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UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station 
 
 BULLETIN No. 169 
 
 A STUDY OF THE ASH CONTENT OF 
 GROWING PIGS 
 
 WITH SPECIAL REFERENCE TO THE INFLUENCE OF 
 
 THE QUANTITY OF PROTEIN CONSUMED 
 
 BY R. H. WILLIAMS AND A. D. EMMETT 
 
 URBANA, ILLINOIS, MAY, 1914 
 
CONTENTS OF BULLETIN No. 169 
 
 PAGE 
 
 1. INTRODUCTION. Brief statement of findings of other investigators. 
 Object 139 
 
 2. THE EXPERIMENT. Plan. Feeds, nutrients, and energy consumed 
 per day per 100 pounds live weight. Effect of rations. Animals slaugh- 
 tered and analyzed. Methods of analysis 140 
 
 3. INFLUENCE OP QUANTITY OF PROTEIN CONSUMED: 
 
 (a) Upon total ash. Total ash in the body and its parts, ex- 
 pressed (1) in percent of fresh substance, and (2) in percent of 
 dry and fat-free substance. Distribution of total ash among the 
 parts of the body in percent of ash in entire body 143 
 
 (b) Upon water-soluble ash. Water-soluble ash in the body 
 and its parts, expressed (1) in percent of fresh substance, and (2) 
 in percent of dry and fat-free substance. Distribution of water- 
 soluble ash among the parts of the body in percent of water-soluble 
 ash in entire body. Kelative solubility of total ash in the bod}- 
 and its parts in percent of total ash in each 147 
 
 4. AVERAGE ASH CONTENT OF GROWING PIGS 40 TO 43 WEEKS OLD. 
 Total ash. Water-soluble ash 149 
 
 5. CHANGES IN TOTAL ASH CONTENT OF PIGS DURING GROWTH 153 
 
 6. SUMMARY 155 
 
 7. CONCLUSIONS 157 
 
 8. BIBLIOGRAPHY . . 158 
 
A STUDY OF THE ASH CONTENT OF 
 GROWING PIGS 
 
 WITH SPECIAL REFERENCE TO THE INFLUENCE OF 
 
 THE QUANTITY OF PROTEIN CONSUMED a 
 
 BY E. H. WILLIAMS, FELLOW IN ANIMAL HUSBANDRY, AND 
 A. D. EMMETT, ASSISTANT CHIEF IN ANIMAL NUTRITION 
 
 INTRODUCTION 
 
 That the nature and composition of the body tissues can be modi- 
 fied to a greater or less extent by certain feeds has been demonstrated 
 by various investigators. Thus, the feeding of different kinds of fats, 
 or feeds containing characteristic fats, in some instances affects the 
 adipose tissue distinctly. 1 The addition of certain mineral elements to 
 a ration otherwise sufficient causes a marked increase in the body 
 gains, improves the general condition of the animal, and affects the 
 physical properties of the bones. 2 How the composition of the tis- 
 sues is affected by the added mineral elements has not been demon- 
 strated. 
 
 In the case of rations that differ essentially in their content of 
 nitrogenous and non-nitrogenous nutrients, the more highly nitro- 
 genous rations may increase the milk yield, improve the quality of the 
 butter, 3 and influence the gains in weight, the general condition of the 
 animals, and the size of some of the vital organs, 4 tho they do not 
 seem to have any effect upon the physical and chemical properties 
 of the protein produced or the gross chemical composition of the 
 tissues. 5 
 
 Rations that contain equivalent amounts of different kinds of pro- 
 tein obtained from different feeds produce different effects upon the 
 development of the animal. 6 Apparently, however, they do not affect 
 the forms of nitrogen in the blood or tissue, or the physical constants 
 of the fats. 7 
 
 a The results presented in this bulletin, together with those given in Bul- 
 letin 171 of this station, formed part of a thesis submitted by E. H. Williams to 
 the Graduate School of the University of Illinois in partial fulfillment of the 
 requirements for the degree of Doctor of Philosophy in Animal Husbandry. 
 
 1 This and similar reference numbers refer to the bibliography on pages 158 
 and 159. 
 
 139 
 
140 BULLETIN No. 169 [May, 
 
 When the amount of protein consumed is varied, and the other 
 nutrients in the ration are maintained as uniform as possible, it has 
 been found in this laboratory that the general physical condition of 
 the animal is altered, tho apparently the gross composition of the tis- 
 sues and the physical constants of the fats are not affected. 8 
 
 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. 8 This par- 
 ticular bulletin gives the experimental data relating to the ash content 
 of the animal body, and is divided into three parts. The first part 
 deals with the influence of the quantity of protein consumed upon the 
 ash content of the pigs; the second, with the average ash content of 
 pigs 40 to 43 weeks of age ; and the third, with the changes in the ash 
 content of pigs that occur during growth. 
 
 THE EXPERIMENT 
 
 The plan of the experiment is given in detail in Bulletin 168 of 
 this station. Briefly, it may be described as follows : Of fourteen care- 
 fully selected Berkshire pigs weighing on an average 51 pounds, two 
 were slaughtered and analyzed at the beginning of the experiment for 
 a control. The remaining twelve were then divided into three lots of 
 four each in such a way that all of 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 calcium 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" 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 considerable 
 portion. 
 
 "According to the results of Hart, McCollum, and Fuller (Wis. Agr. Exp. 
 Sta. Ees. 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 OF PROTEIN ON ASH CONTENT OF PIGS 141 
 
 The animals had free access to water and were allowed the free- 
 dom of their paved pens. As they grew older and fatter, they were 
 given additional 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 fol- 
 lows : The pigs of Lot I, the low-protein group, developed slowly, re- 
 mained small, and appeared to be unthrifty and undernourished. As 
 the experiment progressed, they became sluggish, and, toward the end, 
 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 ne- 
 phritis. The remaining pig, No. 1, which at the beginning of the ex- 
 periment 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 also were found to be small and in the same pathological 
 condition as those of the other two. The livers were small, but other- 
 wise 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, however, these animals were thrifty and 
 active, and had good appetites. Also, considering 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. 
 
