188 MANUAL OF CATTLE-FEEBIKa 



of lieat Without laying too imicli stress upon this point, 

 we must still admit its importance. 



If Zuntz's ground be well taken, then it would appear 

 that in all the calculations on this subject we must reduce 

 tlie amount of fat obtainable from the protein of the food, 

 leaving still more to be formed from other nutrients. 



Conolusions. — The following conclusions regarding the 

 sources of animal fat appear to be justified by our present 

 knowledge on the subject : 



1st. Animal fat may be formed from the fat of the 

 food* 



2d. It may be formed from the protein of the food. 



3d. Assuming the accuracy of the factor 0.514 for the 

 conversion of protein into fat, the amount of fat produced 

 by the dog is covered by the protein and fat of the food. 



4th, Euminants have in some cases produced less, and 

 in some eases more, fat than could be accounted for by the 

 protein and fat of the fodder. 



5th. Swine have, in the majority of cases, produced 

 more fat than could have been formed from the protein 

 and fat of the food. 



When we consider the fact that the proofs of the for- 

 mation of fat exclusively from protein are essentially 

 negative in their nature, while those of its formation from 

 caibhydrates are direct, it would seem that we must admit 

 tliat flie carbhydrates may serve as a source of fat to swine, 

 and also, under some circumstances at least, to herbivora. 

 This, however, is equivalent lo admitting it for all animals, 

 since there are no essential differences known in the nutri- 

 tive processes of the higher animals. 



With our present imperfect knowledge, we must regard 

 both protein and carbhydrates as sources of fat, while the 

 final settlement of the question, as well as the determina- 



