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The Yield of Edible Meat from Turkeys, Ducklings, and Different Market Classes of Chickens
YIELD OF EDIBLE MEAT
Eomenacanthus stramineus (Nitz.); the shaft louse, Menopon gallinae (L.); and the fluff louse, Goniocotes hologaster Nitz. The ease and convenience of these two methods of application exceed most conventional methods since neither requires the handling of birds nor the presence of roosts. The possible hazards to chickens from lindane in insecticidal concentrations seems slight.
U.S.D.A. Yearbook of Agriculture, pp. 10481054. Bishopp, F: C , and H. P. Wood, 1939. Mites and lice on poultry. U.S.D.A. Farmer's Bui. 801:1-18. Edgar, S. A., and D. F. King. 1950. Effect of the body louse, Eomenacanthus stramineus on mature chickens. Poultry Sci. 29: 214-219. Hansens, E. J., 1951. Recent development in the control of insect and parasitic pests. Amer. Vet. Med. Assoc. J. 118:38-41. Ritcher, P. O., and W. M. Insko, Jr., 1948. External parasites of chickens and their control. Kentucky Agr. Exp. Sta. Bui. 517:1-23. Roberts, I. H., and H. O. Peterson. 1947. Hexachlorocyclohexane—a fumigant for the control of chicken lice. Poultry Sci. 26:588-593. Van Es, L., and J. F. Olney, 1941. Poultry diseases and parasites. Nebraska Univ., Agr. Exp. Sta. Bui. 332: 81-84. Whitehead, W. E., 1942. Lice and some external parasites of domestic animals and poultry in the Province of Quebec. Macdonald College, Canada, Farm. Bui. 7: 1-27.
T h e Yield of Edible Meat from T u r keys, Ducklings, and Different Market Classes of Chickens M A R D E N B E O A D B E N T * AND H . W.
BEAN!
University of Illinois, Urbana (Received for publication August 13, 1951)
T HAS always been a problem of producers, distributors, and consumers to determine the economy of various meats offered for sale. Poultry meats have become more important to our eating habits with recurring periods of "red meat" shortages and high prices. A "year round" supply of young, rapidly grown, domesticated fowls is now avail-
I
* Assistant in Animal Science. t Associate Professor of Animal Science, and Assistant Director of the Agricultural Experiment Station.
able to the consumer on many markets. Experiments have been conducted at the University of Illinois in which the dressing percentages, New York and eviscerated, and the percentages of edible meat (lean, fat, skin and giblets) were determined for five market classes of grade A chickens (Brown and Bean, 1950) and with nine week old White Pekin ducklings (Broadbent and Bean, 1951a). Similar work has been done elsewhere with turkeys. A compilation of this material has been made (Broadbent and
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
REFERENCES Alicata, J. E., F . G. Holdaway, J. H. Quisenberry and D. D. Jensen, 1946. Observations on the comparative efficacy of certain old and new insecticides in the control of lice and mites of chickens. Poultry Sci. 25:376-380. Anonymous, 1949. The new insecticides for controlling external parasites of livestock. U.S.D.A. Bur. Ent. Plant Quar., Series E-762:1-25. Bishopp, F. C , 1942. Poultry lice and their control.
447
448
MARDEN BROADBENT AND H. W. BEAN
centages of edible meat in the live birds, the New York dressed carcasses and in the eviscerated carcasses of chickens, ducklings, and turkeys. The average percentage loss in New York dressing was 9.2 percent for the five market classes of chickens, 10.56 percent for the nine-week old White Pekin ducklings, 9.65 percent for the four grades of torn turkeys and 9.55 percent for the four grades of female turkeys (Marsden, 1937). The eviscerated percentages averaged 71.3 percent for the five market classess of chickens, 72.8 percent for the White Pekin ducklings and 81.9 percent for the four strains of turkeys. The highest average percentage of edible meat was obtained from the turkeys and ducklings with about 74.2 percent of their eviscerated weight as edible. The lowest average was obtained from the five market classes of chickens with 70.4
TABLE 1.—Average fasted live weights, dressing percentages of live weights and percen of edible meat of live, New York dressed and eviscerated weights Edible meat
Chickens1 Broilers Fryers Light hens Heavy hens Roasters
No. of birds
Ave. Lv. Wt. lbs.
