FEEDS AND FEEDING 1627 



nised milk (skim milk to which flour-starch saccharified by a preparation 

 of diastase has been added) and partly of emulsion milk (skim milk emulsi- 

 fied with a cheap substitute for milk fat). These rations had the nutritive 

 rations: narrow (i : 2.5) ; fairly narrow (i 4.5) ; fairly wide (i :5.8) and wide 

 (i : 7.8). Twelve pigs were employed bred in the pigst3'S of Kisber 

 (Hungary) of ages ranging from 4 to 12 weeks and weighing from 11 to 40 

 lbs. They were divided into groups of three proceeding from the same 

 litter, two of each group being submitted to experiment, the third acting 

 as control. The latter was slaughtered at the beginning of the experiment 

 in order to determine the composition of those parts of the subjects 

 experimented on, which were concerned in the increase of weight. 



The organs of the slaughtered animals were divided into 10 to 12 groups, 

 the whole organ being studied except in the case of the muscles, bones, skin 

 and connective and fatt}^ tissues, for which only half the animal was taken. 

 The dr}^ matter, fat, ash, nitrogen, glycogen and calorific value were deter- 

 mined. The results obtained were as follows. 



i) The pigs fed on milk having a narrow nutritive ratio put on more 

 flesh but less fat than did those fed on a ration poorer in protein. The 

 bones of the 3^oung animals were relatively heavier than those of the 

 older subjects which had been subjected to intensive feeding. 



2) Analysis proved that the nitrogen (?'. e. the dry matter less the fat 

 and ash) is the most constant constituent of the 3'oung pig's organism, whilst 

 the fat and ash are the most variable. Age influences the composition, in 

 the sense that the older animals contain less water and more fat and have a 

 higher calorific value than the younger animals. 



The nature of the feeding had a marked effect on the composition of 

 young pigs. Thus, compared with milk rich in carbonhydrates, milk, rich in 

 fat increased the content of dry matter, dry matter less fat, dry matter less 

 fat and ash, ash, nitiogen and the calorific value. Per contra, it diminished 

 the proportion of water and depressed the ratio of the aforesaid constituents 

 and water. 



The composition of 3-oung pigs was greatly influenced by the nutritive 

 ratio of their food. The ration having a wide nutritive ratio increased 

 the proportion of dry matter and of fat, and the calorific value. 



3) The best criterion of the influence of feeding was afforded by the 

 compo.sition of and increase of live weight di-ring the experiment. 



4) The distribution of the nutritive elements and the calorific value 

 in the different parts of the organism was as follows : 



With the oldest animals, the connective and fatty tissues as well as 

 the muscles contained the greater part of the total dry matter ; the other 

 organs the lesser part. 



When the milk ration had a wide nutritive ratio the dry matter of the 

 connective tissue was increased at the expense of the muscles. 



The eft'ect of food rich in fat was to favour the fixation of dry matter 

 in the bones and nmscles when compared with food rich in carbohydrates. 



The greater part of the water (about half the total) was found in the 



