A Study of the Ash Content of Growing Pigs With Special Reference to the Influen

R H Richard Herman Williams

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99 20. 95 20. 97 65. 32 63. 99 64. 65 90. 89 87. 83 89. 36 49. 65 50. 20 49. 92 49. 80 52. 26 51. 03 68. 30 66. 28 67. 29 59. 11 58. 81 58. 96 57. 78 56. 43 57. 10 Average (5) 35. 44 20. 07 66. 06 89. 55 48. 45 51. 95 66. 53 58. 50 56. 98 IV IV Average . . .
26 44 35. 02 35. 29 35. 15 (b) (b) (b) 50. 91 49. 22 50. 06 84. 28 81. 48 82. 88 (b) (b) (b) (b) (b) (b) (b) (b) (b) 38. 36 43. 94 41. 15 38. 83 41. 82 40. 32 * Includes blood. B Not analyzed.
146 BULLETIN No. 169 [May, TABLE 5. FAT IN THE ...BODY AND ITS PARTS (Eesults expressed in percent of fresh substance) Lot Ani- mal Offal 8 Blood Skele- ton Jowl, leaf, and intes- tinal fats Boneless meat Entire body Ham Shoul- der Side Car- cass I 1 11. 96 (b) 12. 15 89. 06 30. 85 37. 96 50. 38 42. 41 36. 90 II II Average ....
5 7 10. 53 10. 16 10. 34 0>) (b) (b) 8. 15 10. 54 9. 35 87. 43 83. 09 85. 26 31. 96 30. 76 31. 36 36. 74 40. 14 38. 44 55. 36 57. 42 56. 39 45. 60 46. 44 46. 02 38. 98 38. 24 38. 61 Ill III Average ....
16 13 9. 60 10. 68 10.

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