1010 
Journal of Agricultural Research 
Vol. XXXI, No. 11 
Table VII. — Composition of flesh of very thin cattle 
[Results are expressed in terms of percentages of fat-free flesh.] 
Sample No. 
Moisture 
Ash 
Total 
nitrogen 
Protein 
(NX6.25) 
Ratio 
protein to 
moisture 
Urea 
Dextrose 
766--. 
Per cent 
77.69 
Per cent 
1.09 
Per cent 
3. 41 
Per cent 
21.31 
1:3.6 
Per cent 
Per cent 
767_ 
79.27 
1.10 
3. 32 
20.75 
1:3.8 
1 
768_ .. . . . 
79. 65 
1.04 
3.20 
20.00 
1:4.0 
770- __ 
80.34 
1 . 01 
3.04 
19.00 
1:4.3 
771_ 
78. 75 
1.11 
3.23 
20.19 
1:3.9 
772 
78.85 
1. 07 
3.24 
20.25 
1:3.9 
999 “_ 
1:4.0 
1000 - _ _ 
81.10 
.98 
2. 92 
18. 25 
1:4.4 
0.011 
None. 
1004 _ 
78.90 
1.04 
3.19 
19.94 
1:4.0 
.011 
None. 
1005 _ __ 
80. 66 
.97 
2.97 
18. 56 
1:4.3 
.013 
None. 
1008 _ . 
80.16 
.94 
3.04 
19.00 
1:4.2 
.010 
None. 
1010 _ 
77. 76 
1.01 
3.28 
20.50 
1:3.8 
Trace. 
Maximum.. 
81.10 
1.11 
3.41 
21. 31 
1:4.4 
.013 
Minimum__ ._ 
77.69 
.94 
2.92 
18.25 
1:3.6 
.010 
Average.. 
79.38 
1.03 
3.17 
19.80 
1:4.0 
.011 
° Results not calculated to fat-free basis on account of loss of fat determination. 
The average composition of the fat-free flesh from each of the 
three classes of cattle—namely, fat, very thin, and extremely emaci¬ 
ated—are reported in Table VIII. 
Table VIII. — Average composition of flesh from extremely emaciated, from very 
thin , and from fat cattle 
[Results are expressed in terms of percentages of fat-free material] 
Class of cattle 
Mois¬ 
ture 
Ash 
Total 
nitrogen 
Protein 
(NX 6.25) 
Ratio 
protein 
to mois¬ 
ture 
Extremely emaciated._ _ . __ _ 
Per cent 
80.45 
79.38 
76.27 
Per cent 
0.99 
1.03 
1.10 
Per cent 
3.03 
3.17 
3.54 
Per cent 
18.94 
19.80 
22.09 
1:4.2 
1:4.0 
1:3.5 
Very thin. _ _ 
Fat_ _ _ _ 
Note.—D ata in question were calculated from Table V, which includes all extremely emaciated car¬ 
casses examined, rather than from Table IV, which included only the first three. 
DISCUSSION OF RESULTS 
Emaciation in cattle, except that caused bv recognizable disease, 
must be considered as due to inadequate or faulty nutrition. It is 
a condition which develops when the destruction of body tissues takes 
place more rapidly than the processes of repair and growth, the nutri¬ 
tive reserves of the body becoming exhausted and the animal being 
obliged to utilize the muscle and other tissues in order to support, 
life. Emaciation naturally differs in degree according to the extent 
to which the animal has used up its own tissues in order to meet its 
nutritive requirements. From the standpoint of food control it is 
important to know when this process of disintegration has proceeded 
to such an extent as to render the flesh of an animal unsuited for 
human consumption. 
The investigation which was conducted by Trowbridge, Moulton, 
and Haigh (IS) has furnished valuable information concerning 
emaciation in cattle caused by lack of feed. Particularly interest- 
