June i, X93X 
Effect of Ration on the Development of Pigs 
321 
portionately larger quantity of these constituents as compared with one 
that is relatively poor. When com was the exclusive source of food, 
the quantity of constituents stored was only 1.1 pounds for each pound 
of protein consumed. This was increased to 1.46 and 1.66 pounds when 
milk protein was used in a ration whose nutritive ratio was wide. But 
Hetation between Protein Consumed and Iota/ 
Gam of Chemt'co/ Constituents : Fat, Protein and d\sh 
-*>£. _ 0 too COO 
Cbrn 6k protein free sb/m-mi/A JH 
Corn 6k ash JO 
Corn atone FI 
Corn & ash VI 
Corn a/one M2 
Com atone V 
Corn brash IV 
Corn br ash free blood protein W 
Corn brash JT 
Corn a/one FI 
Corn a/oneH 
Corn A protein free stc/n?-n?//AlF 
Corn be corn yarns V 
Com be casein every 7th day 
Com, starch, casein be ash FI 
Corn Or os A- fro* b/oodprotenbC dkh FT 
Corn br a/bum/n IV 
Corn brcasern /-'/I brash JZT 
Corn be cose/n A'S be ash FI 
Corn, casein, recAtctny be ash 11 
Cowl be m/th casein rs 7 
Corn be protein every 7th day 17 
Com be mitk a/bumin 7 
Corn be casein A’d 17 
Combe mitk protein M 
Corn be protein free skimmi/A MF 
Com 6k btack b/ood a /bum in IT 
Corn 6t synthetic ash M-Y 
Corner b/och Stooda/bum/n brash IT 
tP 
jZX 
F 3 
gzzza 
IP 
Protein from corn vrrrn 
Protein from svpptejnent CCS 
Coin of chomicoi constituents ■§ 
BBSS? 
jgggpa 
FBBSkk 
SSBSBFe 
; vv t- r ye t ' 
jsp/l* 
LOSS 
COTS 
A* .OS 
/.* ./7 
t: Jts 
/: .97 
/: .so 
t: .09 
/.’AOS 
n.jo 
ns 7 
t:/.so 
r.f^s 
t:/.ss 
t:/.65 
f:AO£ 
t:t.se 
/:/.++ 
/:/.03 
/use 
/:/.os 
/:/.eo 
/.*/./# 
/: .99 
/: /.or 
/: 109 
/: *8 
/: i /J 
-zoo 
~3&o/bs. 
Fio. x6.—Graphical representation showing the relation between pounds of protein consumed and total 
pounds of protein, ash, and fat stored. 
when large amounts of protein were used the total constituents stored 
were about i pound for each pound of protein consumed. 
The pig stores fat in larger quantities than any other constituent, 
except when of small size. In small pigs moisture is the largest con¬ 
stituent. In pigs of 200 pounds weight or over, fat is by far the largest 
constituent. 
