THE FOOD AS A SOURCE OF ENERGY. 297 
Metabolizable 
G E 2 Per Cent. 
ale” cai Eee , fdetsnotaatles 
Sample I, Ox Desieies os 8 9.493 7.382 77.76 
7 uy, i Biejex-e nv 9.464 4.973 52.52 
Gane aes 5.623 59.39 
Average, Meso ids leaks. waloawatss Xe 5.298 55.96 
SumMary.—The foregoing results may be conveniently sum- 
marized in the table below, which shows the average gross energy 
per gram of organic matter, the percentage of this gross energy 
carried off unmetabolized in the various excreta, and the apparent 
metabolizable energy expressed both per gram of total organic 
matter and as a percentage of the gross energy: 
Apparent 
Gross Percentage Loss in Metabolizable 
En'gy Energy. 
per 
rm. 
Or- Per 
ganic Grm.}| Per 
Mat- Or- | Cent 
ter, | Feces.| Urine. | Methane. | ganic of 
Cals. Mat- | Gross 
ter, |En'gy. 
Cals. 
Meadow hay...........20eee08- 4.751/40.96| 5.71 6.77 |2.213/46.56 
Timothy hay................4. 4.670|47.27| 2.61 6 .50*|2 . 037/43 .62 
Oat Straw... ... cee cee eee eee 4.816/56.80) 2.08 5.32 |1.724/35.80 
Wheat straw...........0.00 yee 4.743|/58.22) 2.37 8.30 |1.475/31.11 
Extracted rye straw............ 4.251112.75|—0.79] 12.46 |3.213)/75.58 
Beet molasses, Sample II......../4.188) 9.93} 2.91) 11.31 (3.174/75.85 
Starch, Kihn’s experiments...... 4.243]19.59/—0.92) 10.74 |2.995)70.59 
‘€  Kellner’s experiments: 
Heavy rations................ 4.165/55.91/—2.07} —2.49 |2.028/48.65 
Medium rations............... 4.168|17.61|—0.66 9.21 |3.079/73.84 
Wheat gluten, Kellner’s experi- 
TOTNES essa sipccaa ele Wee see) Shoo aie 5. 742/20.16} 13.08 0.08 |3.831/66.68 
Peanut oil, Ox D............... 9 .493/24.34|—1.08) —1.02 |7.382|77.76 
of Laan eee eure ear? 9 .464|64.77|—1.19}—16.10 |4.973/52.52 
BE ES Ce Scott 8 ike 9.464/41.00) 1.37) —1.76 |5.623|59.39 
* Estimated. 
Digestible Organic Matter. 
As appears especially from the figures of the last table, the loss 
of energy in the feces is the one which is subject to the greatest vari- 
ation. In other words, the digestibility of a feeding-stuff is the 
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