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Yield of Cooked Meat from Turkeys Fed Different Rations
BURSA OF FABRICIUS AND ANTIBODIES
its relationship to the adrenal gland in the White Pekin Duck, White Leghorn, and outbred and inbred New Hampshire. Poultry Sci. 39: 130139. Glick, B., T. S. Chang and R. G. Jaap, 1956. The bursa of Fabricius and antibody production in the domestic fowl. Poultry Sci. 35:224-226. Hawk, P. B., B. L. Oser and W. H. Summerson, 1954. Practical Physiological Chemistry. McGraw-Hill Book Co., Inc., N. Y. Hepler, O. E., 1952. Manual of Clinical Laboratory Methods. Charles C Thomas, Springfield, Illinois, p. 254. Riddle, O., and M. Tange, 1928. On the extirpation of the bursa Fabricii in young doves. Am. J. Phys. 86: 266-273.
Yield of Cooked Meat from Turkeys Fed Different Rations ALICE M. HARKIN, GLADYS L. GILPIN AND ELSIE H. DAWSON Human Nutrition Research Division, AND S T A N L E Y J.
MARSDEN
Animal Husbandry Research Division, Agricultural Research Service, U. S. Department of Agriculture, Washington, D. C. (Received for publication November 30, 1959)
C
ONSIDERABLE research has been undertaken to obtain a small turkey with a high proportion of meat. A combination of desirable characteristics—fast growth, improved feed efficiency, good finish, pleasing eating quality, and high yield of meat—has been sought by special attention to the rations fed Beltsville Small White turkeys. Good finish is of particular importance in fryer-roaster turkeys because turkeys of this age often lack sufficient fat to brown evenly during cooking. The quantity of distribution of the fat necessary for a good finish improves the appearance and cooking quality of the turkeys and makes them more salable. Sizemore el at. (1956) reported that feed conversion and finish were improved in 16-week-old fryer-roaster Beltsville Small White turkeys when 4 or 8 percent lard was included in a 28 percent protein ration. The best finish and highest feed
efficiency were obtained on the turkeys fed the vegetable protein ration with 8 percent lard. Harkin el al. (1958) investigated the eating quality of fryer-roaster turkeys on seven experimental rations including those reported by Sizemore and found that turkeys fed a vegetable protein ration with dry vitamins plus 8 percent lard scored highest in flavor. This paper reports the effect of these experimental rations on the yield of ready-to-cook turkey and of cooked turkey meat. The rations differed in the kind of protein they contained, from animal and vegetable sources combined or vegetable sources only; in the form of vitamins included, dry or in fish oil; and in the absence of lard or the presence of 4 or 8 percent lard. EXPERIMENTAL PROCEDURE
A total of 108 turkeys raised by the Animal Husbandry Research Division of
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
The significance of the bursa of Fabricius in antibody production in chickens. 1. Poultry Sci. 36: 735-739. Chang, T. S., M. S. Rheins and A. R. Winter, 1959. The significance of the bursa of Fabricius of chickens in antibody production. 3. Poultry Sci. 38: 174-176. Glick, B., 1955. Growth and function of the bursa of Fabricius in the domestic fowl. Ph.D. dissertation Ohio State University. Glick, B., 1956. Normal growth of the bursa of Fabricius in chickens. Poultry Sci. 35: 843-852. Glick, B., 1958. Further evidence for the role of the bursa of Fabricius in antibody production. Poultry Sci. 37: 240-241. Glick, B., 1960. Growth of the bursa of Fabricius and
1101
1102
A. M. HARKIN, G. L. GILPIN, E. H. DAWSON AND S. J. MARSDEN TABLE 1.—Cooked edible turkey and bone from turkeys fed different rations, expressed as percentage of weight1 of ready-to-cook turkeys
Description of samples
1
Dark meat
Separable fat
Bone
Total
Light meat
percent
percent
24 12 12 12
54.7 55.0 54.9 54.1
28.0 28.3 27.8 27.5
18.2 18.4 18.7 17.7
1.1 1.1 .9 1.5
7.4 7.2 7.5 7.4
18.2 18.8 18.8 18.4
24 12 12
55.6 54.1 54.1
27.4 27.3 25.6
19.4 18.1 18.2
1.5 1.5 2.5
7.3 7.2 7.8
18.9 18.1 18.2
Skin
percent percent percent percent
Without neck and giblets.