 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 investigation 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. Both of the pigs of Lot IV, 
 Nos. 26 and 44, were slaughtered and analyzed at the beginning of the 
 experiment for a control. These animals were by the same sire and 
 
142 
 
 BULLETIN No. 169 
 
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1014] INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 143 
 
 of the same age. At the time that they were slaughtered they weighed 
 61.0 and 54.7 pounds, respectively. The pigs chosen for slaughter 
 and chemical 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 the entire body of each pig was calculated. Only 
 four composite samples were prepared from each pig of Lot IV, i. e., 
 offal, skeleton, composite of the jowl, leaf, and intestinal fats, and 
 boneless meat of the carcass. 
 
 Methods of Analysis. The samples were analyzed in the fresh 
 condition. The determinations made were for the total ash and water- 
 soluble ash, the usual precautions being taken to prevent any loss or 
 fusion. The soluble ash was extracted according to a modification of 
 the method formerly used in this laboratory. 9 
 
 INFLUENCE OF QUANTITY OF PEOTEIN CONSUMED 
 
 Total Asli. The data in Tables 2 and 3 give the percentage of 
 total ash calculated to the fresh substance and to the dry and fat- 
 free substance for the various parts of the slaughtered pigs. On com- 
 paring the data in Table 2 for each of the parts of the pigs in Lot I, 
 II, and III, it will be seen that in the case of the offal, the jowl, leaf, 
 and intestinal fats, and the ham cut, there was but a slight difference 
 between the lots and the individuals in the lots. In the case of the 
 blood, skeleton, carcass, and entire body, the differences between the 
 average values of the lots as a whole were considerably smaller than 
 those between the values for the animals within the lots. On compar- 
 ing the corresponding data of the pigs of Lots II and III, Pig 5 with 
 Pig 16, and Pig 7 with Pig 13, it will be noted that there was no con- 
 sistent relation between the values for the ash and the values for the 
 amounts of protein consumed. 
 
144 
 
 BULLETIN No. 169 
 
 [May, 
 
 The data for the jowl, leaf, and intestinal fats, and the boneless 
 meat of the shoulders, sides, and carcasses of the pigs of Lots II and 
 III show differences within each lot that were as great as, or greater 
 than, those between the lots. Further, the differences between the 
 values for the corresponding animals of the lots were not consistent. 
 
 The data for the dry and fat-free substance given in Table 3 
 show that the results for the offal, blood, skeleton, and entire body were 
 slightly lower for the pigs of Lot III than for those of Lot II. Thus, 
 the average percentages of ash for Lots III and II, respectively, were : 
 in the offal, 5.00 and 5.54; in the blood, 11.53 and 13.26; in the 
 skeleton, 57.21 and 59.09 ; and in the entire body, 20.55 and 22.66. 
 
 On comparing the data for Lot I with those for the other lots, 
 it will be noted that in the large majority of cases the values for the 
 former fell midway between the values within Lots II and III. Thus, 
 the percentage of ash in the blood of Pig 1 of Lot I was 12.22, while 
 the percentages for Pigs 5 and 7 were 14.66 and 11.85, respectively. 
 The percentage of ash in the skeleton of Pig 1 was 56.58, while the 
 percentages in the skeletons of Pigs 16 and 13 of Lot III were 58.52 
 and 55.90, respectively. 
 
 TABLE 2. TOTAL ASH IN THE BODY AND ITS PARTS 
 (Besults expressed in percent of fresh substance) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal" 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Entiro 
 body 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 1.18 
 
 2.45 
 
 31.83 
 
 0.13 
 
 0.76 
 
 0.83 
 
 0.63 
 
 0.72 
 
 4.14 
 
 II 
 II 
 
 Average . . . 
 
 5 
 
 7 
 
 1.25 
 1.17 
 
 1.21 
 
 2.84 
 2.25 
 
 2.54 
 
 36.54 
 33.33 
 
 34.93 
 
 0.14 
 0.19 
 
 0.16 
 
 0.83 
 0.78 
 
 0.80 
 
 0.70 
 0.78 
 
 0.74 
 
 0.50 
 0.67 
 
 0.58 
 
 0.62 
 0.72 
 
 0.67 
 
 3.83 
 4.65 
 
 4.24 
 
 Ill 
 III 
 
 Average . . . 
 
 16 
 13 
 
 1.16 
 1.18 
 
 1.17 
 
 2.53 
 2.31 
 
 2.42 
 2.48 
 
 35.46 
 31.52 
 
 33.49 
 
 0.17 
 0.18 
 
 0.17 
 
 0.82 
 0.75 
 
 0.78 
 
 0.81 
 0.67 
 
 0.74 
 
 0.61 
 0.55 
 
 0.58 
 0.59 
 
 0.71 
 0.63 
 
 0.67 
 
 3.91 
 3.80 
 
 3.85 
 
 ~4io7~ 
 
 Average (5) 
 
 
 1.19 
 
 33.74 
 
 0.16 
 
 0.79 
 
 0.76 
 
 0.68 
 
 IV 
 IV 
 
 Average . . . 
 
 26 
 44 
 
 1.11 
 1.11 
 
 1.11 
 
 (b) 
 (b) 
 
 (b) 
 
 23.59 
 23.14 
 
 23.37 
 
 0.35 
 0.32 
 
 0.33 
 
 (bl 
 
 (b) 
 (b) 
 
 (b) 
 (b) 
 
 (b) 
 
 (b) 
 (b) 
 
 (b) 
 
 1.59 
 1.43 
 
 1.51 
 
 3.59 
 3.23 
 
 3.37 
 
 * Includes blood. 
 b Not analyzed. 
 
