DIGESTIBILITY OF FISH. 7 
Data of digestion experiments with Boston mackerel in a simple mixed diet. 
Weight 
of food. 
Constituents of foods. 
Experiment, subject, and diet. 
Water. 
Protein. 
Fat. 
Carbo- 
hy- 
drates. 
Ash. 
Experiment No. 444, subject D. G. G.: 
Grams. 
1, 496. 
439.0 
284.0 
1,320.0 
171.0 
Grams. 
926.0 
331.5 
19.6 
1,118.7 
Grams. 
323.0 
11.0 
23.0 
5.3 
Grams. 
199.9 
.4 
38.0 
6.6 
Grams. 
Grams. 
47.1 
91.7 
201.1 
187.4 
171. 
4.4 
2.3 
Fruit 
4.0 
3,710.0 
67.0 
2,393.8 
362.3 
19.3 
343.0 
244.9 
10.1 
234.8 
651.2 
31.9 
619.3 
57.8 
5.7 
52 1 
94.7 
95.9 
95.1 
90 1 
Experiment No. 446, subject R. L. S.: 
Boston mackerel (in form of fish ioaf) 
1, 184. 
227.0 
243.0 
1,376.0 
58.0 
732.9 
171.4 
16.8 
1, 164. 1 
255.6 
5.7 
19.7 
5.5 
158.2 
.2 
32.6 
6.9 
37.3 
47.4 
172.0 
195.4 
58.0 
2.3 
1.9 
Fruit , 
4.1 
3, 088. 
53.0 
2, 085. 2 
286.5 
21.9 
264.6 
197.9 
7.5 
190.4 
4m 8 
16.2 
456.6 
45.6 
7.4 
38.2 
92.4 
96.2 
96.6 
83.8 
1,348.0 
476.0 
171.0 
1, 594. 
165.0 
834.4 
359.4 
11.8 
1,348.5 
291.0 
11.9 
13.8 
6.4 
180. 1 
.5 
22.9 
8.0 
42.5 
99.5 
121.1 
226.3 
165.0 
4.7 
Crackers 
1.4 
4.8 
3,754.0 
70.0 
2, 554. 1 
323.1 
28.6 
294.5 
211.5 
12.2 
199.3 
611.9 
21.6 
590.3 
53.4 
7.6 
45.8 
91.1 
94.2 
96.5 
85.8 
Average food consumed per subject per day. ... 
1, 172. 4 
781.4 
108.0 
72.7 
192.9 
17.4 
Summary of digestion experiments with Boston mackerel in a simple mixed diet. 
Experiment No. 
Subject. 
Protein. 
Fat. 
Carbo- 
hydrates. 
Ash. 
444 
D.G.G 
R.L.S 
O.E.S 
Per cent. 
94.7 
92.4 
91.1 
Per cent. 
95.9 
96.2 
94.2 
Per cent. 
95.1 
96.6 
96.5 
Per cent. 
90.1 
446 
83.8 
447 
85.8 
92.7 
95.4 
96.1 
86.6 
An average of 108 grams of protein, 73 grams of fat, and 193 
grams of carbohydrates was consumed per man daily during the test 
periods with Boston mackerel, the fuel value of the diet being 1,861 
calories. These constituents were found to be 92.7 per cent, 95.4 
\per cent, and 96.1 per cent digested, respectively. The coefficients 
of digestibility for the fish protein and fat were found to be 93.1 per 
cent and 95.2 per cent, respectively, when allowance was made for 
the undigested protein and fat resulting from the basal ration. 
