June i, 1921 
Effect of Ration on the Development of Pigs 
3i9 
Increasing the proportion of protein from milk from about one-tenth 
of the total to a little less than one-third of the total did not increase 
the sum of constituents stored for each pound of protein consumed. 
SUM OF CONSTITUENTS STORED WHEN CORN WAS SUPPLEMENTED WITH 
LARGE AMOUNTS OF PROTEIN FROM milk 
The amount of protein storage was increased by adding a small 
amount of protein from milk, one-tenth of the total, to com. This was 
further increased by adding more protein, a little less than one-third of 
the total. But the effectiveness could not be further increased by adding 
more protein. When the total constituents were considered, the effec¬ 
tiveness was still more limited. When the supplementary protein was 
about one-tenth of the total, it was more effective than when corn alone 
was used, but the effectiveness did not increase further. That the addi¬ 
tion of large amounts of protein from milk does not increase the effective¬ 
ness over medium amounts is shown in Table XVI. 
Table XVI. — Relation of ash plus protein plus fat stored to protein consumed 
Experi¬ 
ment No. 
Ration. 
Ash plus 
protein 
plus fat 
stored. 
Protein consumed. 
Ratio. 
From 
corn. 
From 
supple¬ 
ment. 
Ill. 
Milk protein (casein and albumin). . . 
Casein 1 '•* ... 
184. 38 
149. 97 
119.25 
138. 75 
106. 68 
9 °- 54 
84. 65 
65. 72 
77.04 
47-35 
89- 39 
66. 65 
50. 72 
46.32 
80. 70 
I. 02:1 
I. oo:i 
1.03:1 
I. 13H 
.83:1 
TV 
v 
do. 
V 
Milk albumin. 
vi. 
Casein 113.. 
The average of these ratios is 1 to 1, or less than that obtained when 
com was fed alone. When milk protein was about one-tenth of the total, 
the average was 1.46 to 1. When milk protein was about one-third of 
the total, the average was 1.41 to 1. Increasing the amount of supple¬ 
mentary protein beyond a certain amount will not enable the pig to 
store more constituents in proportion to the increase in protein added. 
AMOUNT OF CONSTITUENTS STORED FROM CORN SUPPLEMENTED WITH 
LARGE AMOUNTS OF PROTEIN FROM VARIOUS SOURCES 
That the total amount of constituents stored in proportion to the 
amount of protein consumed may be further decreased is shown by the 
figures given in Table XVII. 
The protein from black blood albumen constituted over one-half of 
the total protein supplied, yet the total constituents stored when this 
large amount of protein was fed were less in proportion than with any 
other rations except the ash-free blood protein. The addition of ash 
to the black blood albumen did not increase its efficiency, but when ash 