1914} 
 
 INFLUENCE OP PROTEIN ON ASH CONTENT OF PIGS 
 
 145 
 
 TABLE 3. TOTAL ASH IN THE BODY AND ITS PARTS 
 (Results expressed in percent of dry and fat-free substance)' 
 
 Lot 
 
 Ani- 
 mal 
 
 OffaP 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Entire 
 body 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 5.60 
 
 12.22 
 
 56.58 
 
 4.91 
 
 4.57 
 
 5.65 
 
 4.87 
 
 5.04 
 
 21.59 
 
 II 
 II 
 
 Average . . . 
 
 5 
 
 7 
 
 5.57 
 5.51 
 
 5.54 
 
 14.66 
 11.85 
 
 13.26 
 
 58.88 
 59.30 
 
 59.09 
 
 4.36 
 5.31 
 
 4.84 
 
 5.18 
 4.83 
 
 5.00 
 
 4.89 
 5.64 
 
 5.26 
 
 4.66 
 5.97 
 
 5.21 
 
 4.86 
 5.53 
 
 5.19 
 
 21.12 
 24.21 
 
 22.66 
 
 Ill 
 III 
 
 Average . . . 
 
 16 
 13 
 
 4.77 
 5.23 
 
 5.00 
 
 12.05 
 11.02 
 
 11.53 
 
 58.52 
 55.90 
 
 57.21 
 
 6.05 
 5.41 
 
 5.73 
 
 5.25 
 
 4.72 
 
 4.97 
 
 5.26 
 4.72 
 
 4.99 
 
 5.35 
 4.63 
 
 5.49 
 
 5.31 
 
 4.87 
 
 5.09 
 
 20.56 
 20.54 
 
 20.55 
 
 Average (5) 
 
 
 5.34 
 
 12.36 
 
 57.83 
 
 5.21 
 
 4.91 
 
 5.23 
 
 5.10 
 
 5.12 
 
 21.60 
 
 IV 
 
 IV 
 
 Average . . . 
 
 26 
 44 
 
 5.73 
 
 5.74 
 
 5.74 
 
 (c) 
 (c) 
 
 (c) 
 
 53.67 
 55.08 
 
 54.37 
 
 5.05 
 5.97 
 
 5.51 
 
 (e) 
 (c) 
 
 (c) 
 
 (c) 
 (c) 
 
 (c) 
 
 (c) 
 
 (c) 
 
 (c) 
 
 9.08 
 8.93 
 
 9.00 
 
 17.45 
 16.64 
 
 17.04 
 
 "Calculated from data given in Tables 4 and 5. 
 b lncludes blood. 
 c Not analyzed. 
 
 TABLE 4. DRY SUBSTANCE IN THE BODY AND ITS PARTS 
 (Results expressed in percent of fresh substance by summation) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal 1 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Entire 
 body 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 35.74 
 
 20.05 
 
 66.13 
 
 91.76 
 
 47.47 
 
 52.66 
 
 63.32 
 
 56.69 
 
 56.15 
 
 II 
 
 II 
 
 Average . . . 
 
 5 
 
 7 
 
 35.49 
 33.85 
 
 34.67 
 
 19.38 
 18.98 
 
 19.18 
 
 67.97 
 66.89 
 
 67.43 
 
 90.55 
 86.72 
 
 88.63 
 
 47.99 
 46.92 
 
 47.45 
 
 51.05 
 53.98 
 
 52.51 
 
 66.09 
 68.64 
 
 67.36 
 
 58.38 
 59.52 
 
 58.95 
 
 57.13 
 57.43 
 
 57.28 
 
 Ill 
 III 
 
 Average . . . 
 
 16 
 13 
 
 36.71 
 35.43 
 
 36.07 
 
 20.99 
 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 
 
 10.14 
 
 (b) 
 (b) 
 
 (b) 
 
 6.46 
 9.44 
 
 7.95 
 
 88.08 
 84.58 
 
 86.33 
 
 34.04 
 34.23 
 
 34.14 
 
 34.40 
 38.06 
 
 36.23 
 
 56.89 
 55.42 
 
 56.15 
 
 45.68 
 45.89 
 
 45.79 
 
 38.75 
 37.93 
 
 38.34 
 
 Average (5) . 
 
 
 10.58 
 
 (b) 
 
 9.35 
 
 86.45 
 
 32.37 
 
 37.72 
 
 55.09 
 
 45.20 
 
 38.16 
 
 18.24 
 22.39 
 
 20.32 
 
 IV 
 IV 
 
 Averaere . 
 
 26 
 
 44 
 
 15.16 
 
 15.89 
 
 15.52 
 
 (b) 
 (b) 
 
 art 
 
 6.96 
 
 7.21 
 
 7.08 
 
 77.41 
 76.12 
 
 76.76 
 
 (b) 
 (b) 
 
 ttrt 
 
 (b) 
 (b) 
 
 ttrt 
 
 (b) 
 (b) 
 
 ttrt 
 
 20.81 
 27.91 
 
 24.36 
 
 TABLE 6. DISTRIBUTION OF TOTAL ASH AMONG THE PARTS OP THE BODY 
 (Eesults expressed in percent of ash in entire body) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal" 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 5.62 
 
 1.79 
 
 83.37 
 
 0.23 
 
 2.57 
 
 3.58 
 
 4.62 
 
 10.76 
 
 II 
 II 
 
 Average 
 
 5 
 
 7 
 
 6.38 
 5.69 
 
 6.03 
 
 2.62 
 1.83 
 
 2.22 
 
 82.92 
 82.16 
 
 82.54 
 
 0.26 
 0.26 
 
 0.26 
 
 3.01 
 2.82 
 
 2.91 
 
 2.97 
 3.78 
 
 3.37 
 
 4.45 
 5.32 
 
 4.88 
 
 10.43- 
 11.92 
 
 11.16 
 
 Ill 
 III 
 
 Average 
 
 16 
 13 
 
 5.60 
 6.40 
 
 6.00 
 
 1.97 
 2.12 
 
 2.04 
 
 82.16 
 82.94 
 
 82.55 
 
 0.31 
 0.32 
 
 0.31 
 
 3.04 
 2.72 
 
 2.88 
 
 3.71 
 3.06 
 
 3.38 
 
 5.17 
 4.53 
 
 4.85 
 
 11.92 
 10.31 
 
 11.1L 
 
 Average (5) 
 