the Agricultural Research Service were used in this study. An equal number of toms and of hens were selected at random from each of seven ration groups (Table 1). Twenty-four birds were from each of two ration groups, and 12 were from each of the other 5 groups. Weights of frozen eviscerated turkeys ranged from 4 to 8 | pounds. Half of the turkeys in each group were cooked by the standard method of roasting in an oven at 325°F., the other half by a faster method, braising in an oven at 450°F. in a covered pan, uncovering the last 30 minutes to brown. For both cooking methods, the turkeys were cooked whole but unstuffed. The time required to cook the birds to the same degree of doneness varied from 2 to 2f hours for roasting and from If to 2 | hours for braising. Composition of the rations fed and details of the dressing, freezing, storing, thawing, and cooking procedures were given in a previous report (Harkin et al., 1958). The weights of cooked light meat, dark meat, fat, skin, and bones were determined. Meat from the breast, wings, and the back from the base of the neck to the end of the ribs was classified as light meat.
Meat from the legs, thigh, and the back to the posterior of the ribs was classified as dark meat. Tendons and cartilage were classed with the bones. The weight of the giblets and neck was not included in the ready-to-cook weight or in the weight of the cooked parts since the neck and giblets are not usually cooked with the bird. Weight losses from evaporation during cooking and from drippings and the proportion of fat in the drippings also were determined. The yield of cooked light meat, dark meat, fat, skin, and bones was calculated as a percentage of the ready-to-cook weight for each group of turkeys fed the seven experimental rations. Also calculated was the yield of eviscerated and ready-to-cook turkey and of cooked edible turkey as a percentage of the live weight of the turkeys in each experimental ration group. Data for the toms and hens and for the two cooking methods were combined when no differences due to these factors were observed. RESULTS AND DISCUSSION
Yield as Related to Ready-to-Cook Weight Source of protein.—No appreciable differences were found in the amounts of
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A and D oil Vitamin A and D oil plus 4 % lard Dry vitamin A and D Dry vitamin A and D plus 4 % lard Vegetable protein ration: Vitamin A and D oil plus 4 % lard Dry vitamin A and D plus 4 % lard Dry vitamin A and D plus 8 % lard
Cooked edible turkey
Number of turkeys
1103
YIELD OF TURKEY MEAT TABLE 2.—Cooking losses and fat in the drippings from torn and hen turkeys fed different rations
Description of samples
Number of turkeys 1
Ready-to-cook weight 2 Toms
Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A a n d D oil Vitamin A a n d D oil plus 4 % lard Dry vitamin A a n d D Dry vitamin A a n d D plus 4 % lard Vegetable protein ration: Vitamin A a n d D oil plus 4 % lard D r y vitamin A and D plus 4 % lard Dry vitamin A and D plus 8 % iard
Drippings
F a t in drippings 4
Evaporation
Toms
Hens
Toms
Hens
Toms
Hens
percent
percent
percent
percent
pounds
pounds
percent
percent
24 12 12 12
6.0 6.4 5.5 6.4
4.1 4.2 4.3 4.5
6.3 6.4 5.4 6.6
5.7 5.4 5.2 6.0
20.3 19.0 20.6 20.2
21.9 21.4 21.4 22.2
32.0 22.6 35.4 24.4
48.2 50.8 50.6 51.6
24 12 12
5.8 6.7 7.3
4.4 5.2 4.8
5.8 7.4 8.2
5.6 8.0 4.8
19.2 19.5 18.3
20.5 20.8 23.9
34.6 25.6 19.6
51.3 31.6 61.8
Half this number were toms, half, hens. Without neck and giblets. Expressed as percentage of weight of ready-to-cook turkey; evaporation includes about 5 percent loss in handling. Expressed as percentage of the weight of the drippings.
