* . .. < 
 
 
 '- .v 
 
 *- 
 
 
' 
 
 THE UNIVERSITY 
 
 ft 
 
 OF ILLINOIS 
 
 LIBRARY . 
 630.1 
 
 ' * 
 
 It (,!> 
 
 V/o . I (y (3 I o I 
 
 f 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 I 
 
 
UBf'ARY 
 
 OF THE 
 
 UNIVERSITY OF ILUNOIS 
 
 NQN CIRCULATING 
 
 CHECK FOR UNBOUND 
 CIRCULATING COPY 
 
UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station 
 
 BULLETIN No. 173 
 
 A STUDY OF THE FORMS OF NITROGEN IN 
 GROWING PIGS 
 
 WITH SPECIAL REFERENCE TO THE INFLUENCE OF 
 
 THE QUANTITY OF PROTEIN CONSUMED 
 
 BY W. E. JOSEPH 
 
 URBANA, ILLINOIS, JUNE, 1914 
 
CONTENTS OF BULLETIN No. 173 
 
 PACK 
 
 1. INTRODUCTION. Brief statement of findings of other investigators. 
 Object 289 
 
 2. THE EXPERIMENT. Plan. Feeds, nutrients, and energy consumed 
 per day per 100 pounds live weight. Effect of rations. Animals slaughtered 
 and analyzed. Methods of analysis 290 
 
 3. INFLUENCE OF QUANTITY OF PROTEIN CONSUMED UPON FORMS OF 
 NITROGEN : 
 
 (a) In boneless meat of shoulder cut 293 
 
 (b) In boneless meat of side cut 296 
 
 (c) In boneless meat of ham cut 298 
 
 (d) In boneless meat of dressed carcass 300 
 
 (e) In bone and marrow 300 
 
 (f ) In composite offal 303 
 
 (g) In composite fat 303 
 
 (h) In blood 306 
 
 (i) In entire body 307 
 
 4. AVERAGE DISTRIBUTION OF FORMS OF NITROGEN IN THE BODIES OF 
 PIGS 40 TO 43 WEEKS OLD: 
 
 (a) In percent of fresh substance 309 
 
 (b) In percent of total nitrogen 312 
 
 5. SUMMARY 315 
 
 6. CONCLUSIONS . . 317 
 
A STUDY OF THE FORMS OF NITROGEN IN 
 GROWING PIGS 
 
 WITH SPECIAL REFERENCE TO THE INFLUENCE OF 
 
 THE QUANTITY OF PROTEIN CONSUMED 1 
 BY W. E. JOSEPH, ASSOCIATK IN ANIMAL HUSBANDRY 
 
 INTRODUCTION 
 
 The data thus far reported by other investigators indicate that 
 the character or the quantity of the feed consumed exert no influence 
 on the protein content of the animal body or any of its parts except- 
 ing the influence that depends on the rate of growth or fattening. 2 
 Friske, 3 and Pfeiffer and Friske 4 found no differences in the gains 
 in protein made by mature wethers fed rations containing different 
 amounts of protein. Miiller 5 concludes from his own and Stock- 
 hausen's results that high-protein feeding of dogs produces a "Mast- 
 substanz" which is richer in nitrogen and poorer in carbon than the 
 flesh of dogs fed a medium-protein ration. His conclusions are not 
 warranted, however, by the meager data he presents. Abderhalden 
 and Samuely 6 found no modification in the nature of the proteins 
 of the blood serum in the horse after feeding proteins entirely differ- 
 ent in composition from the serum proteins. Mendel 7 found that mice 
 fed proteins which did not produce growth had the same gross com- 
 position as mice fed proteins that produced normal growth. 
 
 The ultimate object of the investigation of which this publication 
 is a partial report was to determine the influence of different quanti- 
 ties of protein upon the nutrition of young growing pigs. This par- 
 ticular bulletin, which gives the experimental data relating to the 
 forms of nitrogen in the animal body, is divided into two parts. The 
 first part deals with the influence of the quantity of protein consumed 
 
 1 The results presented in this bulletin formed part of a thesis submitted by 
 the author to the Graduate School of the University of Illinois in partial ful- 
 fillment of the requirements for the degree of Doctor of Philosophy in Animal 
 Husbandry. 
 
 2 For a more complete bibliography and a brief summary of the literature, see 
 111. Agr. Exp. Sta., Bui. 169. 
 
 3Landw. Vers. Stat., 71, 441 (1909). 
 4Landw. Vers. Stat., 74, 409 (1910-11). 
 5 Arch. ges. Physiol., 116, 207 (1907). 
 Ztschr. physiol. Chem., 46, 193 (1905-6). 
 TBiochem. Ztschr., 11, 281 (1908). 
 
 289 
 
290 BULLETIN No. 173 [June, 
 
 upon the forms of nitrogen in the body, and the second part, with 
 the average distribution of the forms of nitrogen in the bodies of pigs 
 40 to 43 weeks old. 
 
 THE EXPERIMENT 
 
 The plan of the experiment is given in detail in Bulletin 168 of 
 this station. Briefly, it may be described as follows: 
 
 Twelve carefully selected Berkshire pigs weighing on an average 51 pounds 
 were divided into three lots of four pigs each in such a way that the lots were 
 as nearly alike as possible in regard to age, ancestry, weight, and condition. Lot 
 I was fed a low-protein ration, Lot II, a medium-protein ration, and Lot III, a 
 high-protein ration. Each ration consisted of ground corn, blood meal, and cal- 
 cium phosphate. In the low-protein ration, one -half of the protein was derived 
 from the ground corn, and one-half from the blood meal; in the medium-protein 
 ration, 20 percent of the protein was furnished by the corn, and 80 percent by the 
 blood meal; and in the high-protein ration, 14 percent of the protein came from 
 the corn, and 86 percent from the blood meal. All of the pigs received the same 
 amount of ground corn per 100 pounds live weight. The calcium phosphate 1 was 
 so fed that the rations of Lots I, II, and III contained, respectively, 11.03, 9.65, 
 and 8.73 grams of phosphorus per 100 pounds live weight. In addition, each pig 
 was offered, once a week, about 35 grams of charcoal and 5 grams of salt. They 
 did not seem to show any special desire for either, however, and often left a con- 
 siderable portion. 
 
 The animals had free access to water at all times and were allowed the free- 
 dom of their paved pens. As they grew older and fatter, they were given addi- 
 tional exercise. 
 
 The average amounts of feeds, nutrients, and energy consumed per 100 
 pounds live weight are given in Table 1. 
 
 Effect of Rations. The experiment lasted 174 days. During this time the 
 differences in the general physical condition and appearance of the pigs became 
 very noticeable. Briefly, the findings were as follows: The pigs of Lot I, the 
 low-protein group, developed slowly, remained small, and appeared to be unthrifty 
 and undernourished. As the experiment progressed, they became sluggish, and, 
 toward the end of the experiment, walked with difficulty. Pig 2 became so ill that 
 it was removed on the forty-first day and given the ration of the Station herd. 
 It died a week later. Two of the three remaining pigs in this lot died before 
 the close of the experiment. The kidneys of these pigs were small and in a 
 pathological condition, showing a chronic state of parenchymatous nephritis. The 
 remaining pig, No. 1, which at the beginning of the experiment was considered 
 to be the most thrifty of the animals selected, made fair gains, averaging 0.64 
 pound per day. However, the kidneys of this animal were found to be small 
 and in the same pathological condition as those of the other two. The livers 
 were small, but otherwise normal. 
 
 Early in the experiment, when Pig 2 died, one pig was removed from each of 
 Lots II and III in order to make the three lots directly comparable from the 
 standpoint of merit of the animals, number of animals, and area per head in 
 each pen. 
 
 The remaining pigs of the medium- and high-protein lots showed practically 
 none of the unfavorable symptoms apparent in the pigs of Lot I, tho at times 
 during very cold weather they were stiff in the hind quarters. In general, how- 
 ever, these animals were thrifty and active and had good appetites. Also, consid- 
 ering that they were kept in pens, they made good gains, Lot II averaging 0.96 
 pound per pig per day, and Lot III, 0.94 pound. 
 
 1 According to the results of Hart, McCollum, and Fuller (Wis. Agr. Exp. Sta. 
 Res. Bui. 1), calcium phosphates are as efficient in supplementing rations low in 
 phosphorus as are organic phosphorus compounds. These investigators state that 
 young growing pigs should receive per day at least 6 to 10 grams of phosphorus 
 per 100 pounds live weight. 
 
1914] 
 
 INFLUENCE OP PROTEIN ON NITROGEN CONTEXT OP PIGS 
 
 291 
 
 O 
 
 
 
 o 
 
 CO OO OS 
 
 (M CO <M O3 
 
 ire 10 t- o 
 
 
 -^ > 
 
 'S 
 
 1C 5 ^ 
 
 (M 73 (M IN 
 
 rH rH rH rH 
 
 
 15 
 
 
 
 
 
 rHrHrH rH 
 
 
 6 c, 
 
 ^ 
 
 b 
 
 h 
 
 OS O >O 
 
 k L ~ *. - 
 
 03 'f 00 Tfl 
 CO 05 OO i-l 
 
 i 1 OO OQ CO 
 * 1C O CO 
 
 1 
 
 Oj.N 
 < " 
 
 n 
 o> 
 
 ,SJ Cfi CO <N 
 
 * * CO TtH 
 
 TH^^H ^ 
 
 
 sl 
 
 
 so 
 
 St 
 
 So 
 
 !O 5 <M OO 
 1O 1O 1- (M 
 
 Od O3 Od CO 
 Od O] O4 CO 
 
 
 J -S 
 
 
 ^^ 
 
 CO CO OJ CO 
 
 CO CO CO CO 
 
 
 i ^ 
 
 
 
 9} 
 
 00 . - 
 
 l 1 ^ 
 
 >C IO r-( O 
 O 5D t- O 
 
 CO CO O rft 
 t>- l^ rH ire 
 
 
 r ^ 
 
 ^ ~ 
 
 P 
 I 
 
 SH : : 
 
 ti 1 -" 
 
 os os i - os 
 
 X OO CO OO 
 
 
 s 
 
 
 a "* 
 
 S5 <M . . 
 
 ?O Od CO CO 
 OJ ** OS 00 
 
 ire t * o 
 
 ^ O CO GC 
 
 
 51 
 
 
 K** : : 
 hfc- 
 
 ire co co o 
 
 D O IO O 
 
 t- o ire i- 
 
 ire o ire 10 
 
 
 
 4-3 
 
 cS 
 
 . rH -TM (M 
 
 9 ?O SO Tt* 
 ^ O O 
 
 os os co t^ 
 
 O >O IO IO 
 
 10 t^ od ire 
 
 ire 10 io 10 
 
 
 
 
 O O O 
 
 O 
 
 000 
 
 
 id 
 
 
 
 i ^ 
 >> 
 5 eS 
 
 On' IO W t~ 
 
 ,0 )O D O 
 
 IO CO OS OS 
 Tt< Tj< OJ CO 
 
 cs ire co os 
 eg co co <M 
 
 3 
 d 
 
 >J 
 
 ^ 
 
 
 
 
 S 
 
 'C 
 -*J 
 
 
 73 
 -M 
 
 oo <M CO -* 
 ^5 CO <M IM 
 
 IH os m oo 
 
 t^ O 50 CO 
 
 CO O OS OS 
 OS OS t- CO 
 
 
 
 W 
 <S\ 
 
 H 
 
 ~ o d o 
 
 o o o o 
 
 000 
 
 09 
 
 3 
 
 CD 
 
 H 
 
 o cfl 
 
 O 0) 
 
 aJOfON 
 
 r^ 1 ^ ^ r ^ 
 
 t- ire OQ TH 
 
 ire ire ire <re 
 
 O CO OO l>- 
 
 CO CO O t 
 
 1 
 
 
 ' * 
 
 ~ O-O 
 
 000 
 
 000 
 
 s 
 
 c 
 w 
 
 T3 
 
 S 
 
 . '-O O IN 
 
 TjH -* CO <*) 
 
 CO CO rH Cd 
 
 
 -, 
 
 - 
 
 
 
 
 
 fiddd 
 
 000 
 
 O O O O 
 
 
 > 
 
 N > 
 
 
 
 i O 
 
 O 
 
 oj l^ O5 OO 
 
 ^ O5 O3 CO 
 
 i^ co in oo 
 oq oa o -H 
 
 ^ CO CO O 
 CO TJH rH CO 
 
 
 -H 
 
 CO +J 
 CO 
 
 r ~ s rH r-5 i 1 
 
 O1 OQ Od CO 
 
 CM Cd Od OJ 
 
 
 
 "3 
 
 -(-> 
 
 oj iH Tf CO 
 
 ,0 >n 10 i^ 
 
 Od t~ -^ !-) 
 
 OS CO O OO 
 
 cd -* ire t- 
 
 O rH b OS 
 
 
 
 H 
 
 ^ <>i oi r-5 
 
 oq oa M oa 
 
 CO CO Od Od 
 
 en 
 
 T3 
 
 5 
 
 
 
 13 
 5 
 
 cX (M CO CO 
 ,2 OCJ i-l i-l 
 
 oo o <M ire 
 
 t~ L^ t~ L 
 
 o * od ire 
 
 rH rH OS O 
 
 O 
 
 
 
 s 
 
 i 
 
 ~* d d d 
 
 000 
 
 rH rH O rH 
 
 
 TJ 
 
 g 
 p 
 
 a 
 
 . OS O 00 
 (M * U7l 
 
 Tt* rH r-l ire 
 
 rH rH CS O 
 
 Cd O Od rH 
 O3 O CO OS 
 
 
 
 
 
 
 o 
 
 S <M' <M' I-H 
 
 N Od rH (M 
 
 rH OJ rH rH 
 
 
 '3 
 -1 
 
 3 
 
 a 
 
 rH C-5^ 
 
 O t> 00 
 
 V3 CO W 
 rH rH rH 
 
 
 8 
 
 M 
 
 
 M 
 
 u 
 1 
 
 2 
 
 1 
 
 
 
 tc 
 
 2 
 
 p 
 
 1 
 
 S * 
 -rH 2 oa 
 
 r3 a g 
 
 llli 
 
 .0 f? t 
 
 S oo 
 fl S S o 
 
 03 H o O 
 O <H rH 
 
 rt _, 
 
 03 DQ S 
 
 B-g 6 
 
 .6 S 
 
 M S 
 
 - >r H '-'AJ 
 
 W ffl * 
 
 CS^ 3 '*^ 
 ., T 
 
 .25* 
 J ^2 
 
 O) .5 " 
 
 S >,>?- 
 
 EH O 
 
292 BULLETIN No. 173 [June, 
 
 Since the chief and essential difference between the rations given Lots I, II, 
 and III was in their content of protein, it would seem that a deficiency of protein 
 in the feed was the chief cause of the poor development of the animals of Lot I. 
 
