In order to reveal more clearly the nutritive value of beef heart, kidney, round, and liver, these tissues, after hot alcohol extraction, were incorporated at a 15 per cent protein level in a ration adequate in the recognized factors necessary for normal nutrition. A simultaneous study of the whole dried tissues, at the same level of protein intake, revealed that rats fed the whole tissue made better gains than those on the respective extracted tissues. In those groups receiving the extracted material the most rapid growth was on kidney, and the poorest on liver, while round and heart gave intermediate growth