light meat, dark meat, fat, skin or bone (Table 1) or in the cooking losses (Table 2) from the turkeys fed the two rations which differed mainly in the source of protein—those containing vitamin A and D oil plus 4 percent lard or those containing dry vitamin A and D plus 4 percent lard. There were, however, some variations in the percentage of drippings and the proportion of fat in the drippings, but these losses did not appear to be related to the type of protein in the ration. Form of vitamins.—The form in which the vitamins were given, dry or in oil, made no significant difference in the yield of cooked meat, fat, skin, bones, or in the cooking losses from turkeys fed animal protein rations containing no lard. Neither were there important differences in yield when 4 percent lard was included in either animal or vegetable protein rations. Addition of lard.—No direct comparison can be made among the rations containing no lard, 4 percent lard, and 8 percent lard since these levels were not all included in either the animal or the vegetable protein rations. However, since differences in yield were small between rations differing only in protein, a limited comparison might be made of the animalvegetable protein ration with dry vitamin A and D and no lard and the vegetable
protein ration with dry vitamin A and D and 4 or 8 percent lard. The yield of light meat but not of dark meat was slightly lower for turkeys fed the ration containing 8 percent lard than for turkeys fed the rations with no lard or 4 percent lard. The amount of separable fat was small for all the turkeys but was highest in those fed the ration containing 8 percent lard. For the toms the quantity of drippings was greater and the amount of fat in the drippings and the evaporation were less as more lard was used in the ration. This was not true for the hens. When lard was added to animal-vegetable protein rations, the proportion of fat in the drippings for toms was less than when no lard was added. Method of cooking.—No differences in yield of cooked meat or in cooking losses —drippings and evaporation—were found between the roasted and the braised turkeys. The average yield of light meat was about 28 percent, dark meat 18 percent, skin and fat 9 percent, when the turkeys were roasted or braised. Bones were about 18 percent of the ready-to-cook weight. Losses by evaporation and in handling were 22 percent; 6 percent was lost as drippings. Fat comprised about 25 percent of the weight of the drippings from
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
1 2 8 4
Hens
Cooking losses 3
1104
A. M. HARKIN, G. L. GILPIN, E. H. DAWSON AND S. J. MARSDEN TABLE 3.—Ready-to-cook and cooked edible turkey yields expressed as percentage of live weight of turkeys fed different rations
Description of samples
1
Live weight
1
Ready- Cooked ediEviscerated, to-cook, ble turkey (meat, with neck without fat and and giblets neck and skin) giblets
pounds
percent
percent
percent
24 12 12 12
7.7 8.0 7.4 8.1
71.6 73.4 71.9 73.7
65.0 66.2 65.7 67.2
35.6 36.4 36.1 36.4
24 12 12
7.7 8.9 9.0
72.6 72.5 73.9
66.3 66.4 67.4
36.9 35.9 36.5
Fasted overnight.