 Attention should again be called to the fact that the pigs used in this investi- 
 gation were young growing animals weighing on an average only 51 pounds at the 
 beginning of the experiment, and that they were housed in small pens paved with 
 brick. The reader is cautioned against assuming that similar results would have 
 been obtained if they had been more mature. 
 
 Animals Slaughtered and Analyzed. The pigs chosen for slaughter and chem- 
 ical study at the close of the experiment were Nos. 1 of Lot I, 5 and 7 of Lot II, 
 and 16 and 13 of Lot III. At the time they were slaughtered these animals 
 weighed, respectively, 180.1, 249.4, 199.6, 248.4, and 189.3 pounds. Pigs 1, 5, 
 and 16 were of the same age. They were also related, No. 1 being a litter mate 
 of No. 5, and No. 16 being by the same sire as Nos. 1 and 5. Pigs 7 and 13 
 were litter mates and twenty days younger than Nos. 1, 5, and 16. 
 
 Seven composite samples were prepared from each pig of Lots I, II, and III. 
 These were: (1) the offal, consisting of the organs of the respiratory, circulatory, 
 and digestive systems, the brain, the spinal cord, the kidneys, the urinary organs, 
 etc.; (2) the blood; (3) the skeleton; (4) the jowl, leaf, and intestinal fats; (5) 
 the boneless meat of the ham cut; (6) the boneless meat of the side cut; and (7) 
 the boneless meat of the shoulder cut. These samples represented integral parts 
 of the entire body, and from the determinations of their weights and composition, 
 the chemical composition of the boneless meat of the dressed carcass and entire 
 body of each pig was calculated. 
 
 Methods of Analysis. All samples were analyzed in the fresh 
 condition. The following forms of nitrogen were determined by anal- 
 ysis: total nitrogen, water-soluble nitrogen, nitrogen coagulated by 
 heat, nitrogen precipitated by tannic acid and potassium alum, nitro- 
 gen precipitated by phosphotungstic acid in hot solution, creatin nitro- 
 gen, and ammonia nitrogen. From the data thus obtained the fol- 
 lowing forms of nitrogen were calculated : soluble protein nitrogen, 
 insoluble protein nitrogen, total protein nitrogen, extractive nitrogen 
 other than creatin nitrogen, total extractive nitrogen, and total non- 
 protein nitrogen. 
 
 The total nitrogen was determined by the Kjeldahl-Gunning- Ar- 
 nold method, with the use of sulfuric acid, potassium sulfate, and 
 mercury in the digestion. 
 
 The determinations of soluble nitrogen were made by the Kjel- 
 dahl-Gunning-Arnold method in an aliquot portion of a cold water 
 extract of the sample. By "soluble nitrogen" is meant the nitrogen 
 of those substances which are dissolved by repeated extractions with 
 cold, distilled, ammonia-free water. In making the cold water extract, 
 approximately 300 grams of the meat and offal, and 400 grams of the 
 fat and bone samples were used. After the sample had been carefully 
 weighed, it was divided about equally among four 500 cc. centrifuge 
 bottles. Ignited and thoroly-washed sand was then added to each 
 portion in order that the cells might be broken up as completely as 
 possible in the mixing. The samples were then extracted six succes- 
 sive times, 100 cc. of water being used per bottle the first two times, 
 and 50 cc. the remaining four times. The total extract was then made 
 up to two liters and filtered thru S. and S. 602 hard filter paper. 
 
1014] INFLUENCE OP PROTEIN ON NITROGEN CONTENT OF PIGS 293 
 
 The nitrogen of the coagulable protein of the cold-water extract 
 was determined by a method previously described in a publication 
 from this laboratory. 1 
 
 The nitrogen precipitated by tannic and phosphotungstic acids 
 was determined in the nitrate from the determination of coagulable 
 protein nitrogen by the provisional method. 2 
 
 The creatin nitrogen was determined by Folin's method as modi- 
 fied by Grindley and Emmett. 3 
 
 For the determination of the ammonia nitrogen a modification of 
 the method of Pennington and Greenlee 4 was used. 
 
 Each analysis was made in triplicate. In studying the data the 
 triplicate determinations 5 for each animal were considered carefully 
 with reference to the bearing of the differences between them on the 
 question as to differences between the animals. In the case of the total 
 nitrogen, the triplicate results were not in very close agreement for a 
 number of samples so that small differences between the values for 
 the individual pigs were not significant. In the case of the soluble 
 nitrogen, coagulable protein nitrogen, and creatin nitrogen, the agree- 
 ment between the triplicate determinations was so close that even small 
 differences between the values for the individual pigs were significant 
 insofar as the chemical analyses themselves were concerned. 
 
 INFLUENCE OF QUANTITY OF PEOTEIN CONSUMED 
 Forms of Nitrogen in Boneless Meat of Shoulder Cut 
 
 The forms of nitrogen in the boneless meat of the shoulder cut 
 in percent of the fresh substance are given in Table 2. 
 
 Total Nitrogen. The difference between the values for Pig 1 of 
 the low-protein lot and Pig 5 of the medium-protein lot was 0.042 
 percent, and that between the values for Pigs 5 and 7 of the medium- 
 protein lot was 0.088 percent. Accordingly, Pig 1 was less widely 
 different from Pig 5 than Pig 7 which belonged to the same lot as 
 Pig 5. On comparing Lots I and III, it will be noted that the value 
 for Pig 1 of the former fell between the values for Pigs 16 and 13 
 of the latter. In the case of Lots II and III, the values for Pig 5 
 of the medium-protein lot fell between the percentages for Pigs 16 
 and 13 of the high-protein lot, and the value for Pig 13 of the high- 
 protein lot fell between the percentages for Pigs 5 and 7 of the me- 
 dium-protein lot. Between the values for Pig 7 of the medium-pro- 
 tein lot and Pig 13 of the high-protein lot the difference was less than 
 
 i Grindley and Emmett, Jour. Amer. Chem. Soc., 28, 658 (1905). 
 2U. S. Bur. of Chem., Bui. 107 Rev. (1907), p. 108 (7e). 
 
 3 Jonr. Biol. Chem., 3, 491 (1907). 
 
 4 Jour. Amer. Chem. Soc., 32, 561, (1910). 
 
 5 These triplicate determinations have not been given in this bulletin. A 
 typewritten copy may be obtained for a short period of time by addressing a 
 rcqiiost to the Director of the Illinois Agricultural Experiment Station, Urbana, 
 Illinois. 
 
294 
 
 BULLETIN Mo. 173 
 
 [June, 
 
 LE 
 f f 
 
 a '3 
 
 
 "3 
 
 
 
 o 
 
 
 
 H 
 
 
 o 
 
 I-l 
 
 S fl 
 
 3 
 
 I 
 
 6 ^ 
 
 r< 
 
 -t- 
 
 
 o 
 
 W 
 
 p 
 
 
 
 
 
 
 
 02 
 
 Hi 
 
 g> 2 
 
 o ^ 
 H 3 
 
 
 b- -* IO 
 
 
 b- to to 
 
 
 O 
 
 
 
 rH rH rH 
 
 
 ^ to o 
 
 i-H rH rH 
 
 
 CO 
 
 
 
 O O O 
 
 
 d d d 
 
 
 d 
 
 
 
 to 00 CQ 
 
 
 b- b- ea 
 
 
 00 
 
 
 
 eg CO CO 
 
 
 eg I-H eg 
 
 
 eg 
 
 
 
 O O O 
 
 
 o o o 
 
 
 o 
 
 
 
 do o 
 
 
 do o' 
 
 
 d 
 
 
 
 r 1 to CO 
 
 
 O Oi ^ 
 
 
 C-l 
 
 
 
 rH rH i 1 
 
 
 i-H rH i 1 
 
 
 10 
 
 rH 
 
 
 
 
 
 
 do d 
 
 
 o' 
 
 
 
 00 TtH rH 
 
 
 eg 10 co 
 
 
 to 
 
 
 
 10 to to 
 
 
 CO tO TJH 
 
 
 to 
 
 
 
 00 
 
 
 O O O 
 
 
 o 
 
 
 
 do o 
 
 
 do d 
 
 
 d 
 
 
 
 CO * I " 1 
 
 
 co * to 
 
 
 to 
 
 
 
 OI b- OO 
 
 
 OO OO OO 
 
 
 00 
 
 
 
 O O O_ 
 
 
 O O 
 
 
 o 
 
 
 
 d d o' 
 
 
 do d 
 
 
 d 
 
 
 
 O IO b- 
 
 
 b- Oi CO 
 
 
 b- 
 
 
 
 O r-l IO 
 
 
 OO Oi Oi 
 
 
 rH 
 
 
 
 O O5 Oi 
 
 
 rH Oi O 
 
 
 
 
 
 
 CQ i-H r-i 
 
 
 eg' I-H eg' 
 
 
 eg' 
 
 
 
 O OO * 
 
 
 tO b- rH 
 
 
 eg 
 
 
 g 
 
 to to 1-1 
 to iq to 
 
 
 rH eg b- 
 
 OO b- b- 
 
 bo 
 
 Oi 
 CD 
 
 
 'o> 
 
 O r-i i-i 
 
 
 
 I-H r-H i-H 
 
 'ft 
 
 i-H 
 
 
 "o 
 
 
 'S 
 
 
 C5 
 
 
 
 ft 
 
 s 
 
 H3 
 
 Ob- CO 
 
 CO CO CO_ 
 
 do d 
 
 "o 
 
 M 
 
 ft 
 
 S 
 
 rH eg i-i 
 
 b- b- Cg 
 
 co eg co 
 do d 
 
 > 
 
 
 
 
 r=3 
 .-1J 
 
 10 
 
 eg 
 
 CO 
 
 d 
 
 
 <u 
 
 
 23 
 
 
 h 
 
 
 
 
 
 b-CQ Tji 
 
 i 
 
 rHb- TH 
 
 O 
 
 *H 
 
 to 
 
 
 
 b- b- b- 
 
 i_ 
 
 Oi IO t>" 
 
 OS 
 
 CO 
 
 
 
 
 
 
 rH 
 
 00 
 
 <s> 
 
 o 
 
 
 H- 1 
 II 
 
 d d d 
 
 rH 
 
 d d d 
 
 bt> 
 
 d 
 
 
 
 
 rH 
 
 
 at 
 
 
 
 4J 
 
 
 
 
 E 
 
 
 
 O 
 
 
 -1J 
 
 
 as 
 
 
 
 rH 
 
 CO 
 
 O 
 
 1-5 
 
 rH **. 
 
