Aug. 1, 1925 
Vitamin A in Beef ' Pork, and Lamo 
211 
In Figure 9 are shown the growth curves of rats that were fed a 
ration containing 95 per cent of dried beef as the sole source of vita¬ 
mins A and B and of protein. During the course of the test samples 
of beef Nos. 869, 874, 902, 906, 912, and 934, which also had been 
used in the tests already reported, and in addition sample No. 957, 
were used. The rats made nearly, though not quite, normal growth, 
but it can not be stated positively that lack of vitamin A was the 
limiting factor, since no vitamin B was added to the ration. All the 
rats were in good condition at the end of the test. 
VITAMIN A IN PORK 
Description of Samples 
The pork consisted of six lots of pork loins and one lot of frozen 
tenderloins. Each lot of pork loins consisted of three or four loins 
weighing 6 to 8 pounds each. One lot had its origin in South St. 
Paul, one in Omaha, two in Chicago, and two in Washington, D. C. 
The lot of tenderloins consisted of 12 pieces weighing slightly less 
than 1 pound each. The origin of this product is not known. The 
above-described meat was purchased in Washington from local 
packers and from the branch houses of western packers. 
The pork loins were boned out and the lean meat was separated as 
completely as practicable from fat and connective tissue, and was 
ground and dried in the manner previously described for beef. The 
tenderloins were trimmed free from visible fat and were dried in like 
manner. Each sample of dried pork was analyzed for nitrogen and 
fat before being used in a ration. Feeding tests were begun promptly 
after the meat had been dried. 
Feeding Tests with Dried Pork Loins 
In Figure 10 are shown the growth curves of two groups of rats 
that were fed rations containing 15 and 30 per cent, respectively, of 
dried pork loin No. 873 as .the sole source of vitamin A. Of the group 
receiving the ration that contained 15 per cent of dried pork loin, 
three rats made but little more growth than might have been ex¬ 
pected on account of the store of vitamin A in their tissues, while 
the fourth rat made fair growth for 30 days, when it died. 
Rats Nos. 206 A to 206 D, inclusive, that were fed a ration con¬ 
taining 30 per cent of the same lot of dried pork, made somewhat 
better growth than the first three rats in the preceding group, but all 
finally declined in weight, three developed ophthalmia, and the 
fourth died. 
In Figure 11 are shown the growth curves of two groups of rats 
that were fed rations containing 20 and 30 per cent, respectively, of 
dried pork loin No. 884 as the sole source of vitamin A. Of the rats 
that were fed the ration containing 20 per cent of dried pork, three 
made fair growth but the other did not do so well. All finally de¬ 
clined in weight, two rats developing ophthalmia. 
Rats Nos. 228 A to 228 D, inclusive, that were fed the ration con¬ 
taining 30 per cent of the same lot of dried pork, made somewhat 
better growth, but nutritive failure finally resulted. Three rats in 
this group developed ophthalmia and the fourth died. 
