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Meat in Nutrition

III. Hemoglobin Formation^{* ,}

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

Duplicate determinations were made of the hemoglobin concentration of the blood of 82 young rats selected at random from the second and third generations of albino rats fed a modified synthetic diet in which lean muscle beef was the chief source of protein. To this ration during the suckling period were added certain modifications recommended as valuable for promoting successful lactation.

The diets which contained, during the suckling period, an increased percentage of yeast, autoclaved yeast, tikitiki, lemon juice, or wheat germ oil, led to significantly greater hemoglobin formation in the young than the diets containing increased protein.

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

Manuscript received 28 March 1930.