Poultry culture sanitation and hygiene . orblotches of red should be present, nor any dark rubbed are the results of poor bleeding or rough , bruises, cuts, and tears are also serious faults. Theskin should not be loose and flabby. The bones should be short and fine. The breast should be full and rounding, broad, and deep. The breast-bone should be long, straignt, and well covered 382 POULTRY CULTUKE with flesh throughout. The breast is the most palatable partof the bird. Figure 138 is a breast-bone which is deformed as a result ofthe young chick roosting on a sharp p
Poultry culture sanitation and hygiene . orblotches of red should be present, nor any dark rubbed are the results of poor bleeding or rough , bruises, cuts, and tears are also serious faults. Theskin should not be loose and flabby. The bones should be short and fine. The breast should be full and rounding, broad, and deep. The breast-bone should be long, straignt, and well covered 382 POULTRY CULTUKE with flesh throughout. The breast is the most palatable partof the bird. Figure 138 is a breast-bone which is deformed as a result ofthe young chick roosting on a sharp perch. This will cause adeformed appearance of the breast of the dressed carcass andinjure the sale. Chicks, when placed in coops for roosting,should be provided with wide, flat roosts, like a 2 by 4. Figure 139 is a broken tibia or leg bone. Such conditionsoften cause deformed limbs and injures the sale of the carcass. The breast should be broad, well fleshed, and straight. Itshould be of medium length, relative to the size of the Fig. 139.—A broken thigh-bone. Broken bones often heal crooked andinjure the appearance of the dressed carcass: a, The break nature has triedto repair. Straight and long, well covered with flesh important in determining the appearance of the bird. Short and thick. Thighs should be well fleshed. Small, well shaped, and drawn up close to the body. Medium in size, with small, close-fitting comb and in shape, except in the case of the capon, where itshould be long and slender. The comb and wattles shouldnot appear white from scalding. POULTRY BOX MEASUREMENTS The National Poultry, Butter & Egg Association, recom-mend standard sizes for each size-grade of dressed poultry, BROILERS AND DRESSING OF FOWL 383 and material of White Wood or White Tupelo, nailed—nottongued or grooved. They advise the standardization of poultry boxes of thefollowing dimensions: *DaY-picKBD Broilers, One Layer, Breast Up Length, Width, Dep
Size: 2403px × 1040px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