 
 5.94 
 
 2.07 
 
 82.71 
 
 0.28 
 
 2.83 
 
 3.42 
 
 4.82 
 
 11.07 
 
 IV 
 IV 
 
 Average 
 
 26 
 44 
 
 11.12 
 12.83 
 
 11.97 
 
 (b) 
 (b) 
 
 (b) 
 
 65.97 
 63.93 
 
 64.95 
 
 0.13 
 0.17 
 
 0.15 
 
 (b) 
 (b) 
 
 (b) 
 
 (b) 
 (b) 
 
 (b) 
 
 (b) 
 (b) 
 
 (b) 
 
 22.79* 
 23.08 
 
 22.93 
 
 Includes blood. 
 b Not analyzed. 
 
1914] INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 147 
 
 In Table 6 the distribution of the ash in the different parts of 
 each pig has been expressed in percent of the total ash in the entire 
 body. When the corresponding data for Lots I, II, and III are com- 
 pared, it becomes apparent that the distribution of the ash was not 
 affected by the differences in the protein content of the rations. 
 
 Water-Soluble Ash. The data for the water-soluble ash are given 
 in Tables 7, 8, 9, and 10. The values for the three lots on the basis of 
 the fresh substance, given in Table 7, agree remarkably well for the 
 various parts. Thus, in the case of the offal, the average values were 
 1.00, 1.02, and 1.02 percent for Lots I, II, and III, respectively. The 
 minimum value was 0.94 percent for Pig 7 of Lot II, and the maxi- 
 mum value, 1.11 percent for Pig 5 of Lot II. 
 
 The data for the dry and fat-free substance, given in Table 8, 
 indicate nothing definite as to the influence of the quantity of protein 
 consumed. The differences between the values for the various parts 
 show that neither the averages nor the values for the corresponding 
 pigs of the lots followed any general trend, and there was no correlation 
 with the age, ancestry, type, or condition of the pigs. In some cases 
 the corresponding values agreed closely, as in the ham cut. In 
 other cases, as in the offal, they varied considerably. Thus, the value 
 for Pig 5 was greater than that for Pig 16, and the value for Pig 7 
 was lower than that for Pig 13. Further, as in the side cut, the indi- 
 vidual differences in some instances were very great in comparison 
 with the lot differences. The same statements are true regarding the 
 data when expressed in percent of the total soluble ash for the entire 
 body (Table 9), and also when calculated in percent of the total ash 
 in each of the parts (Table 10). 
 
 From the above facts it would seem, therefore, that the distribu- 
 tion of the total and water-soluble ash in the bodies of the pigs was 
 not affected by the differences in the amounts of protein consumed, 
 and that the chief and fundamental differences noted in these con- 
 stituents were due, in the main, to individuality. 
 
148 
 
 BULLETIN No. 169 
 
 [May, 
 
 TABLE 7. WATER-SOLUBLE ASH IN THE BODY AND ITS PARTS 
 (Eesults expressed in percent of fresh substance) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal" 
 
 Blood 
 
 Skele 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Entire 
 body 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 1.00 
 
 2.45 
 
 0.56 
 
 0.10] 
 
 0.70 
 
 0.66 
 
 0.54 
 
 0.64 
 
 0.64 
 
 II 
 II 
 
 Average 
 
 5 
 
 7 
 
 1.11 
 0.94 
 
 1.02 
 
 2.84 
 2.25 
 
 2.54 
 
 0.50 
 0.52 
 
 0.51 
 
 0.114 
 0.155 
 
 0.134 
 
 0.64 
 0.71 
 
 0.68 
 
 0.61 
 0.60 
 
 0.61 
 
 0.43 
 0.45 
 
 0.44 
 
 0.61 
 0.60 
 
 0.60 
 
 0.60 
 0.59 
 
 0.59 
 
 
 
 III 
 III 
 
 Average 
 
 16 
 13 
 
 1.02 
 1.02 
 
 1.02 
 
 2.53 
 2.31 
 
 2.42 
 
 0.53 
 0.55 
 
 0.54 
 
 0.118 
 0.135 
 
 0.126 
 
 0.64 
 0.67 
 
 0.65 
 
 0.55 
 0.63 
 
 0.64 
 
 0.46 
 0.44 
 
 0.45 
 
 0.61 
 0.61 
 
 0.61 
 
 0.60 
 0.61 
 
 0.60 
 
 
 
 Average (5) . . 
 
 .. 
 
 1.02 
 
 2.48 
 
 0.53 
 
 0.125 
 
 0.67 
 
 0.63 
 
 0.46 
 
 0.61 
 
 0.61 
 
 TABLE 8. WATER-SOLUBLE ASH IN THE BODY AND ITS PARTS 
 (Eesults expressed in percent of dry and fat -free substance) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal" 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Entire 
 body 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 4.56 
 
 12.22 
 
 0.99 
 
 3.73 
 
 4.21 
 
 4.49 
 
 4.17 
 
 4.48 
 
 3.28 
 
 II 
 II 
 
 Average 
 
 5 
 
 7 
 
 4.81 
 4.28 
 
 4.54 
 
 14.66 
 11.85 
 
 13.26 
 
 0.80 
 0.93 
 
 0.86 
 
 3.66 
 4.26 
 
 3.96 
 
 3.99 
 4.39 
 
 4.19 
 
 4.26 
 4.34 
 
 4.30 
 
 4.01 
 4.01 
 
 4.01 
 
 4.77 
 4.59 
 
 4.68 
 
 3.30 
 3.07 
 
 3.18 
 
 Ill 
 III 
 
 Average 
 
 16 
 13 
 
 4.00 
 4.44 
 
 4.22 
 
 12.05 
 11.02 
 
 11.53 
 
 0.88 
 0.98 
 
 0.93 
 
 4.20 
 4.15 
 
 4.18 
 
 4.10 
 4.20 
 
 4.15 
 
 4.22 
 4.44 
 
 4.33 
 
 4.03 
 3.70 
 
 3.86 
 
 4.54 
 4.72 
 
 4.63 
 
 3.16 
 3.30 
 
 3.23 
 
 Average (5) . 
 
