8 BULLETIN 610, U. S. DEPABTMENT OF AGBICULTUBE. 



very large amounts of the dried pressed potato on account of the 

 bulkiness of this feed. The pigs receiving dried pressed potato and 

 fish meal consumed a daily ration of 5.7 pounds, made a daily gain 

 of 1.32 pounds, and required 428 pounds of feed to produce 100 

 pounds of gain. 



The pigs in Lot 3, receiving dried pressed potato and oil meal, 

 consumed less feed than any other lot in the experiment. From 

 this, one might infer that the ration was the least palatable and 

 least efficient of any of the rations fed. This, however, is not true, 

 because the pigs in Lot 2, receiving dried pressed potato and tank- 

 age, ate more feed than Lot 3, although they made smaller gains. This 

 tends to prove that the potato ration containing oil meal is more 

 efficient in producing gains than the potato ration containing tank- 

 age, although the pigs ate less of the potato and oil-meal feed. The 

 pigs in Lot 3 had a higher degree of finish than the potato and 

 tankage pigs (Lot 2), but they were not equal to the potato and fish- 

 meal pigs in this respect. The pigs in Lot 3 consumed a daily ration 

 of 5.3 pounds, made a daily gain of 0.91 pound, and required 584 

 pounds of feed to produce 100 pounds of gain. 



The pigs in lot 2, which were fed dried pressed potato and tankage, 

 consumed enough feed to put them in higher condition than they 

 had at the close of the feeding test. The showing that these pigs 

 made can not be called poor, but it is evident that tankage is not as 

 efficient as a protein supplement to use with dried pressed potato 

 as fish meal or even old-process linseed-oil meal. The pigs in lot 2 

 returned a smaller amount of gain for the amount of feed consumed 

 than any other lot in the experiment. These pigs consumed an aver- 

 age daily ration of 5.5 pounds, made an average daily gain of 0.80 

 of a pound, and required 695 pounds of feed to put on 100 pounds of 

 gain. 



CARCASS TEST. 



At the close of both these experiments the heaviest hog was se- 

 lected from each lot and slaughtered on the farm to determine the 

 quality of flesh and fat and the degree of finish. The carcasses were 

 divided into regular meat cuts in as nearly uniform a manner as 

 possible. The fresh pork from each hog was eaten by individuals 

 who were ignorant of the feed that the hogs received, in order to 

 test the flavor and cooking qualities of the meat. The lard fat was 

 cut from the trimmings and rendered, as was also the fat from the 

 carcass, and observations upon them were made. In no case was the 

 meat reported as having a fishy odor or taste. If the carcass had 

 been tainted from feeding fish meal, it would most certainly have been 

 evident in the rendering of the lard, but such was not the case. 



