34 BULLETIN 1138, U. S. DEPARTMENT OF AGRICULTURE. 
birds with those from pens 59 to 61, inclusive, it is apparent that 
frying caused a much smaller destruction of the antineuritic vitamin 
in ox liver than the other methods of heating. By comparing the 
results obtained from pen 62, Table 20, with those from pen 37, Table 
13, it appears that the fried liver had an appreciably lower antineuritic 
value than the uncooked product. 
Pen 63 was fed a ration which contained 25 per cent of ox liver that 
had been baked 30 minutes in an oven at 186°C. The liver was sliced 
as for frying and then baked in a gas oven until cooked through. The 
cooked liver was ground and dried. One bird in this pen developed 
polyneuritis on the forty-second day, but the other two were in good 
condition on the fifty-fifth day when the test was concluded. ~The 
baked liver appeared to have practically the same antineuritic value 
as the fried product. 
The effect of cooking on the antineuritic values of ox heart and 
kidney is shown in Table 21, and the changes in the weights of the 
pigeons fed are seen in Figure 34. The heart was washed free of blood 
and then cooked in boiling water for 75 minutes and finally baked for 
TaBLE 21.—Ejffect of cooking upon the antineuritic value of ox heart and kidney. 
Heart and kidney rations. zeae sue Coe Result. 
PEN 64. 
Days Per cent 
15 per cent cooked ox heart-.-.........---- 68 59 — 3.2 Good condition end oi test. 
OR Se ee, See eS ee eee Roe 69 37 —18.0 | Polyneuritis. 
1D ee oe ee ee ee a en 70 22 —12.1 ‘Do. 
WOR eae ee eae a eee eee 7 59 + 1.9 | Good condition end oi test. 
SAVETAGOLL «2:5 eS ee alo eee st — 7.9] 
PEN 65. 
15 per cent cooked ox kidney........-.-.--- 41 20 — 4.6 | Polyneuritis. 
1D. eae resets ope pen Bet cope pu amen ans eS 42 50 —21.7 Do. 
ea i OS et Ek See 43 24 —12.3 Do. 
OS sees = cee es ee ee ee eee st 56 —31.3 | Very thin end of test. 
(A VGlase@!: Ls. 22s oa ee eee see eee eee ee See 38 —17.5 
PEN 66. 
25 per cent cooked ox kidney-.-.........--- 45 54 —10.0 | Polyneuritis. 
WOE ose ee ae a see es 46 56 —18.8 Fair condition end of test. 
1D [i epee i ee ts A a ee Oe 47 56 —16.0 Do. 
DOs oie a 8 en et es ee ae 48 56 — 7.2 Do. 
IAVOCTASC Sc oe Se Sen See oe in ae Ee ees 35 —13.0 
FEM OF SLAM OD PEN EC 
I EA OT ea FER CLAS aS FER CLINE 
COOKED OX HEART COOKED OX KJONEY COOKED QX 4IPNEY 
Selo) aap SSS SS 
Sp NE) = 
2 mea ee 
r SFO oS ; . 
} 70 | 
¥ 320 Ve Ea 
d FOO A = 73 Ak as } 
eeentenas 
UY 280 Ne VERE VAVSEN ) 
© 260 Y : 
270 See aN as | 
220 pt &) | 
ZOO bot 
EACH HORIZONTAL SPACE REPRESENTS 10. DAYS 
Fig. 34—Cooked ox heart and ox kidney; changes in weights of pigeons fed. 
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