DIGESTIBILITY OP MISCELLANEOUS ANIMAL FATS. 15 



Summary of digestion experiments ivith oleo oil in a simple mixed diet. 





Experiment No. 



Subject. 



Digestibility of entire ration. 



Esti- 

 mated 





Protein. 



Fat. 



Carbohy- 

 drate. 



Ash. 



digesti- 

 bility of 

 oleo oil 

 alone. 



805 



J. F.C 



T. G. H 



Per cent. 

 66.1 

 24.0 

 67.0 

 41.2 

 62.8 

 52.0 

 67.8 

 41.6 



Per cent. 

 91.4 

 87.4 

 90.9 

 91.8 

 92.5 

 91.6 

 90.5 

 87.4 



Per cent. 

 96.4 

 94.9 

 97.7 

 94.1 

 95.9 

 96.8 

 96.0 

 96.4 



Per cent. 

 63.4 

 47.7 

 56.5 

 41.4 

 57.6 

 59.2 

 52.8 

 32.2 



Per cent. 

 96.9 



806 



93.4 



807 



P. K 



94.6 



808 



G.S. M 



99.9 



809 . 



D. D. M 



99.1 



810 



M. L. M 



97.1 



811 



J.C. M 



96.0 



812. --■- 



W. O'C 



97.2 













52.8 



90.4 



96.0 



51.4 



96.8 











The subjects ate on an average 23 grams of protein, 59 grams of 

 fat, and 416 grams of carbohydrate daily. The digestibility of these 

 food constituents was found to be 52.8 per cent for protein, 90.4 per 

 cent for fat, and 96 per cent for carbohydrate. The estimated di- 

 gestibility of oleo oil alone was 96.8 per cent, which is somewhat 

 higher than the digestibility (93 per cent) previously reported for 

 beef tallow, 1 which contains the oleo stearin as well as the oleo oil. 



The subjects reported no ill effects from the test periods with oleo 

 oil. The coefficient of digestibility of oleo oil, 96.8 per cent, as ob- 

 tained in the above experiments, is practically identical with the 

 reported 2 coefficients of digestibility of the common animal and vege- 

 table fats, which, on the average, are 97 per cent. 



OLEO STEARIN. 



Oleo stearin, which is obtained as outlined above, is ordinarily a 

 white, odorless, tasteless fat, solid at ordinary room temperature. 

 It is quite extensively used in the manufacture of compounded edible 

 fats commonly known as lard substitutes and lard compounds, but 

 has relatively little if any use in the home as such for culinary 

 purposes. 



A supply of oleo stearin sufficient for the purpose of this study was 

 obtained from a dealer who was able to supply it in quantity, and it 

 was known to be typical of commercial oleo stearin. 



Three experiments were made to determine the digestibility of oleo 

 stearin, and the data obtained are tabulated on page 16. 



*U. S. Dept. Agr. Bui. 310 (1915), p. 21. 

 2 See list on page 26. 



