Chickens Bred Without Feathers In Search For Cheaper Dinners Featherless chickens are nervous birds, but they might mean cheaper dinners. Raising chickens without feath ers eliminates one step in proces sing the birds for market. And since a fourth of the protein in a broiler goes into its feathers, a nude bird would yield more meat. Research into featherless chick ens began in 1953 when Ursula Abbott, a professor of bird genetics at the University of California at Davis, found one in a batch of chicks she had ordered from New Hampshire. Since then, scientific breeding has produced hundreds of the genetic freaks, the National Geo graphic Society says. Entire flocks in laboratories wear only an occasional wispy feather. But there are several reasons why none of the smooth-skinned birds have appeared on supermarket shelves. Whether from embarras sment or whatever, the denuded fowl are extremely nervous and prone to develop stomach ulcers. Without their protective coats, they also are susceptible to chills. Their feathered brethren can sur vive even freezing weather, but naked chickens shiver if the henhouse temperature dips even slightly. "They get so miserable that they stop eating and simply waste away," reports Dr. Ralph Somes, Jr.. who is studying the mutants at the University of Connecticut. Although pre-plucked broilers could save processing costs, the birds use up so much energy rushing about trying to keep warm that they eat more than other chickens their weight. Any profits to be made from featherless chickens are further reduced by the added cost of the fuel needed to keep their quarters adequately heated. But the strange-looking birds may have a future. Scientists are experimenting with economical me thods of fattening them for market ing. At the University of Maryland. Drs. Max Rubin and Daniel E Bigsbee have found that under the right temperatures feed bills for featherless chickens need not be higher than for ordinary birds. When slaughtered, the feather less birds weighed up to six percent more than conventional chickens fed the same test diet. When cooked, the mutants provided up to 16 percent more meat. The researchers believe that because denuded chickens are more energetic they develop less fat. which leads to less shrinkage in the oven. Added servings delivered to the dinner table might more than make up for those higher heating bills. And the featherless chickens might thrive in sunny, southern regions. Science has drastically altered poultry raising before. As late as 1934, more than 90 percent of the chickens on American tables were former layers, slaughtered after their egg production declined. Chic ken was a costly meal reserved for holidays and special occasions. Today, chickens are specially bred to be layers or broilers, raised in "factories" on assembly-line feeding for quick results. A chicken dinner now is an inexpensive meal. In 1973 a four-legged chicken was hatched near Indianola, Iowa. Someday, scientists may turn their attention to this phenomenon, for the benefit of drumstick-lovers everywhere. I * r^ffT ro ?TrTTr"fTf tw.v 'U". in ;y""' ?> >? ~ M* *?X .? | By W?nf*W P?r*t