72 



MAINE STATE COLLEGE 



TABLE LT. 



PROPORTIONS OF EDIBLE MATERIAL IN THE DRESSED CARCASSES OF THE 

 FOUR STEERS. 





©1. 



u Z 



Pi 



r> 5 ft 



NUTRIENTS, PROPOR- 

 TIONS OF EDIBLE. 





i S 



J 



1 | 



< ft 





29.28 

 35.12 

 34.06 

 30. 6S 



13.95 

 13.73 

 13.22 



14.16 



14.66 

 20.74 

 20.20 

 15.83 



.67 



-2 



3 



4 



.65 

 .64 

 .69 



The most important consideration in the experiment which we 

 are now discussing is the relative influence of widely different ra- 

 tions upon the development and composition of the bodies of the ex- 

 perimental animals. We have seen that one pair of steers was fed 

 a much larger amount of protein, both absolutely and relatively to 

 the other food constituents, than the other pair. 



Of the two steers killed at the end of seventeen months, Steer 1 

 ate 619 pounds of digestible protein and 3029 pounds of digestible 

 carbohydrates and fats, while Steer 4 ate 370 pounds of digestible 

 protein and 3418 pounds of digestible carbohydrates and fats. 



In the case of the two steers killed at the end of twenty-seven 

 months Steer 2 ate 1265 pounds of digestible protein and 6174 pounds 

 of digestible carbohydrates and fats, and Steer 3 ate 700 pounds of di- 

 gestible protein and 6422 pounds of digestible carbohydrates and 

 fats. In other words, one pair of steers ate nearly eighty 

 per cent, more protein than the other pair. Did this 

 difference in the nutrition of the animals cause material varia- 

 tions in the general development of their bodies, in the proportion- 

 ate weights of their parts or in the relative quantities of the four 

 classes of constituents water, ash, protein and fat? We have seen 

 that the protein-rich ration caused a more rapid growth of the steers 

 while they were quite young. Did it cause a different growth? 



In endeavoring to answer this question we must be controlled by 

 the facts secured with reference to 



(1) The relative weights of the organs and parts of the bodies. 



(2) The percentage composition of the different organs and parts. 



(3) The percentage composition of the body as a whole. 



(4) The percentage composition of the carcass. 



