. Bulletin du Ministère de l'Agriculture des États-Unis. L'agriculture, de l'Agriculture -- United States. Ministère de l'Agriculture des États-Unis. ^•^^^' yjf u Washington, D. C. 1 Bulletin n° 507 Contribution de la mif |Membres Rapport Service A. C. VRAI, directeur. Papier professionnel ^^»^^t j u 24 mars 1917, DES ÉTUDES SUR LA DIGESTIBILITÉ DE CERTAINES GRAISSES ANIMALES. Par C. F. Langworthy, Chef, A. et D. Holmes, ScietUijic, Cabinet de l'économie domestique. Table des matières. La page. '^' v'i'- Introduction méthodes expérimentales. La page. J'^^achat des expériences de digestion-gras de poulet, graisse d'oie, graisse de poitrine, de crème, de graisse et d'œufs en y

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. Bulletin of the U.S. Department of Agriculture. Agriculture; Agriculture -- United States. UNITED STATES DEPARTMENT OF AGRICULTURE. ^•yjf^'^^u Washington, D. C. 1 BULLETIN No. 507 |mif Contribution from the States Relation Service A. C. TRUE, Director. PROFESSIONAL PAPER ^''^T^i^u March 24, 1917 STUDIES ON THE DIGESTIBILITY OF SOME ANIMAL FATS. By C. F. Langworthy, Chief, and A. D. Holmes, ScietUijic Assistant, Office of Home Economics. CONTENTS. Page. '^' v'i'- Introduction Experimental methods. Page. ^i^sirs Digestion experiments—Chicken fat, goose fat, brisket fat, cream, and fat in egg yolk and in fish 4 Summary 18 INTRODUCTION. Previous papers ^ reported the results of experiments undertaken to determine the thoroughness of digestion of lard, beef fat, mutton fat, butter, oUve oil, cottonseed oil, peanut oil, coconut oil, sesame oil, and cocoa butter, which showed that fairly large quantities of these fats incorporated in a simple mixed diet could be eaten without digestive distm-bances and that all were well digested, the coefficient of digestibiUty being proportional to the melting point of the fat. In continuation of the study of animal and vegetable fats and their dietetic uses, this bulletin reports a study of the digestibility of chicken fat, goose fat, brisket fat, cream, fat in egg yolk, and fat or oil in fish. Fats are so very similar in their chemical nature that it is natural to assume that they would not differ materially with respect to their food value (of which digestibility is an important factor) under comparable conditions. While race experience would indicate that this is true in the main, there is reason to believe that the question of the digestibility of fats and the closely related matter of the energy which they supply to the body merit further study. That the digestion of different sorts is not alike in all its steps is indicated 1 U. S. Dept. Agr. Buls. 310 (1915); 505 (1917). KoTE.—This bulletin records studies of the digestib

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