the toms and about 50 percent from the hens. Yield as Related to Live Weight The live weights of the turkeys under study and the relation to the weight of eviscerated, ready-to-cook, and cooked edible portion from turkeys fed different rations may be of interest to producers. The percentage yields shown in Table 3 were in line with those reported from previous work at this laboratory on roasted 14- and 16-week-old turkeys (Swickard el al., 1954). Heaviest turkeys were those which had been fed the vegetable protein ration with dry vitamins plus 4 or 8 percent lard. Among the turkeys fed the animal-vegetable protein ration, those fed 4 percent lard were heavier than those without the added fat in the ration. Weights of frozen eviscerated turkeys, including neck, and giblets, and of readyto-cook turkeys, expressed as percentages of live weight, showed little differences among the rations fed. Dressing and evisceration losses were from 26 to 28 percent and neck and giblets about 6 to 7 percent of the live weight. The percentage yield of cooked edible
turkey (meat, fat, and skin) calculated as percentage of live weight was 36 to 37 percent depending upon the ration fed. This variation was too small to be of practical importance to consumer or producer. SUMMARY
Yields from Beltsville Small White fryer-roaster turkeys fed one of seven experimental rations were determined. The rations differed in source of protein— animal and vegetable combined or vegetable alone, in the form in which vitamins A and D were given—dry or in fish oil, and in the addition of lard—none, 4 percent, or 8 percent. Neither the source of protein nor the form of the vitamins made any appreciable difference in the amounts of light meat, dark meat, fat, skin, or bone from the cooked turkeys or in the cooking losses. The percentage yield of cooked light meat was slightly lower and separable fat was higher from the turkeys fed the ration containing 8 percent lard, but the percentage of cooked edible turkey, including lean, fat, and skin (about 54 percent of ready-to-cook weight, 36 percent
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A and D oil Vitamin A and D oil plus 4 % lard Dry vitamin A and D Dry vitamin A and D plus 4 % lard Vegetable protein ration: Vitamin A and D oil plus 4 % lard Dry vitamin A and D plus 4 % lard Dry vitamin A and D plus 8% lard
Number of turkeys
1105
YIELD OF TURKEY MEAT
ACKNOWLEDGMENTS
The authors wish to express their appre-
ciation to Ruth A. Redstrom and Carroll Kitzmiller for assistance in the laboratory. REFERENCES Harkin, A. M., C. Kitzmiller, G. L. Gilpin and S. J. Marsden, 1958. Quality of the cooked meat of turkeys fed animal or vegetable protein diets with vitamin and fat supplements. Poultry Sci. 37: 1328-1339. Sizemore, J. R., S. J. Marsden and C. A. Denton, 1956. The effect of diet and supplementary fat on the performance of Beltsville Small White turkeys. Poultry Sci. 35: 1172. Swickard, M. T., and A. M. Harkin, 1954. Percentage relationships of raw carcass weights and yield of cooked edible portion for young Beltsville Small White turkeys. Poultry Sci. 33: 775779.
Efficacy of Carbon Disulfide Against Ascaridia (Roundworm) of Chickens1,2
Galli
S. E. KNAPP 3 AND M. F. HANSEN Department of Zoology, Kansas State University, Manhattan, Kansas (Received for publication November 30, 1959)
INTRODUCTION P TO now, CS2 has not been the drug of choice to remove Ascaridia galli from chickens. Its limited use against this parasite is probably related to its toxicity, difficult administration, and availability of more nearly satisfactory anthelmintics. Recently, CS2 has been combined with a piperazine compound.4 This anthelmintic was tested by Shumard (1957) and found
U
1 Contribution No. 299, Kansas Agricultural Experiment Station, Manhattan and No. 329 from the Department of Zoology. 2 A portion of a dissertation presented by S. E. Knapp in partial fulfillment of the requirements for the degree Doctor of Philosophy in Parasitology at Kansas State University of Agriculture and Applied Sciences, Manhattan. 8 Present address: Department of Veterinary Medicine, Oregon State College, Corvallis. 4 "Parvex"—The Upjohn Company (Betaine of 1-piperazine carbodithiotic acid).
to be highly efficacious for removing chicken ascarids. Use of CS2 in this form should renew interest in it as an anthelmintic. The first reported use of CS2 to remove A. galli from chickens was by Roberts (1937). His work embodied a series of studies involving numerous anthelmintics so time permitted only a cursory study of CS2. Later, Knapp and Hansen (1954),' in a preliminary report, showed that the drug could be used effectively to remove A. galli. Because of limited information, the present study was initiated to investigate the action of CS2 against A. galli and the nature of its actions on the host. MATERIALS AND METHODS Adult Worm Removal. Straight run, dayold White Rock chickens were obtained
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
of live weight) was comparable to that for turkeys fed the other rations. Some variations in the percentage of drippings, and the proportion of fat in the drippings, were noted,in torn and hen turkeys fed rations which differed in the source of protein or in the addition of fat. In general, after roasting at 325°F. or braising at 450°, about 28 percent was light meat, 18 percent dark meat, 9 percent skin and fat, and 18 percent bones, based on the weight of ready-to-cook turkeys.