 > 
 
 <H 
 
 
 
 
 o 
 
 
 o ; 
 
 
 
 
 
 
 d ' 
 
 
 d 
 
 
 
 
 
 OO " 
 
 
 o " 
 
 
 , 
 
 
 
 co 
 
 
 CO 
 
 
 
 
 
 
 o 
 
 
 o 
 
 
 
 
 
 
 d ' 
 
 
 o' ' 
 
 
 
 
 
 CO >O Oi 
 
 
 10 b- 
 
 
 00 
 
 
 
 CD b- to 
 
 
 OO rH T^ 
 
 
 >o 
 
 
 
 W eg eg 
 
 
 eg eg eg 
 
 
 eg 
 
 
 
 do d 
 
 
 do d 
 
 
 o' 
 
 
 
 b- rH Oi 
 
 
 00 OO 00 
 
 
 IO 
 
 w 
 
 
 r-l ~ 1 i 1 
 
 
 rH CO b- 
 
 
 o 
 
 ,4_ 
 
 
 IO IO IO 
 
 
 iq -ij -<^ 
 
 
 iq 
 
 ea 
 
 
 do d 
 
 
 d o d 
 
 
 o' 
 
 >-i 
 O 
 
 
 
 
 
 
 
 & 
 
 
 
 
 
 
 
 
 
 CO 
 
 
 b- Oi CO 
 
 
 * 10 oi 
 
 
 b- 
 
 
 
 b- GO CO 
 
 
 CO CD Tj< 
 
 
 Oi 
 
 T3 
 
 
 i-H O rH 
 
 
 co I-H eg 
 
 
 
 O> 
 
 
 eg oi eg 
 
 
 eg' eg' eg' 
 
 
 eq 
 
 - 
 
 
 
 
 
 
 
 's 
 
 
 | 
 
 
 j 
 
 
 
 J-t 
 
 <u 
 
 
 . 
 
 
 
 
 
 o> 
 
 
 
 
 
 
 
 
 
 13 
 
 
 IO b- <B 
 
 bo 
 i 
 
 
 CD CO a; 
 
 1-11-1 bo 
 
 03 
 
 
 
 -U 
 O 
 
 f rS 
 
 
 E 
 
 
 E 
 
 
 
 
 
 <i> 
 
 
 V 
 
 
 
 
 
 > 
 
 
 > 
 
 
 
 
 
 ^ 
 
 
 < 
 
 
 
 
1914} INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PJGS 295 
 
 half that between the values for Pigs 16 and 13 of the high-protein 
 lot. Between the values for Pigs 16 and 13, the difference was less 
 than twice that between the values for Pigs 5 and 7. Hence, in the 
 total nitrogen of the boneless meat of the shoulder cut there was no 
 significant difference attributable to variations in the amounts of pro- 
 tein consumed. 
 
 Soluble Nitrogen. In the case of the soluble nitrogen in the shoul- 
 der cut, the value for Pig 1 of the low-protein lot differed from that 
 for Pig 5 of the medium-protein lot by 0.013 percent, and from that 
 of Pig 7 by 0.009 percent, while the values for Pigs 5 and 7 of the 
 medium-protein lot differed from each other by 0.004 percent. The 
 difference between the value for Pig 1 of the low-protein lot and that 
 for Pig 13 of the high-protein lot was 0.092 percent, while the differ- 
 ence between the values for Pigs 16 and 13 of the high-protein lot 
 was 0.080 percent. The values for Pigs 5 and 7 of the medium-pro- 
 tein lot were both nearly the same as the value for Pig 16 of the high- 
 protein lot. From these facts it is evident that the differences between 
 the lots were insignificant, and that variations in the amount of pro- 
 tein consumed had no effect upon the content of soluble nitrogen in 
 the shoulder cut. 
 
 Protein Nitrogen. From a study of the data in Table 2, it will 
 be found that differences in the amounts of protein consumed pro- 
 duced no apparent variation in the percentages of coagulable protein 
 nitrogen, nitrogen precipitated by tannic and phosphotungstic acids, 
 soluble protein nitrogen, insoluble and total protein nitrogen in the 
 boneless meat of the shoulder cut. 
 
 Non-Protein Nitrogen. It is also apparent from the data in Table 
 2 that the differences between the lots for creatin nitrogen, total ex- 
 tractive nitrogen, ammonia nitrogen, and total non-protein nitrogen 
 were not caused by differences in the amounts of protein consumed. 
 
 Nitrogen Expressed in Percent of Water-Free Substance, Fat- 
 Free Substance, Water- and Fat-Free Substance, and Total Nitro- 
 gen. Since the water and fat contents of meat vary with the age, 
 condition, and perhaps the individuality of the animal, it seemed de- 
 sirable to calculate the data given above to the basis of the water-free 
 substance, fat-free substance, water- and fat-free substance, and total 
 nitrogen. 1 On careful study it was found that the statements made 
 above in regard to the apparent influence of differences in the amounts 
 of protein consumed applied qualitatively equally as well to these 
 data as to the data expressed on the basis of the fresh substance. 
 
 i These results have not been included in this bulletin. A typewritten copy 
 may be obtained for a short period of time by addressing a request to the Director 
 of the Illinois Agricultural Experiment Station, Urbana, Illinois. 
 
296 BULLETIN No. 173 [June, 
 
 Forms of Nitrogen in Boneless Meat of Side Cut 
 
 In Table 3 are given the percentages of the various forms of ni- 
 trogen in the boneless meat of the side cut. In the case of Pig 1 the 
 data given were calculated from the values for the shoulder and ham 
 cuts and the composite of the shoulder, side, and ham cuts, as the 
 sample for the side cut was lost. Since this method of calculation 
 may have introduced considerable error, there have been given also 
 averages which do not include the data for Pig 1. 
 
 Because of the method of obtaining the values for Pig 1, the dif- 
 ferences between Lots I and II and Lots I and III have little signifi- 
 cance. 
 
 Total Nitrogen. One value in each of Lots II and III fell within 
 the range of the values in the other lot. Therefore it is evident that 
 the differences in the amounts of protein consumed had no effect upon 
 the total nitrogen in the side cut. 
 
 Soluble Nitrogen. The difference between the values for the two 
 pigs in the medium-protein lot was 0.018 percent. Between the aver- 
 ages for Lots II and III the difference was 0.033 percent. Accord- 
 ingly, the difference between the values for the two animals in Lot II 
 was more than half that between the averages for Lots II and III. 
 From this fact it is evident that the differences between the lots were 
 not due to differences in the amount of protein consumed. 
 
 Protein Nitrogen. As in the case of the soluble nitrogen, it is 
 found from a study of the data for the coagulable nitrogen given in 
 Table 3, that the difference between the values for the two animals 
 in one lot was more than half the difference between the lots. Also 
 in the case of the nitrogen precipitated by tannic and phosphotungstic 
 acids, it is evident from the differences between the values for the 
 individual pigs that there was no significant difference between the 
 lots. In the case of the insoluble protein nitrogen, the relation of the 
 values for the lots to the values for the individual pigs was practically 
 the same as that noted in the case of the soluble protein nitrogen. The 
 lot values and the values within the lots for the total protein nitrogen 
 stood in virtually the same relation to each other as those for the total 
 nitrogen. It may therefore be concluded that in none of these cases 
 was there any difference attributable to differences in the amounts of 
 protein consumed. 
 
 Non-Protein Nitrogen. The values representing the various 
 forms of non-protein nitrogen in the side cuts of Lots II and III were 
 practically the same. Therefore, the amount of protein consumed ex- 
 erted no apparent influence. 
 
1014] 
 
 INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF. PIGS 
 
 297 
 
 
 cd 
 
 
 c 
 
 
 H 
 
 a 
 
 i.3 
 
 o> 
 
 
 OJ3 
 
 ^ o 
 
 
 
 a 
 
 H 
 
 
 . -H 
 
 n 
 
 
 'el 
 
 ^ 
 
 
 -t-> 
 
 
 
 '3 
 
 
 EH 
 
 
 
 
 
 M 
 
 
 
 ta< 
 
 _r 
 
 ^ 
 
 i 
 o 
 
 *a 
 O 
 
 ?0 jj ^ 
 
 fc 
 
 a 
 
 4* 
 
 o^ | 
 
 
 " 
 
 a 
 1 
 
 
 
 o 
 
 
 
 rH 
 
 
 
 O 
 
 
 O 
 
 
 H 
 
 
 4,2 
 
 
 CO <O 
 
 
 (3 
 M 
 
 
 
 
 o ^ 
 
 CJ 
 
 
 
 br 
 
 
 t 
 
 M 
 
 < 
 3 
 
 
 3 
 
 
 
 o 
 
 .9. 
 
 
 
 p 
 
 
 
 $ 
 
 ffri.sf'.JI 
 
 
 "o 
 SB 
 
 o "** 
 
 CD 
 
 rH 
 
 
 
 rH .2^ 
 
 
 
 o ^ 
 
 45 2 d 
 o -^ 
 EH'S M 
 
 ". 
 
 
 00 (M 70 
 
 rH rH rH 
 
 
 rH (M CC 
 
 O CO rH 
 
 
 
 
 ee 
 
 
 
 
 O O O 
 
 
 o' o o 
 
 
 
 
 o 
 
 _ 
 
 
 CO rH O5 
 
 
 35 <M O 
 
 
 CO 
 
 
 ^ 
 
 TH 
 
 
 (N 0-1 <N 
 
 
 i i (M (M 
 
 
 <M 
 
 
 (M 
 
 O 
 
 
 O O O 
 
 
 O O O 
 
 
 O 
 
 
 O 
 
 O 
 
 
 o o o 
 
 
 00 
 
 
 
 
 
 o 
 
 
 
 
 in rH O 
 
 
 WO CO 
 
 
 
 
 ^ 
 
 
 
 O5 OS C5 
 
 
 00 r-i 
 
 
 
 
 C^ 
 
 
 
 O O O 
 
 
 rH 
 
 
 
 
 O 
 
 
 
 o o o 
 
 
 O O O 
 
 
 
 
 o 
 
 ". 
 
 
 co oo in 
 
 
 S3 CO C5 
 
 
 
 
 t- 
 
 
 
 (M (M C3 
 
 
 rH TH Cvl 
 
 
 
 
 01 
 
 
 
 O 
 
 
 o o o 
 
 
 
 
 o 
 
 
 
 o o o 
 
 
 o o o 
 
 
 
 
 o 
 
 on 
 
 
 (M CO t~ 
 
 
 O TH b- 
 
 
 as 
 
 
 . 
 
 i - 
 
 
 t~ CO CO 
 
 
 b- CO CO 
 
 
 CO 
 
 
 * 
 
 o 
 
 
 O O 
 
 
 00 
 
 
 o 
 
 
 o 
 
 o 
 
 
 o o o 
 
 
 o o o 
 
 
 o 
 
 
 o 
 
 CO 
 
 
 O t- 00 
 
 
 t CO rH 
 
 
 in 
 
 
 
 
 00 
 
 
 og (>- TH 
 
 
 cq TI t 
 
 
 eg 
 
 
 5 
 
 CO 
 
 
 in in in 
 
 
 cq in in 
 
 
 cq 
 
 
 in 
 
 
 
 
 
 ' 
 
 
 
 a 
 
 
 
 
 
 
 
 
 
 03 
 
 
 o 
 
 
 t~ O fC 
 
 
 I-TH 
 
 
 cq 
 
 
 01 
 
 rH 
 
 
 to o -oo 
 
 
 t- TH 
 
 
 m 
 
 
 rH 
 
 in 
 
 ft 
 
 cq co (M 
 
 ft 
 
 CO CO CO 
 
 tt) 
 
 CO 
 
 
 M 
 
 
 CJ 
 
 rH rH rH 
 
 4* 
 
 
 ^ 
 
 
 t " 
 
 
 CO 
 
 4 
 
 CO t- in 
 
 p 
 
 O W r-i 
 
 
 CO 
 
 m 
 
 00 
 
 |>. 
 
 
 in t co 
 
 f 
 
 in rH OO 
 
 Cr-1 
 
 t~ 
 
 
 TH 
 
 CO 
 
 | 
 
 CM (M (M 
 
 ^ 
 
 cq eg eg 
 
 O 
 
 cq 
 
 
 C-l 
 
 o 
 
 
 
 O O O 
 
 _fcJD 
 
 o o o 
 
 5 
 
 o 
 
 ^ 
 
 O 
 
 OO 
 
 
 OS TH CO 
 
 
 CO rH CO 
 
 t^ m CD 
 
 O 
 <H 
 
 o 
 
 OS 
 
 bf 
 
 
 
 o 
 
 M 
 
 O O 
 
 o o' o' 
 
 H 
 
 1 1 
 
 o o_ o 
 o' o' o 
 
 OB 
 
 o 
 o 
 
 ^ 
 
 0_ 
 
 o' 
 
 
 
 
 
 
 a 
 
 
 
 
 ". 
 
 O 
 
 CO rH t- 
 
 CO CO TH 
 
 
 
 M 
 
 CJ ". 
 
 CO 
 
 
 
 <-, 
 
 ; 
 
 
 
 
 O O O 
 
 
 o 
 
 ^ 
 
 
 
 
 
 
 
 o o o 
 
 
 o ' 
 
 
 
 
 
 
 
 
 
 
 
 
 cc 
 
 
 . 
 
 
 co co o: 
 
 
 t-". 
 
