Poultry breeding and management by Dryden James

Author:Dryden, James
Language: eng
Format: epub
Tags: Poultry
Publisher: New York, Orange Judd company
Published: 1916-03-25T05:00:00+00:00

after feeding this dye to the hen will show the outer rim or layer of the yolk colored. An egg laid at the end of two weeks of feeding will show each layer of yolk distinctly colored.

So far the experiments referred only to color and flavor. Both color and flavor in the egg are points that have a market value. Eggs either too pale or too highly colored in the yolk will be objected to by consumers who pay a fancy price and expect a fancy article. So, too, the flavor must be unobjectionable if fancy prices are to be received.

These experiments might indicate that it is possible, by feeding certain foods, to change the chemical composition of eggs or feed into them certain things that will improve their nutritive value. So far, however, this is only a possibility. Little investigation has been done and what has been done seems to show contradictory results.

Investigations by Cross at Cornell showed that '' in feeding a ration high in fat or a ration high in protein there is no material change in the amount of fat and protein in the egg.'' There is need, however, of further investigation and it would seem that the matter is of practical importance enough to warrant it.

Food Affects the Yield of Eggs.—Other conditions being right, good feeding makes the hen productive, and the productive hen is the healthy hen. In a pen of four fowls at the Utah Station 804 eggs were laid in' one year. Another pen of four, sisters to the others, fed a different ration, laid 532 eggs. The difference in the ration made the difference in the egg yield. In another test one pen laid 574 eggs in a year, and a similar pen on a different ration laid 404.

In a West Virginia experiment fowls fed a nitrogenous ration laid 7,555 eggs, while other fowls fed a carbonaceous ration laid 3,431 eggs. (West Virginia Bulletin 60.)

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