N. Y. dress %of Lv. Wt.
Eviscerated %of Lv. Wt.
%of Lv. Wt.
%of N. Y. Dr. Wt.
20 20 20 20 20
2.0 3.5 4.4 5.2 6.8
91.7 90.0 91.2 91.1 90.2
72.4 73.9 67.2 69.4 74.6
48.5 48.4 49.0 51.1 54.7
52.9 53.8 53.7 56.2 60.7
65.5 65.8 72.7 74.1 73.7
90.8
71.3
50.3
55.5
70.4
Average: Ducklings
2
%of Eviscerated Wt.
20
6.0
89.4
72.8
54.0
60.4
74.2
20 20 20 20
19.9 16.2 14.8 12.2
91.2 90.1 88.6 88.7
83.4 81.3 81.1 81.8
62.4 59.7 60.0 60.8
68.5 66.3 67.7 68.6
74.8 73.4 74.0 74.4
89.7
81.9
60.7
67.8
74.2
3
Turkeys Broad Breast Bronze Standardbred Bronze White Holland Small White Average: 1 2 3
Brown and Bean (1951). Broadbent el al. (1951). H. M. Harshaw et al. (1940, 1941).
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
Bean, 1951b). The birds of these three species were handled in a similar manner. They were given an overnight fast with access to water only. The fasted live weights were then determined and recorded. The birds were killed by a throat cut and thoroughly bled out. The ducklings and chickens were scalded and the turkeys dry picked. The turkey and duckling carcasses were chilled and then weighed for the New York dressed weight. New York dressed weights of the chickens were taken immediately following the picking process. The same method of evisceration was followed for all three types of birds. Weights of the giblets and inedible offal were recorded. The raw, edible meat, fat and skin were separated from the skeleton of the carcass with boning knives. Table 1 shows the average live weights, the New York dressing percentages, the eviscerating percentages, and the per-
449
YIELD OF EDIBLE MEAT A
WHEN WE BUY
POUND
OF
EDIBLE MEAT COSTS $ 3.00
AND PAY
2.80
PER
2.60-^
POUND $ 2.00 - q 1.80
2.40 2.20 2.00-
1.601.801.40 1.201.00.90.80-
•70H
TURKEYS (NY. DRESSED) CROSSBRED BROILERS (EVISCERATED) • RHODE ISLAND RED FRYERS (EVISCERATED)
1.301.20-
1.10 1.00
.60-=
.904
.50-
.80.70-
- T U R K E Y S (LIVE WEIGHT) •COLUMBIAN ROASTERS (N.Y. DRESSED) •DUCKLINGS (N.Y. DRESSED) E XM*P_t
r
1.601.50 1.40-
E
- — - '
W H I T E ROCK HEAVY HENS (N.Y. DRESSED)
• COLUMBIAN ROASTERS (LIVE WEIGHT) -DUCKLINGS (LIVE WEIGHT) -RHODE ISLAND RED FRYERS (N.Y. DRESSED) •LEGHORN HENS (N.Y. DRESSED) •CROSSBRED BROILERS (N.Y. DRESSED) • WHITE ROCK HEAVY HENS (LIVE WEIGHT)
LEGHORN HENS (LIVE WEIGHT) •CROSSBRED BROILERS (LIVE WEIGHT) RHODE ISLAND RED FRYERS (LIVE WEIGHT)
.10-
percent of their eviscerated weight as edible meat. The relative cost of the edible portions of various species of fowls is of primary importance to the majority of the consuming public. The cost per pound of edible meat for each species is shown on the nomographic chart. This shows the
cost of edible meat on a live weight basis, New York dressed basis and eviscerated basis. To determine the cost per pound of edible meat by the chart: 1. Locate the desired bird or carcass on the left hand scale of the chart. 2. Place a straight edge from this point
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
. T U R K E Y S (EVISCERATED) DUCKLINGS (EVISCERATED) WHITE ROCK HEAVY HENS (EVISCERATED) COLUMBIAN ROASTERS (EVISCERATED) LEGHORN HENS (EVISCERATED)
450
NEWS AND NOTES
to the "retail" cost per pound in the center scale of the chart. 3. The point where the straight edge crosses the right hand scale will indicate the cost per pound of the edible meat selected. To Illustrate:
cents per pound on the market.
