CHEMISTRY OF THE FEEDING OF ANIMALS. 



17T 



Table II. — Proportion of Parts in Animals of different Descriptions, 

 and in different Conditions of Maturity. 



Average of 



Stomachs and contents 



Intestines and contents 



Internal loose fat 



Heart, aorta, lungs, windpipe, liver, gall- 

 bladder and contents, pancreas, spleen 

 and blood 



Other offal parts 



Total oflfal parts 



Carcass 



Loss by evaporation, Ac 



Total 



Per Cent. 



sheep much more than pigs. On the other hand, the food of the 

 pig contains much more starch, or allied digestible matter, than 

 that of the sheep, and that of sheep more than that of oxen, 

 reckoned in relation to the weight of the animal ; and it is known 

 that starch undergoes its primary change (into sugar) almost 

 tliroughout the length of the intestinal canal. Accordingly, we 

 observe that the pig has a larger proportion of intestines than the 

 sheep, and the sheep more than the ox. 



Of the further elaborating, or what may be called the skilled 

 labor organs of the body, and their fluids — the heart, liver, lungs, 

 blood, &c. — the proportion is seen to be nearly the same in th« 

 three descriptions of animal. 



The proportion of internal or loose fat is greater in the sheep 

 than in the oxen ; but it should be observed that a large pro- 

 portion of the sheep contributing to the average result given in 

 the table were in a more advanced state of fatness than the oxen. 

 The comparatively small proportion of internal fat in the pig is 

 accounted for by the peculiarities of the animal. The proportion 

 of its internal organs is comparatively small, and its speciality is 

 to lay on fat in a greater proportion outside the frame. 



The second portion of the table shows the varying proportion of 

 the difierent parts in one and the same description of animal, ao- 

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