Abstract
AbstractLivers from pigs fed 4 lb sugar on the day before slaughter contained more than twenty‐five times as much glycogen, 1.8 times as much water and were 1 kg heavier than those from control pigs receiving no carbohydrate (averages of six animals). The pigment concentration was lower resulting in an observable paler raw colour. Livers from sugar fed pigs were more tender and juicy but had a weaker flavour.
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