 £2 £22 2 re) ; : PUPTpPDBecderi RRESaeegereeactad ANVAN ANAS ob S| &O 1 + ete@mpee2e 2m 0 . Re ® rs ~ 2 : 1 3 oe Ri « Se me ee oe QOS VHF WE WE pH O O Pp WN od @O - by S30 8 © © i ed GS RH Gm RAR BAMA WASTE PARTS IT. deton FEGSS9S a NN NO SAN NAIA ¢ ® & MI RANSN ater Ne [I.\0 0 10 ESD ERE OS OS KA AL A g fo 3 So sy br tf as eo se ca “a SG rst Mo eo Neg de & » . ee WN © UT UT NO NO W.Leg.* WROD Oo m Own CO. CON @ oe @ @ J & 2 Ovumiwn7n po P Ow PO No O ® © “NIAC KF Dwopoh Hh \O COND Blk.Min. 100,90 e132 2.44 2.04 2055 8.64 6.22 8.35 6.20 27.40 10.82 27-270 00.66 2«44 5269 * Data computed from thesis of C. A. Rogers. ° Por explanation of table, see page 14, Table 24. | | | | 60. COMPARISON OF BREEDS. PERCENTAGES OF THE EDIBLE PARTS OF THE AVERAGE HEN TO THE TOTAL EDIBLE PARTS? Breed Lit obYr Ae S.S «He S.C.B.Orp. I. ERPIBLE PARTS 100.0Q 100.00 100.00 Right arm lst Joint 2.02 2.353 2.62 Yi eo ene " 2019 2.68 2.62 Left e Tet 7 1.96 2244 2074 ” 7 ae ¥ QelL7 oe 74 cin ey Right leg lst ie 12.01 9.11 9.01 ° ees 6.45 6.02 6.59 Left oo bi 11.09 9.05 9.61 * . oon 6.57 ayes 6.68 Entire Breast 21.60 28.70 24.80 Left Pectoralis 8.59 12546 10.61 Back Rump 28.275 24.48 26.60 Neck Heart 00.50 00.54 00.40 Liver 2.68 42459 2.02 Gizzard 2.28 Be 2.94 ° For explanation of table, see page 14. Sh ces ee jeater ra MUSCLE TEXTURES. The following plates show micro- photographs, magnified twenty-five times, of cross and longitudinal sections of the Pectoralis Major and Rectus Femoralis muscles of the birds dissected. The sections of the Koiiees from which the slides were made, by Mr. C. A. Rogers, were taken from approximate- ly the centers of the muscles concerned. The Pectoralis Major is the large muscle on the breast and the Rectus Femo- ralis, the large muscle in the first joint, or thigh. These muscles were chosen as they are the largest on the bird and represent both “light" and "dark" edible meat. | The object in making these sections was to show, if possible, the differences in texture of the flesh of the var- ious breedse Whether, or not, this would be an indication of relative tenderness cannot be stated. The following brief comparisons are confined chiefly to the relations existing between the muscle fibers, endomesiun, fasicles and perim@siun. The muscle fibers are the smallest divisions of the muscle (well show in No.365 Plate 19); the endomesium is the connective tissue between the fibers; the fasicles are the large groups of muscle fibers and the payee mesium is the connective tissue between the fasicles. - Thus, from a study of the fcllowing nites: 46 to seen that, as a rule, the individual characteristics are fairly constant. In all breeds, the Rectus Femoralis nan lar ger muscle fibers, smaller fasicles and more endomesium and peri- mesium than the Major Pectoralis of the breed. Thus, as the "dark" meat is claimed to be tougher than the "light * and it contains larger amount d¢ Mennect ive tissue, the amount of connective tissue would seem to be indicative of toughness. Toe much dependence should not be placed upon this conclusion, however, as the kind of connective tissue, condition and age of fowl, amount of work done by the muscles, etc., are modi-e- fying characters. The following sections, although not enough to draw def- inite conclusions from, seem to indicate that, as a rule, in both the Major Pectoralis and Rectus Femoralis muscles, among the varieties dissected, the following conclusions may be ine dicated:- The Silver Spangled Hamburgs have the smallest fibers, least endom¢sium, excepting the Single Comb Buff Orpington, smallest fasicles and a large proportion of perimesium. The Black Minorcas possess muscle fibers about equal to those of the Light Brarma, in size, larger than Silver Span- gled Hamburgs and smaller than Single Comb Buff Orpingtons; have the most endomesium, fasicles nearly as small as those of the Hamburg and s medium amount of perimesium,. ae The Light Brahmas have muscle fibers about equal in size to those of the Black Minorca; least endomesium, excepting, possibly, in the Rectus Femoralis; fasicles larger than the Hamburg and smaller than the Orpington. The permesium varies in the individual but a large amount is present in broad and thick bands. | The Single Comb Buff Orpington possesses the largest muscle fivere; endomes tin; largest fasicles; and a large amount of permpsiun. The longitudinal sections are not of much conclusive val- ue because of their few numbers and from the fact that a Slight tipping of the muscle in sectioning will produce miss- leading effects as regards the relative amounts of muscle anda connective tissue, thus making comparison difficult. 65. SILVER SPANGLED HAMBURG FEMAT. He No.A55. SILVER SPANGLED HAMBURG FEMALE. | No.528. Plate 17. Cross Sections of Pectoralis Major. SILVER SPANGLED HAMBURG FEMALE « No.530. BLACK MINORCA FEMALE. No.362 Plate 18. Cross Sections of Pectoralis Major. 66. Oe ee UNE ee tg See MER ore wee ee re ns FS 2 67. ‘4 ~ ie ‘ yA "i, . »\ ¥ | : yi . ys rare ‘® LA 14S) “i We | | SONS a SPR) YY BLACK MINORCA FEMALE No.365 LIGHT BRAHMA FEMALE. No .A362 Plate 19. | Cross Sections of Pectoralis Major 68. LIGHT BRAHMA . FEMALE No .A369 LIGHT BRAHMA | FEMALE No.A470 Plate 20. Cross Sections of Pectoralis Major 69, SINGLE COMB BUFF ORPINGTON FEMALE No. A222 SINGLE COMB BUFF ORPINGTON FEMALE No.A225 Plate ol Cross Sections of Pectoralis Major 700: SILVER SPANGLED HAMBURG FEMALE SILVER SPANGLED HAMBURG ~ FEMALE No.4550 Plate 22 . Longitudinal Sections of Pectoralis Major i=: ° BLACK MINORCA FEMALE No.362 LIGHT BRAHMA FEMALE No «4470 Plate 23 Longitudinal Sections of Pectoralis Major SILVER SPANGILED HAMBURG FEMALE No & A5 6) SILVER SPANGLED HAMBURG FEMALE No.528 Plate 24 Cross Sections of Rectus Femoralis 7a, 736 SILVER SPANGLED HAMBURG FEMALE No .540 BLACK “MINORCA FEMALE Wo.362 - Plate 25 Cross Sections of Rectus Femoralis BLACK MINORCA PEMALE No «365 LIGHT BRAHMA FEMALE No. A362 Plate 26 Cross Sections of Rectus Femoralis 74 LIGHT BRAHMA FEMALE No. A369 LIGHT BRAHMA FEMALE No.A470 Plate 27 Cross Sections of Rectus Femoralis 75-6 76. 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