 
 4.42 
 
 12.36 
 
 0.92 
 
 4.00 
 
 4.18 
 
 4.35 
 
 3.98 
 
 4.62 
 
 3.22 
 
 "Includes blood. 
 
1914] 
 
 INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 
 
 149 
 
 TABLE 9. DISTRIBUTION OF WATER-SOLUBLE ASH AMONG THE PARTS OF THE BODY 
 (Eesults expressed in percent of soluble ash in entire body) 
 
 Lot 
 
 Ani- 
 mal 
 
 Offal" 
 
 Blood 
 
 Skele- 
 ton 
 
 Jowl, 
 leaf, 
 and 
 intes- 
 tinal 
 fats 
 
 Boneless meat 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 I 
 
 1 
 
 30.73 
 
 11.55 
 
 9.37 
 
 1.13 
 
 15.27 
 
 18.22 
 
 25.24 
 
 58.73 
 
 II 
 II 
 
 Average 
 
 5 
 
 7 
 
 35.76 
 30.38 
 
 33.07 
 
 16.55 
 12.04 
 
 14.29 
 
 7.10 
 8.46 
 
 7.78 
 
 1.38 
 1.37 
 
 1.37 
 
 14.71 
 17.03 
 
 15.87 
 
 16.49 
 19.23 
 
 17.86 
 
 24.25 
 23.76 
 
 24.15 
 
 55.74 
 60.02 
 
 57.88 
 
 
 
 Ill 
 III 
 
 Average 
 
 16 
 13 
 
 31.20 
 34.52 
 
 32.86 
 
 12.78 
 13.04 
 
 12.91 
 
 7.97 
 8.96 
 
 8.46 
 
 1.37 
 1.49 
 
 1.43 
 
 15.29 
 14.86 
 
 15.07 
 
 19.07 
 17.81 
 
 18.44 
 
 25.09 
 22.34 
 
 23.71 
 
 59.45 
 55.01 
 
 57.22 
 
 
 
 Averasre ("5") .. 
 
 
 32.52 
 
 13.19 
 
 8.37 
 
 1.35 
 
 15.43 
 
 18.16 
 
 24.19 
 
 57.79 
 
 TABLE 10. EELATIVE SOLUBILITY OF TOTAL ASH OF THE BODY AND ITS PARTS 
 (Eesults expressed in percent of total ash in each) 
 
 
 Ani- 
 
 
 
 Skele- 
 
 Jowl, 
 leaf, 
 and 
 
 
 Bonele 
 
 ss mea 
 
 t 
 
 Entire 
 
 Lot 
 
 mal 
 
 Offal" 
 
 Blood 
 
 ton 
 
 intes- 
 tinal 
 fats 
 
 Ham 
 
 Shoul- 
 der 
 
 Side 
 
 Car- 
 cass 
 
 body 
 
 I 
 
 1 
 
 80.67 
 
 100.00 
 
 1.75 
 
 75.94 
 
 92.13 
 
 79.11 
 
 84.70 
 
 88.89 
 
 15.71 
 
 II 
 II 
 
 Average 
 
 5 
 
 7 
 
 85.95 
 76.14 
 
 81 04 
 
 100.00 
 100.00 
 
 100.00 
 
 1.36 
 1.57 
 
 146 
 
 83.82 
 80.31 
 
 8207 
 
 77.31 
 91.89 
 
 84.60 
 
 87.80 
 77.32 
 
 82.56 
 
 87.35 
 67.81 
 
 77.58 
 
 98.38 
 83.33 
 
 90.85 
 
 15.99 
 15.40 
 
 15.70 
 
 
 
 
 
 
 
 
 
 
 
 
 Ill 
 III 
 
 Average 
 
 16 
 13 
 
 83.26 
 95.62 
 
 89.44 
 
 100.00 
 100.00 
 
 100.00 
 
 1.50 
 1.76 
 
 1.63 
 
 69.41 
 76.70 
 
 73.06 
 
 77.75 
 88.48 
 
 83.11 
 
 79.46 
 94.47 
 
 86.96 
 
 75.00 
 79.96 
 
 77.48 
 
 85.92 
 96.83 
 
 91.37 
 
 15.61 
 16.46 
 
 16.04 
 
 Average (5) . . 
 
 
 84.35 
 
 100.00 
 
 1.59 
 
 77.24 
 
 85.51 
 
 83.63 
 
 78.96 
 
 90.67 
 
 15.84 
 
 "Includes blood. 
 
 AVEEAGE ASH CONTENT OF GEOWING PIGS 40 TO 43 WEEKS OLD 
 
 It is evident from the data in the preceding section of this bulletin 
 that the quantities and the distribution of the ash in the bodies of 
 the pigs were not significantly affected by the differences in the quan- 
 tities of protein consumed. Accordingly, the average values for the 
 five pigs slaughtered may be regarded as representing approximately 
 the average ash content of pigs 40 to 43 weeks of age. 
 
