EFFECT 6F FEED *CN FLESH AND EGGS
The feed consumed by chickens may affect
the flavor and market value of both the
flesh and th'e eggs. At times the flesh
of chickens may have an undesirable flav
or described as fishy. Such a flavor has
been found even rhen the chickens have
consumed diets rhich did not contain
either fish meal nor fish oil, neverthe
less a fishy flavor vhen encountered often
ma” be traced to the presence of fish pro
ducts in the diet. For this reason, it is
best to use only those fish meals rhich
previously have been found not to cause
a fishy flavor.
Some undesirable flavors found in the
cooked flesh of chickens may be traced to
the fact that the.chickens ’-ere killed
rhile there ras still feed in their crops.
To eliminate so far as possible the pos
sibility of the flesh having an undesir
able flavor, fishy or otherrise, three
precautions should be taken: (1) Elimin
ate all fish products at least tro "r'seks
before the chickens are to be killed, (2)
do not feed diets that contain rancid
feed-stuffs, and (3) -ithhold all feed
from the chickens 12 to 16 hours before
killing them.
The color of the skin and flesh of chick
ens is primarily a breed characteristic,
but it may be affected to some extent by
tho feed. If large quantities of yellor
oorn, corn-glutten meal, or alfalfa -pro
ducts are fed, there is a tendency for
the skin and some of the fat immediately
under the skin to become yellor, On some
markets a ^refference is shorn for chick
ens -ith yellor- skin, but rhen it is des
ired to have the skin of a chicken an
light in color as possible, yellor corn
and green feed should be fed sparingly.
CCLCt OF EGG YCLK 5
In general, the color of the yolks of
eggs nay he controlled easily by feeding.
If very light-colored yolks are desired,
keep the chickens confined in the laying
house or in bare yards and feed a diet
that contains little or no ye1lor corn
and but little alfalfa or alfalfa-leaf
meal. The richer shades of yellor may be
obtained by feeding'diets in rhich the
chief cereal grain is yello-’ corn and in
rhich there is 5 to 10 nercent of alfal
fa products. Deep orange-red yolks may
be obtained by feeding 0.5 to 2 percent
of ground uimiento papcer or chili nepper
Cull neprers should be used because of
their relative cheapness. An excessive
intake of fresh green feed or green grow
ing grass tends to cause a green-yellor
or red-yellor color.
Cottonseed meal should not be used in •
feed for laying stock, if the eggs are
to be marketed. This product tends to
cause the yolks to have a mottled appear
ance and to acquire an undesirable dark
color ^hen the eggs are kent in cold
storage for a far months. Some reeds of
the sane botanical family as the cotton
plant, such as the common mallor, have a
similar effect on yolk color and at times
may cause the rhites of the eggs to have
a pink tint.
The vitamin content of eggs may be affec
ted by both diot and management. The con
tent of the vitamins A, 3, C, and D can
be increased by feeding diets that con
tain relatively large quantities of these
vitamins. The vitamin D content of the
eggs of chickens on range is usually great
er than that of the eggs produced by
chickens kept in confinement and fed the
same diet. In general, the vitamin D
content of the eggs.of chickens on range
tends to increase from March to June, hut
it may decrease during, the rarmer months
of the year. This decrease during hot
,reathcr is caused by the tendency of the
chickens to seek shade and thus to re
ceive less sunshine.
Cod-liver oil, alfalfa-leaf meal, alfalfa
meal and yellorn corn may be used to sup
ply the vitamin A; and dried skim milk
dried buttermilk, dried r?hey, and alfalfa
products to supply the vitamin G. 7it
amin B and 3, as previously indicated are
supplied by seeds, grains-, alfalfa pro
ducts, middlings, and shorts.
results' of potato tests
An interesting experiment carried on by Dr.
Fineman as reported in the 1944-45 Progress
Report of the University of Alaska, shovs
the influence of fertilizer ratios on the
yield and specific gravity of the potato.
The tvo fertilizer ratios tested "ere
15N-3QP-30K (1-2-2) and 45U-60P-45K (3-4-3
The lo"est specific gravity mas obtained
-here the 3-4-3 ratio ras used but gave
the highest yield, £66 bushels per acre
as compared v:ith 366 for the 1-2-2 ratio
and 155 bushels v'here no fertilizer mas
used.
An increase in the urouortion of phosphor
us increased the specific gravity. Snacif
ic gravity is considered a good indication
of the cooking quality of the tuber. This
is understandable "hen it is remembered
that starch equivalent is in direct relat
ion to the specific gravity.
Of the tmeh-ty-five varieties tested in'
1946 at the l.atanuska Station, the speci
fic gravity of the several leading variet
ies is as follors: Arctic Seedling 1.085,
American "’onder 1.085, ICatahdin 1.072,
Bliss Triumph 1.072, T”iiite Rose 1.074,
Mohark 1.081, and Russet Burbank 1.093
v.'hich is the highest given in the table.
In an article by Dr. F. J. Stevenson (Am.
Potato Journal, Aug. 1947). is quoted: In
regard to disease resistance, particular
ly ring-rot, of all the varieties tested,
only-Teton is maked as resistant to ring
rot . Some mere grom here last year.