its relationship to the adrenal gland in the White Pekin Duck, White Leghorn, and outbred and inbred New Hampshire. Poultry Sci. 39: 130139. Glick, B., T. S. Chang and R. G. Jaap, 1956. The bursa of Fabricius and antibody production in the domestic fowl. Poultry Sci. 35:224-226. Hawk, P. B., B. L. Oser and W. H. Summerson, 1954. Practical Physiological Chemistry. McGraw-Hill Book Co., Inc., N. Y. Hepler, O. E., 1952. Manual of Clinical Laboratory Methods. Charles C Thomas, Springfield, Illinois, p. 254. Riddle, O., and M. Tange, 1928. On the extirpation of the bursa Fabricii in young doves. Am. J. Phys. 86: 266-273.
Yield of Cooked Meat from Turkeys Fed Different Rations ALICE M. HARKIN, GLADYS L. GILPIN AND ELSIE H. DAWSON Human Nutrition Research Division, AND S T A N L E Y J.
MARSDEN
Animal Husbandry Research Division, Agricultural Research Service, U. S. Department of Agriculture, Washington, D. C. (Received for publication November 30, 1959)
C
ONSIDERABLE research has been undertaken to obtain a small turkey with a high proportion of meat. A combination of desirable characteristics—fast growth, improved feed efficiency, good finish, pleasing eating quality, and high yield of meat—has been sought by special attention to the rations fed Beltsville Small White turkeys. Good finish is of particular importance in fryer-roaster turkeys because turkeys of this age often lack sufficient fat to brown evenly during cooking. The quantity of distribution of the fat necessary for a good finish improves the appearance and cooking quality of the turkeys and makes them more salable. Sizemore el at. (1956) reported that feed conversion and finish were improved in 16-week-old fryer-roaster Beltsville Small White turkeys when 4 or 8 percent lard was included in a 28 percent protein ration. The best finish and highest feed
efficiency were obtained on the turkeys fed the vegetable protein ration with 8 percent lard. Harkin el al. (1958) investigated the eating quality of fryer-roaster turkeys on seven experimental rations including those reported by Sizemore and found that turkeys fed a vegetable protein ration with dry vitamins plus 8 percent lard scored highest in flavor. This paper reports the effect of these experimental rations on the yield of ready-to-cook turkey and of cooked turkey meat. The rations differed in the kind of protein they contained, from animal and vegetable sources combined or vegetable sources only; in the form of vitamins included, dry or in fish oil; and in the absence of lard or the presence of 4 or 8 percent lard. EXPERIMENTAL PROCEDURE
A total of 108 turkeys raised by the Animal Husbandry Research Division of
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
The significance of the bursa of Fabricius in antibody production in chickens. 1. Poultry Sci. 36: 735-739. Chang, T. S., M. S. Rheins and A. R. Winter, 1959. The significance of the bursa of Fabricius of chickens in antibody production. 3. Poultry Sci. 38: 174-176. Glick, B., 1955. Growth and function of the bursa of Fabricius in the domestic fowl. Ph.D. dissertation Ohio State University. Glick, B., 1956. Normal growth of the bursa of Fabricius in chickens. Poultry Sci. 35: 843-852. Glick, B., 1958. Further evidence for the role of the bursa of Fabricius in antibody production. Poultry Sci. 37: 240-241. Glick, B., 1960. Growth of the bursa of Fabricius and
1101
1102
A. M. HARKIN, G. L. GILPIN, E. H. DAWSON AND S. J. MARSDEN TABLE 1.—Cooked edible turkey and bone from turkeys fed different rations, expressed as percentage of weight1 of ready-to-cook turkeys
Description of samples
1
Dark meat
Separable fat
Bone
Total
Light meat
percent
percent
24 12 12 12
54.7 55.0 54.9 54.1
28.0 28.3 27.8 27.5
18.2 18.4 18.7 17.7
1.1 1.1 .9 1.5
7.4 7.2 7.5 7.4
18.2 18.8 18.8 18.4
24 12 12
55.6 54.1 54.1
27.4 27.3 25.6
19.4 18.1 18.2
1.5 1.5 2.5
7.3 7.2 7.8
18.9 18.1 18.2
Skin
percent percent percent percent
Without neck and giblets.
