Experiments on nutrition

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Abstract
The av. relative values of foods tested on chickens were: fresh egg-white 130.6, fresh egg-yolk 100.9, caseinogen 100, fish-meal 85.3, dried egg-yolk 805, fat-free meat-meal 74.1, wheat germ 68, meat-meal 62.8, dried yeast 62, soya bean 55.6, dried egg-white 51.2, blood-meal 48, split peas 45, bean-meal 36.3, lactalbumin 316, alfalfa 25.6, grass 22, lentils 19. The order is regarded as correct except that, for various reasons, dried egg white, meat meal, blood meal and lactalbumin are too low.

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