FORMATION OF FAT. 11 



A strange habit prevails in some centers which consists in 

 bleeding animals to be fattened; it is maintained that there 

 follows an increase in the absorption of oxygen and elimination 

 of carbonic acid, which, in other words, means a decrease in 

 the decomposition of fat, which is followed by an increased 

 storing up the latter. A fact now generally admitted is that 

 the poorer the blood of an animal, the greater is the amount of 

 fat stored up. The influence of carbohydrates on the production 

 and deposit of fat may be explained by taking into considera- 

 tion the decrease in the decomposition of the fat of the body. 

 While it is generally admitted that 100 parts fat = 244 starch, 

 Voit's experiments prove that 175 parts of starch are equivalent 

 practically to 100 parts of fat. The fact is, carbohydrates are 

 more rapidly oxidized than is fat; they may indirectly render 

 considerable service in preventing in a measure the oxidation of 

 the fat of the body and that furnished by the protein of the 

 fodder. When fodders do not contain sufficient carbohydrates 

 there must necessarily be a loss of fat of the body to facilitate 

 the oxidation that occurs during respiration. The influence of 

 the carbohydrates upon the fat of the body and that of fodders 

 is limited. 



Experiments show that when fat is fed in excess of that 

 necessary for the maintenance of the animal, the surplus is 

 deposited. This fact does not hold good for carbohydrates, for 

 while, up to a certain period, they help to store up fat, later, 

 when in excess, their action ceases. The general laws for the 

 formation or production of flesh and fat appear clearly to show 

 that it is not alone necessary to feed fodder in sufficient quanti- 

 ties for the apparent requisites of life, but it must be given so 

 that there exists an actual proportion between the protein and 

 carbohydrates, an average ratio appearing to be the most suit- 

 able. When there is insufficient albumin, then the essential 

 requisite for the rapid production of flesh and fat is lacking. 

 A ration containing an excess of protein on the other hand will 

 stimulate the circulatory albumin and the amount of flesh 

 deposited. If the proportion of carbohydrates is too small, they 

 do not exert their influence in preventing a decomposition of 

 the protein, and as a result the amount of fat stored up is not 



