. Animal husbandry. Livestock. Fig. 18. — Cuts of pork from pigs fed rations rich in proteins. These cuts have less fat than those shown in Fig. 19. skeleton and all the organs of the body increase in size and capacity to do work. In fattening there may be a slight growth in the muscular tissues, but during the fat- tening process the greater part of the gain in weight is due to an increase in the amount of fatty tissue. Fat is. Fig. 19. — Cuts of pork from pigs fed fat-producing foods. deposited between the muscular fibers and the layers of muscle, beneath the skin of the animal and around th
. Animal husbandry. Livestock. Fig. 18. — Cuts of pork from pigs fed rations rich in proteins. These cuts have less fat than those shown in Fig. 19. skeleton and all the organs of the body increase in size and capacity to do work. In fattening there may be a slight growth in the muscular tissues, but during the fat- tening process the greater part of the gain in weight is due to an increase in the amount of fatty tissue. Fat is. Fig. 19. — Cuts of pork from pigs fed fat-producing foods. deposited between the muscular fibers and the layers of muscle, beneath the skin of the animal and around the internal organs. The quantity, quality, and palatability of the feed has much to do with the amount of fat deposited upon the animal's body. Only that over and above maintenance T. AND L. ANIMAL HUSB. 5. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tormey, John Lawless, 1881-; Lawry, Rolla Cecil, 1884- joint author; Hatch, K. L. (Kirk Lester), 1871-. New York, American Book Co
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Keywords: ., bookcentury1900, bookdecade1920, bookpublishernewyo, bookyear1920