 
 
 So 
 
 03 
 
 , 
 
 
 
 cq co <M 
 
 
 CO 
 
 
 
 
 
 
 
 
 o o o 
 
 
 o 
 
 
 
 
 
 
 
 O O 
 
 
 o' ' 
 
 
 
 < 
 
 
 in 
 
 
 TH CO 00 
 
 
 TH rH b- 
 
 
 CO 
 
 
 on 
 
 o 
 
 
 OS OO 00 
 
 
 t- CO CO 
 
 
 on 
 
 
 r-~ 
 
 eg 
 
 
 rH rH rH 
 
 
 i 1 i 1 rH 
 
 
 t i 
 
 
 
 o 
 
 
 O O O 
 
 
 O O O 
 
 
 o 
 
 
 o 
 
 rH 
 
 
 rH OS O 
 
 
 rH TH t~ 
 
 
 CO 
 
 
 "H 
 
 CO 
 
 
 t^ 00 CO 
 
 
 m co TH 
 
 
 CO 
 
 
 to 
 
 TH 
 
 
 CO CO CO 
 
 
 CO CO CO 
 
 
 CO 
 
 
 SO 
 
 O 
 
 
 00 
 
 
 o o o 
 
 
 
 
 
 o 
 
 rH 
 
 
 OO OS CO 
 
 
 OC OO OO 
 
 
 in 
 
 
 CO 
 
 t 
 
 
 CO OO CO 
 
 
 eg TH oo 
 
 
 CO 
 
 
 
 OS 
 r-i 
 
 
 CO CO CO 
 r-i r-5 r-i 
 
 
 t- cq cq 
 
 i-i r-i r-i 
 
 
 t- 
 
 r-i 
 
 
 cc 
 
 M 
 
 II 
 
 
 in t- <*> 
 
 
 co co jj 
 
 
 
 
 
 
 
 be 
 
 
 
 
 
 
 
 
 
 C3 
 
 
 t 
 
 
 
 
 
 
 
 o> 
 
 
 9 
 
 
 
 
 
 
 
 < 
 
 
 << 
 
 
 
 
 
 ?K 
 
 
298 BULLETIN No. 173 [June, 
 
 Forms of Nitrogen in Boneless Meat of Ham Cut 
 
 The data for the forms of nitrogen in the boneless meat of the 
 ham cut are given in Table 4. 
 
 Total Nitrogen. The averages by lots of the percentages of total 
 nitrogen varied inversely as the amount of protein consumed. The 
 differences between the values within the lots, however, were relatively 
 so great that the lot differences were not significant. The values for 
 Pig 5 of Lot II and Pig 13 of Lot III were practically the same. When 
 the data were calculated to the basis of the fat-free substance, the ap- 
 parent lot differences practically disappeared. 
 
 Soluble Nitrogen. The percentages of soluble nitrogen in the 
 boneless meat of the ham cut apparently were not influenced by the 
 amount of protein in the ration. While there were appreciable differ- 
 ences between the lots, the differences within the lots were so great 
 that they rendered the lot differences insignificant. Some error was 
 probably introduced in determining the value for Pig 7, since it was 
 not correlated with the other forms of nitrogen as were the values 
 obtained for Pigs 1, 5, 16, and 13. Such an error would affect also 
 the percentages for the insoluble and total protein nitrogen and the 
 extractive and total non-protein nitrogen. 
 
 Protein Nitrogen. In the content of coagulable protein nitrogen, 
 the low-protein lot was intermediate, the medium-protein lot, highest, 
 and the high-protein lot, lowest. The differences between the lots, how- 
 ever, did not seem to be significant. In the case of the nitrogen pre- 
 cipitated by tannic and phosphotungstic acids, the differences within 
 the lots, especially in Lot III, made the lot differences insignificant 
 as far as the influence of differences in the amount of protein con- 
 sumed was concerned. The soluble protein nitrogen varied in the same 
 manner as the coagulable protein nitrogen. The difference between 
 the individual animals in Lot III was relatively large. Hence, the 
 significance of the lot differences was slight. Also in the case of the 
 percentages of insoluble and total protein nitrogen, the differences 
 between the values for the individual animals rendered any apparent 
 lot differences insignificant with respect to the influence of the char- 
 acter of the feed. 
 
 Non-Protein Nitrogen. The values for the individual pigs for all 
 forms of non-protein nitrogen in the boneless meat of the ham cut 
 were so variable that no influence of the amounts of protein consumed 
 on these constituents was apparent. 
 
1914] 
 
 INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 
 
 299 
 
 
 
 
 g 
 
 J 
 
 
 C^I 
 
 
 
 
 o 
 
 
 w^ 
 
 
 
 
 *" 
 
 
 
 
 i 
 
 
 
 . "3 
 j| 
 
 
 00 
 
 CM 
 O 
 
 So 
 
 
 
 r-j 
 
 
 
 
 o 
 
 
 
 H 
 
 
 
 '3 
 
 
 
 -3 
 
 
 OJ 
 
 02 
 
 
 
 
 
 o 
 
 
 
 .2 
 
 
 
 EH 
 
 
 O 
 
 2 
 r 4 
 B 
 O 
 
 :traetive 
 
 
 4) a 
 
 
 <M 
 
 
 i-l 
 
 o' 
 
 
 
 
 a 
 '-*j 
 
 c3 
 
 
 05 
 
 
 
 
 
 6 
 
 
 O 
 
 
 
 
 O 
 
 
 
 
 
 
 "3 
 
 
 II 
 
 
 
 
 1 
 
 
 M 
 
 
 
 
 EH 
 
 
 (M 
 
 
 
 
 i 
 
 
 1^ 
 
 
 
 
 o , i 
 
 
 00 
 
 CO 
 
 
 
 
 M 
 
 a 
 
 ** 
 
 B 
 
 
 
 
 EH"O 
 
 OB 
 
 o 
 
 M 
 O4 
 
 fc 
 
 * 
 
 CM 
 
 ^ 
 
 d 
 
 2 
 
 'a 
 
 
 
 "3 
 
 o 
 
 T 
 
 00 
 
 IH 
 
 H 
 
 a 
 
 
 
 EH 
 
 
 O 
 
 3 
 
 
 -0 
 
 
 -X 
 
 
 o 
 
 
 
 
 
 
 h 
 
 35 
 
 ,-r* 
 
 ' , ' . 
 
 HH 
 
 <-:> 
 
 PH 
 
 .0 
 
 2 
 
 ".2 .a 
 
 
 
 
 
 O 
 
 
 
 p< f^^j ^ rt 
 
 
 o 
 
 
 3Q 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 _2 
 
 
 C3 
 
 
 
 
 ^* a y 
 
 
 CO 
 
 
 
 
 PQ fl 
 
 CO CO 
 
 
 o 
 d 
 
 
 
 
 g 
 
 
 O 
 
 
 
 
 c3 *^ 
 
 
 TO 
 
 
 
 
 o 43 
 U 
 
 
 O 
 
 
 
 < 
 
 D 
 
 ijg 
 
 
 iH 
 
 IO 
 
 
 
 *< 
 
 3 -d bD 
 
 
 ej 
 
 
 
 Q 
 
 2 H 
 
 
 
 
 
 i 
 
 H 
 
 I 
 
 5 o fl 
 
 J Ju 
 
 
 oo 
 
 CO 
 IO 
 
 
 
 E 
 
 'a 
 
 
 OJ 
 
 
 
 
 "3 
 
 
 
 
 
 
 S 
 
 
 r- 1 
 
 
 
 
 a 
 
 
 
 
 "H OJ 
 00 L~ 
 
 rH CO 
 
 iH 
 00 
 (M 
 
 
 O 
 
 
 
 
 CO CO 
 CO CO 
 
 
 CO 
 CO 
 
 
 
 
 O 
 
 o 
 
 
 rH CO 
 
 oo 
 
 
 rH JO 
 
 (M 
 
 
 00 
 
 O 
 
 
 Tt<t~ 
 
 in 
 
 
 (M 
 
 H 
 
 
 
 
 O 
 
 
 t- O5 
 
 O O5 
 i- 1 O 
 
 CO 
 
 o 
 
 iH 
 
 
 
 
 O 
 
 
 oo eq 
 
 ** 00 
 (M O 
 
 CO 
 tH 
 
 
 (M (M 
 
 (M 
 
 P 
 
 (M O5 
 O5 (M 
 t- CO 
 
 O 
 iH 
 t~ 
 
 05 
 
 "o 
 
 rH rH 
 
 rH 
 
 On 
 
 CO CO 
 
 m m 
 * * 
 
 m 
 
 * 
 
 3 
 
 
 
 o 
 
 * 
 
 t- in 
 
 o o 
 
 rH rH 
 
 CD 
 O 
 tH 
 
 i 1 
 1 1 
 
 
 
 
 
 O 
 
 1-1 
 
 co "* 
 
 b- 
 
 O 
 
 ] 
 
 
 o' " 
 
 
 
 rH " 
 CO 
 O 
 
 
 
 O * 
 
 
 
 O5 00 
 
 00 
 
 
 CO CO 
 
 CO 
 
 
 o o 
 
 
 
 
 O (M 
 
 T# CO 
 
 CD CO 
 
 CO 
 
 CO 
 
 t- 
 
 
 O O 
 
 
 
 
 (M rH 
 
 CO CO 
 
 CO 
 
 <** 
 
 
 oj <N' 
 
 IN' 
 
 
 Uit- 
 
 
 
 be 
 
 cS 
 
 
 
 45 
 
 1-1 in 
 m oo 
 
 il rH 
 
 00 
 CO 
 
 d d 
 
 d 
 
 t- in 
 -i oq 
 
 
 
 iH 
 <N 
 
 O 
 
 o o 
 
 O 
 
 * 
 
 CO CO 
 iH iH 
 
 t> 
 
 * 
 
 
 
 d 
 
 CO (N 
 <M CO 
 O O 
 
 (M 
 
 * 
 o 
 
 
 
 o 
 
 iH 00 
 i-l 05 
 rH O 
 
 * 
 
 o 
 
 1-H 
 
 O 
 
 o 
 
 "0 rH 
 
 i in 
 
 N (M 
 
 CO 
 
 CO 
 
 ca 
 
 <N (M 
 
 (M 
 
 t^ OO 
 (M O 
 
 00 O5 
 
 t~ 
 
 CO 
 00 
 
 rH rH 
 
 rH 
 
 O5 CO 
 00 rH 
 CO CO 
 
 co 
 
 CO 
 CO 
 
 
 
 O 
 
 t~ 
 
 rH OO 
 rH O 
 
 oo 
 
 O5 
 
 
 
 
 
 o 
 
 O5 " 
 t- . 
 
 
 
 1 
 
 d * 
 
 
 00 " 
 CO 
 
 o 
 
 ; 
 
 d ' 
 
 
 <M CO 
 t~ CO 
 (M !M 
 
 t~ 
 
 CO 
 Cvl 
 
 O 
 
 O 
 
 O 00 
 # (M 
 
 in in 
 
 -# 
 
 CO 
 
 in 
 
 
 
 
 
 CO CO 
 
 CD CO 
 
 CO TH 
 
 rH 
 O 
 ^ 
 
 (N (M 
 
 (M 
 
 CO CO 
 rH rH 
 
 Average .... 
 
300 BULLETIN No. 173 [June, 
 
 Forms of Nitrogen in Boneless Meat of Dressed Carcass 
 
 The percentages for the boneless meat of the entire dressed car- 
 casses were calculated from the data for the forms of nitrogen in the 
 boneless meat of the shoulder, side, and ham cuts, and the weights of 
 these parts. The results are given in Table 5. 
 
 In general, the relations of the lot values and the values for the 
 individual pigs were about the same as those of the boneless meat of 
 the three cuts; that is, the differences between the lots were insig- 
 nificant because of the magnitude of the differences within them. 
 
 Forms of Nitrogen in Bone and Marrow 
 
 The distribution of the different forms of nitrogen in the bone and 
 marrow is given in Table 6. 
 
 Total Nitrogen. The total nitrogen of the bone and marrow of 
 Pig 1 was appreciably lower than that of the four other animals. The 
 differences between the values for the pigs within Lots II and III, 
 however, rendered this difference insignificant insofar as these data 
 are concerned. The values for Lots II and III were practically the 
 same. 
 
 Soluble Nitrogen. The data for the soluble nitrogen of the bone 
 and marrow showed no special tendency with respect to differences 
 between the lots, since the differences between the values .for the in- 
 dividual pigs were as great as the lot differences. 
 
 Protein Nitrogen. The differences between the lots in the values 
 for coagulable protein nitrogen were so small as to be practically in- 
 significant. Both of the extreme values were found in Lot III. Also 
 in the case of the other forms of protein nitrogen, no data were ob- 
 tained to indicate that the amount of protein consumed influenced the 
 percentage of these forms of nitrogen in the bone and marrow. 
 
 Non-Protein Nitrogen. The amount of creatin in the bone and 
 marrow was so small that it was impossible to determine it quanti- 
 tatively by the method employed. In the percentages of none of the 
 forms of non-protein nitrogen were there any differences which seemed 
 to depend upon differences in the amounts of protein consumed. 
 
