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graphed by the secretary of the Commission at a packing house at Ringsted. The expert 

 judges consist of managers of slaughter houses, slaughter house inspectors and a represen- 

 tative of the Department of Agriculture attached to the laboratory of agricultural experi- 

 ments. 



The ultimate object of the feeding test and the judging of carcasses is to determine 

 the breeding quality of the dams at the breeding centres. The record of each group during 

 their career at the feeding station, together with the reports of the carcass judges are traced 

 back to the respective dam and sire, which are valued accordingly. A sow that falls below 

 a required standard as shown by her offspring, is condemned for breeding purposes and sent 

 to the block. As a result of this, one of the stations visited has twenty-six breeding sows, 

 all descended from the same dam. 



Summary of Experiments. 



The results of feeding and killing tests over the whole country as summarized by the 

 Department of Agriculture shows that, comparisons between a large number of the pigs of 

 the Yorkshire breed, pigs of the domestic breeds and cross breds, between sows of the domestic 

 breed and boars of the Yorkshire breed have shown that the Yorkshire animals use less 

 food for the production of one pound of pork than the cross breds, and these again slightly 

 less than the domestic breed. 



As to quality, an even number of pounds of live weight of the Yorkshire breed has given 

 a larger amount of export pork and less loss in killing, also higher points on the judging 

 than the domestic breed. The cross breds stand much similar to the Yorkshire breed. 



In the case of the domestic breed, considerable difference is found amoung the groups 

 but by collecting these groups in generations it has been found possible to judge each line 

 of the generations, and in nearly every case there has been an indication that the consumption 

 of food to one pound of growth is on the decrease from generation to generation. 



The percentage of loss in killing is decreasing and the percentage of export pork is 

 increasing from generation to generation. 



In giving points for the quality of pork, etc., a decided improvement has been found 

 from one generation to the following. 



The System of Feeding. 



Pigs fed at the experiment stations are weaned at from six to eight weeks of age and 

 are at once delivered to the station. At the station pigs are divided into four groups accord- 

 ing to weight. Class 1 includes pigs up to 40 pounds; class 2, 40 to 60 pounds; class 3, 

 60 to 120 pounds, and class 4, 120 pounds to about 200 pounds when they are finished. 

 All foods are calculated in 'food units,' using one pound of grain, such as barley, corn, 

 wheat, etc., as a basis. In roots and other green feed the food units are estimated on their 

 dry matter, as, for example, 8 pounds of mangels, 4 pounds boiled potatoes, 5 pounds of 

 lucerne or 5 pounds sugar beets equal one food unit. In the case of milk 6 pounds and whey 

 1 2 pounds are calculated to have a feeding value of one food unit. In other words the feed- 

 ing value of 1 pound of grain (barley, corn, wheat, shorts, etc.) has the same feeding value 

 as 6 pounds of milk, 8 pounds of mangels, 4 pounds boiled potatoes, 5 pounds of sugar beets 

 or 5 pounds of green lucerne or green vetches. 



The diet is varied according to the classes of pigs. In class 1 the ration consists of 30 

 per cent milk and 70 per cent grain, calculated in food units. In other words, the mixture 

 fed consists of 180 parts (6 x 30 = 180) by weight of milk to 70 parts by weight of meal. 



In food units class 2 gets 25 per cent milk, 70 per cent grain and 5 per cent roots or 

 green fodder. The mixture fed at this stage consists, therefore, of 150 parts (6 x 25 = 150) 

 by weight of milk, 70 parts by weight of grain and 40 parts (5 x 8 = 40) by weight of man- 

 gels. If lucerne or vetches were fed instead of roots this part of the mixture would be 25 

 parts by weight of the mixture, and corresponding weights in the case of sugar beets, boiled 

 potatoes, etc. 



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