﻿VITAMIN" B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. 



9 



the antineuritic value of the muscle from the loin as compared with 

 that of the muscle from the shoulder. 



The muscle fed to pen 8 was taken from the round of another fat 

 carcass of beef and dried at room temperature (25° to 30° C). The 

 result obtained with this pen is very similar to that described for 

 pen 7. On the other hand, pen 4, fed a ration containing 25 per cent 

 of muscle from the round oi another carcass, the tissue being dried 



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 Fig. 5.— Dried ox muscle; changes in weights of pigeons fed. 



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Fig. 6.— Dried ox muscle; changes in weights of pigeons fed. 



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Fig. 7. — Dried ox muscle; changes in weights 

 of pigeons fed. 



at 60° C, had a much shorter survival period, 18.8 days as compared 

 with 29.2 days for pen 8. This difference is probably due to the fact 

 that pen 8 contained one very resistant bird, No. 35, while in pen 

 4 all the birds developed polyneuritis by the twenty-fourth day. 

 The three other birds in pen 8 developed polyneuritis by the twenty- 

 fifth day. Apparently the muscle dried at room temperature had 

 no greater antineuritic value than that dried at 60° C. 

 23833—23 2 



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