376 EXPEEIMENT STATION EECOED. 



One-half of each carcass was cured. The foods were found to have produced 

 marked differences in the firmness of the hams and bacon, and certain effects 

 on their behavior in cooking; also slight effects on the acceptability of the 

 cooked meat. One-half of each carcass was analyzed and a complete chemical 

 accounting made. The data show that there is a specific effect of the ration on 

 the proportions of the main tissue components. 



The proportion of protein to ether extract in the flesh ranked as follows in 

 the respective lots : Corn lot 1 : 6.66, corn and soy beans 1 : 5.65, corn and lin- 

 seed meal 1 : 6.3, corn and middlings 1 : 5.87, corn and tankage 1 : 6.34, corn 

 and skim milk 1 : 5.03, check lot 1 : 4.52. The proportion of protein to ash in 

 the bones in the respective lots ranked as follows : Corn 1 : 1.13, corn and soy 

 beans 1 : 0.957, corn and linseed meal 1 : 1.139, corn and middlings 1 : 0.928, 

 corn and tankage 1 : 1.171, corn and skim milk 1 : 1.171, check lot 1 : 1.076. 

 The proportion of protein to ether extract and to ash in the gross-dressed 

 carcass, as a whole, ranked as follows in the respective lots: Corn lot 

 1 : 5.12 : 0.178, corn and soy beans 1 : 4.45 : 0.17, corn and linseed meal 

 1 : 4.91 : 0.169, corn and middlings 1 : 4.43 : 0.159, corn and tankage 1 : 4.SS : 0.197, 

 corn and skim milk 1 : 3.93 : 0.179, check lot 1 : 3.36 : 0.199. 



Complete histological blood analyses were made for each pig. Certain indi- 

 vidual differences were related to the state of nutrition of the animals within 

 an experimental lot, while other observations were considered to be specific or 

 characteristic for the lot and ration. The following conditions seemed to be 

 more certainly characteristic than others : In the corn lot the low hemoglobin 

 content, the maximum percentage of polymoiiihs and minimum percentage of 

 lymphocytes ; in the tankage lot the uniformly high hemoglobin content ; in the 

 milk lot the large number of white corpuscles ; and in the linseed meal and milk 

 lots the low percentage of polymorphs and high percentage of lymphocytes. 



Catalase estimations were made on the more important organs and tissues, 

 and certain differences noted. The very high catalase content of the blood 

 and the low content of the flesh suggest that the catalase content of the latter 

 is likely to be influenced by the blood which it normally contains. That the 

 flesh of the milk lot should have no catalase suggests that all of the catalase 

 of the flesh is due to blood contained therein, and possibly that the skim milk 

 has such an effect on the musculature of the blood vessels as results in more 

 complete bleeding out than occurs under the influence of other foods. In the 

 brain the catalase varied comparatively little, but was lowest in the skim milk 

 lot. In the blood it was lower in the lots containing the largest proportions 

 of corn than in others, and practically as large in the skim milk lot as in any 

 other. The low catalase values for brain and muscle in this lot are ascribed 

 not to a general condition in these animals but to special conditions within the 

 particular tissues. The catalase of the liver of the linseed meal and tankage 

 lots appeared to be significantly low, while in the kidneys there were probably no 

 significant differences. The catalase in the spleens varied rather widely, from 

 S.06 cc. of oxygen liberated per gram of substance in the tankage lot to 15.07 cc. 

 in the corn lot. 



It is said that the results of these studies reflect the great poverty of cereals 

 in lime, as an element of the food of animals, it being clearly proved that 

 normal growth of the skeleton can not be sustained by the grains. This fact 

 calls especial attention to the leguminous roughages, which, because of their 

 high protein and unparalleled lime content, are deemed the ideal natural 

 supplementary foods for u.se with the grains. 



Pork production, W. P. Snydeb (Nebraska Sta. Bui. IJfIt {1915), pp. 56, fiys. 

 6; popular ed., pp. 5-31, figs. 5). — This bulletin summarizes and continues work 