One factor to be cognizant of in this
REFERENCES Broadbent, M., and H. W. Bean, 1951a. Project to determine the edible yield of nine week old ducklings. University of Illinois. Unpublished data. Broadbent, M., and H. W. Bean, 1951 b. A compilation of material pertaining to determining various dressing percentages and edible yields of various strains, grades, sex and age of turkeys. University of Illinois. Unpublished data. Brown, P. B., and H. W. Bean, 1951. The yield of edible meat from different market classes of chickens. University of Illinois. Unpublished data. Harshaw, H. M., W. L. Kellogg, R. R. Rector and S. J. Marsden, 1943. The composition of turkeys of different varieties and strains. Poultry Sci. 22:126-136. Marsden, S. J., 1937. Dressing shrinkage of Bronze turkeys of various grades. Poultry Sci. 16: 112117.
NEWS AND NOTES (Continued from page 443) POULTRY INDUSTRY SERVICE AWARD An annual industry service award, consisting of a plaque and parchment scroll, will be made by the Institute of American Poultry Industries, to an outstanding poultry and egg business man in recognition of "service to the industry above and beyond self gain." The first award will be made at the Institutes' Fact Finding Conference banquet in Kansas City, February 16, 1953. Nominations for the award will come from fifteen industry groups: American Farm Bureau Federation, American Feed Manufacturers Association, American Poultry and Hatchery Federation, American Poultry Association, Farmers Union, Grange League Federation, National Egg Products Association, National Poultry, Butter and Egg Association, National Poultry Producers Association, National Turkey Federation, North Central States Institute, Northeastern Poultry Producers Council, Pacific States Dairy and Poultry Association, Southeastern Poultry and Egg Association, and Southwestern Poultry Association. One or two candidates may be nominated by each of the above organizations—one of the nom-
inees, in each case, to come from the branch of industry represented by the organization, the other to come from the region represented by the organization. Nominations must be submitted to J. R. Redditt, Cudahy Packing Company, Omaha, Nebraska, by November 15. The Institute's Committee on the Poultry Industry Service Award which will make the final selection from the best of nominees consists of: Chairman—J. R. Redditt and Members— H. H. Alp, American Farm Bureau Federation; R. M. Bethke, Ralston-Purina Company; A. Christie, Christie Poultry Farms; T. Jones, Cimco Farms; D. Olson, Olson Brothers; and J. A. Palmer, Sherman White and Company. NATIONAL COLLEGIATE POULTRY CLUB The officers of the National Collegiate Poultry Club, elected by delegates from 21 colleges, are as follows: President—B. K. Hawkins, North Carolina; Vice-President—V. Cummings, Indiana; Secretary-Treasurer—J. L. Chernicoff, Pennsylvania; Publicity Agent—D. Britzman, South Dakota-
(Continued on page 458)
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
Example 1: shows 68 cents as the cost per pound of edible meat in N.Y. dressed White Rock heavy hens when the retail price is 38 cents per pound on the market. Example 2: shows 67 cents as the cost per pound of edible meat in eviscerated ducklings when the retail price is 50 cents per pound. Example 3: designates 94 cents as the costper pound of edible meat in eviscerated turkey when the retail price is 70
comparison is the amount of fat carried by different species and the degree of fat desired by the consumer.
