The Thiamine Requirement of Pigs as Related to the Fat Content of the Diet

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Abstract
The thiamine requirements of young pigs have been studied on three diets containing approximately 2, 11, and 28% of fat. As indicated by failure in appetite and cessation of growth, the animals on the low level of fat showed evidence of thiamine depletion on the average in 25 days, those on the medium level in 28 days, and on the high level in 33 days. Lack of thiamine resulted in marked weakening of the heart, decrease in body temperature, emaciation, and other changes. When thiamine was fed to pigs depleted of their stores of this substance, the response in appetite, growth, and general health was usually prompt and striking. Intermediate levels of thiamine produced the greatest response in the pigs fed the high-fat diet, followed in order by those on the intermediate and the low-fat. It was found that the level of thiamine required to produce a maximum rate of growth and otherwise maintain the pigs in good health fell within the range of 125 to 141 μg. per 100 gm. of carbohydrate and protein. These levels of thiamine, however, were insufficient to promote the storage of normal amounts in the meat tissue such as is found in commercial pork cuts.