I3i8 



PIGS 



The proportions of lime, magnesia and phosphorus in the bone shows 

 a great tendency tc) remain constant, but they may be niodifie<l within cer- 

 tain Hmits by the hmitations applied in the feecHng. Nevertlieless, the al)- 

 sohLite quantities of these elements in the bones are capable of a far greater 

 modification as a result of the composition of the feed given. 



The percentage of ash and the breaking strength of the bones varied 

 on the following decreasing order: i)maize+skim milk; 2) maize -[-.slaughter- 

 house offal; 3) maize + linseed oil meal; 4) maize ; 5) maize -{-wheat middlings; 

 6) maize -f soya brans. They are set out, in the order of groups, in Table II. 



In all the groups except those which had received slaughter-house 

 offal or milk, the bones contained less lime and phosphorus than in the con- 

 trol group (killed at the start of the experim.ent) . The skeletons of the 

 pigs which had wheat middlings (a food very rich in magnesia) contained 

 more magnesia than those of the control group. 



The ration of corn alone produced less moisture, protein and ash, and 

 more fat in the meat, than all the other rations of corn -[-supplementary food. 

 At the opposite end of the series is the ration of corn -|- skim milk, which pro- 

 duced the maximimi moisture and protein and the minimum of fat in the 

 meat. 



TABI.E II. — Percentage of ash and breaking strength of bones. 



There is a great variation, which appears to be caused by feeding, in 

 the quantity of the mineral constituents of the meat and blood. 



Half of each carcass was salted and treated for preservation. It was 

 observed that the foods had produced great differences in the compactness 

 of the loins and sides, and some effect on their behaviour during cooking, 

 together with a slight effect on the good quality of the meat when cooked. 



A complete analysis of one half of each carcass was made. The results 

 obtained show the existence of a specific effect on the proportions of the prin- 

 cipal parts forming the tissues. The results are shown in Table III. 



Complete histological analyses of the blood of each pig were made. 

 Certain individual differences were referred to the condition of nutrition 

 of the animals forming part of one and the same experimental group. 



