Abstract
IN a previous article in our columns (NATURE, 1925, vol. 116, p. 175) an account was given of some aspects of the feeding of cattle, including the method of indirect calorimetry, by means of which the value of different foodstuffs for maintenance and production can be determined, opportunity being taken at the same time to consider the relationship between the protein of the diet and the milk. The values assigned to different foodstuffs in nutrition depend not only on the accuracy of the experimental data from which they are estimated, but also on the correctness of the principles of the method of calculation used; that finality has not been reached in either case appears from a number of papers which have recently been published dealing with the various methods and their difficulties, both of technique and of interpretation. Probably the most important general figure for a foodstuff is its net energy value, that is, the amount of energy contained in it which is available for maintenance and production after deducting the non-utilisable energy and that necessarily expended in the actual processes of utilisation of the remainder.
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The Nutrition of Cattle. Nature 118, 713–714 (1926). https://doi.org/10.1038/118713a0
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DOI: https://doi.org/10.1038/118713a0