HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Miller, C. D. Articles by Work, S. H. Search for Related Content PubMed Articles by Miller, C. D. Articles by Work, S. H.

Thiamine Content of Raw and Cooked Pork Tissues from Pigs of Known Dietary History¹

Hawaii Agricultural Experiment Station

Abstract

OF THE many references in the literature (Ensminger et al., 1944; Miller et al., 1943; Booher, Hartzler and Hewston, 1942; Hughes, 1942; Pyke, 1940; Waisman and Elvejhem, 194I ) which indicate that pork muscle is an excellent source of thiamine, only four give information on the feed the pigs had received. Hughes (1941) reported that the pig is unable to synthesize thiamine and that the amount of this vitamin in pork muscle is related to the amount of thiamine ingested. These findings have been corroborated by Ensminger et al. (1944) , and by Miller et al. (1943), who fed rations containing controlled amounts of thiamine at different levels. Pyke (1940), who tested the thiamine content of various pig muscles using the thiochrome method, found the muscle from "swill-fed" pigs to contain less thiamine than muscle from pigs fed "a normal commercial meal." He concluded that "a good pig ration" supplies all the thiamine that the animal is capable of storing.

¹ Published with the approval of the Director as Technical Paper No. 106 of the Hawaii Agricultural Experiment Station, University of Hawaii, Honolulu, T.H.

² Now with the Office of Foreign Agricultural Relations, U.S.D.A., Washington, D. C.