Observations on the Shank Pigmentation of Chicks

POULTRY buyers in some markets pay a higher price for broilers, fryers, and roasters having an abundance of yellow pigmentation in the skin and shanks. There-fore, those raising poultry for meat pur-poses have, in some areas, come to look upon pigmentation as a necessity for satis-factory production. It is common knowledge that pigmenta-tion in the yellow-skinned breeds of chick-ens is derived from certain carotenoid pigments in the ration. Peterson, Hughes, and Payne (1939) have compiled a review of the literature on these pigments and they point out that the fowl will deposit in the yolk or body fat the hydroxy deriva