142 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 19. 
Availability of nutrients and energy of poultry, fish, and other 
common foods. 









KIND OF FOoD. | Protein.) Fat. Energy. 
%e % To 
Salmon, - - - - - - - - 96.2 97.0 85.6 
Cod, - : - 3 ° : 95.9 97-4 80.3 
Chicken; - - - - - - 3 2 COT Q7+1 85.4 
Duck, - - - - - - - ‘i 94.7 O73 Olt 
Beef, - : : : é : “ 2 2 97.6 96.5 tee 
Weal toi! le Dh i ete aie ae ee a eae re 98.9 ia 
Mutton, - « © s 4 Z S i‘ 97.1 98.5 we 
Pork (fresh ham), - - - - - - 99.1 99.4 oe 
Milk, - - - - - - - - Hy O22 96.3 G15 
White Bread, - - - - : - - oho ls | 92.0 
CONCLUSION. 
From the results of sixteen experiments in which canned 
salmon, fresh cod, canned chicken, and roast duck made up in 
turn a considerable portion of the diet, it appears that these 
foods are very completely digested, the coefficients of availa- 
bility being approximately those previously found for other 
animal foods. ‘The foods containing a considerable proportion 
of fat were apparently as completely digested as those in which 
the percentage of fat was relatively small. The number of 
kinds of poultry and fish investigated and the number of ex- 
periments carried on with each, are too small to warrant fur- 
ther conclusions. 

