July 17, 1916 



Digestibility of Very young Veal 



587 



SUMMARY OF EXPERIMENTS WITH MARKET VEAL 



Experi- 

 ment No. 



Subject. 



Digestibility of protein. 



Total diet. 



Market veal 

 alone. 



18 



19 



22 



J. H. K 



W.E.L 



W. A. D 



Average 



Per cent. 

 93-8 

 92. o 

 93- o 



Per cent. 

 93-9 

 91. 6 

 92.9 



92.9 



The digestibility of the protein of the total diet was determined to be 

 92.9 per cent, while it was estimated that the protein of market veal 

 alone was 92.8 per cent available, values somewhat lower than those 

 found by Grindley (7) for roast veal and for meat in general. The 

 amounts of food eaten in these experiments and those with bob veal 

 were approximately the same and furnished the same average amount 

 of total protein (103 gm. per day), indicating that both rations were 

 eaten with equal relish. 



CONCLUSIONS 



As determined by the experiments herein reported, the digestibility 

 of the protein of bob veal is the same as that found for market veal — 

 namely, 93 per cent, in round numbers. The subjects of both dietary 

 and digestion experiments, so far as could be learned, experienced no 

 physiological disturbances during the experimental period or afterwards. 

 The tests showed that such veal can be prepared for the table in palat- 

 able ways and that so far as could be judged it was not unwholesome 

 when eaten in quantity. In the digestion experiments the average 

 weight of protein supplied by the meat exceeded that generally fur- 

 nished by the meat portion of the ordinary diet, indicating that very 

 young or bob veal was not distasteful. The experiments here reported 

 also indicate that the general opinion that young veal is a common 

 cause of digestive disturbance or fails to digest as thoroughly as similar 

 foods is not justified. 



LITERATURE CITED 



(1) Atwater, W. O., and Bryant, A. P. 



1899. The chemical composition of American food materials. U. S. Dept. Agr. 



Office Exp. Stas. Bui. 28 (rev. ed.), 87 p., 4 fig. 

 (2) 



1900. The availability and fuel value of food materials. In Conn. Storrs Agr. 



Exp. Sta. 12th Ann. Rpt. 1S99, p. 73-110. 

 (3) Berg, W. N. 



1916. Biochemical comparisons between mature beef and immature veal. In 

 Jour. Agr. Research, v. 5, no. 15, p. 667-711, 6 fig. Literature cited, 

 p. 708-711. 



