CHAPTER IIL 



FATTENING. 



§ 1. Cattle. 



The fattening of animals lias for its object eliiefly tlie 

 formation and deposition of fat in tlie body, and to a far 

 less degree an increase in tlie amount of fiesli. According 

 to the researches of Lawes and Gilbert, in England (p. 9), 

 the amount of fat formed is about ten times that of the 

 protein deposited in the body, and more than twice that of 

 the fresh flesh. The experiments of Ilenneberg, Kern & 



Wattenberg (p. 178) on the fat- 

 tening of sheep also showed a 

 large formation of fat and a small 

 one of flesh. 



In very fat animals the fat is 

 not only deposited in the f at-tis- 

 snes proper, but is found between 

 the fibres of the muscles them- 

 selves, as illustrated by Fig. 7, 

 where a represents the muscular 

 fibres, and 5 the fat-cells. The 

 tenderness and juiciness, as well 

 as the nutritive value of the re- 

 sulting meat is thus considerably 

 increased. 



The general laws of the formation of flesh and fat Iiave 

 already been treated of at considerable length in Part 



Pig. T.— Fat-Oells in Muscle, 

 (Settogabt ) 



