NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
December, 1950]
ABSTRACTS
289
Thermoduric or heat resistant bacteria are primarily derived from utensils
washed with water polluted with soil and sewage organisms. Thermoduric bacteria
generally affect the quality of pasteurised milk evaporated milk and milk
powder.
Water used for washing dairy utensils are not likely to contribute large numbers
of thermophilic bacteria. (N.V.L.)
Milk Bacteria which Grow at Refrigerator Temperature. S. B., THOMAS, BLODWIN
F., THOMAS, AND ELLISON, DOROTHY, (1949). Dairy Indust., 14, 921
T HIS paper deals with the incidence of psychrophilic bacteria i.e., those bac-
teria which grow well at temperatures below 15ºC., in different types of milk
supplies. The samples analysed included raw milk from farm, from bulk tanker and
commercially pasteurised milk. The psychrophilic count determined by plating on
yeastrel milk agar and incubating for 28 days at 3º-5ºC., were highest in bulk tanker
milk, 96 per cent of samples showing more than 10,000 bacteria per ml. while in raw
milk from farms and in commercially pasteurised milk, the incidence was 75 and 37
per cent respectively. The keeping quality of milk at 3º-5ºC. assessed by a clot¬
on-boiling test of corresponding samples was poor for bulk tanker milk, all of them
clotting within 10 days while 23 per cent of farm milk supplies and 69 per cent of
commercially pasteurised milk did not caogulate even after 14 days. These three
types of samples when pasteurised in the laboratory in 10 ml. quantities showed
no psychrophilic counts and kept 'sweet' for more than 21 days at3º-5ºC. Unsterilised
utensils like milking pails, receiving pans, cooler or churn, contributed to the sys-
chrophilic count of raw milk. Only on one case did asceptically drawn milk show
psychrophiles. In bottled milk also, the bottle filler and bottle were the chief
sources of psychrophiles, the hot milk from the holder showing no psychrophilic
counts while the cooler contributing only in one instance. The importance of these
findings have been discussed. (V.K.N.N.)
REVIEW
GENETICS OF THE FOWL
BY F. B. HUTT, PH.D., D.Sc.,
First Edition (McGraw-Hill Book Comp., Inc., New York, 1949, $ 6.50, pp. XI
—590)
S INCE the publication of R. C. Punnett's 'Heredity in Poultry' 1923, volumin-
ous information has accumulated on the subject of heredity and variation in the
domestic fowl. The appearance of a volume summarising and surveying the upto
date knowledge on the subject was therefore long over due. There is no doubt that
this book would be hailed by geneticists and poultry breeders throughout the world,
as a vast store house of information regarding the voluminous work that has been
done on the genetics of domestic fowl much of which in the words of the author
'lay scattered through the scientific journals of the world and some of it is unknown
and inaccessible to geneticists and poultry men who want to know what is inherited
and how'. No one would have been more competent to write a treatise like this
than Prof. Hutt who has long established himself as one of the leaders in the field of
poultry genetics by his extensive and important researches in this line.
There are in all 15 chapters each ending with list of references. The first
two chapters are concerned with origin, variation and cytology of the fowl. Chapters
3 to 11 deal exclusively with the hereditary variations as effecting skeleton, skin,
plumage, colour of the skin, colour of the plumage, body size, egg production and
size of the eggs. Chapter 12 gives an elaborate account of the genetic resistance to
diseases. The next chapter is concerned with the genetic aspect of reproduction as
applied to fowl. Chapter 14 dealing with linkage, though a very short one, should
not fail to attract special attention. It contains a beautiful diagram depicting
five autosomes and the sex-chromosome with loci of 24 genes in them along with
diagrams illustrating the manifestations of the genes. The last chapter dealing
with the practical aspect of genetics will be of great use to poultry breeders. There
is only one appendix depicting the symbols of 72 mutants discovered so far in the
fowl, out of which 30 have been assigned for the first time in this book. There is
a glossary containing definitions of the genetical terms.
The book is profusely illustrated and most of the illustrations are original.
Simple principles of genetics have been purposely omitted from this book. This
is because, as stated by the author 'the material in the book is used as a text and
reference book for students in poultry genetics, all of whom have had an introduc-
tory course in genetics before undertaking to study inheritance and breeding in
this one species'. It is, however, felt that the scope of the book could have been
enlarged by inclusion of a small chapter on the principles underlying this science.
That would have made the book more easily understandable even to readers
uninitiated in the basic science of Genetics like many practical poultry breeders.
This book should find a place in the shelf of every worker interested in Animal
Science. (P.B.)
290
MGIPC—M—35AR—23-7-51—850.
Vol. XXI, Part
I
March, 1951
The
Indian Journal of Veterinary Science
and
Animal Husbandry
Issued under the authority
of
The Indian Council of Agricultural Research
Annual subscription
Rs. 6 or 9s. 6d.
Price per part
Rs. 2 or 3s.
PUBLISHED By THE MANAGER OF PUBLICATIONS, DELHI
PRINTED BY THE GOVERNMENT OF INDIA PRESS, CALCUTTA, INDIA,
1951.
ICAR. 6. XXI-1.
