4 ms·
For what purpose are we designing the chicken? If we're designing it as a food animal, I'd maximize the meat area and try to minimize the rest. I'd reduce the
by stephengillie 14y ago
For what purpose are we designing the chicken?
If we're designing it as a food animal, I'd maximize the meat area and try to minimize the rest. I'd reduce the amount of body fat naturally carried. If possible, I'd take a page from "Top Secret"[1] and make the bird perform photosynthesis.
If we're designing a good prey, I'd make it smaller and give it better wings for flight.
[1] http://www.amazon.com/Top-Secret-John-Reynolds-Gardiner/product-reviews/0316303631 http://www.amazon.com/Top-Secret-John-Reynolds-Gardiner/prod...
- alsothings 14y agoIs very low fat necessarily optimal? I think excessively fatty birds are a problem, but depending on use, I suspect a non-zero percentage of fat is desirable. Though I have no idea what the optimal amount would be. But in plenty of food applications, grease is good.
- jon-wood 14y agoIf anything, you'd want a chicken with skin which excretes fat so you can avoid putting butter on it, although that would make it quite a bit more difficult to catch.
- alsothings 14y agoself-buttering chicken makes me drool at my desk. Would that make it a cow-chicken hybrid though (assuming it's butter from cow's milk anyway)