INFLUENCE OF PROTEIN ON NITROGEN CONTEXT OF PIGS 
 
 501 
 
 > 
 
 S 
 
 . 
 29 
 
 - 
 
 
 
 t- OS 
 
 -* 00 
 rH rH 
 
 cr> 
 
 to 
 
 d d 
 
 d 
 
 t~- OS 
 CM CM 
 
 o o 
 
 00 
 CM 
 
 O 
 
 
 
 
 
 o o 
 
 CM to 
 
 o 
 TtH 
 
 d d 
 
 d 
 
 in to 
 
 CO 00 
 
 o o 
 
 o 
 
 to 
 o 
 
 o o 
 
 
 
 >O *( 
 
 CO t 
 
 o o 
 
 OS 
 
 t- 
 
 o 
 
 o o 
 
 o 
 
 00 00 
 
 OS 00 
 
 r-i r-i 
 
 CO 
 OS 
 0- 
 
 r-i 
 
 OS rH 
 C >O 
 
 TJH TH 
 
 in 
 
 O 
 
 * 
 
 rH rH 
 
 1 1 
 
 O3 t- 
 
 rH CO 
 CO CO 
 
 oo 
 
 CM 
 
 CO 
 
 O O 
 
 o 
 
 * o 
 
 L- OS 
 
 o o 
 
 CM 
 
 GO 
 O 
 
 o o 
 
 o 
 
 in t~ 
 
 CM CM 
 
 to 
 * 
 
 CM 
 
 O O 
 
 O 
 
 to to 
 
 oo CM 
 ft IO 
 
 to 
 
 OS 
 
 * 
 
 o o 
 
 o 
 
 IO t~ 
 
 ^ t 
 
 OS OS 
 r-i r-i 
 
 rH 
 
 to 
 
 O5 
 r-i 
 
 IO !> 
 
 
 
 Average 
 
 
 CM IO 
 rH rH 
 
 O 
 rH 
 
 
 
 d 
 
 d 
 
 
 
 rH rH 
 
 rH 
 CM 
 
 
 
 o q 
 
 O 
 
 
 
 d d 
 
 d 
 
 
 
 10 CO 
 
 OS 
 
 
 
 O CO 
 rH rH 
 
 rH 
 rH 
 
 
 
 d d 
 
 d 
 
 
 
 rH0 
 
 00 
 
 
 
 CM IO 
 
 CO 
 
 
 
 O O 
 
 q 
 
 
 
 d d 
 
 d 
 
 
 
 *t. 
 
 o 
 
 
 
 00 t~ 
 
 oo 
 
 
 
 o q 
 
 q 
 
 
 
 d d 
 
 d 
 
 
 
 O3 CM 
 
 o 
 
 
 
 O rH 
 
 to 
 
 
 
 as oo 
 
 oo 
 
 
 
 * * 
 
 * 
 
 m 
 
 a 
 
 
 
 bp 
 
 '<D 
 +* 
 O 
 M 
 
 ft 
 
 to IO 
 
 as >o 
 iq io_ 
 
 m 
 in 
 
 pH 
 
 
 
 > 
 
 
 n 
 
 rH rH 
 
 
 <s 
 ^3 
 
 
 CO t~ 
 
 rH IO 
 
 00 
 
 -*J 
 M 
 
 o 
 
 
 CO CM 
 
 CM 
 
 =*-< 
 
 
 
 d d 
 
 d 
 
 XL 
 
 1 1 
 
 
 
 a> 
 
 rH 
 
 -|J 
 O 
 
 r-1 
 
 OS OS 
 00 >O 
 
 o q 
 
 q 
 
 bfi 
 
 CS 
 0) 
 
 > 
 
 
 d o 
 
 d 
 
 ! 
 
 
 Tfl 00 
 
 i i 
 
 
 
 CM OS 
 
 rH 
 
 
 
 CM rH 
 
 CM 
 
 
 
 o' d 
 
 d 
 
 
 
 OS rH 
 
 in 
 
 
 
 CO rH 
 
 CM 
 
 
 
 d d 
 
 d 
 
 
 
 10 to 
 
 o 
 
 
 
 co to 
 
 o 
 
 
 
 O OS 
 
 
 
 
 
 CM* r-i 
 
 CM' 
 
 
 
 rH iH 
 
 o 
 
 
 
 
 u 
 
 
 
 
 _ 
 
 
 
 
 
 '** 
 
 
302 
 
 BULLETIN No. 173 
 
 [June, 
 
 
 
 1 e3 
 
 
 (M 
 
 
 
 
 o 
 
 
 iH 
 
 
 
 
 
 
 CD 
 
 
 be 
 
 03 
 
 
 to 
 
 
 o 
 
 
 |^v 
 
 
 h 
 
 
 o 
 
 
 '3 
 
 
 
 
 
 a 
 '& 
 
 
 
 ^ .s 
 
 
 to 
 
 OS 
 
 
 9 
 
 ^ 
 
 
 IJl 
 
 
 
 
 
 M 
 
 -C 
 
 
 
 
 
 
 
 ' 
 
 CJ 
 
 
 o 
 
 
 
 
 O 
 
 
 
 
 c 
 
 
 
 
 
 ^_; 
 
 
 FH 
 
 
 03 
 
 
 
 y 
 
 a 
 
 
 4-i 
 
 
 C3 
 
 
 
 
 
 In 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 3 
 
 o 
 
 
 iH 
 
 CO 
 
 
 
 
 H 
 
 
 co' 
 
 
 
 
 I- 2 
 
 
 t~ 
 
 iH 
 
 
 
 
 
 i i 
 
 
 co' 
 
 
 
 
 "-" ,2 
 
 .9 
 
 OS 
 
 1 
 
 fl 
 
 
 'S 
 
 o 
 
 I 1 
 
 
 *i 
 
 H 
 j 
 
 bo 
 
 
 i-i 
 
 
 1 
 
 o 
 
 
 
 '3 
 
 
 
 00 
 
 ( 
 
 \ 
 
 '3 
 
 
 
 o 
 
 o 
 
 
 
 
 d 
 
 
 
 H 
 
 
 o 
 
 >i 
 
 '3 
 
 
 9 
 
 
 . 
 
 
 | 
 
 
 
 o 
 
 -2 
 "o 
 
 -*-> 
 ci 
 
 -M 
 
 .r 
 
 2" 
 c 
 
 >> o i - s 
 
 31 ,,! s 
 
 o 
 
 rH 
 O 
 
 
 t- 
 
 H 
 
 
 73 
 
 
 
 
 
 + 
 
 
 
 L) 
 fi 
 
 2 
 
 
 t- 
 
 H 
 
 
 
 
 ^ 9 [2 
 w g g 
 
 
 CO 
 
 o 
 
 
 
 
 
 03 cc 
 <*i 
 
 
 
 
 
 
 
 
 S 03 
 
 
 OS 
 
 
 
 
 
 11 
 
 
 iH 
 rH 
 
 
 
 
 
 
 
 
 
 
 ? fl 
 
 
 OS 
 
 to 
 
 
 
 i -fJ 03 
 
 
 CO 
 
 
 3-g be 
 CO H 
 
 
 o 
 
 
 "e* P a 
 
 
 CO 
 
 
 + 
 < 
 
 5 -^ 03 
 
 
 in 
 
 
 
 <"S "* 
 
 
 CO 
 
 
 
 ca 
 
 
 
 
 
 1 
 
 
 ^ 
 
 
 
 '3 
 
 
 
 
 to o 
 
 OS -O 
 
 H r 1 
 
 CO 
 
 
 
 o 
 
 to oo 
 
 OS O 
 O tH 
 
 (M 
 
 o 
 I-l 
 
 o o 
 
 
 
 o m 
 
 iH O 
 
 to 
 
 
 
 o o 
 
 o 
 
 o o 
 
 03 o3 
 
 ' FH 
 
 HH 
 
 o 
 
 03 
 
 OS CO 
 <M (M 
 
 in in 
 
 0] 
 
 in 
 
 CO CO 
 
 CO 
 
 OS TH 
 co (M 
 
 CO CO 
 
 CO 
 CO 
 
 co co 
 
 CO 
 
 O OS 
 OS OS 
 
 OS 
 
 
 
 
 
 tO Tfl 
 
 l~ 00 
 
 o o 
 
 o 
 
 00 
 
 o 
 
 o o 
 
 
 
 CO OS 
 CO Tfl 
 
 o o 
 
 r-t 
 
 
 
 
 
 o 
 
 co in 
 
 * CO 
 
 
 OS 
 
 CO 
 
 o 
 
 o o 
 
 o 
 
 * m 
 
 iH rH 
 
 IH 
 
 
 
 o 
 
 to os 
 oo in 
 
 CO CO 
 
 (M 
 
 CO 
 
 o o 
 
 
 
 m co 
 
 <N 00 
 
 t- to 
 
 o 
 
 CO CO 
 
 CO 
 
 
 
 Average 
 
 CXI C5 
 
 OS 
 
 QC 
 
 o o 
 
 O 
 
 O C-l 
 
 tH O 
 
 to 
 o 
 
 O O 
 
 o 
 
 ^ CO 
 t- OS 
 
 
 
 CO 
 00 
 
 o 
 
 
 
 o 
 
 03 03 
 
 03 03 
 
 - ^ 
 
 HH 
 
 
 
 u 
 
 03 
 
 
 
 tO O5 
 
 m Tfi 
 
 m 
 
 (M 
 
 m 
 
 CO CO 
 
 CO 
 
 OS t~ 
 
 m to 
 co oa 
 
 CO 
 CO 
 
 CO CO 
 
 CO 
 
 rH CO 
 
 o eg 
 
 (M CXI 
 
 rH 
 
 
 
 O 
 
 OS OS 
 00 OS 
 
 
 * 
 
 OS 
 
 o 
 
 o o 
 
 
 
 m m 
 
 
 
 CO 
 
 in 
 o 
 
 O 
 
 o 
 
 t^ in 
 
 CO * 
 
 
 IH 
 O 
 
 o o 
 
 O 
 
 IM ^K 
 
 IH eg 
 
 oo 
 
 I 1 
 
 
 
 
 
 m oo 
 
 00 iH 
 CO * 
 
 iH 
 O 
 
 
 
 o 
 
 * m 
 
 <*< OO 
 
 iH 
 
 co :o 
 
 CO* 
 
 to co 
 
 
 
 Average 
 
 fcJC 
 
li)14] INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 203 
 
 Forms of Nitrogen in Composite Offal 
 
 The data for the forms of nitrogen in the composite offal are 
 given in Table 7. 
 
 Total Nitrogen. While the lot averages of the percentages of 
 total nitrogen in the composite offal increased with the amounts of pro- 
 tein in the feed, the differences between the values for the individual 
 pigs were relatively so large that the lot differences were not signif- 
 icant with respect to the influence of the amounts of protein consumed. 
 
 Soluble Nitrogen. In the case of the soluble nitrogen, the high- 
 est and the lowest values were found in Lot III, and the value for Lot 
 I fell between those in Lot II ; hence, there were no apparent differ- 
 ences due to variations in the amounts of protein consumed. 
 
 Protein Nitrogen. The differences between pigs were relatively 
 so great in the various forms of protein nitrogen that the data were 
 not significant with respect to the influence of the amount of protein 
 in the feed. 
 
 Non-Protein Nitrogen. The values for creatin nitrogen were 
 lowest in Lot II, but this fact cannot be considered significant as 
 the maximum lot difference was no greater than the difference within 
 Lot III. In the case of the other forms of non-protein nitrogen, the 
 differences between the values for the individual pigs were so great 
 that they rendered the data of no practical significance with respect 
 to differences between the lots. 
 
 Forms of Nitrogen in Composite Fat 
 
 The data on the distribution of nitrogen in the composite fat, in- 
 cluding the internal fats and the head fat, are given in Table 8. 
 
 These values seem to indicate that the amount of protein con- 
 sumed exerted no influence upon the distribution of nitrogen in the 
 fat as the differences between the lots were relatively insignificant 
 when compared with the differences within them. 
 
304 
 
 BULLETIN No. 173 
 
 [June, 
 
 
 
 "rt 
 
 
 S 
 
 
 
 o 
 
 
 CO 
 
 
 
 H 
 
 
 o 
 
 a 
 3 
 
 tx 
 
 . c3 
 
 S'S 
 
 
 o 
 
 CO 
 1 I 
 
 
 
 
 o 
 
 M 
 
 
 
 a 
 ft 
 
 
 
 r c3 
 
 
 o 
 
 05 
 
 *s 
 
 
 
 o 
 
 
 , 
 
 o 
 
 
 
 EH 
 
 
 o 
 
 OH 
 
 o 
 
 ^ -2 
 
 
 
 a 
 
 J5 
 
 
 t^ 
 
 o 
 
 
 
 rH 
 
 ^ 
 
 - 
 
 
 O 
 
 
 ->- 
 
 
 
 
 
 '+ 
 
 a 
 
 o> 
 
 
 rH 
 O 
 
 
 
 
 "3 
 
 
 to 
 
 
 
 
 
 
 
 
 
 
 EH 
 
 
 eo 
 
 
 
 3 
 
 
 Oi 
 
 
 
 ^r2 
 BO 
 
 d 
 
 to 
 to 
 
 
 
 P 
 
 M 
 
 1 
 
 <M 
 
 
 
 
 i * 
 
 P< 
 
 I- 
 
 a 
 
 
 
 e.2 
 
 EH^ 
 
 o 
 
 CO 
 
 d 
 
 | 
 
 '3 
 
 
 
 'a 
 
 !-i 
 
 to 
 
 O5 
 
 
 
 
 o 
 
 -4-2 
 
 . 
 
