182 



MANUAL OF OATTLE-FEEBIKG. 



Fattened . . 

 Unfattened. 



Produced 



Digested from food 



Fafc formed in body 



Proteiia available for fat formation, 

 Available protein x 514 = 



Pi otnn. 

 KiloB. 



3 28^5 

 1.0410 



1.2425 

 14.13244 



13.0819 



Pat. 

 Kiios. 



7.0138 

 0.8740 



6.1398 

 0.5748 



5.5650 

 6.72a 



According to tliesc figures, the protein and fat of the 

 food were sufficient to cover the amount of fat produced. 



Various circumstances, however, unite to lessen the 

 vahie of the result reached. From some cause, the growth 

 of the animal was unusually slow. Furthermore, the fod- 

 der used consisted of potatoes, rye hran, and starch, and 

 at the time when this research was made the presence of 

 amides in potatoes had not been discovered. Smce then 

 from 26.8 to 39.9 per cent of the total nitrogen of pota- 

 toes has been found in various experiments to exist in the 

 form of amides, and if we take this fact into account, the 

 above calculation yields very different results. 



Out of the total digested protein, 11.1227 kilos, came 

 from the potatoes. Assuming 26.8 per cent, of this to be 

 amides, there remain 8.1419 kilos., making, with 3.2017 

 kilos, from the bran, a total of 11.3436 kilos, of true pro- 

 tein digested.* 



The figures then stand as follows : 



* On the assumption tbat protein and amides were digested to the 

 same extent. It is more than probable thab the amides were wholly 

 digestible, which would give a still greater doduotion. 



