перевести текст Fish. The edible portion contains from 35 to 50 per cent of water, and in some cases more. The dry matter is rich in protein; richer than many meats. The nutrients…

Перевести текст Fish. The edible portion contains from 35 to 50 per cent of water, and in some cases more. The dry matter is rich in protein; richer than many meats. The nutrients in fish range between comparatively wide limits, the protein in some cases being as low as 6 per cent in flounder and as high as 30 per cent in dried codfish. The amount of fat, except in a few cases, as salmon and trout, is small. Salmon is the richest in fat of any of the fishes. Fish can take the place of meat in the dietary, but it is necessary to add a larger amount of fat to the ration be- cause of the deficiency of most fish in this ingredient. Fish has about the same digestibility as meats and its food value is due to protein rather than to phosphates. Fish appears to be as completely and easily digested as meats. Differences in flavor, taste, and palatability are due to small amounts of flavors and extractive materials, varying according to the food consumed by the fish and the conditions under which they lived. The flesh of fish decays more readily than that of other meats and produces toxic substances, which are the result of fermentation changes usually associated with putrefaction. Eggs. Eggs are a type of concentrated nitrogenous food. About 75 per cent (shell removed) is water, about one third is yolk, and a little over 50 per cent is albumin or white. The shell makes up from 10 to 12 per cent of the weight. The yolk and white differ widely in composition. The yolk contains a much larger per cent of solids than the white, and is rich in both fat and protein. From a third to a half of the weight makes fat. The white has about the same amount of water, 88 per cent, as average milk, but, unlike milk, the dry matter is mainly albumin. The entire egg (edible portion) contains about equal parts of fat and protein and quite a large amount of ash or mineral matter consisting mainly of phosphates in the albumin. There is no material difference in chemical composition between white and dark shelled eggs, or between eggs with different colored yolks. It is simply a question of coloring matter. The egg is influenced by feed and general care of the fowls. The egg and the potato contain about the same amount of water. Eggs resemble meat some- what in general composition, although they contain rather less of protein and fat. When eggs are boiled there is a loss of weight due to elimination of water. The keeping qualities of eggs are also dependent upon the food supplied to poultry.