850
CONTENTS
Vol. XXI, PART I
March, 1951
The Publications Committee of the Indian Council of Agricultural Research
India, takes no responsibility for the opinions expressed in this Journal
Original articles
THE DIGESTIBILITY OF VARIOUS OILS
AND FATS
PHYSIOLOGICAL STUDIES ON THE BLOOD
OF DOMESTIC ANIMALS. II. MALE
BUFFALOES
STUDIES ON VENEZUELA (Melinis
minutiflora, BEAUV.) GRASS,
I. THE CHEMICAL COMPOSITION OF
VENEZUELA GRASS AT DIFFERENT
STAGES OF GROWTH
STUDIES ON VENEZUELA (Melinis
minutiflora, BEAUV.) GRASS,
II. DIGESTIBILITY AND NUTRITIVE
VALUE OF VENEZUELA GRASS HAY
THE DETERMINATION OF THE PERCENT-
AGE OF EDIBLE FLESH IN THE RHODE
ISLAND RED, WHITE LEGHORN AND
Desi (INDIGENOUS) COCKERELS AT
DIFFERENT STAGES OF GROWTH
STUDIES IN THE WOOL QUALITY OF
PATTANWADI SHEEP (WITH PLATES
I—IV AND ONE TEXT-FIGURE)
Abstracts .
.
.
.
.
T. M. Paul, V. R. Bhale Rao,
and G. P. Anantakrishnan
N. D. Kehar and V. N.
Murty
J. N. Barua, N. K. Ayyar,
and N. D. Kehar
J. N. Barua, N. K.Ayyar,
and N. D. Kehar
T. D. Mahadevan and S. Bose
Sunanda Narayan
.
.
. . . .
PAGES
1
13
17
25
39
43
65
THE DIGESTIBILITY OF VARIOUS OILS AND FATS
By T. M. PAUL, V. R. BHALE RAO and C. P. ANANTAKRISHNAN, Indian Dairy
Research Institute, angalore
(Received for publication on 21 June 1948)
T HE relative nutritive value of oils and fats is generally judged by their digestibi-
lity and the relative rates of absorption. With regard to the former, a number
of investigations have been carried out from time to time. Deuel and co-workers
[1921], Langworthy et al. [1915] and Langworthy [1923] have carried out experi-
ments with human subjects to determine the digestibility of various fats and found
that most of the fats were utilised almost to the fullest extent in the human body
and the digestibility coefficient of fats having melting points above body tempera-
ture varied inversely with their melting points. McCay and Paul [1938] determined
the digestibility of cottonseed oil and of hydrogenated vegetable oil in experiments
with rats and found that there was practically no difference in their digestibilities.
Hoagland and Snider [1942] have compared the digestibilities of lard, vegetable
shortenings and mixed vegetable and animal shortenings using rats and found that
the digestibility of lard is higher than that of the two types of shortenings. Roy
[1944] found by the balance sheet method that excepting groundnut oil, the per-
centage of absorption of oils decreased when subjected to thermal treatment. Basu
and Nath [1946] have also determined the digestibility of butterfat, mustard oil,
coconut oil, sesame oil, groundnut oil and hydrogenated groundnut oil on human
beings. They found that there is no great difference in the digestibilities of oils
and fats of vegetable and animal origin which are liquid at ordinary temperatures.
The results with vanaspati indicate slightly lower value. Nhave and Patwardhan
[1945] studied the rat's absorption of different fats when consumed on an empty
stomach by adult males and obtained maximum absorption 2 to 3 hours after ingestion
in the case of butter ghee and coconut oil, while groundnut and sesame oils showed
slower rates of absorption. Misra and Patwardhan [1948] studied the digestibility
of hydrogenated vegetable oils and noticed that the digestibility of hydrogenated
groundnut oil (m.p. 29.5ºC.) did not differ significantly from that of the product
with melting point 49ºC. The hydrogenated products containing different propor-
tions of iso-oleic acid had the same digestibility as one another and as that of the
groundnut oil itself. During some recent investigations on the growth promoting
values of butter-fats, body fats, vegetable oils and hydrogenated vegetable oils at
this Institute, an attempt was made to investigate their digestibility coefficients
and the results obtained are presented in this paper.
EXPERIMENTAL
The digestibility was determined on adult rats which were on the following diet
during the experimental period: skim milk powder—23 parts, maize powder—52,
1
2
DIGESTIBILITY OF VARIOUS OILS AND FATS
[Vol. XXI, Part I,
wheat flour—18, yeast—2 and fat—5 parts. Two independent trials were carried
out on rats to determine the digestibility of the following fats and oils :
Trial 1
1. Cow ghee (control)
2. Buffalo ghee
3. Cow body fat
4. Buffalo body fat
5. Sheep body fat
6. Goat body fat
7. Groundnut oil
8. Sesame oil
9. Safflower oil
10. Coconut oil
11. Groundnut vanaspati (m.p. 37°C.)
12. Groundnut vanaspati (m.p. 38.5°C.)
13. Groundnut vanaspati (m.p. 34.1°C.)
14. Sesame vanaspati (m.p. 38.7°C.)
Trial 2
1. Cow ghee (control)
2. Goat ghee
3. Sheep ghee
4. Mustard oil
5. Cottonseed oil
6. