Journal of Animal Science

Hogan, Albert G.; Shrewsbury, Charles L.

doi: 10.1093/ansci/1930.1.34pmid: N/A

Abstract Numerous attempts have been made to rear chicks on synthetic diets, but complete success has not been attained. The rate of growth is subnormal, and the incidence of leg weakness is high. In many instances the symptoms associated with this type of leg weakness suggest polyneuritis, as head retraction and “cartwheels” are common. Another group of symptoms is also frequently noted, though these are not definitely associated in our minds with any known disease. Chicks affected in this manner become unable to stand, and usually one of the legs is gradually twisted out of the normal position. A considerable number of chicks, approximately one-third, never develop characteristic symptoms of any kind. They become unthrifty, apathetic, and finally pass into a state of coma and die. Although the symptoms observed are quite variable, it still seems possible that the various types are due to the same inadequacy. All may occur on the same ration, and substances that prevent one will also prevent the others. This content is only available as a PDF.

Scott, E., L.

doi: 10.1093/ansci/1930.1.136pmid: N/A

Summary It is advisable to eliminate the influence of dressing percentage in the study of carcass yields of wholesale cuts by using the chilled carcass weight as a basis for yield calculations. In comparing yields of bacon, loin, or fat back of one carcass with another the cutting error, or variation, should be taken into consideration in interpreting the results. With data from as many as four carefully cut carcasseSi grouped together the effect of the cutting variation becomes practically negligible. The depth of the fat covering on a carcass is of major importance iii determining the percentage yields of its wholesale cuts. As the depth of fat on the carcasses is increased from .75 inch to 2 inches the percentage of bacon sides is increased 6.5 per cent and the fat backs 5.25 per cent, while the percentage of loins in the carcass is decreased 3.25 per cent and the hams 2.5 per cent. This content is only available as a PDF.