180 ma:^ual of cattle-feeding. 



blc, and also tliat the digested protein yielded 51.4 per 

 cent, of it« weiglxi of fat, we obtain the following num- 

 bers : 



Grras. 



Fat actually" gained 9,671 



Fat from ether extract S,554 grms. 



" '^ protein (9,490 x 514) 4,878 '' 



Total 7,433 



Fat unaccotinted for 2,230 



It thus appears that at least 2,239 grms. of fat mnst 

 have been produced from carbhydratoB. In reality the 

 amoxmt was considerably greater, however. Not only have 

 we not taken into account the fat of the oftal, but the 

 amount of protein available for the formation of fat is less 

 than appears above. Jn the lirst place, a considerable 

 growth of wool took place, demanding, of course, a supply 

 of protein, and in the second place, one of the feeding- 

 stuffs used (lucerne hay) has been shown by Kellner * to 

 contain a considerable proportion of amides, which wei-e 

 here reckoned as albuminoids. 



These results indicate, most decidedly, that in these ex- 

 periments a considerable amount of fat was formed from 

 some other materials of the food than fat or protein. 



Experiments on S"wine. — Nearly or quite all the ex- 

 periments which have been made on swine have yielded 

 results favorable to the belief in the formation of fat 

 from carbhydrates. 



The earliest investigations were those of Lawes & Gil- 

 bert, in 1850, which, on the assumption that the increase 

 in the live weight had the composition determined by them 



* Landw. Jahrb., VIII., I. Supplement, p, 243. 



