When birds are raised for meat, do you find their diet prior to slaughter affects the taste of the meat? If so, what do you suggest feeding the hens, given that they will have only water for the final 24 hours? (I say this because a long time ago I bought a supposedly corn-fed chicken which was distinctly yellow on its skin, but my chickens, which are fed corn (but not excessively) have only normal, white skin. I suspect the food manufacturers simply paste/paint a yellow dye on their chickens to fool us.) Thanks.