the Agricultural Research Service were used in this study. An equal number of toms and of hens were selected at random from each of seven ration groups (Table 1). Twenty-four birds were from each of two ration groups, and 12 were from each of the other 5 groups. Weights of frozen eviscerated turkeys ranged from 4 to 8 | pounds. Half of the turkeys in each group were cooked by the standard method of roasting in an oven at 325°F., the other half by a faster method, braising in an oven at 450°F. in a covered pan, uncovering the last 30 minutes to brown. For both cooking methods, the turkeys were cooked whole but unstuffed. The time required to cook the birds to the same degree of doneness varied from 2 to 2f hours for roasting and from If to 2 | hours for braising. Composition of the rations fed and details of the dressing, freezing, storing, thawing, and cooking procedures were given in a previous report (Harkin et al., 1958). The weights of cooked light meat, dark meat, fat, skin, and bones were determined. Meat from the breast, wings, and the back from the base of the neck to the end of the ribs was classified as light meat.
Meat from the legs, thigh, and the back to the posterior of the ribs was classified as dark meat. Tendons and cartilage were classed with the bones. The weight of the giblets and neck was not included in the ready-to-cook weight or in the weight of the cooked parts since the neck and giblets are not usually cooked with the bird. Weight losses from evaporation during cooking and from drippings and the proportion of fat in the drippings also were determined. The yield of cooked light meat, dark meat, fat, skin, and bones was calculated as a percentage of the ready-to-cook weight for each group of turkeys fed the seven experimental rations. Also calculated was the yield of eviscerated and ready-to-cook turkey and of cooked edible turkey as a percentage of the live weight of the turkeys in each experimental ration group. Data for the toms and hens and for the two cooking methods were combined when no differences due to these factors were observed. RESULTS AND DISCUSSION
Yield as Related to Ready-to-Cook Weight Source of protein.—No appreciable differences were found in the amounts of
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A and D oil Vitamin A and D oil plus 4 % lard Dry vitamin A and D Dry vitamin A and D plus 4 % lard Vegetable protein ration: Vitamin A and D oil plus 4 % lard Dry vitamin A and D plus 4 % lard Dry vitamin A and D plus 8 % lard
Cooked edible turkey
Number of turkeys
1103
YIELD OF TURKEY MEAT TABLE 2.—Cooking losses and fat in the drippings from torn and hen turkeys fed different rations
Description of samples
Number of turkeys 1
Ready-to-cook weight 2 Toms
Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A a n d D oil Vitamin A a n d D oil plus 4 % lard Dry vitamin A a n d D Dry vitamin A a n d D plus 4 % lard Vegetable protein ration: Vitamin A a n d D oil plus 4 % lard D r y vitamin A and D plus 4 % lard Dry vitamin A and D plus 8 % iard
Drippings
F a t in drippings 4
Evaporation
Toms
Hens
Toms
Hens
Toms
Hens
percent
percent
percent
percent
pounds
pounds
percent
percent
24 12 12 12
6.0 6.4 5.5 6.4
4.1 4.2 4.3 4.5
6.3 6.4 5.4 6.6
5.7 5.4 5.2 6.0
20.3 19.0 20.6 20.2
21.9 21.4 21.4 22.2
32.0 22.6 35.4 24.4
48.2 50.8 50.6 51.6
24 12 12
5.8 6.7 7.3
4.4 5.2 4.8
5.8 7.4 8.2
5.6 8.0 4.8
19.2 19.5 18.3
20.5 20.8 23.9
34.6 25.6 19.6
51.3 31.6 61.8
Half this number were toms, half, hens. Without neck and giblets. Expressed as percentage of weight of ready-to-cook turkey; evaporation includes about 5 percent loss in handling. Expressed as percentage of the weight of the drippings.
