390 Groivth and Development of Breeds and Crosses of Pigs 



classes have been ke})t separate and are shown at tlic I'ud of the tabic 

 Averages calculated from less than 10 individuals are shown in italic 

 type. 



Table II has been calculated from Table 1 by dividing the weight by 

 the number of weeks old (counting 4 weeks to a month). The weight at 

 birth, owing to lack of data on this point, has been taken as zero. The 

 numbers of individuals from which the results have been calculated are 

 also given so that an estimate can be made of the reliability of the 

 average. Averages calculated from less than 10 individuals are shown in 

 italic type. 



Tabic III has been compiled from Table 1 by adding or subtracting 

 the number of weeks growth (see Table II) reijuired to correct for age. 

 Averages calculated from less than U) individuals are shown in italic 

 type. The probable error of the mean has been calculated in several 

 cases and is shown in Table 1 V. 



Table A. Probable error of mean (pen of two), lbs. 



Table IV has been prepared from the records of the Carcase Classes 

 direct. Results averaged from less than 5 individuals are shown in italic 

 type. The parts into which the pig is divided on slaughter are as follows: 



Carcase. Includes the head, feet and skin (but not hair or claws). 

 The skin varies in thickness in different types of ])igs(U). Henseler(i-) in 

 a starved Bavarian belted sow of 79 lbs. found that it was li per cent, 

 of the live weight and CoUn (13) that it was lO- 1 per cent, in a pig weighing 

 64 lbs. Within a breed the proportion would j)r()bably decrease with the 

 increasing size of the animal. 



Pluck. Consists of the pluck proper — heart, liver, lungs, diaphragm, 

 oesophagus and trachea — and in addition the caul fat. thus differing from 

 the pluck of cattle and sheep. The total percentage is very similar to that 

 found by Holm(i4) in Danish pigs of the same weight. 



" Unaccounted for.'' This is the difference between the sum of the two 

 foregoing parts and the live weight; it consists mainly of stomach and 

 intestines and their contents, but also includes blood, hair, spleen, 

 pancreas and genitals as well as the weight lost on cooling. 



In order to give some idea of how the weight of the Pluck and " Un- 

 accounted for" is distributed among the dift'erent organs the following 

 Table B has been prepared: 



