Variation in Thiamine and Niacin Content of Raw Lamb Muscle

No relationship was found between aureomycin treatments and the thiamine or niacin content of the meat of these lambs. Significant variation in thiamine and niacin content of the meat from different lambs within the treatments was observed. Leg had somewhat higher content of thiamine and niacin than triangle which indicates that comparisons of variation of vitamin content among different animals should be made on meat from the same position in the carcass or on the same muscle groups. No clue to the cause of variation in vitamin content of meat from different lambs was found in the history of these animals.