217 



equal parts of corn and potatoes. Both lots received whatever salt 

 they required, and an abundance of col> charcoal. 



Tables sliow the live weight, gain in weight, gain per hundred- 

 weight, feed consumed (shorts-bran, corn meal, corn meal and pota- 

 toes) , cost in [)ounds of feed of 1 ])ound of increase for each pig dur- 

 ing each week of the experiment, and for each lot; the total gain in 

 weight; average gain pw hundredweight; feed consumed; and the 

 cost in pounds of feed of J pound of increase, at tliree periods during 

 the experiment. One of these periods inchided the time when corn 

 meal and potatoes were fed; the other two. the time before and after 

 feeding tliis ration. At the end of the fifteenth week, when the pigs were 

 slaughtered, tlie axerage live weight per pig was 201 pounds. There 

 is also a record of the live and dressed weight, per cent of shrinkage, 

 weight of Idood, tongue, heart, lungs, liver, kidneys, spleen, stomach, 

 uterus, tenderloin, intestinal fat, aiul leaf lar-l for each pig; the aver- 

 age per ]ug and per hundredweight of dressed pig for each lot, and 

 data regarding the weight and strength of the left fennu- bone of each 

 ]ug. riiolographs of cross-sections of each animal at the middle loin 

 and between tlie sixth and seventh ribs are reproduced in the bulletin. 



The meat of the shorts-bi-an-fed pigs was of a darker color, and con- 

 tained not oidy a greater proportion of lean to fat l)ut also a greater 

 '' actual auiount " of lean meat; the lungs, intestinal fat, and leaf lard 

 weighed less; the blood, liver, kidneys, uterus, stomach, and tender- 

 loin weighed more; aiul the per cent of dry matter in the lean meat, as 

 well as in the fat, was less. The average strength of the left femur 

 bone was greater in the shorts-bran lot. 



'" The corn-potatoes-fed pork was ])ure white and firm to the touch, 

 while that fi-om the shorts-bran-fed pigs was in color a dirty yellow 

 and in texniri' ^ofl and flabby," Cooking tests, made bv roasting, 

 frying, and boiling portions of flesh from each lot, indicated that the 

 meat from the corn-potatoes-fed lot had some advantages over that 

 from the shorts-bran-fed lot. Tavo of the roasts showed " no appre- 

 cial)le difl'erence in textnre and flavor, while the shorts-bran meat of 

 two others was j)ronounced distiiictly drier, harder, and more 

 fibrous." '" The frying revealed, in every case reported, a hard tough- 

 ness in the meat of the shorts-bran meat not noticed in the flesh of the 

 other series.'" The meat of the shorts-bran series also shrank more by 

 boiling. 



Tile record of this experiment on growing pigs, compared with that 

 of the experiment of lS8s on mature hogs, indicates that while in the 

 first experiment the corn-fed lot ate the largest daily ration, made the 

 largest averagi- daily gain, and the largest guin per hundredweight of 

 live weight, but recpiii-ed moi-e food to make a pound of increase than 

 the shorts-bran-fed lot. in lS8i) the results in these particulars were 

 reversed. In both experiments the lungs, liver, and other " vital 

 parts " of the pigs fed on shorts and bran were as a rule heavier than 



