5 86 



Journal of Agricultural Research 



Vol. VI, No. 16 



of fat than bob veal, only the superficial fat was removed before cook- 

 ing, no attempt being made to secure meat cakes from market veal of 

 the same composition as those made of bob veal. The fat contained in 

 the market veal comprised the minor portion of the total fat content of 

 the diet, and, moreover, for the sake of comparison with bob veal, it 

 was necessary to know only the digestibility of protein. The digesti- 

 bility of the protein alone, therefore, has been studied in these experi- 

 ments. This is reported for the entire ration and has been estimated 

 for the protein of meat alone in the manner previously described. 



The results of three experiments with three subjects are given in 

 Table II. 



Table; II. — Data of digestion experiments with market veal in a simple mixed diet 



Item. 



Experiment No. 18 (subject J. H. K.): 



Meat 



Bread 



Butter 



Fruit 



Total food consumed . 



Feces 



Amount utilized. 



Digestibility of entire ration 



Estimated digestibility of market veal. 



Experiment No. 19 (subject W. E. L.): 



Meat 



Bread 



Butter 



Fruit 



Sugar 



Total food consumed . 



Feces 



Amount utilized. 



Digestibility of entire ration 



Estimated digestibility of market veal. 



Experiment No. 22 (subject W. A. D.): 



Meat 



Bread 



Butter 



Fruit 



Total food consumed . 



Feces 



Amount utilized. 



Weight. 



Gm. 

 629. O 



569.O 

 178.O 



, <68. o 



2, 944. o 



38.0 



Digestibility of entire ration 



Estimated digestibility of market veal 



Average food consumed per subject per day . 



689.0 

 725.0 

 158.0 

 i,536.o 

 156.0 



3, 264. o 



57- o 



653-o 



801. o 



92. o 



1, 702. o 



3, 248. o 



62. o 



Protein. 



Gm. 

 219. o 



53- ° 

 1.8 



3-° 



276.8 



17. 1 



259-7 



239.8 



67-5 

 1.6 



2.9 



311. 8 



24.8 

 287. o 



277.9 



59-6 



0.9 



4-3 



342.7 



24. 1 

 318.6 



Per cent. 

 34.81 



9-31 

 I. OO 



o. 19 



45.OO 



93.80 



93-90 



34.81 



9-3i 

 1. 00 

 o. 19 



43-5 



92. 00 

 91. 60 



42.56 

 7-44 

 1. 00 

 o. 25 



38.94 



93.00 

 92. 90 