Eomenacanthus stramineus (Nitz.); the shaft louse, Menopon gallinae (L.); and the fluff louse, Goniocotes hologaster Nitz. The ease and convenience of these two methods of application exceed most conventional methods since neither requires the handling of birds nor the presence of roosts. The possible hazards to chickens from lindane in insecticidal concentrations seems slight.
U.S.D.A. Yearbook of Agriculture, pp. 10481054. Bishopp, F: C , and H. P. Wood, 1939. Mites and lice on poultry. U.S.D.A. Farmer's Bui. 801:1-18. Edgar, S. A., and D. F. King. 1950. Effect of the body louse, Eomenacanthus stramineus on mature chickens. Poultry Sci. 29: 214-219. Hansens, E. J., 1951. Recent development in the control of insect and parasitic pests. Amer. Vet. Med. Assoc. J. 118:38-41. Ritcher, P. O., and W. M. Insko, Jr., 1948. External parasites of chickens and their control. Kentucky Agr. Exp. Sta. Bui. 517:1-23. Roberts, I. H., and H. O. Peterson. 1947. Hexachlorocyclohexane—a fumigant for the control of chicken lice. Poultry Sci. 26:588-593. Van Es, L., and J. F. Olney, 1941. Poultry diseases and parasites. Nebraska Univ., Agr. Exp. Sta. Bui. 332: 81-84. Whitehead, W. E., 1942. Lice and some external parasites of domestic animals and poultry in the Province of Quebec. Macdonald College, Canada, Farm. Bui. 7: 1-27.
T h e Yield of Edible Meat from T u r keys, Ducklings, and Different Market Classes of Chickens M A R D E N B E O A D B E N T * AND H . W.
BEAN!
University of Illinois, Urbana (Received for publication August 13, 1951)
T HAS always been a problem of producers, distributors, and consumers to determine the economy of various meats offered for sale. Poultry meats have become more important to our eating habits with recurring periods of "red meat" shortages and high prices. A "year round" supply of young, rapidly grown, domesticated fowls is now avail-
I
* Assistant in Animal Science. t Associate Professor of Animal Science, and Assistant Director of the Agricultural Experiment Station.
able to the consumer on many markets. Experiments have been conducted at the University of Illinois in which the dressing percentages, New York and eviscerated, and the percentages of edible meat (lean, fat, skin and giblets) were determined for five market classes of grade A chickens (Brown and Bean, 1950) and with nine week old White Pekin ducklings (Broadbent and Bean, 1951a). Similar work has been done elsewhere with turkeys. A compilation of this material has been made (Broadbent and
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
REFERENCES Alicata, J. E., F . G. Holdaway, J. H. Quisenberry and D. D. Jensen, 1946. Observations on the comparative efficacy of certain old and new insecticides in the control of lice and mites of chickens. Poultry Sci. 25:376-380. Anonymous, 1949. The new insecticides for controlling external parasites of livestock. U.S.D.A. Bur. Ent. Plant Quar., Series E-762:1-25. Bishopp, F. C , 1942. Poultry lice and their control.
447
448
MARDEN BROADBENT AND H. W. BEAN
centages of edible meat in the live birds, the New York dressed carcasses and in the eviscerated carcasses of chickens, ducklings, and turkeys. The average percentage loss in New York dressing was 9.2 percent for the five market classes of chickens, 10.56 percent for the nine-week old White Pekin ducklings, 9.65 percent for the four grades of torn turkeys and 9.55 percent for the four grades of female turkeys (Marsden, 1937). The eviscerated percentages averaged 71.3 percent for the five market classess of chickens, 72.8 percent for the White Pekin ducklings and 81.9 percent for the four strains of turkeys. The highest average percentage of edible meat was obtained from the turkeys and ducklings with about 74.2 percent of their eviscerated weight as edible. The lowest average was obtained from the five market classes of chickens with 70.4
TABLE 1.—Average fasted live weights, dressing percentages of live weights and percen of edible meat of live, New York dressed and eviscerated weights Edible meat
Chickens1 Broilers Fryers Light hens Heavy hens Roasters
No. of birds
Ave. Lv. Wt. lbs.
