>As for feeding chickens: Not long ago I heard a news story about a plan to >feed tumeric to chickens, to improve the color of the meat. The reporter >kept asking whether this made the meat taste like curry - arrgh! got to >sit that person down and explain that curry flavor does not come from >tumeric. Still, I often see some _really_ yellow chicken meat, and I >wonder. 'Strooth that Perdue feeds their birds some sort of natural yellow coloring in the feed - I was under the impression that it was derived from marigolds, but I don't remember where that bit of info came from, so treat it as rumor. The yellow tends to concentrate in fatty tissue in broilers (skin mostly, not so much in meat). === Dave Sacerdote davesas@ntplx.net Resist or Serve. "I am so mighty, I do not have to kill you all." -- Flaming Carrot Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/