20 
BULLETIX 613, U. S. DEPARTMENT OF AGRICULTURE. 
is not a by-product with us. but is used in the preparation cf our ox- 
tail soup. TTe have absolutely no means of estimating the quantities 
of this fat produced in this country." A second concern reports : "We 
produce considerable quantities ourselves, some of which we use and 
some of which we sell. It is more liquid than other beef fats, con- 
taining less stearin, and for this reason would be better adapted to 
the manufacture of oleo oil. TTe sell it as an edible fat. and so far 
as we know, it is used with other beef fats as a shortening or for 
other food purposes." 
Even if little of the fat is marketed for food purposes, it is evident 
that it is not uncommonly so used when one recalls that it* is a con- 
stituent of freshly made and canned ox -tail soup. 
For the purpose of this study a sufficient quantity of ox-tail fat was 
secured from a concern which did not include the ox-tail fat in 
the ox-tail soup which it packed. In appearance the fat was a 
cream white solid when chilled. At ordinary room temperature the 
fat separated into two layers, about four-fifths being a pale yellow 
solid and about one-fifth a light yellow oil. The fat possessed no 
pronounced odor or flavor. An examination x showed it to have the 
following characteristics : Index of refraction at 40° C. 49.0° : iodin 
number. 56.58: and melting point 37.0~ to 36.8°. 
Three subjects assisted in the study of the digestibility of ox-tail fat 
and the data obtained are reported in the tables which follow : 
Data of digestion experiments with ox-tail fat in a simple mixed diet. 
Weight 
of foods. 
Constituents of foods. 
Experiments, subjects, and diet. 
Water. 
Protein. 
Fat. 
Carbohy- 
drate." 
Ash. 
Experiment Xo. 704, subject P. K.: 
Bl^nPTTiaTiCTp. pnntainiTiP'nx-tflil fat . . . 
Grams. 
1,S14.0 
302.0 
545.0 
251.0 
Grams. 
824.3 
27.2 
473.6 
Grams. 
35.9 
32.0 
4.4 
Grams. 
227.1 
4.5 
1.1 
Grams. 
711.8 
233.5 
63.2 
251.0 
Grams. 
14.9 
4.8 
Fruit 
2.7 
Sugar 
Total food consumed 
2, 912. 
58.0 
1, 32-5. 1 
72.3 
17.8 
54.5 
232.7 
13.7 
219.0 
1,259.5 
21.0 
1,238.5 
22.4 
Feces 
Amount utilized 
16.9 
Per cent utilized 
75.4 
94.1 
9s 3 
Experiment Xo. 705, subject J. C. M.: 
Blancmange containing ox-tail fat 
Wheat biscuit 
2,004.0 
399.0 
825.0 
14S.0 
910.6 
3-5.9 
716.9 
39.7 
42.3 
6.6 
250.9 
6.0 
1.7 
786.4 
30S.4 
95.7 
148.0 
16.4 
6.4 
Fruit 
4.1 
Total foo<i PorKnmei 
3,376.0 
86.0 
1,663.4 
8S.6 
26.0 
62.6 
25S.6 
13.0 
245. 6 
1,338.5 
38. 2 
1.30-13 
26.9 
Feces 
8.8 
Amount utilized 
18.1 
Per cent utilize! 
70.7 
95.0 
97. 2 
67.3 
1 Analysis submitted by meat inspection laboratories of Bureau of Animal Industry. 