150 BULLETIN No. 169 [May, 
 
 Total Ash. The total ash in the fresh substance (Table 11) varied 
 from 0.16 percent in the jowl, leaf, and intestinal fats, to 33.74 percent 
 in the skeleton. The offal contained 1.19 percent, and the blood, 2.48 
 percent. The ash in the boneless meat was comparatively low, rang- 
 ing from 0.59 to 0.79 percent, and averaging for the carcass, 0.68 
 percent. The ash content of the entire body was 4.07 percent. The 
 ratio of the ash in the entire body to the ash in the skeleton on the 
 basis of the fresh substance was as 1 :8.5. 
 
 On the basis of the dry and fat-free substance, the ash value for 
 the offal, the jowl, leaf, and intestinal fats, and the carcass were 
 nearly the same. Thus, the offal contained 5.34 percent, the jowl, 
 leaf, and intestinal fats, 5.21 percent, and the carcass, 5.12 percent. 
 The ash content of the skeleton was 57.83 percent. The ratio be- 
 tween the ash values of the entire body and those of the skeleton was 
 1 :2.7. 
 
 The percentage distribution of the ash in terms of the total ash in 
 the body indicated that the values ranged from 0.28 in the jowl, leaf, 
 and intestinal fats to 82.71 percent in the skeleton. The boneless meat 
 of the carcass contained 11.07 percent of the entire ash, being made up 
 of 2.83 percent from the ham, 3.42 percent from the shoulder, and 
 4.82 percent from the side. The blood made up only 2.07 percent, and 
 the offal, 5.94 percent. 
 
 Water-Soluble Ash. The data in Table 11 for the soluble ash ex- 
 pressed on the basis of the fresh substance had a much smaller range 
 than those for the total ash. The jowl, leaf, and intestinal fats con- 
 tained the smallest percentage, i. e., 0.12 percent, and the blood, the 
 highest percentage, i. e., 2.48 percent. The most marked differences 
 between the values for the water-soluble ash and those for the total ash 
 were found in the skeleton, in which the soluble ash made up 0.53 per- 
 cent, and the total ash, 33.74 percent. With the exception of the 
 values for the entire body, the corresponding data for the soluble ash 
 in the offal, the jowl, leaf, and intestinal fats, and the boneless meat of 
 the ham, shoulder, side, and carcass were but slightly lower than the 
 value for the total ash. In the case of the entire body, the percentage 
 of soluble ash was 0.61 as compared with 4.07, the percentage for the 
 total ash. The values for the ham, shoulder, carcass, and entire body 
 were almost the same. 
 
 The percentage of soluble ash on the basis of dry and fat-free 
 substance was lowest in the skeleton and highest in the blood. Like 
 the total ash, the values for the offal, the jowl, leaf, and intestinal 
 fats, and the ham, shoulder, and carcass showed slight variations, 
 ranging from 3.98 percent in the boneless meat of the side cut to 4.62 
 percent in the boneless meat of the carcass. The percentage of soluble 
 ash in the entire body was 3.22. These data indicate, as did those 
 
1914] 
 
 INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 
 
 151 
 
 
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152 BULLETIN No. 169 [May, 
 
 for the fresh substance, that the greatest difference between the per- 
 centages of soluble and total ash was in the skeleton and the entire 
 body. 
 
 The distribution of the soluble ash in the body showed that the 
 jowl, leaf, and intestinal fats contained the smallest percentage, 1.35, 
 and the carcass, the largest percentage, 57.79. These values were 
 both about five times greater than those for the total ash. As in the 
 case of the total ash, the ham cut had the lowest value for soluble 
 ash, and the side cut, the highest. These data were also about five 
 times as great as those for the total ash. The percentage of soluble 
 ash in the skeleton was 8.37, while that of the total ash was 82.71. 
 In the blood, the soluble ash made up 13.19 percent, and the total 
 ash 2.07 percent. In the offal, the values for soluble and total ash, 
 respectively, were 32.52 and 5.94 percent. 
 
 The relative solubility of the total ash of each of the parts varied 
 greatly. It was lowest in the skeleton, 1.59 percent, and highest in 
 the boneless meat of the carcass, 90.67 percent. The values for the 
 offal, the ham, and the shoulder cuts were about the same, being 84.33, 
 85.51, and 83.63 percent, respectively. Likewise, the data for the jowl, 
 leaf, and intestinal fats, and the side cut ran close, being 77.24 percent 
 for the former and 78.96 percent for the latter. Of the total ash in 
 the entire body, 15.84 percent was soluble in cold water. 
 
1914] INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 153 
 
 CHANGES IN TOTAL ASH CONTENT OF PIGS DURING GROWTH 
 
 The young pigs of Lot IV were used as a control to determine 
 approximately the chemical changes that took place in the pigs of Lots 
 I, II, and III from the beginning to the close of the experiment. The 
 average data for the two pigs of Lot IV and for the five pigs of Lots 
 I, II, and III, obtained from Tables 2 to 9, are given in Table 12. 
 
 The age of the pigs in Series I, when slaughtered, was 18 weeks; 
 that of Pigs 1, 5, and 16 of Series II, 42 weeks and 6 days ; and that of 
 Pigs 7 and 13 of Series II, 40 weeks. 
 
 No data has been given in Table 12 for the blood and the bone- 
 less meat of the ham, shoulder, and side cuts, as these parts were 
 not analyzed separately in the case of the young pigs. Data for the 
 water-soluble ash also have been omitted, as they were not determined 
 in any of the samples from Lot IV. 
 
 On studying the data for the total ash on the basis of the fresh 
 substance (Table 12) it will be noted that in the case of the offal the 
 percentage values for the pigs of the two series were virtually the 
 same, i. e., 1.11 and 1.19, respectively. On the other hand, the per- 
 centage of ash in the skeleton was 23.37 for Series I, and 33.74 for 
 Series II. The percentage of ash in the jowl, leaf, and intestinal fats 
 ranged from 0.16 to 0.33, the higher values being those for the younger 
 pigs. In the carcass, the average percentage of ash was 1.51 for 
 Series I, and 0.68 for Series II, the values for the young pigs being 
 more than double those for the older pigs. In the case of the entire 
 body, the value for the pigs of Series I was slightly lower, being 
 3.37 percent as compared with 4.07 percent, the value for the older 
 animals. 
 
