ii2 PHYSIOLOGICAL 



upon breed, or age, or food, for some 

 ave been bred in the same way and treated 

 considerably in their respective proportions of 

 fat. Apart, however, from this individual 

 have shown that age and breed are definite 

 in the correlation between the fat added on the outside 

 of the macks (the gross fat) and that put on amid the bundles 

 of muscle fibres (the marbled fat) . 



Thus with Shorthorn beeflings (with no broad teeth) the 

 of marbled fat (as found in the iHo-spinalis 

 18 per -cent, in the 7th rib and 13-4 per cent, in 

 the last or ijth rib (i.e. the wing rib) as compared with 33 per 

 ef gross fat in the yth rib. AH these amounts were excep- 

 were the result of specially good feeding, 

 with six or eight broad teeth upon the other 

 the following analyses: 



Yield Percentage. 



Gross No. of broad Maxbfed fat IB MxcUed fa~ 



M Teeth ytkrib ijth rib 



26-8 6 : - 22-7 



27-3 6 26-3 15-7 



27-2 6 32-2 22-0 



30-9 8 27-8 20-9 



33-7 23-3 17-2 



The analyses above recorded point to another conclusion of 

 namely, that in older bullocks though the gross fat may 

 die amount of marbling does not increase ; as a matter 

 of fact in the two eight-tooth bullocks (the only two analysed) 

 die average amount of marbled fat was considerably below that 

 in the six-tooth bullocks, although the gross fat had 

 In view of the importance attached to marbling: by 

 the butcher this observation is noteworthy. 



The coQclanoD that after a certain stage of fattening marbled 

 fat does not increase so readily as gross fat has been arrived at 

 way. As a result of an analysis of the jth and i3th 

 me op beasts of different ages, breeds, types, per- 

 iod conditions, and after dividing them into four 

 groups according to their yield percentage, the following results 

 are reached '. 