 .S 
 
 <0 
 
 
 ^ 
 
 
 O 
 h? 
 
 O 
 
 
 IH 
 
 r^ 
 
 
 
 S 
 z 
 
 
 >>* o^.2.| 
 
 
 oo 
 
 rH 
 rH 
 
 
 o 
 
 ." 
 
 p, &i g <n cj 
 
 
 O 
 
 
 7J 
 
 
 
 
 
 
 
 
 Vi 
 
 Sit! 
 
 
 oo 
 
 
 
 
 03* 'S 
 
 
 
 
 
 
 
 _g 03 
 
 
 
 
 
 
 
 || 
 
 
 rH 
 00 
 
 rH 
 
 
 
 
 o^ 1 
 
 
 
 
 O 
 
 llg 
 
 
 Oi 
 
 to 
 
 ( 
 
 Q ' fi 
 
 
 
 
 
 i s 
 
 
 to 
 to 
 
 ' 
 
 3 -*-< aj 
 
 
 CO 
 
 H"5 " 
 
 
 CO 
 
 
 S 
 
 
 rH 
 
 
 a 
 
 
 
 Hi rH 
 CO CO 
 
 CO 
 
 r> o 
 
 o 
 
 in oo 
 
 CO O 
 
 eg 
 
 d d 
 
 d 
 
 OS CO 
 rfl CO 
 Sg C<I 
 
 rH 
 
 eg 
 
 O O 
 
 o 
 
 ro eg 
 eg <N 
 
 00 
 
 eg 
 
 
 
 o 
 
 eg co 
 
 eg 
 
 o o 
 
 o 
 
 O 
 
 o 
 
 SO TH 
 
 to 
 
 !M 
 
 rH 
 
 ro so 
 
 eo 
 
 eg m 
 
 eo 
 
 si eg' 
 
 
 tO O5 
 O5 O 
 CO CO 
 
 (M 
 
 in 
 
 CO 
 
 
 
 o 
 
 ^ O5 
 rH O 
 
 rH 
 
 eg 
 
 rH 
 
 
 
 
 
 : : : 
 
 : : : 
 
 O3 CO 
 
 eg eg 
 
 rH 
 CO 
 
 O 
 
 O 
 
 
 
 oo m 
 t~ to 
 
 in 
 
 rH 
 t- 
 
 
 
 o 
 
 <M in 
 
 rH O 
 
 tO T* 
 
 00 
 
 o 
 in 
 
 CO CO 
 
 eo 
 
 *1 
 
 01 
 
 bi 
 
 
 
 5 
 
 ff. O> 
 
 rt* m 
 eg * 
 
 in 
 eo 
 
 z> o 
 
 o 
 
 co eo 
 
 rH CO 
 
 CO 
 
 oa 
 
 d d 
 
 d 
 
 co eg 
 
 1 CO 
 
 00 
 
 eg 
 
 (M 
 
 
 
 o 
 
 O rH 
 
 o 
 
 rH CO 
 
 eg 
 
 => 
 
 o 
 
 o m 
 
 t. 
 
 o o 
 
 o 
 
 O 
 
 
 
 O rH 
 35 00 
 
 m 
 
 CO 
 
 w eo 
 
 eo 
 
 co in 
 ro to 
 * to 
 
 O5 
 O 
 
 .-o oq 
 
 eo 
 
 in rH 
 CO -# 
 
 o 
 
 00 
 CO 
 
 
 
 o 
 
 rH in 
 
 m 
 
 CO 
 
 d d 
 
 d 
 
 * 
 
 : : : 
 
 rH eg 
 eg eg 
 
 rH 
 
 in 
 
 CJ 
 
 o o 
 
 o 
 
 o m 
 
 o t- 
 to oo 
 
 eo 
 
 o o 
 
 
 
 CO O 
 
 CO -* 
 
 o in 
 
 to 
 
 00 
 
 * eo 
 
 eo 
 
 to co 
 
 j 
 
 
 be 
 
 cfl 
 
 5 
 
1914] 
 
 INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 
 
 305 
 
 
 
 "3 
 
 
 O 
 
 CO 
 
 
 
 
 
 
 o 
 
 
 
 H 
 
 
 
 
 z. 
 
 
 
 
 
 Sio 
 o 
 
 ^1 
 
 
 IO 
 
 o 
 
 
 
 o 
 
 fl 
 
 
 
 
 4-9 
 
 o 
 
 
 
 
 1* 
 
 o 
 
 
 M 
 
 O 
 
 ft 
 
 .H 
 
 
 EH 
 
 
 o 
 
 d 
 
 <^i 
 
 
 
 
 
 
 g 
 
 
 d 
 
 
 ID 
 
 
 43 
 
 M 
 
 H 
 
 
 -j 
 o 
 
 
 o 
 
 03 
 
 H 
 
 
 
 'a 
 
 
 <M 
 
 CO 
 
 
 
 o 
 
 
 CO 
 
 
 
 H 
 
 
 o 
 
 
 O i i 
 03 pQ 
 
 1 1 
 
 
 CO 
 
 
 
 CO 
 
 
 
 ' 
 
 
 
 "o 
 
 
 CO 
 
 g 
 
 
 .5 
 
 o 
 
 o> 
 be 
 
 
 
 
 O) 
 
 "o 
 
 o 
 
 B 
 
 
 
 "3 
 
 ft 
 
 CO 
 
 d 
 
 
 
 
 
 o 
 
 o 
 d 
 
 s 
 
 
 r3 
 
 
 
 
 o 
 E 
 
 Soluble 
 
 g 
 
 -*- 
 
 x g 6 go.2 :H 
 
 h-i 
 
 "o 
 
 d 
 o 
 d 
 
 
 
 
 
 
 
 
 
 
 H 
 
 
 
 
 o 
 
 
 
 
 CO (3 '3 
 
 03 03 
 
 
 q 
 
 d 
 
 
 
 
 i a> 
 
 
 rH 
 
 
 
 
 || 
 
 
 
 
 
 
 
 o"" 1 
 
 
 O 
 
 o 
 
 
 
 
 a 
 
 i> 'fl ^ 
 
 
 o 
 
 i 
 
 4 
 
 i 
 
 
 CM 
 
 rH 
 
 H'fl M 
 
 
 O 
 
 
 'rt 
 
 
 
 
 1 
 
 
 ^ 
 
 
 a 
 
 
 
 :0 <M 
 
 d o 
 
 ro 
 
 
 
 
 
 o 
 
 t- 
 
 i-l O 
 
 o o 
 
 CO 
 
 o 
 o 
 
 o o 
 
 o 
 
 CO IO 
 (M CO 
 O O 
 
 O3 
 !N 
 
 O 
 
 o o 
 
 o 
 
 o o 
 
 S3 03 
 
 o 
 E 
 
 H 
 
 Tf 01 
 
 ^ 
 
 to 
 t- 
 
 d d 
 
 d 
 
 OS t~ 
 
 CO HH 
 
 IO 
 
 CO 
 
 O O 
 
 o 
 
 t- 
 
 T-t< CO 
 
 
 
 rH 
 O 
 
 o o 
 
 O 
 
 O rH 
 (M rH 
 
 
 rH 
 
 O 
 
 
 
 o 
 
 b- <M 
 
 O O 
 
 
 o 
 o 
 
 o o 
 
 o 
 
 CO 03 
 
 rH O 
 
 
 
 rH 
 rH 
 O 
 
 o o 
 
 O 
 
 t- T1 
 
 CXI CM 
 
 
 
 IO 
 
 CXI 
 
 
 
 o o 
 
 o 
 
 o t- 
 
 OO b- 
 
 o o 
 
 CO 
 
 o 
 
 
 
 o 
 
 b- rH 
 
 b- in 
 
 rH 
 
 10 
 
 
 
 o 
 
 ira b 
 
 
 
 O) 
 
 ts 
 
 
 (- 
 
 
 
 IO rH 
 
 GO 
 
 
 
 o 
 
 
 
 
 
 b- b- 
 
 o o 
 
 o o 
 
 o 
 o 
 
 
 
 
 
 CO * 
 
 i! 
 
 
 
 o 
 
 o o 
 
 o 
 
 o o 
 03 03 
 
 (H tn 
 
 HH 
 
 <s 
 
 B 
 
 03 
 
 CO H^ 
 
 OJ 
 
 o 
 
 Tf 
 
 o o 
 
 
 
 (M to 
 
 rH CO 
 CO * 
 
 b- 
 
 co 
 
 o o 
 
 
 
 IO IO 
 
 CO CO 
 C 
 
 CO 
 
 o 
 
 
 
 o 
 
 O rH 
 
 CO 
 
 o o 
 
 o 
 
 o o 
 
 
 
 t- rH 
 
 O O 
 
 o o 
 
 o 
 
 
 
 
 
 o 
 
 OS O 
 
 O rH 
 
 
 
 OS 
 
 o 
 o 
 
 
 
 
 
 Oi * 
 
 rH OQ 
 
 
 
 rH 
 (M 
 
 
 o o 
 
 o 
 
 o to 
 
 ~* IO 
 i-1 O 
 
 CO 
 CO 
 
 o 
 
 
 
 o 
 
 (M O 
 
 TjH HH 
 
 IO 
 
 o o 
 
 o 
 
 to co 
 
 
 
 Average 
 
 bB 
 
306 
 
 BULLETIN No. 173 
 
 [June, 
 
 Forms of Nitrogen in Blood 
 
 The data on the forms of nitrogen in the blood are given in 
 Table 9. 
 
 TABLE 9. FORMS OF NITROGEN IN BLOOD 
 (Results expressed in percent of fresh substance) 
 
 Animal 
 
 Total 
 nitro- 
 gen 
 
 Protein nitrogen 
 
 Non-protein nitrogen 
 
 Coagu- 
 lable 
 
 Precipi- 
 tated 
 
 by 
 
 acids 1 
 
 Total 
 
 Extractive 
 
 Am- 
 monia 
 
 Total 
 
 Creatin 
 
 Total 
 
 Lot I. Low protein 
 
 3.012 
 
 2.845 0.062 
 
 2.907 Trace 
 
 0.105 
 
 Lot II. Medium protein 
 
 5 
 
 7 
 
 Averasre . 
 
 2.896 
 2.911 
 
 2.903 
 
 2.755 
 
 2.789 
 
 2.772 
 
 0.053 
 0.054 
 
 0053 
 
 2.808 
 2.843 
 
 2.825 
 
 Trace 
 Trace 
 
 Trace 
 
 0.085 
 0.042 
 
 0.063 
 
 0.003 
 0.026 
 
 0.014 
 
 0.088 
 0.068 
 
 0.078 
 
 Lot III. High protein 
 
 16 
 
 3.161 
 
 2.968 
 
 0.041 
 
 3.009 
 
 Trace 
 
 0.149 
 
 0.003 
 
 0.152 
 
 13 
 
 3.199 
 
 3.050 
 
 0.056 
 
 3.106 
 
 Trace 
 
 0.084 
 
 0.009 
 
 0.093 
 
 Average 
 
 3 180 
 
 3 009 
 
 048 
 
 3 057 
 
 Trace 
 
 116 
 
 006 
 
 122 
 
 
 
 
 
 
 
 
 
 
 Averages for the five pigs 
 
 3.036 | 2.881 | 0.053 2.935 J Trace | 0.090 | 0.010 
 
 0.101 
 
 Dannie and phosphotungstic acids. 
 
 Total Nitrogen. On inspection of the data it will be seen that 
 the values for the two pigs of Lot II were quite distinct from those 
 of Lot III. The differences between Lots I and II and Lots I and 
 III were insignificant. The difference between Lots II and III, when 
 considered without reference to the value for Lot I, was sufficiently 
 great to seem significant with respect to the influence of the amount 
 of protein consumed. 
 
 Protein Nitrogen. The coagulable protein nitrogen showed the 
 same tendency as the total nitrogen ; in this case, however, the differ- 
 ences within the lots were greater. The differences, between the values 
 within the lots for nitrogen precipitated by tannic and phosphotung- 
 stic acids were relatively so large that no influence of differences in 
 feed was apparent. The total protein nitrogen varied in the same 
 manner as the total nitrogen and the coagulable protein nitrogen, 
 
1014} INFLUENCE OP PROTEIN ON NITROGEN CONTENT OF PIGS 307 
 
 but the differences between the values for the individual pigs in the 
 case of the total protein nitrogen were relatively somewhat greater. 
 
