i:i REATJ 01 \ MM a I. [NDU9TB> . 
Poland China bows of the corn-reared type* producer animals at onot 
Bhapel) . of better growth, and relatively more profitable than pigs from the 
Hunt i< med bows, 
im- i.i ENi I. < »i BREED « >M THE I \l:« 488. 
For the sake of coin enienee the term "slaughter test" is used in 
this bulletin i<> include everything from weighings on the floor of a 
packinghouse to a chemical analysis. Sufficient attention has not 
been paid to the effect of feci and conditions of management <»n the 
carcass, but the present drift of sentiment among workers in animal 
husbandry |»«»ini> to a more thorough Btudyof the carcass in detail as 
a means of solving the problems that still confront the student and 
the feeder. No one can doubt that such investigations will have a 
high value when applied under feed-lot conditions. 
At the close of the Last two [owa experiments most of the hogs 
shipped to Chicago and sold on the open market. In both experi- 
ments the different breeds lia<l been fed on practically the same 
rations, and all conditions of feeding ami management were similar; 
so that whatever differences might be found in tin- carcasses could 
verj properly be ascribed t»» breed influence. In the packing house 
where the hogs were killed careful records were kept of the slaugh- 
tering, ami slaborate reports made of these records. The following 
table has been arranged from these results. It shows the percentage 
of dressed weight of each breed ami the total and average weights of 
the heads and viscera for each breed: 
NOTES OS Tin: HU.i.i.w im, i \MI.K. 
Xiitk. — The writer is under obligations to Swift & Co.. Chicago, who killed the I 
following explanation of terms used in these slaughter testa that are not self-explanatory: 
Hi nils, i/ross. — The gross weight of the heads it from the hogs, with tongues and lean 
meal In. 
Head*, net. The same heads trimmed for tank— -tongues, cheek meat, and cheek-mi 
taken out. 
Chet kmeat. Refers to the lean meat in the cheek of the hog. Scientifically expressed, Includes 
masseter pt< rygoidt us .<//< mus and extt rnus) muscles. 
Cae< k-meatfat. The fat trimmed off in saving the lean meat. 
Hum im ,, - to the facing of fat which is taken off the inside of the hams In order to 
give them a lean appearance and is taken off in all eases where American cut hams are made 
Where English Long-cut ham- are made this facing of fat is left oil, accounting for the fad that 
in some of the tests ham facings are shown; in other tests they are not. 
Plucks. The liver, heart, and lungs comprise what is called the pluck. Total weight of the 
livers, hearts, and lungs added together should agr ee with the total weight of the plucks 
differences in l s, .c test, but weights balance approximately in 1886 test. 
Bladders, grot. The weight of the bladders as taken from the hogs filled, more or less, with 
urine. 
Bladdt ,s. ui C— Weighl of the same bladders with the urn rat. 
Out fat. — \ Large Intestines washed out. 
Caul f'ut. < Mnentum. 
', fat. Mesentery' 
Floating colon and rectum combined is called the bung u'nt. and bung 
. is weight before being cleaned 
Bung guts, net. Same as above, but cleaned. 
Pauncket w : • macht is taken from the hogs 
Paum ><• i, in t . Weight of stomach- cleaned 
iter! 
Bui, No. 18, 
