698 



Feeds and Feeding. 



does cooking feed. A study at slaughtering time of the carcasses 

 of the pigs fed as described on the preceding page gave the re- 

 sults shown in the following table: 



Average data at slaughtering time with hogs fed Mood bread and 

 grain Copenhagen Station. 



The results show that the quality of the pork produced by the 

 lot fed blood bread was on the whole inferior to that produced 

 by the grain-fed lot. 



In regard to shrinkage, and the quality of pork as shown by 

 the number of points for softness for the different lots, the live 

 weights of the lots fed blood bread and milk were more in accord 

 with the demands of the market than those of the correspond- 

 ing lots fed grain. This explains why all animals in this lot 

 were placed in Class I. Besides yielding soft pork with consider- 

 able shrinkage, the blood bread showed a tendency to produce too 

 thin an external layer of fat, making what the pork-packers call 

 a "skinny" carcass. (338) 



II. Various Problems in Pig Feeding. 



903. Shelter for pigs. Two experiments 1 were made with 

 eight pigs each, separated into two lots, each pig receiving the 

 following feed daily: 6.2 pounds skim milk; 6.5 pounds wheyj 

 2.2 pounds rye, barley, corn and peanut meal, mixed. 



Lot I ran in the open yard during the day, while Lot II was 



' Bept. 10, 1887. 



