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The bone marow in cattle and swine


, : The bone marow in cattle and swine. K Norske Vidensk Selskab Forhandl [trondhjem] 14(4): 13-16

It is well known to butchers that the marrow fat of meat animals is softer in the lower bones of the extremities than in the higher bones. To find the cause of this, the marrow fat of the humerus, ulna and radius, metacarpus, tibia and fibula, and metatarsus of cattle and swine was examined. The melting point of the fat from the humerus and the femur of cattle was about 49[degree]C, about 40[degree]C for the radius and ulna and the tibia and fibula, while that of the metatarsal and metacarpal bones was liquid at body temp. The percentage of saturated fatty acids was less in the lower bones and there was a corresponding increase in the iodine number. The marrow fat of swine also showed these differences between upper and lower bones of the legs but the differences were not as great as in cattle.

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