DIGESTIBILITY OF MISCELLANEOUS ANIMAL FATS. 25 



from the nature of the fat or from the fairly large amount ingested 

 daily. 



The protein and carbohydrate eaten during the test periods with 

 the fats studied in these experiments were derived from the same 

 foods as in the experiments reported in previous bulletins. The 

 coefficients of digestibility for total protein were 72 per cent in the 

 goat's butter tests, 88 per cent in the kid-fat tests, 50.9 per cent in 

 the hard-palate fat tests, 60 per cent in the horse-fat tests, 52.8 per 

 cent in the oleo-oil tests, 40.5 per cent in the oleo-stearin tests, 59 

 per cent in the ox-marrow fat tests, 75 per cent in the ox-tail fat 

 tests, and 58 per cent in the turtle-fat tests. The coefficients of di- 

 gestibility for total carbohydrate were 97.3 per cent in the goat's 

 butter tests K 95 per cent in the kid-fat tests, 97.6 per cent in the hard- 

 palate fat tests, 96 per cent in the horse-fat tests, 96.0 per cent 

 in the oleo-oil tests, 94.7 per cent in the oleo-stearin tests, 97 per 

 cent in the ox-marrow fat tests, 96 per cent in the ox-tail fat tests, 

 and 97 per cent in the turtle-fat tests. The above coefficients of 

 digestibility of protein and carbohydrate supplied by the diet as a 

 whole indicate that the fats under consideration did not decrease the 

 assimilation of these constituents. 



On. the basis of the experiments here reported it is evident that 

 goat's butter, kid fat, hard-palate fat, horse fat, oleo oil, oleo stearin, 

 ox-marrow fat, ox-tail fat, and turtle fat when eaten in amounts 

 equivalent to the amount of butter eaten in the normal dietary are 

 well assimilated, and judged by this and what is known of their use 

 as food fats, should prove wholesome sources of fat for human con- 

 sumption. 



