The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1886-05-08
PooD FOR PIGS.
kneot of RatiOns Rich in Carbohydrates
and Those Rich In AlbuminoIds.

Enect of RatiOns Rich in Carbohydrates
and Those Rich in AIbuminoIds.
Prof. j. w. Sanborn gives the results
Of further tests of the comparative eff
feet Of rakons rich in carbohydrates
and those rich in albuminoids in pig
feeding, and again reports much better
results with the latter kind of food.
Great care was taken to separate all the
fat that could be cut out with the knife,
and the proportion of fat in the lean
meat was determined by chemical anal
ysis. His figures point without excep-
ton and in most marked manner in
nearly all parts of the examination, to a
larger proportion of fat on the corn-fed
ANIMALS, and to a poorer product for
human food, unless we are supposed to
require, like the Esquimaux, very fat
food to keep up the body temperature.
Counting together the leaf, the fat on
the intestines and the fat under the skin
against the lean meat and bone, there
were in the case of the two corn-fed
pigs that were cut up for examination
96 and 161 parts of this fat to 100 of
the lean meat and bone; but in the case
OF the two pigs fed on shipstuff (mid-
dlings) and dried blood there were only
60 and rs parts of this fat to 100 of the
lean meat and bone. The weights Of
the dressed carcasses were about the
same on both rations; but the pigs fed
on the richer albuminous ration had 40
per cent. more of lean meat than the
corn-fed pigs. AS the result of his
three years work on this line Prof San
born is coIVinced that by feeding diff
ferent rations variations amounting to
from 40 to so per cent. can be brought
about in the amount of fat in the pig
when ready for slaughter.
The lean meat of the corn-fed pigs
contained of fat deposited among the
fibres of the muscle, as shown by the
average of analysis of samples from the
shoulder, loin and thigh, 1876 per cent.
of fat, against 9.5 per cent.
in the meat of the other pigs sampled
in the same manner. But a liberal
proportion of fat in the lean meat may
be quite unobjectio liable, and even de-
sirable; we do not want meat to be all
fibre and no fat. The question is an in
teresting one not altogether settled yet,
whether there must be a large proper.
ton of body fat, in order to secure this
marbling of the lean with fat Prof.
Storer states that the impression is quits
common among farmers and mea'
dealers that the deposition of fat in the
muscular tissues does not begin till af
ter considerable quantity of the com
paratively useless fat on the intestine'
and under the skin has been deposited
But other observations seem to show
that if the animal is we'll fed while
growing, this disposition of fat in the
lean meat will take place more readily
and without so much crowding on Of
fat elsewhere; and it is considered a;
reasonable that ration rich in protein
or albuminoids will favor this sort O
deposition of fat, more than will ra
ton rich in Carbohydrates. Indian corr
has the reputation in Europe of making
pigs very fat, but not of making tn,
best pork. One practical farmer i
quoted by DR.. Storer as saying that al
exclusive corn-meal diet, while it fat
tens the animal rapidly, gives a sof
flesh and fat Mr., B. F. johnson pre-
tests against too much corn meal 70
hogs, and speaks of doing just wha
Prof. Sanborn did in these experiments
using animal food to some extent, h
asserts that pigs allowed, while hayin
unlimited corn, to pick up animal vast
in slaughter house yard make the hes
pork.-Dr. @. c. CaIdtUeU in N. Y. TT
bane.