212 
Journal of Agricultural Research 
Vol. XXXI, No. 3 
Fig. 10—Vitamin A in pork. Graphs showing rate of growth of two groups of rats that were fed rations 
containing 15 and 30 per cent, respectively, of the dried lean meat from pork loins as the source of vita¬ 
min A in otherwise adequate diets 
The ration fed to rats Nos. 205 A to 205 D, inclusive, was made up in parts by weight as follows: Dried 
pork loins No. 873, 15; purified ox muscle, 10.9; dried baker’s yeast, 10; ash mixture, 4; hardened cotton¬ 
seed oil, 7.9; cassava starch, 52.2; total, 100 < 
The ration fed to rats Nos. 206 A to 206 D, inclusive, was made up as follows: Dried pork loin No. 
873, 30; purified ox muscle, 1.9; ash mixture, 4; hardened cottonseed oil, 4.3; cassava starch, 59.8; total, 
100 
Fig. 11 .—Vitamin A in pork. Graphs showing rate of growth of two groups of rats that were fed rations 
containing 20 and 30 per cent, respectively, of the dried lean meat from pork loins as the source of vitamin 
A in otherwise adequate diets 
The ration fed to rats Nos. 227 A to 227 D, inclusive, was made up in parts by weight as follows: Dried 
pork loins No. 884,20; purified ox muscle ,10.2; dried baker’s yeast, 5; ash mixture, 4; hardened cottonseed 
oil, 1.1; cassava starch, 59.7; total, 100 
The ration fed to rats Nos. 228 A to 228 D, inclusive, was made up as follows: Dried pork No. 884,30; 
purified ox muscle, 5.3; dried baker’s yeast, 5; ash mixture, 4; cassava starch, 55.7; total, 100 
