Cellular changes in the granulosa layer of the maturing ovarian follicle of the domestic fowl

1. The relationships between length, width and height of the maturing ovarian follicle of the domestic fowl (Gallus domesticus) are shown.

2. During the rapid‐growth phase (yolk deposition) of the oocyte, i.e. an increase in size from about 9 mm diameter to 35 mm diameter, there is about a 15‐fold increase in its surface area. During this time the number of granulosa cells adjacent to the oocyte increases by about 5‐fold.

3. The granulosa cells become flatter during the growth period of the follicle, consequently increasing their surface area adjacent to the oocyte by about 3‐fold.

4. Together the change in shape of the granulosa cells and the increase in their number account for the increase in area of the granulosa layer during follicular growth.

5. Measurement of the DNA content of the granulosa layer indicated a progressive decrease in the cellular content of DNA as the follicle matures.     

A simple caliper technique for the estimation of abdominal fat in live broilers

1. A caliper technique for estimating the amount of abdominal fat in live broilers is described.

2. Sixty‐three male and 47 female broilers sampled at 63 d of age from an unselected control line were used to examine the accuracy of the caliper measure in predicting abdominal fat.

3. Phenotypic correlations between caliper measure and the proportion of abdominal fat were + 0.80, +0.79 and +0.81 in males, females and the heaviest 20% of males respectively.

4. The application of the technique as an indirect means of selecting for decreased abdominal fat in commercial broiler breeding programmes is discussed.     

Attempts to eliminate from field beans the anti‐nutritive factor which reduces egg production

1. In a series of experiments with laying hens, attempts were made to eliminate the anti‐nutritive factor which reduces egg production when feeding field beans (Vicia faba L.) as a source of supplementary protein in cereal‐based diets.

2. Neither pelleting diets nor heat processing the beans by autoclaving proved beneficial. A continuous‐flow process for infra‐red heating of the seeds at 150 °C for 70 s followed immediately by flaking (micronisation) gave inconsistent results.

3. Beans having a white skin with associated low tannin content, did not support significantly higher egg production than did a normal brown‐skinned bean, thus indicating that tannin was not the main anti‐nutritive factor.

4. A cotyledon fraction, obtained by mechanical removal of the tannin‐containing skin from brown beans, did not support higher egg production than did the whole bean, and the corresponding brown‐skin fraction did not reduce egg production when substituted for cereal in the control diet. Again this indicated that tannin was not implicated.     

Apparent independence of glucose tolerance and body fat content in 8‐week‐old broilers

1. A possible relationship between glucose tolerance and body‐fat content was examined in broilers selected at 2 and 4 weeks of age for fast or slow glucose disposal.

2. At 8 weeks of age, selected chickens were different in glucose tolerance but similar in body weight, food conversion efficiency, carcass composition and glucose‐induced insulin release.

3. Therefore, variations in glucose regulation and insulin sensitivity which are detectable at an early age, do not appear to be related to body composition in 8‐week‐old broilers.     

Survival of faecal streptococci in raw and pasteurised egg products

1. The ability of Streptococcus faecalis and Streptococcus faecium strains to survive in egg albumen and liquid whole egg before and after laboratory pasteurisation was studied.

2. Pasteurisation of egg albumen caused a decrease in viable cells of less than 10‐fold, while pasteurisation of whole egg caused decreases of more than 100‐fold in only two of the eight strains studied. After growth in whole egg, some strains were more resistant to pasteurisation in whole egg.

3. Strep, faecalis multiplied in raw and pasteurised whole egg but not in egg albumen.

4. Strep, faecium multiplied in raw and pasteurised whole egg only after an initial decline in viability which was not shown by cells adapted to whole egg. Together with storage temperature this affected the number of viable cells after a storage period of 5 d.

5. In raw and pasteurised egg albumen Strep, faecium strains lost viability; this was maximal at 37 °C and more cells survived as the storage temperature decreased.     

The incidence of bruising in broiler flocks

1. The amount of down‐grading due to bruising in 55 flocks of broilers was investigated.

4. Bruising was classified as light or bad bruising and it is suggested that this division represents two distinct types of bruises with different causes.

3. The incidence of bruising was greater in female flocks than in male although the bruising in the former tended to be less severe.

4. The relationships between incidence of bruising and several variables associated with the flock and the environment were examined using regression analysis. The factors shown to have a significant influence on the incidence of bruising were: the age and mean weight of the flock, and the temperature and humidity on the day of processing.