The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1886-05-07
FOOD FOR PIGS.
Eject Of RatiOns Rich In Carbohydrates
and Those Rich In A1buminolds.

Eject Of Rati0ns Rich in Carbohydrates
and Those Rich in Albuminolds.
Prof. j. w. Sanborn gives the results
cf further tests of the comparative eff
feet of rations 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 a most marked manner in
nearly all parts of the examination. to a
larger proportion of fat on the corn-fed
animals. and to 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 che two cOrn-fed
pigs that were cut up for examination
SO 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
6S and IS parts of thissfat 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 convinced 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-fcd 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 unobjectioaable, 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 quite
common among farmers and meat
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 intestines
and under the skin has been deposited.
But other observations seem to show
that if the animal is well fed whilo
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 as
reasonable that ration rich in protein
or albuminoids will favor this sort of
deposition of fat more than will a ra-
ton rich in Carbohydrates. Indian corn
has the reputation in Europe of making
pigs very fat. but not of making the
best pork. One practical farmer is
quoted by DIR. Storer as saying that an
exclusive corn-meal diet, while it fat
tens the animal rapidly, gives a soft
flesh and fat. Mr.. B. F. johnson pro-
tests against too much corn meal for
hogs, and speaks of doing just what
Prot. Sanborn did in these experiments,
using animal food to some extent, he
asserts that pigs allowed, while having
unlimited corn, to pick up animal waste
in slaughter house yard make the best
pork.-Dr. g. G. CdldWeN IN N. 7. 7ri-
buNe