Influence of Feed on the Animal Body 



85 



Sanborn's analyses and statements were further subsiantiated 

 by the writer in the following manner: Prom one side of the car- 

 cass the sixth rib and the flesh lying over it were cut out. The 

 rib and the skin were removed and the remaining flesh of the sec- 

 tion analyzed. As before stated, the tenderloin muscle of the 

 back, lying in the angle made by the spinous processes and the 

 ribs, is quite free from connection with adjacent tissue. That por- 

 tion of this muscle lying over the seventh and eighth ribs was 

 selected for analysis, with the average results presented in the 

 following table: 



Analyses of sections of the carcasses of pigs fed on dried blood, pea 

 meal and corn meal — Wisconsin Station. 



For present purposes we may assume that the flesh lying over 

 the sixth rib is representative of the whole carcass. This being 

 true, the carcasses of the protein-fed pigs contained eight parts 

 more water and ten parts less fat to the hundred pounds than the 

 carcasses of the pigs fed corn. For dry lean meat the results are 

 a little more than six per cent, for the corn-fed pigs and above 

 eight per cent, for the other lots. There was, then, about one- 

 third more lean meat in the carcasses of the protein-fed pigs than 

 in the carcasses of those getting corn. The analysis reveals more 

 fat and somewhat less lean meat percentagely in the tenderloin 

 muscles of the corn-fed pigs. 



113. Misconception concerning the experiments. — There has 

 been misconception concerning the purpose and interpretation of 

 these experiments.^ A few writers have inferred that claims 

 were advanced by some of the investigators that lean meat can 



1 Harris on the Pig, 2d Ed. 

 Agr., Apr. 1889. 



Agr. Science, voL 2; Kept. Kan. Bd. 