N. Y. dress %of Lv. Wt.
Eviscerated %of Lv. Wt.
%of Lv. Wt.
%of N. Y. Dr. Wt.
20 20 20 20 20
2.0 3.5 4.4 5.2 6.8
91.7 90.0 91.2 91.1 90.2
72.4 73.9 67.2 69.4 74.6
48.5 48.4 49.0 51.1 54.7
52.9 53.8 53.7 56.2 60.7
65.5 65.8 72.7 74.1 73.7
90.8
71.3
50.3
55.5
70.4
Average: Ducklings
2
%of Eviscerated Wt.
20
6.0
89.4
72.8
54.0
60.4
74.2
20 20 20 20
19.9 16.2 14.8 12.2
91.2 90.1 88.6 88.7
83.4 81.3 81.1 81.8
62.4 59.7 60.0 60.8
68.5 66.3 67.7 68.6
74.8 73.4 74.0 74.4
89.7
81.9
60.7
67.8
74.2
3
Turkeys Broad Breast Bronze Standardbred Bronze White Holland Small White Average: 1 2 3
Brown and Bean (1951). Broadbent el al. (1951). H. M. Harshaw et al. (1940, 1941).
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
Bean, 1951b). The birds of these three species were handled in a similar manner. They were given an overnight fast with access to water only. The fasted live weights were then determined and recorded. The birds were killed by a throat cut and thoroughly bled out. The ducklings and chickens were scalded and the turkeys dry picked. The turkey and duckling carcasses were chilled and then weighed for the New York dressed weight. New York dressed weights of the chickens were taken immediately following the picking process. The same method of evisceration was followed for all three types of birds. Weights of the giblets and inedible offal were recorded. The raw, edible meat, fat and skin were separated from the skeleton of the carcass with boning knives. Table 1 shows the average live weights, the New York dressing percentages, the eviscerating percentages, and the per-
449
YIELD OF EDIBLE MEAT A
WHEN WE BUY
POUND
OF
EDIBLE MEAT COSTS $ 3.00
AND PAY
2.80
PER
2.60-^
POUND $ 2.00 - q 1.80
2.40 2.20 2.00-
1.601.801.40 1.201.00.90.80-
•70H
TURKEYS (NY. DRESSED) CROSSBRED BROILERS (EVISCERATED) • RHODE ISLAND RED FRYERS (EVISCERATED)
1.301.20-
1.10 1.00
.60-=
.904
.50-
.80.70-
- T U R K E Y S (LIVE WEIGHT) •COLUMBIAN ROASTERS (N.Y. DRESSED) •DUCKLINGS (N.Y. DRESSED) E XM*P_t
r
1.601.50 1.40-
E
- — - '
W H I T E ROCK HEAVY HENS (N.Y. DRESSED)
• COLUMBIAN ROASTERS (LIVE WEIGHT) -DUCKLINGS (LIVE WEIGHT) -RHODE ISLAND RED FRYERS (N.Y. DRESSED) •LEGHORN HENS (N.Y. DRESSED) •CROSSBRED BROILERS (N.Y. DRESSED) • WHITE ROCK HEAVY HENS (LIVE WEIGHT)
LEGHORN HENS (LIVE WEIGHT) •CROSSBRED BROILERS (LIVE WEIGHT) RHODE ISLAND RED FRYERS (LIVE WEIGHT)
.10-
percent of their eviscerated weight as edible meat. The relative cost of the edible portions of various species of fowls is of primary importance to the majority of the consuming public. The cost per pound of edible meat for each species is shown on the nomographic chart. This shows the
cost of edible meat on a live weight basis, New York dressed basis and eviscerated basis. To determine the cost per pound of edible meat by the chart: 1. Locate the desired bird or carcass on the left hand scale of the chart. 2. Place a straight edge from this point
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
. T U R K E Y S (EVISCERATED) DUCKLINGS (EVISCERATED) WHITE ROCK HEAVY HENS (EVISCERATED) COLUMBIAN ROASTERS (EVISCERATED) LEGHORN HENS (EVISCERATED)
450
NEWS AND NOTES
to the "retail" cost per pound in the center scale of the chart. 3. The point where the straight edge crosses the right hand scale will indicate the cost per pound of the edible meat selected. To Illustrate:
cents per pound on the market.
