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Meat in Nutrition

II. Some Dietary Factors Influencing Lactation^{* ,}

(From the Department of Foods and Nutrition, Home Economics Section, Iowa Agricultural Experiment Station, and the Department of Zoology and Entomology, Iowa State College, Ames.)

Using as the basal diet a well balanced, modified, synthetic ration, containing pressure cooked lean beef round as the chief source of protein, reproduction and lactation responses in albino rats were observed through three generations. During the latter part of pregnancy and throughout lactation there were added to the basal diet those dietary modifications which have been recommended from time to time as being specifically connected with milk production. Past experience with this basal diet had shown that it enabled the rats to respond normally except during the critical period of lactation.

The conclusions are:

1. All the diets, except the basal, apparently enabled the mothers to bear litters at the normal age of about three months. In some individual cases, however, increasing the meat protein of the diet, seemed to delay the onset of pregnancy.

2. The diets modified by the additions of tikitiki and wheat germ oil, and the control basal diet were least efficient in maintaining the weight of the mothers during lactation.

3. Mothers on the increased meat diet plus 15 per cent yeast weaned the largest percentage of the young born in the three generations. But in the first and second generations an even larger percentage was reared by the mothers fed the basal diet with the autoclaved yeast addition.

4. The growth response of the young on the different dietary modifications was greatest for diet G, increased meat protein plus 15 per cent yeast.

Published with the permission of the Director of the Iowa Agricultural Experiment Station.

Manuscript received 28 March 1930.