Mercury residues in breast muscle of wild ducks, 1970-71.

Samples of breast muscle from 327 ducks collected from October 1970 to March 1971 in the conterminous United States were analyzed for total mercury by flameless atomic absorption spectrometry. Mercury levels for the entire collection ranged from less than 0.01 to 3.91 ppm wet weight with a median of 0.10 ppm. Twenty-five ducks had levels equalling or exceeding the 0.5 ppm guideline for fish and shellfish established by the Food and Drug Administration, U.S. Department of Health, Education, and Welfare. Dabbling ducks, which are shallow-water feeders and mostly vegetarian in fall, winter, and spring, usually had lower levels than diving and sea ducks. Levels were generally higher in ducks collected in areas where environmental mercury levels were known to be greater than in ducks from nonsuspect areas. Despite the mobility of the ducks, levels seemed more closely linked to local environmental contamination than to various factors associated with large geographic areas.     

A comparison of the effects of two low‐calcium diets on egg production in the domestic fowl

1. Hens fed on a diet containing 0–05% calcium virtually ceased egg laying (production <4%) whereas those fed on a diet containing 0–5% Ca maintained production at between 20 and 30%.

2. After a return to a normal diet (3% Ca) egg weight, shell weight, ovarian characteristics and oviduct size were of a similar nature in the two groups, though the differences in egg weight, shell weight and shell calcium were significant at the 1 % level.

3. Bone weight and bone ash did not differ significantly between the groups but after a return to normal rations, bone weight and bone ash became higher in the group that had received the 0.05% Ca diet.

4. There were no clinical signs of bone demineralisation during the experiments.     

Rapeseed Meal and egg taint

1. Certain rapeseed meals in the diet of hens laying brown eggs result in the production, from some birds, of eggs which have a “ fishy ” or “ crabby ” odour because of the presence of trimethylamine.

2. Such susceptible birds have been used to demonstrate that the activity can be extracted from rapeseed meal with appropriate solvents.     

A study of the mechanical properties of egg shell

1. The mechanical behaviour of the egg shell of the domestic fowl was investigated by cutting strips from the shell and testing the flection either in a four‐point load test or in a cantilever beam test.

2. It was found that moisture content, temperature and load rate have important effects on shell properties ; both the strength and stiffness of the shell are greater in snapping‐inward tests than in snapping‐outward tests; residual stress exists in the egg shell; the correlation between failure moment and shell thickness was highly significant, on average about 0.9, and was dependent on the spread in the thickness data.

3. Estimates were made of the ultimate strength and Young's modulus of egg shell material and it is concluded that a substantial size effect exists in the egg shell.     

THE USE OF FLUFF COUNTS IN A STUDY OF HYGIENE IN QUEENSLAND HATCHERIES

During 1972, 333 fluff samples were tested from 13 Queensland hatcheries and assessed according to the English standards for total count, coliforms and fungi. They were also assessed as being "standard" or "substandard", using a combination of the criteria of the English system. All hatcheries had at least 2 substandard samples and all the samples from 2 hatcheries were substandard.     

The effect of heat treatment and enzyme supplementation on the nutritive value of barley for broiler chicks

1. The effect of heat treatment and enzyme supplementation on the nutritive value of barley was studied.

2. In only one experiment was weight gain significantly improved when the barley was heated.

3. Autoclaving barley at 120 °C for 30 min reduced dietary dry matter digestibility and treating the barley with dilute acid before heating had no effect on its nutritive value.

4. Supplementing diets containing commercial barley with a‐amylase produced slightly conflicting results in that there was an improved weight gain, food conversion efficiency and digestibility value in two of three experiments.

5. The digestibility and metabolisable energy values of a North American six‐row spring barley (Glacier) were significantly improved by enzyme supplementation.

6. The effect of the enzyme on diets containing a high amylose barley (Glacier Pentlandfield) was positive but not significant.     

Sensory evaluation of pheasants hung at 10 °g for up to 15 days

1. Pheasants hung at 10 °G were found to become increasingly “gamey” in flavour and more tender in texture with length of hanging.

2. After 13 d they were strongly gamey and very tender.