Abstract
C. P. McMBEKAN has furnished what, in view of the present food situation, should prove a valuable analysis of the growth and development of the pig with special reference to carcass quality characters. The five parts (J. Agri. Sci., 30, 1940; 31, 1941) with their appendixes have been conveniently issued together. The aim of the work is to provide a base from which to control the raising of pigs as meat–producing animals. It is, therefore, particularly concerned with the effects of nutrition upon not only the growth and size of the pig as a whole but also upon the quality of the meat produced. The author admits that the term ‘meat quality’ is not possible of exact definition in a form capable of universal application, but some approximation can be made thereto. Of course it will vary with the use to which the meat is to be put and also with the local tastes and requirements. The bulk of the memoir is naturally concerned with the statement of a number of experiments and an analysis of their results, but general ideas are not overlooked and the work concludes with a review of the main principles that emerge and their wider application even to human beings.
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Control of Pig Raising. Nature 148, 81 (1941). https://doi.org/10.1038/148081c0
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DOI: https://doi.org/10.1038/148081c0