Day 090 - 16 Feb 95 - Page 59
1
2 Q. Right, but you are the largest poultry company in the
3 country, are you not?
4 A. I think we are the second largest.
5
6 Q. So you have quite a bit of clout; if you specified that the
7 most important factor was birds with strong legs, you would
8 be able to make that demand?
9 A. As I say, when we have our reviews with breeding
10 companies, we say that leg strength is very important and
11 that they should place emphasis on this. They are not
12 likely to breed a bird of chicken which has absolutely no
13 risk of getting any leg disorder. That would be impossible
14 because there are viral, there are bacterial causes of leg
15 problems which could occur, regardless of the genetic
16 strain.
17
18 Q. But there are some strains that suffer from far less leg
19 disorders?
20 A. If you say so.
21
22 MR. JUSTICE BELL: What do you say about it?
23 A. Well, I think if we are talking about meat producing
24 birds, I would like to know which strains have less leg
25 disorders than the ones we use, because I do not believe
26 that is the case. If Ms. Steel is referring to different
27 breeds like the ones that are selected for egg laying, then
28 maybe there is a difference.
29
30 MR. RAMPTON: My Lord, I think if Ms. Steel is going to put
31 it ---
32
33 MR. JUSTICE BELL: I think she may be looking so ......
34
35 MR. RAMPTON: -- to Dr. Pattison that there is another breed of
36 broiler available which has stronger legs, she should do
37 so.
38
39 MR. JUSTICE BELL: Yes.
40
41 MS. STEEL: You could use the egg laying chickens for starters,
42 could you not?
43 A. Yes, they would not make very good meat birds.
44
45 Q. You mean they would make as much meat?
46 A. Well, they would not make hardly any at all.
47
48 Q. So they would not be as profitable?
49 A. They would not be suitable for the purpose that we want
50 them.
51
52 MR. JUSTICE BELL: Do you know what proportion of usable meat
53 comes from the legs of the bird, as opposed to other parts
54 of its body, once it is boned, do you know what proportion?
55 A. No, I am afraid I cannot answer that, I am sorry.
56
57 Q. I mean, it is all relative, I suppose?
58 A. Yes, I mean, the most important, the highest quality
59 meat is the breast meat. The leg meat has different
60 characteristics and has certain uses but its value is much