 On the basis of the dry and fat-free substance, the corresponding 
 percentages of ash in the offal and the jowl, leaf, and intestinal fats 
 were practically the same, being 5.74 and 5.34, respectively, for the 
 former, and 5.51 and 5.21 for the latter. The values for the skeleton 
 and the entire body were lower in Series I than in Series II, those 
 for the skeleton being 54.37 and 57.83 percent, and those for the entire 
 body, 17.04 and 21.60 percent, respectively. In the case of the bone- 
 less meat of the carcass, the younger pigs had a much higher percent- 
 age of ash than the more mature pigs, the value for the former being 
 9.00, and that for the latter, 5.12. 
 
 In the distribution of the ash among the parts in percent of the ash 
 of the entire body, the pigs of Series I had twice as much ash in the 
 offal and the boneless meat of the carcass as those of Series II, 78.5 
 percent as much in the skeleton, and about 50 percent as much in the 
 jowl, leaf, and intestinal fats. 
 
154 
 
 BULLETIN No. 169 
 
 [May, 
 
 
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1914] INFLUENCE OP PROTEIN ON ASH CONTENT OF PIGS 155 
 
 When the ash in the skeleton is expressed in terms of the ash of the 
 boneless meat of the carcass, the data show that the ratios decreased 
 with the age of the pigs. Thus, on the basis of the fresh substance, 
 the values were 1 :15.5 for Series I, and 1 :49.6 for Series II ; on the 
 basis of the dry and fat-free substance, 1 :6.0 for Series I, and 1 :11.3 
 for Series II; and in percent of the total ash of the entire body, 
 1 :2.9 for Series I, and 1 :7.5 for Series II. 
 
 SUMMARY 
 
 1. Plan of Experiment. Of fourteen carefully selected Berkshire 
 pigs weighing on an average 51 pounds, two were slaughtered and 
 analyzed at the beginning of the experiment to be used as a control 
 in studying the influence of the feed on growth. The remaining 
 twelve were then 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, an- 
 cestry, 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 calcium 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 percent of that re- 
 ceived 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, 9.65, 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 experiment the bodies 
 and parts of one pig of Lot I and two pigs from each of Lots II and 
 III were analyzed for total and water-soluble ash. 
 
 INFLUENCE OF QUANTITY OF PEOTEIN CONSUMED 
 
 2. Total Ash in the Lots. The percentages of total ash in the 
 bodies and the parts of the bodies of the low-, medium-, and high- 
 protein lots, respectively, were as follows : composite sample of jowl, 
 leaf, and intestinal fats, 0.13, 0.16, and 0.17 ; boneless meat of side cut, 
 0.63, 0.58, and 0.58; boneless meat of carcass, 0.72, 0.67, and 0.67; 
 boneless meat of shoulder cut, 0.83, 0.74, and 0.74; boneless meat of 
 
156 BULLETIN No. 169 [May, 
 
 ham cut, 0.76, 0.80, and 0.78 ; offal, 1.18, 1.21, and 1.17 ; blood 2.45, 
 2.54, and 2.42 ; entire body, 4.14, 4.24, and 3.85, and skeleton, 31.83, 
 34.93, and 33.49. 
 
 3. Distribution of Total Ash in the Lots. The percentage distri- 
 bution of the total ash in the bodies of the low-, medium-, and high- 
 protein lots, respectively, was as follows: composite sample of jowl, 
 leaf, and intestinal fats, 0.23, 0.26, and 0.31; blood, 1.79, 2.22, and 
 2.04 ; boneless meat of ham cut, 2.57, 2.91, and 2.88 ; boneless meat of 
 shoulder cut, 3.58, 3.37, and 3.38 ; boneless meat of side cut, 4.62, 4.88, 
 and 4.85; offal, 5.62, 6.03, and 6.00; boneless meat of carcass, 10.76, 
 11.16, and 11.11, and skeleton, 83.37, 82.54, and 82.55. 
 
 4. Water-Soluble Asli in the Lots. The percentages of water- 
 soluble ash in the bodies and the parts of the bodies of the low-, me- 
 dium-, and high-protein lots, respectively, were as follows: composite 
 sample of jowl, leaf, and intestinal fats, 0.101, 0.134, and 0.126; bone- 
 less meat of side cut, 0.54, 0.44, and 0.45 ; skeleton, 0.56, 0.51, and 0.54 ; 
 boneless meat of carcass, 0.64, 0.60, and 0.61 ; entire body, 0.64, 0.59, 
 and 0.60; boneless meat of shoulder cut, 0.66, 0.61, and 0.64; boneless 
 meat of ham, 0.70, 0.68, and 0.65 ; offal, 1.00, 1.02, and 1.02 ; and blood, 
 2.45, 2.54, and 2.42. 
 
 5. Distribution of Water-Soluble Ash in the Lots. The percent- 
 age distribution of the water-soluble ash in the bodies of the low-, 
 medium-, and high-protein lots, respectively, was as follows : compo- 
 site sample of jowl, leaf, and intestinal fats, 1.13, 1.37, and 1.43; 
 skeleton, 9.37, 7.78, and 8.46 ; blood, 11.55, 14.29, and 12.91 ; boneless 
 meat of ham cut, 15.27, 15.87, and 15.07; boneless meat of shoulder 
 cut, 18.22, 17.86, and 18.44; boneless meat of side cut, 25.24, 24.15, 
 and 23.71 ; offal, 30.73, 33.07, and 32.86 ; and boneless meat of carcass, 
 58.73, 57.88, and 57.22. 
 
