1178 
Journal of Agricultural Research 
Vol. XXXI, No. 12 
Table VII. — Iodine values of leaf and back fats 
Lot No. 
Part 1 
Part 2 
Back fat 
Leaf fat 
Back fat 
Leaf fat 
Iodine 
value 
Per cent 
olein 
Iodine 
value 
Per cent 
olein 
Iodine 
value 
Per cent 
olein 
Iodine 
value 
Per cent 
olein 
1 .. 
66.08 
73.36 
55.3 
61.39 
65.1 
72.27 
57.5 
63.83 
2 _ 
61.5 
68.24 
55.68 
61.79 
63.7 
70.72 
546 
60.57 
3__ 
65.9 
73.15 
55.76 
61.90 
62.4 
69.27 
52.3 
58.06 
4.:_ 
64.6 
71.71 
56.84 
63.09 
62.0 
68.83 
53.4 
59.28 
Here, as in the determination of the melting points, very little 
difference can be noted between the various lots. In part 1 there is a 
variance of only 1.7 per cent olein in the leaf fat and 5.12 per cent in 
the back fat. In part 2 the widest variation was 5.77 per cent olein 
in the leaf fat and 3.44 per cent in the back fat. 
DISCUSSION OF THE RESULTS 
The individual variation in gains was greater in the pea-fed lots. 
Some of the hogs in the lots took to peas readily and did not tire of 
them, while others showed a tendency to go off feed frequently, 
influencing the uniformity of gains in the lots. Due to these varia¬ 
tions, the pea-fed lots did not show as uniformly high a finish as did 
the other lots, and, in addition, tended to be paunchy. Both of these 
conditions somewhat lowered the dressing percentages. Barley, 
added to the pea ration, tended to overcome these conditions, the hogs 
having a better appetite, being less paunchy, and having a higher 
dressing percentage. 
In the physical observation of carcasses in both part 1 and part 2 
it was impossible to distinguish carcasses in one lot from those in 
another lot when of the same finish. The best carcasses in the pea- 
fed lots appeared in every respect equal to those in lots III and IV. 
It would seem from these data and observations that one need not 
fear the production of soft pork when feeding peas, either alone or in 
combination. Commercial peas are ordinarily too high in price 
to be fed as the only grain ration. However, cull peas, which are 
quite comparable in feeding value to some of the standard feeds, are 
often available at reasonable figures. 
Hogs fed on peas alone, either in the dry lot or on forage, tend to 
grow rather than fatten, and for this reason finish somewhat slower 
than when fed standard rations. 
The feed requirement for 100 pounds of gain is in favor of the pea- 
fed lots, even though at times the pea-fed hogs did not have as vigor¬ 
ous an appetite as was evident in the other lots. 
The quality of pork, when judged by physical observations of the 
carcasses, shrinkages in the curing process, melting points, and iodine 
values, tends to show that peas, when fed alone or with barley, 
compare favorably with such standard rations as barley and tankage, 
and corn and tankage. 