 Non-Protein Nitrogen. There was but a trace of creatin nitrogen 
 in the blood. The total extractive nitrogen was extremely variable 
 and had no significance with respect to the influence of variations in 
 the nature of the feed consumed. The data for the ammonia nitrogen 
 and non-protein nitrogen also were variable and of little significance. 
 
 Nitrogen of Blood on Basis of Water-Free Substance. When 
 the data for the forms of nitrogen in the blood were calculated to 
 the basis of the water-free substance, 1 the difference between the lots 
 practically disappeared. Differences in the total nitrogen, coagulable 
 protein nitrogen, and total protein nitrogen were not even suggested. 
 The differences between the values for the other forms of nitrogen 
 did not have much significance. 
 
 Summary. In the case of the medium-and the high-protein lots, 
 the total nitrogen and the nitrogen of the coagulable protein and total 
 protein varied with the quantity of protein in the ration. The value 
 for the low-protein lot, however, was intermediate, a fact which de- 
 tracted from the significance of the differences between the medium- 
 protein and the high-protein lots. If these differences depended on 
 the amounts of protein consumed, it is probable that they would have 
 been progressive. When the data were calculated to the basis of the 
 solids of the blood the differences between the lots practically disap- 
 peared. 
 
 Forms of Nitrogen in Entire Body 
 
 The data for the forms of nitrogen in the entire body are given in 
 Table 10. 
 
 It is apparent from a study of Table 10 that there were no es- 
 sential lot differences in any of the forms of nitrogen in the entire 
 body. While it is possible that there might have been a compensating 
 effect of one sample on another that is, that a low value in the case 
 of one sample might have been balanced by a high value in another 
 it is more probable that any effect exerted by the differences in the 
 amounts of protein consumed would have been cumulative in the body 
 as a whole, and hence as evident in the body as a whole as in any one 
 part. The absence of such differences may be regarded as a con- 
 firmation of the previous findings. 
 
 1 These calculations have not been included in this bulletin. A typewritten 
 copy may be obtained for a short period of time by addressing a request to the 
 Director of the Illinois Agricultural Experiment Station, Urbana, Illinois. 
 
308 
 
 BULLETIN No. 173 
 
 [June, 
 
 
 cS 
 
 
 2 
 
 
 
 p 
 
 
 ~j 
 
 
 
 
 
 o 
 
 
 / 
 
 e 
 
 o 
 
 jjl 
 
 
 o 
 
 
 o 
 
 a 
 
 
 ^> 
 
 
 h 
 
 
 
 
 
 '5 
 
 
 "3 
 
 
 <M 
 
 
 c 
 
 
 "o 
 
 
 
 
 '3 
 
 
 -1 
 
 
 d 
 
 
 o 
 
 
 
 
 
 
 ~L 
 
 * 
 
 t-, C 
 
 
 00 
 
 
 a 
 
 o 
 
 * 
 
 o 
 r 
 
 2 a '-5 
 
 rg 03 S3 
 
 
 o 
 
 d 
 
 
 
 ** 
 
 t> 
 
 
 
 
 
 3 
 
 .2 
 
 
 to 
 
 
 
 
 '-(J 
 
 c3 
 
 
 o 
 
 
 
 
 ^ 
 
 
 d 
 
 
 
 
 O 
 
 
 
 
 
 "3 
 
 
 CO 
 
 
 
 o 
 
 
 71 
 
 
 
 H 
 
 
 7! 
 
 a 
 
 
 
 .2 
 
 
 '3 
 
 
 i 
 
 "3 
 
 
 -*-> 
 
 
 
 a 
 
 9 
 
 be 
 O 
 
 I 5 
 
 c 
 i i 
 
 o 
 
 to 
 
 o 
 
 r-3 
 
 CO 
 00 
 rH 
 
 a 
 
 P 
 
 01 
 
 
 g 
 
 
 
 '3 
 
 
 O 
 
 1 
 
 
 1 
 
 .2 
 
 
 EH 
 
 M 
 
 d 
 
 1. 
 
 '3 
 
 
 
 4* 
 
 
 M 
 
 o 
 
 c- 
 
 rH " 
 
 
 
 
 11 
 
 u 
 fn 
 
 p 
 
 .&H >>: 
 
 
 00 
 
 rH 
 
 O 
 
 
 3 
 
 o "Js ^ '5 
 
 
 rH 
 
 HH 
 
 
 CO 
 
 +> * 
 
 
 d 
 
 
 
 
 3 a> 
 
 
 og 
 
 
 
 
 be "Q 
 
 
 CO 
 
 
 
 
 a3 "tj 
 
 
 (M 
 
 
 
 
 5 "" 
 
 
 d 
 
 
 3 O fH 
 
 
 00 
 
 
 GO fl 
 
 
 d 
 
 
 rf O _* 
 
 
 in 
 
 
 .JS r- g 
 
 
 "*. 
 
 
 H'S * 
 
 
 CQ 
 
 
 a 
 
 
 
 
 1 
 
 
 i ) 
 
 
 '3 
 
 
 
 
 00 QO 
 
 00 
 00 
 
 d d 
 
 d 
 
 CO CO 
 
 00 
 
 
 
 o 
 
 
 
 o 
 
 o o 
 
 co m 
 
 
 
 d d 
 
 d 
 
 o o 
 
 CO 
 
 o 
 
 0.0 
 
 o 
 
 in in 
 
 o o 
 
 CO 
 
 m 
 o 
 
 o o 
 
 o 
 
 CO O5 
 1 (M 
 
 (M 
 
 Cq Cq 
 
 
 
 in in 
 
 <M * 
 t^ fr- 
 
 rH r-i 
 
 in 
 
 CO 
 r-i 
 
 00 * 
 00 CO 
 CO CO 
 
 to 
 
 00 
 CO 
 
 o o 
 
 O 
 
 rH in 
 
 CO CO 
 
 o o 
 
 CO 
 00 
 
 
 o o 
 
 o 
 
 t^ O5 
 
 O 05 
 CO (M 
 
 CO 
 
 o 
 
 CO 
 
 
 
 o 
 
 to co 
 m in 
 
 >n 
 
 o o 
 
 o 
 
 rH t~ 
 
 OS (M 
 (M CO 
 
 OJ 
 
 
 CO 
 
 (M (M 
 
 <N 
 
 Wt- 
 
 
 
 tl 
 cs 
 E 
 
 be 
 M 
 
 m o 
 
 HH 
 1 C-l 
 
 0-] 
 
 t ( 
 
 3 
 
 O 
 
 rH b- 
 
 
 
 
 
 O O 
 
 o 
 
 * CO 
 
 o m 
 
 H rH 
 
 or 
 (M 
 
 rH 
 
 d o 
 
 d 
 
 to (N 
 HH O 
 O rH 
 
 
 
 O O 
 
 o 
 
 00 rH 
 
 in m 
 
 
 
 in 
 
 o 
 
 o o 
 
 o 
 
 Tj< CO 
 
 r^ in 
 
 5-1 rH 
 
 CO 
 rH 
 (M 
 
 M CM 
 
 (M 
 
 H OO 
 O CO 
 35 t~ 
 rH r-i 
 
 ~t 
 
 CO 
 
 co m 
 
 t~ to 
 
 CO CO 
 
 O5 
 
 to 
 
 CO 
 
 
 
 c 
 
 t>. to 
 
 00 t- 
 
 
 
 rH 
 00 
 
 
 
 o o 
 
 o 
 
 tC O5 
 OO OO 
 IM Cd 
 
 GO 
 (M 
 
 p o 
 
 
 
 oo in 
 
 rH tO 
 
 m in 
 
 I 1 
 
 in 
 
 o o 
 
 
 
 O5 CO 
 
 rH m 
 
 HH CO 
 
 to 
 
 00 
 CO 
 
 N(M 
 
 (M 
 
 o ro 
 
 rH rH 
 
 
 
 A veraere 
 
1914} INFLUENCE OP PROTEIN ON NITROGEN CONTENT OF PIGS 309 
 
 AVERAGE DISTRIBUTION OF THE FORMS OF NITROGEN IN THE 
 BODIES OF PIGS 40 TO 43 WEEKS OLD 
 
 From the data given in the first part of this bulletin it is evident 
 that differences in the amounts of protein consumed had no influence 
 upon the percentages of the various forms of nitrogen in the bodies of 
 the pigs used in this experiment. Accordingly, the averages for the 
 five animals may be regarded as representing the normal distribution 
 of the forms of nitrogen in the bodies of pigs 40 to 43 weeks old, weigh- 
 ing from 180 to 250 pounds. These values have been summarized in 
 Table 11, and, in part, plotted graphically in Fig. 1. 
 
 Distribution of Forms of Nitrogen in Percent of Fresh Substance 
 
 Total Nitrogen and Insoluble Protein Nitrogen. The percentages 
 of total nitrogen and insoluble protein nitrogen in the parts of the 
 body tended to vary in the same direction. In other words, if the per- 
 centage of total nitrogen in the bone and marrow, for example, was 
 high as compared with that in the boneless meat of the dressed car- 
 cass, the percentage of insoluble protein nitrogen was also high. In 
 the boneless meat of the shoulder these constituents made up 2.197 
 and 1.692 percent of the fresh substance, respectively. In the side 
 cut the percentages were appreciably less, and in the ham cut they 
 were considerably higher. The percentages in the total boneless meat 
 of the dressed carcass were slightly less than those found in the 
 shoulder. The highest points were reached in the bone and marrow 
 in which the total nitrogen made up 3.676 percent of the fresh sub- 
 stance, and the insoluble protein nitrogen, 3.292 percent. In the offal 
 the percentages of total nitrogen were slightly less than those in the 
 bone and marrow, and the percentages of insoluble protein nitrogen 
 were appreciably less. The total nitrogen of the blood was somewhat 
 less still than that in the offal, amounting to 3.036 percent. In the 
 entire body the percentages of total nitrogen and insoluble protein 
 nitrogen were about the same as those found in the boneless meat of 
 the ham. 
 
 Soluble Nitrogen and Coagulable Protein Nitrogen. In general, 
 the variations in the soluble nitrogen and the coagulable protein nitro- 
 gen were very similar. In the case of the samples of boneless meat 
 they varied in the same direction as the tojal nitrogen and the insolu- 
 ble protein nitrogen. In the other samples, however, the variations 
 in the two cases were rather markedly different. In the boneless meat 
 of the shoulder the soluble protein made up 0.505 percent of -the fresh 
 substance, and the coagulable protein nitrogen, 0.258 percent. The 
 percentages in the side were markedly less, those in the ham, consid- 
 erably greater, while those in the total boneless meat were a little less 
 
310 
 
 BULLETIN No. 173 
 
 [Juno, 
 
I!) 14] 
 
 INFLUENCE OP PROTEIN ON NITROGEN CONTENT OP PIGS 
 
 311 
 
 FIG. 1. PERCENTAGE DISTRIBUTION OP FORMS OP NITROGEN AMONG THE 
 PARTS OP THE BODY 
 
312 BULLETIN No. 173 [June, 
 
 than those in the shoulder. With the exception of the fat samples, 
 the percentages of soluble nitrogen and coagulable protein nitrogen 
 reached their lowest points, i.e., 0.383 and 0.117 percent, respectively, 
 in the bone and marrow. In the offal, there was a large increase in the 
 soluble nitrogen over that in the bone and marrow. The highest point 
 in both forms was reached in the blood sample, in which the soluble 
 nitrogen made up 3.036 percent of the fresh substance, and the coagu- 
 lable protein nitrogen 2.881 percent. In this case the total nitrogen 
 has been given as soluble nitrogen, and any nitrogen that was in- 
 soluble has been included in the coagulable protein nitrogen. In the 
 entire body the soluble nitrogen made up 0.562 percent, and the co- 
 agulable protein nitrogen, 0.293 percent. The latter value was com- 
 parable to that found in the ham, while the former was appreciably 
 lower than that of the ham. 
 
 Nitrogen Precipitated by Tannic and Plwsphotungstic Acids. 
 In the case of the nitrogen precipitated by tannic and phosphotungstic 
 acids, the highest value, 0.142 percent, was found in the offal. As will 
 be noted also in regard to the percentages of all of the other forms of 
 nitrogen, the lowest value was found in the composite sample of the 
 fats. 
 
 Soluble and Total Protein Nitrogen. The soluble protein nitro- 
 gen varied in almost- the same manner as the coagulable protein nitro- 
 gen, and the total protein nitrogen in the same manner as the total 
 nitrogen. 
 
 Creatin Nitrogen. The creatin nitrogen of the meat samples 
 varied in the same direction as the other forms of nitrogen. Only a 
 trace was found in the bone and marrow and the blood, and only a 
 small amount in the offal. The percentage amount in the entire body 
 was appreciably below that in the meat of the side cut. 
 
