MEAT PRODUCTION 65 



the weight and improves the quality of flesh, making the 

 meat more juicy, tender, and nutritious. 



Growth and Fattening. — During growth, the muscular 

 fibers increase in number, length, and thickness. The 



Fig. 18. — Cuts of pork from pigs fed rations rich in proteins. These cuts have less 

 fat than those shown in Fig. 19. 



skeleton and all the organs of the body increase in size 

 and capacity to do work. In fattening there may be a 

 slight growth in the muscular tissues, but during the fat- 

 tening process the greater part of the gain in weight is 

 due to an increase in the amount of fatty tissue. Fat is 



Fig. 19. — Cuts of pork from pigs fed fat-producing foods. 



deposited between the muscular fibers and the layers of 

 muscle, beneath the skin of the animal and around the 

 internal organs. 



The quantity, quality, and palatability of the feed has 

 much to do with the amount of fat deposited upon the 

 animal's body. Only that over and above maintenance 



T. AND L. ANIMAL HUSB. 5 