 6. AsTi Content of Entire Body. The average percentages of 
 total and water-soluble ash in the entire bodies of the five pigs were 
 4.07 and 0.61, respectively. On the basis of the dry and fat-free sub- 
 stance, the values were 21.60 and 3.22 percent, respectively. Of the 
 total ash in the entire body, 15.84 percent was soluble in water. 
 
 7. Distribution of Ash Among the Parts of the Body. The per- 
 centage distribution of the total ash in the bodies of the five pigs was 
 as follows: composite sample of jowl, leaf, and intestinal fats, 0.28; 
 blood, 2.07 ; boneless meat of ham cut, 2.83 ; boneless meat of shoulder 
 cut, 3.42 ; boneless meat of side cut, 4.82 ; offal, 5.94 ; boneless meat of 
 carcass, 11.07 ; and skeleton, 82.71. The percentage distribution of the 
 soluble ash in the bodies of the five pigs was as follows: composite 
 sample of jowl, leaf, and intestinal fats, 1.35; skeleton, 8.37; blood, 
 
1914] INFLUENCE OF PROTEIN ON ASH CONTENT OF PIGS 157 
 
 13.19 ; boneless meat of ham, 15.43 ; boneless meat of shoulder, 18.16 ; 
 boneless meat of side cut, 24.19 ; offal, 32.52 ; and boneless meat of 
 carcass, 57.79. 
 
 8. Ash Content of Boneless Meat of Carcass. The average per- 
 centages of total and soluble ash in the boneless meat of the carcasses 
 of the five pigs were 0.68 and 0.61, respectively. On the basis of the 
 dry and fat-free substance, the values were 5.12 and 4.62 percent, 
 respectively. Of the total ash in the boneless meat of the carcasses, 
 90.67 percent was soluble in water. 
 
 9. Ash Content of Skeleton (Bone and Marrow). The average 
 percentages of total and soluble ash in the skeletons of the five pigs 
 were 33.74 and 0.53, respectively. On the basis of the dry and fat- 
 free substance, the values were 57.83 and 0.92 percent, respectively. 
 Of the total ash in the skeleton, 1.59 percent was soluble in water. 
 
 CHANGES IN TOTAL ASH CONTENT OF PIGS DURING GROWTH 
 
 10. Ash Content of Entire Body. The percentages of total ash in 
 the bodies and the parts of the bodies of the pigs 18 weeks of age and 
 of those 40 to 43 weeks of age, respectively, were as follows : composite 
 of jowl, leaf, and intestinal fats, 0.33 and 0.16 ; offal, 1.11 and 1.19 ; 
 boneless meat of carcass, 1.51 and 0.68 ; entire body, 3.37 and 4.07 ; 
 and skeleton, 23.37 and 33.74. 
 
 11. Distribution of Total Ash. The percentage distribution of 
 the total ash in the bodies of the young and older pigs, respectively, 
 was as follows: composite of jowl, leaf, and intestinal fats, 0.15 and 
 0.28 ; offal, 11.97 and 5.94 ; boneless meat of carcass, 22.93 and 11.07 ; 
 and skeleton, 64.95 and 82.71. 
 
 12. Ratios of Total Ash in Boneless Meat to Total Ash in Skele- 
 ton. The ratios of the total ash in the boneless meat to the total ash 
 in the skeletons of the young and older pigs, respectively, were as 
 follows : on the basis of the fresh substance, 1 :15.5 and 1 :49.6 ; on 
 the basis of the dry and fat-free substance, 1 :6.0 and 1 :11.3 ; and on 
 the basis of the percentage of total ash in the entire body, 1 :2.9 and 
 1 :7.5. 
 
 CONCLUSIONS 
 
 From the experimental data given in this bulletin, the following 
 conclusions may be drawn : 
 
 1. Variations in the amounts of digestible protein consumed from 
 0.32 pound to 0.94 pound per 100 pounds live weight per day, do not 
 influence significantly the percentages or distribution of the total or 
 water-soluble ash in the bodies or the parts of the bodies of growing 
 pigs. 
 
 2. The total ash in the bodies of pigs 40 to 43 weeks old is dis- 
 tributed among the parts as follows: somewhat more than four-fifths 
 
158 BULLETIN No. 169 [May, 
 
 in the skeleton, about one-ninth in the boneless meat of the carcass, 
 and about one-sixteenth in the offal, blood, and the composite of the 
 jowl, leaf, and intestinal fats combined. Of the water-soluble ash, 
 somewhat less than three-fifths is to be found in the boneless meat of 
 the carcass, about one-third in the offal, the blood, and the composite 
 of the jowl, leaf, and intestinal fats, and about one-twelfth in the 
 skeleton. 
 
 3. The percentages of total ash in the bodies and the parts of the 
 bodies of pigs 40 to 43 weeks of age are significantly different from 
 the corresponding percentages for pigs 18 weeks of age. The offal and 
 carcasses of the younger animals contain practically twice as much as 
 those of the older pigs, while the skeletons contain only about three- 
 fourths as much. The ratios of the total ash in the boneless meat to 
 the total ash in the skeletons of the older animals are also distinctly 
 different from the corresponding ratios for the younger animals. As 
 the pigs become older, the ratio of total ash in the boneless meat of 
 the carcass to total ash in the skeleton decreases, while the ratio of 
 total ash in the entire body to total ash in the skeleton remains 
 approximately constant. 
 
 The authors wish to express to Professor H. S. Grindley, Chief in 
 Animal Nutrition, their appreciation of his valuable advice and sugges- 
 tions given in connection with this research. They are indebted for 
 assistance also to Dr. W. E. Joseph, Associate in Animal Husbandy, 
 and Professor William Dietrich, formerly Assistant Chief in Swine 
 Husbandry. To Miss Leonora Perry they wish to express their appre- 
 ciation of her very efficient editorial criticism. 
 
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UNIVERSITY OF ILLINOIS-URBANA 
 
 Q.630.7IL6B C001 
 
 BULLETIN. URBANA 
 166-181 1914-15 
 
 301 12 01 9528436 
 
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