 Ammonia Nitrogen. There was no appreciable variation in the 
 percentages of ammonia nitrogen in the three meat samples. The 
 highest percentage was that in the offal, and the next highest, that 
 in the bone and marrow. The blood contained only a very small 
 amount. The percentage in the body as a whole was appreciably 
 above that of any of the meat samples. 
 
 Distribution of Forms of Nitrogen in Percent of Total Nitrogen 
 
 In Table 12 is given the distribution of the forms of nitrogen in 
 the various parts of the pigs expressed in percent of the total nitrogen 
 in each part. 
 
INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 
 
 313 
 
 55 n 
 O ft 
 
 1-9 
 
 & -0 
 
 
 2 3^1 
 
 *" 
 
 05 <M 0) O>O 
 O5O<MO W TJH W OCO 
 CO Tj? ^ ^' g d B 4 
 
 OiOOOSIMOt^OOOOOi 
 
 OlMlOCOCOOiTfl 
 
 CO 
 N 
 
 . 
 2 
 
 Il 
 
 
 a a a a 
 
 rt -"tn ."ti 
 tO W W 03 CQ 
 
 00 O3 CO 03 
 
 .s w 
 
 o 
 
 -9 < 
 &.SP 
 
 O p, 
 
 ft M 
 
 *S 
 
 g H 
 
 
 
 O S 
 '3 ^ 
 5 SB 
 
 -2 
 
 1 
 S's 
 
 $ V 
 
 S ^ 
 ft rt 
 fl ^ 
 
 ^1 
 PM < 
 
314 BULLETIN No. 173 [June, 
 
 Soluble Nitrogen. From 20 to 26 percent of the nitrogen of the 
 meat samples, the offal, and the entire body was soluble in cold water. 
 The boneless meat of the ham cut contained the largest percentage of 
 its total nitrogen in the soluble form, and the bone and marrow, the 
 smallest. 
 
 Coagulable Protein Nitrogen. Excluding the blood, the proteins 
 coagulated by heat from cold water solution contained from 3.18 to 
 12.57 percent of the total nitrogen of the samples analyzed. Here 
 again the percentage in the meat of the ham cut was the largest, and 
 that of the bone and marrow, the smallest. In the case of the blood it 
 was assumed that all of the nitrogen was soluble. Of this, 95 percent 
 was coagulable protein nitrogen. 
 
 Nitrogen Precipitated by Tannic and PJiospJiotungstic Acids. 
 The nitrogen precipitated by tannic and phosphotungstic acids and 
 the nitrogen of the soluble protein varied in about the same manner 
 as the nitrogen of the coagulable protein. 
 
 Insoluble Nitrogen. Exclusive of the nitrogen in the blood, the 
 nitrogen insoluble in cold water made up from 74 to 90 percent of the 
 total nitrogen, the highest value being that for the bone and marrow, 
 and the lowest that for the meat of the ham. 
 
 Total Protein Nitrogen. The blood contained the largest per- 
 centage of its total nitrogen in the form of protein nitrogen, and 
 the offal, the smallest. The respective values for these two samples 
 were 96.68 and 90.18 percent. 
 
 Non-Protein Nitrogen. The highest values for creatin nitrogen 
 in a part of the body in percent of the total nitrogen in that part 
 were those found for the meat samples. The highest values for am- 
 monia nitrogen were those for the offal. The percentages of am- 
 monia nitrogen in the blood were relatively small. The blood con- 
 tained the lowest percentage of non-protein nitrogen, i.e., 3.32 percent. 
 The highest value for non-protein nitrogen, 9.82 percent, was found 
 in the composite offal. The meat samples also, and particularly the 
 ham, contained comparatively large amounts of non-protein nitrogen. 
 
1914] INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 315 
 
 SUMMARY 
 
 1. Plan of Experiment. Twelve carefully selected Berkshire 
 pigs weighing on an average 51 pounds were divided into three lots of 
 four pigs each in such a way that the lots were as nearly alike as pos- 
 sible in regard to age, ancestry, weight, and condition. During the 
 experiment, which lasted 174 days, Lot I was fed a low-protein ration 
 (0.32 pound of digestible protein per day per 100 pounds live weight) ; 
 Lot II, a medium-protein ration (0.70 pound of digestible protein per 
 day per 100 pounds live weight) ; and Lot III, a high-protein ration 
 (0.94 pound of digestible protein per day per 100 pounds live 
 weight). Each ration consisted of ground corn, blood meal, and cal- 
 cium phosphate. All of the pigs received the same amounts of corn 
 protein per 100 pounds live weight. The blood-meal protein made up 
 50 percent of the total protein received by the pigs of Lot I, 80 per- 
 cent of that received by Lot II, and 86 percent of that received by 
 Lot III. Lot I received 3.79 therms of metabolizable energy per 100 
 pounds live weight per day; Lot II, 4.28 therms; and Lot III, 4.49 
 therms. The calcium phosphate was so fed that the rations of Lots 
 I, II, and III contained, respectively, 11.09, 9.69, and 8.73 grams of 
 phosphorus per 100 pounds live weight per day. The pigs of the three 
 lots were kept and fed under exactly the same conditions thruout the 
 experiment. " Each pig was fed separately. At the end of the experi- 
 ment the bodies and parts of one pig of Lot I and two pigs of each 
 of Lots II and III were analyzed for nitrogen. 
 
 INFLUENCE OF QUANTITY OF PEOTEIN CONSUMED 
 
 2. Total Nitrogen. The percentages of total nitrogen in the 
 bodies and the parts of the bodies of the low-, medium-, and high-pro- 
 tein lots, respectively, were as follows: boneless meat of dressed car- 
 cass, 2.169, 1.961, and 2.000 ; bone and marrow, 3.543, 3.704, and 3.714 ; 
 blood, 3.012, 2.903, and 3.180 ; and entire body, 2.415, 2.309, and 2.386. 
 The differences between the values for the individual pigs, however, 
 were of such size that the differences between the averages for the 
 lots cannot be regarded as significant. 
 
 3. Soluble Nitrogen. The percentages of soluble nitrogen in the 
 bodies and the parts of the bodies of the low-, medium-, and high- 
 protein lots, respectively, were: boneless meat of dressed carcass, 
 0.523, 0.496, and 0.425; bone and marrow, 0.369, 0.372, and 0.401; 
 and entire body, 0.578, 0.574, and 0.541. However, the differences 
 between the lots were too small relative to the differences between the 
 values for the individual pigs to be of any great significance with 
 respect to the influence of the amounts of protein consumed. 
 
316 BULLETIN No. 173 [June, 
 
 4. Protein Nitrogen. The percentages of protein nitrogen in 
 the bodies and the parts 01 the bodies of the low-, medium-, and high- 
 protein lots, respectively, were: boneless meat of dressed carcass, 
 2,007, 1.793, and 1.860 ; bone and marrow, 3.371, 3.526, and 3.525 ; 
 blood, 2.907, 2.825, and 3.057; and entire body, 2.237, 2.121, and 
 2.213. Here again, the lot differences were relatively too small to 
 indicate that the differences in the feed exerted any effect. 
 
 5. Non-Protein Nitrogen. The percentages of non-protein ni- 
 trogen in the bodies and the parts of the bodies of the low-, medium-, 
 and high-protein lots, respectively, were : boneless meat of dressed 
 carcass, 0.162, 0.168, and 0.140; bone and marrow, 0.172, 0.173, and 
 0.189; blood, 0.105, 0.078, and 0.122; and entire body, 0.178, 0.188, 
 and 0.172. Again, as in the case of the total nitrogen, the soluble 
 nitrogen, and the protein nitrogen, the differences between the val- 
 ues for the individual pigs rendered the differences between the lots 
 insignificant. 
 
 AVEEAGE DISTEIBUTION OF FOEMS OF NITEOGEN IN THE BODIES 
 OF PIGS 40 TO 43 WEEKS OLD 
 
 6. Boneless Meat of Dressed Carcass. The percentages of total 
 nitrogen, soluble nitrogen, protein nitrogen, and non-protein nitrogen, 
 respectively, in the dressed carcasses of the five pigs were as follows: 
 2.018, 0.473, 1.863, and 0.156. The forms of nitrogen in the dressed 
 carcass expressed in percent of the total nitrogen were: total protein 
 nitrogen, 92.29 ; insoluble protein nitrogen, 76.57 ; soluble nitrogen, 
 23.43 ; total soluble protein nitrogen, 15.72 ; coagulable protein nitro- 
 gen, 11.48 ; total non-protein nitrogen, 7.71 ; total extractive nitrogen, 
 6.38; soluble protein nitrogen precipitated by tannic and phospho- 
 tungstic acids, 4.24 ; creatin nitrogen, 4.03 ; and ammonia nitrogen, 
 1.33. 
 
 7. Bone and Marrow. The percentages of total nitrogen, soluble 
 nitrogen, protein nitrogen, and non-protein nitrogen, respectively, in 
 the bones and marrow of the five pigs were as follows: 3.676, 0.383, 
 3.495, and 0.181. The forms of nitrogen in the bone and marrow ex- 
 pressed in percent of the total nitrogen were: total protein nitrogen, 
 95.06 ; insoluble protein nitrogen, 89.57 ; soluble nitrogen, 10.43 ; total 
 soluble protein nitrogen, 5.50; total non-protein nitrogen, 4.94; solu- 
 ble coagulable protein nitrogen, 3.18 ; ammonia nitrogen, 2.68 ; total 
 extractive nitrogen, 2.26 ; soluble protein nitrogen precipitated by 
 tannic and phosphotungstic acids, 2.31 ; and creatin nitrogen, a trace 
 only. 
 
 8. Blood. The percentages of total nitrogen, protein nitrogen, 
 and non-protein nitrogen, respectively, in the blood of the five pigs 
 were as follows : 3.036, 2.935, and 0.101. The forms of nitrogen in the 
 blood expressed in percent of the total nitrogen were : total protein 
 nitrogen, 96.68; total soluble protein nitrogen, 96.68; soluble coag- 
 
W14~\ INFLUENCE OF PROTEIN ON NITROGEN CONTENT OF PIGS 317 
 
 ulable protein nitrogen, 94.93 ; total non-protein nitrogen, 3.32 ; total 
 extractive nitrogen, 3.00; soluble protein nitrogen precipitated by 
 tannic and phosphotungstic acids, 1.76 ; ammonia nitrogen, 0.28 ; and 
 crcatin nitrogen, a trace only. 
 
 9. Entire Body. The percentages of total nitrogen, soluble ni- 
 trogen, protein nitrogen, and non-protein nitrogen, respectively, in 
 the entire bodies of the five pigs were as follows: 2.361, 0.562, 2.181, 
 and 0.180. The forms of nitrogen in the entire body expressed in per- 
 cent of the total nitrogen were : total protein nitrogen, 92.37 ; insoluble 
 protein nitrogen, 76.18 ; soluble nitrogen, 23.81 ; total soluble protein 
 nitrogen, 16.19 ; soluble coagulable protein nitrogen, 12.41 ; total non- 
 protein nitrogen, 7.63 ; total extractive nitrogen, 5.61 ; soluble protein 
 nitrogen precipitated by tannic and phosphotungstic acids, 3.78 ; crea- 
 tin nitrogen, 2.30 ; and ammonia nitrogen, 2.02. 
 
 CONCLUSIONS 
 
 1. Variations of from 0.32 to 0.94 pound per 100 pounds live 
 weight per day in the amounts of protein consumed by growing pigs 
 do not seem to affect the nature of the nitrogenous material produced 
 during growth. While it is possible that, within narrow limits, slight 
 variations may result from differences in the amounts of protein con- 
 sumed, it seems much more probable that variations in the composition 
 of the nitrogenous constituents are due to causes inherent in the ani- 
 mal itself which normally are independent of the character of the feed 
 consumed. Apparently, under given experimental conditions, the only 
 way in which the influence of these individual variations may be re- 
 duced is in selecting the experimental animals carefully and includ- 
 ing a considerable number of animals in each group. 
 
 2. When the supply of protein is deficient either quantatively or 
 qualitatively, it seems that only the amount of the body protein is af- 
 fected, while the character of the proteins formed in the various tis- 
 sues remains unchanged. 
 
 The writer gratefully acknowledges his indebtedness to Professor 
 H. S. Grindley, Chief in Animal Chemistry, and A. D. Emmett, 
 Assistant Chief in Animal Nutrition, for their constant assistance 
 and encouragement. He wishes also to thank R. H. Williams, form- 
 erly Fellow in Animal Husbandry, and Professor William Dietrich, 
 formerly Assistant Chief of Swine Husbandry at this station, for 
 assistance rendered during the progress of the work, and Miss Leonora 
 Perry for assistance in the preparation of the manuscript. 
 
. 
 
 
 
 
 < 
 
UNIVERSITY OF ILLINOIS-URBANA 
 
 Q 630.7IL6B 
 BULLETIN. URBANA 
 166-181 1914-15 
 
 C001 
 
 30112019528436 
 
 ' w i