1. The relative sensitivities of broiler chicks, White Leghorn chicks, quail chicks, goslings and turkey poults to increasing dietary contents of aflatoxin from 1 to 21 d of age were determined. Aflatoxin was included in the diets at three concentrations (0.7, 1.4 and 2.1 mg aflatoxin B1 equivalents/kg). 2. Data were analysed for species differences in food consumption, body weight, food utilisation, mortality and liver pathology. 3. There were no significant effects of aflatoxin in broiler and Leghorn chicks. Aflatoxin at 0.7 mg/kg decreased the body weight of turkey poults but tended to increase the growth rate of goslings. At 1.4 mg aflatoxin/kg food consumption, body weight and weight gain of goslings were adversely affected. 4. Liver damage occurred in goslings and quail chicks at all inclusions of aflatoxin and was extensive at 2.1 mg/kg. 5. Poults and goslings appeared to be the most sensitive, quail were intermediate and domestic chicks were most resistant.

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A total of 552 eggs laid over 3 consecutive days by 184 hens were collected and egg and shell weight determined. Time of oviposition for each hen was recorded individually for the first 2 days and was estimated on the third day. Data indicated that the time of oviposition had no direct effect on egg weight and that the heavier eggs in the morning of the first day were due to the greater proportion of the first egg of the sequence being laid in the morning than later during the day. Weight of the shell increased as the eggs were laid later in the day. Significant linear regressions were obtained on the second day (P<.05) and on the third day (P<.01) between time of oviposition and shell weight. Relatively high shell weights in the morning of the first day were also due to the greater percentage of the first eggs of the sequence. Data of percent shell showed the same trend as shell weight. Mean weight of eggs collected on the first day was significantly (P<.01) heavier than the second and third day mean egg weights, supporting the thesis that some of the first day eggs were the first eggs of the sequence. Daily means of shell weight and percent shell decreased on the second day and increased again on the third day. The length of lag in time of oviposition between consecutive days had significant (P<.01) correlations with average shell weight and average percent shell indicating that the longer interval between eggs the more shell is deposited on the egg. However, the length of lag time had no significant effect on the weight of the egg. Serum inorganic phosphorus level 3 hr prior to oviposition was not influenced by the time of day.

Precooked and prefried chicken products were prepared and packaged by three methods using commercial polyester/polyethylene laminate pouches and oil resistant papers. The effects of frozen storage on weight losses, TBA value, peroxide value, acid value and organoleptic qualities of the prepared products were studied. Vacuum packaged samples had the lowest weight losses, TBA and peroxide values, and the best preference scores as compared to the heat sealed and the paper wrapped products. Acid values were higher for breast portions than those of the thigh parts. A sharp decline in acid values during storage was observed for the paper wrapped samples. Taste panels preferred the products which were fried just before serving, rather than the prefried ones.

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