One factor to be cognizant of in this
REFERENCES Broadbent, M., and H. W. Bean, 1951a. Project to determine the edible yield of nine week old ducklings. University of Illinois. Unpublished data. Broadbent, M., and H. W. Bean, 1951 b. A compilation of material pertaining to determining various dressing percentages and edible yields of various strains, grades, sex and age of turkeys. University of Illinois. Unpublished data. Brown, P. B., and H. W. Bean, 1951. The yield of edible meat from different market classes of chickens. University of Illinois. Unpublished data. Harshaw, H. M., W. L. Kellogg, R. R. Rector and S. J. Marsden, 1943. The composition of turkeys of different varieties and strains. Poultry Sci. 22:126-136. Marsden, S. J., 1937. Dressing shrinkage of Bronze turkeys of various grades. Poultry Sci. 16: 112117.
NEWS AND NOTES (Continued from page 443) POULTRY INDUSTRY SERVICE AWARD An annual industry service award, consisting of a plaque and parchment scroll, will be made by the Institute of American Poultry Industries, to an outstanding poultry and egg business man in recognition of "service to the industry above and beyond self gain." The first award will be made at the Institutes' Fact Finding Conference banquet in Kansas City, February 16, 1953. Nominations for the award will come from fifteen industry groups: American Farm Bureau Federation, American Feed Manufacturers Association, American Poultry and Hatchery Federation, American Poultry Association, Farmers Union, Grange League Federation, National Egg Products Association, National Poultry, Butter and Egg Association, National Poultry Producers Association, National Turkey Federation, North Central States Institute, Northeastern Poultry Producers Council, Pacific States Dairy and Poultry Association, Southeastern Poultry and Egg Association, and Southwestern Poultry Association. One or two candidates may be nominated by each of the above organizations—one of the nom-
inees, in each case, to come from the branch of industry represented by the organization, the other to come from the region represented by the organization. Nominations must be submitted to J. R. Redditt, Cudahy Packing Company, Omaha, Nebraska, by November 15. The Institute's Committee on the Poultry Industry Service Award which will make the final selection from the best of nominees consists of: Chairman—J. R. Redditt and Members— H. H. Alp, American Farm Bureau Federation; R. M. Bethke, Ralston-Purina Company; A. Christie, Christie Poultry Farms; T. Jones, Cimco Farms; D. Olson, Olson Brothers; and J. A. Palmer, Sherman White and Company. NATIONAL COLLEGIATE POULTRY CLUB The officers of the National Collegiate Poultry Club, elected by delegates from 21 colleges, are as follows: President—B. K. Hawkins, North Carolina; Vice-President—V. Cummings, Indiana; Secretary-Treasurer—J. L. Chernicoff, Pennsylvania; Publicity Agent—D. Britzman, South Dakota-
(Continued on page 458)
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 21, 2015
Example 1: shows 68 cents as the cost per pound of edible meat in N.Y. dressed White Rock heavy hens when the retail price is 38 cents per pound on the market. Example 2: shows 67 cents as the cost per pound of edible meat in eviscerated ducklings when the retail price is 50 cents per pound. Example 3: designates 94 cents as the costper pound of edible meat in eviscerated turkey when the retail price is 70
comparison is the amount of fat carried by different species and the degree of fat desired by the consumer.