light meat, dark meat, fat, skin or bone (Table 1) or in the cooking losses (Table 2) from the turkeys fed the two rations which differed mainly in the source of protein—those containing vitamin A and D oil plus 4 percent lard or those containing dry vitamin A and D plus 4 percent lard. There were, however, some variations in the percentage of drippings and the proportion of fat in the drippings, but these losses did not appear to be related to the type of protein in the ration. Form of vitamins.—The form in which the vitamins were given, dry or in oil, made no significant difference in the yield of cooked meat, fat, skin, bones, or in the cooking losses from turkeys fed animal protein rations containing no lard. Neither were there important differences in yield when 4 percent lard was included in either animal or vegetable protein rations. Addition of lard.—No direct comparison can be made among the rations containing no lard, 4 percent lard, and 8 percent lard since these levels were not all included in either the animal or the vegetable protein rations. However, since differences in yield were small between rations differing only in protein, a limited comparison might be made of the animalvegetable protein ration with dry vitamin A and D and no lard and the vegetable
protein ration with dry vitamin A and D and 4 or 8 percent lard. The yield of light meat but not of dark meat was slightly lower for turkeys fed the ration containing 8 percent lard than for turkeys fed the rations with no lard or 4 percent lard. The amount of separable fat was small for all the turkeys but was highest in those fed the ration containing 8 percent lard. For the toms the quantity of drippings was greater and the amount of fat in the drippings and the evaporation were less as more lard was used in the ration. This was not true for the hens. When lard was added to animal-vegetable protein rations, the proportion of fat in the drippings for toms was less than when no lard was added. Method of cooking.—No differences in yield of cooked meat or in cooking losses —drippings and evaporation—were found between the roasted and the braised turkeys. The average yield of light meat was about 28 percent, dark meat 18 percent, skin and fat 9 percent, when the turkeys were roasted or braised. Bones were about 18 percent of the ready-to-cook weight. Losses by evaporation and in handling were 22 percent; 6 percent was lost as drippings. Fat comprised about 25 percent of the weight of the drippings from
Downloaded from http://ps.oxfordjournals.org/ at New York University on June 21, 2015
1 2 8 4
Hens
Cooking losses 3
1104
A. M. HARKIN, G. L. GILPIN, E. H. DAWSON AND S. J. MARSDEN TABLE 3.—Ready-to-cook and cooked edible turkey yields expressed as percentage of live weight of turkeys fed different rations
Description of samples
1
Live weight
1
Ready- Cooked ediEviscerated, to-cook, ble turkey (meat, with neck without fat and and giblets neck and skin) giblets
pounds
percent
percent
percent
24 12 12 12
7.7 8.0 7.4 8.1
71.6 73.4 71.9 73.7
65.0 66.2 65.7 67.2
35.6 36.4 36.1 36.4
24 12 12
7.7 8.9 9.0
72.6 72.5 73.9
66.3 66.4 67.4
36.9 35.9 36.5
Fasted overnight.
