16 BULLETIN 1138, U. S. DEPARTMENT OF AGRICULTURE. 
PEW 23 PEW 24 
a2 C LAIN TE 25 PER CENT 
FRESTL 177717 FRESSI +179/7 
SRESSRPoL Eee esas 
ft 
pte ee 
Vi 
as] Rae Seles 
SS SR “@) 
Bia ak ea eae eee a 
LATCH) (ICRIZONTIAIL SYPICE REPRESENTS 10 L29S 
Fig. 15.—Dried hog muscle; changes in weights of pigeons fed. 
PIN, PRET, PLE =O 
LEA AVE SK GUNG — SLT OCLLY Ta 
TENWDERLO/IV TENDERLO/IV 
WO. ZO V0. 7 OZ 
ee Bret ea | 
2a ESET “SBICE KEPICESEN TS 7O Q9 YTS. 
Fie. 16.—Dried hog muscle; changes in weights of pigeons fed. 
RESULTS WITH UNCOOKED CURED, AND SMOKED MUSCLE. 
Since most hams are not sold fresh, but are cured and smoked and 
sold as smoked hams, a feeding test was carried on with this class of 
hams in order to ascertain the effect of curing and smoking upon the 
antineuritic value of the product. Pens 27 and 28 were fed rations 
containing 15 and 25 per cent of muscle from two mild-cured smoked 
hams. Each and every bird in the two pens was in fine condition 
at the close of the test and had gained in weight; the gain for pen 27 
was 6.3 per cent; that for pen 28 was 9.7 per cent. By referring to 
Table 6, pens 23 and 24, and to Table 7, pens 27 and 28, it will be 
noted that the antineuritic properties of the muscle from the fresh 
hams are very similar to those of the smoked hams. The birds 
getting the fresh-ham muscle made rather larger gains in weight, 
which indicates a slight advantage for the fresh hams. 
Pens 29 and 30 were fed rations containing 15 and 25 per cent of 
muscle from hog tongues. The lot of muscle used represents approxi- 
mately 50 hogs. One bird was removed from pen 29 early in the 
test on account of an injury to its neck; the three other birds were 
in good condition at the close of the test. The pen suffered a loss 
of 4.7 per cent in weight. The birds in pen 30 were all in fine con- 
dition at the close of the test and the average gain in weight was 
9.6. per cent. 
The results of this series are seen in Table 7, and the change in 
Nee of the pigeons in pens 27 to 30, inclusive, is shown in Figures 
17 and 18. 
SOR 
