Abstract
Fat colour is of importance in beef produced for English markets because of discrimination against deep yellow fat. The factors at present known to affect colour are genetic(1,4) and those relating to food supply(2,3), but not much is yet known of the various circumstances or natural conditions under which the colour will vary in shade. It was the purpose of this investigation to determine some of these. Rabbits were selected for the preliminary experiments, as, although it is questionable whether the colouring matter in the fat is quite the same as in cattle (3, 5), it is very probably affected by the same conditions. Experiments could be done quicker and cheaper in rabbits than in cattle on which the results could be tested after the pioneer work in the rabbit was completed.
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