the toms and about 50 percent from the hens. Yield as Related to Live Weight The live weights of the turkeys under study and the relation to the weight of eviscerated, ready-to-cook, and cooked edible portion from turkeys fed different rations may be of interest to producers. The percentage yields shown in Table 3 were in line with those reported from previous work at this laboratory on roasted 14- and 16-week-old turkeys (Swickard el al., 1954). Heaviest turkeys were those which had been fed the vegetable protein ration with dry vitamins plus 4 or 8 percent lard. Among the turkeys fed the animal-vegetable protein ration, those fed 4 percent lard were heavier than those without the added fat in the ration. Weights of frozen eviscerated turkeys, including neck, and giblets, and of readyto-cook turkeys, expressed as percentages of live weight, showed little differences among the rations fed. Dressing and evisceration losses were from 26 to 28 percent and neck and giblets about 6 to 7 percent of the live weight. The percentage yield of cooked edible
turkey (meat, fat, and skin) calculated as percentage of live weight was 36 to 37 percent depending upon the ration fed. This variation was too small to be of practical importance to consumer or producer. SUMMARY
Yields from Beltsville Small White fryer-roaster turkeys fed one of seven experimental rations were determined. The rations differed in source of protein— animal and vegetable combined or vegetable alone, in the form in which vitamins A and D were given—dry or in fish oil, and in the addition of lard—none, 4 percent, or 8 percent. Neither the source of protein nor the form of the vitamins made any appreciable difference in the amounts of light meat, dark meat, fat, skin, or bone from the cooked turkeys or in the cooking losses. The percentage yield of cooked light meat was slightly lower and separable fat was higher from the turkeys fed the ration containing 8 percent lard, but the percentage of cooked edible turkey, including lean, fat, and skin (about 54 percent of ready-to-cook weight, 36 percent
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Beltsville Small White turkeys, roasted or braised: Animal-vegetable protein ration: Vitamin A and D oil Vitamin A and D oil plus 4 % lard Dry vitamin A and D Dry vitamin A and D plus 4 % lard Vegetable protein ration: Vitamin A and D oil plus 4 % lard Dry vitamin A and D plus 4 % lard Dry vitamin A and D plus 8% lard
Number of turkeys
1105
YIELD OF TURKEY MEAT
ACKNOWLEDGMENTS
The authors wish to express their appre-
ciation to Ruth A. Redstrom and Carroll Kitzmiller for assistance in the laboratory. REFERENCES Harkin, A. M., C. Kitzmiller, G. L. Gilpin and S. J. Marsden, 1958. Quality of the cooked meat of turkeys fed animal or vegetable protein diets with vitamin and fat supplements. Poultry Sci. 37: 1328-1339. Sizemore, J. R., S. J. Marsden and C. A. Denton, 1956. The effect of diet and supplementary fat on the performance of Beltsville Small White turkeys. Poultry Sci. 35: 1172. Swickard, M. T., and A. M. Harkin, 1954. Percentage relationships of raw carcass weights and yield of cooked edible portion for young Beltsville Small White turkeys. Poultry Sci. 33: 775779.
Efficacy of Carbon Disulfide Against Ascaridia (Roundworm) of Chickens1,2
Galli
S. E. KNAPP 3 AND M. F. HANSEN Department of Zoology, Kansas State University, Manhattan, Kansas (Received for publication November 30, 1959)
INTRODUCTION P TO now, CS2 has not been the drug of choice to remove Ascaridia galli from chickens. Its limited use against this parasite is probably related to its toxicity, difficult administration, and availability of more nearly satisfactory anthelmintics. Recently, CS2 has been combined with a piperazine compound.4 This anthelmintic was tested by Shumard (1957) and found
U
1 Contribution No. 299, Kansas Agricultural Experiment Station, Manhattan and No. 329 from the Department of Zoology. 2 A portion of a dissertation presented by S. E. Knapp in partial fulfillment of the requirements for the degree Doctor of Philosophy in Parasitology at Kansas State University of Agriculture and Applied Sciences, Manhattan. 8 Present address: Department of Veterinary Medicine, Oregon State College, Corvallis. 4 "Parvex"—The Upjohn Company (Betaine of 1-piperazine carbodithiotic acid).
to be highly efficacious for removing chicken ascarids. Use of CS2 in this form should renew interest in it as an anthelmintic. The first reported use of CS2 to remove A. galli from chickens was by Roberts (1937). His work embodied a series of studies involving numerous anthelmintics so time permitted only a cursory study of CS2. Later, Knapp and Hansen (1954),' in a preliminary report, showed that the drug could be used effectively to remove A. galli. Because of limited information, the present study was initiated to investigate the action of CS2 against A. galli and the nature of its actions on the host. MATERIALS AND METHODS Adult Worm Removal. Straight run, dayold White Rock chickens were obtained
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of live weight) was comparable to that for turkeys fed the other rations. Some variations in the percentage of drippings, and the proportion of fat in the drippings, were noted,in torn and hen turkeys fed rations which differed in the source of protein or in the addition of fat. In general, after roasting at 325°F. or braising at 450°, about 28 percent was light meat, 18 percent dark meat, 9 percent skin and fat, and 18 percent bones, based on the weight of ready-to-cook turkeys.