194 



MANUAL OF CATTLE-FEEDING. 



Caibhydrate-, (starch) 



of food. 



Gims 



Moat of food. 

 dims 



Flesh conbiimption. 

 GiniB 



Gam of ffit. 

 Gnus, 



379 

 379 

 £79 



• MM* 



800 

 1,800 



211 



COS 



1,409 



41 



69 



132 



The increased oxidation of albuminoids in the body 

 f urnibhed more material for the formation of fat, and the 

 carbhydrates were sufficient to protect a large part of it 

 from oxidation. These and similar researches obvioubly 

 speak strongly in favor of the theory that fat is formed 

 from the albuminoids and not from the carbhydrates. 



Naturally, a certain relation must subsifot between the 

 latter and the amount of fat formed. Since the carbhy- 

 drates protect the fat from oxidation, a greater quantity of 

 them must protect more fat up to a certain limit ; but if 

 more carbhydrates are given than are necessary to protect 

 the fat, the excess seems not to produce fat but to be 

 oxidized. 



The relative Effect of Fat and Carbhydrates in 

 effecting a gain of fat or protecting the body fat from 

 oxidation, is not in proportion to their respiration equiva- 



By the respiration equivalent, as explained on p. 157, we 

 understand the relative quantities of heat which equal 

 weights of the given substances will produce when com- 

 pletely burned. 



It may be expressed in another way by saying that they 

 represent the relative amounts of oxygen with which equal 

 weights of the given substances combine when completely 

 oxidized. Thus, if a certain weight of starch, e, ^., re- 



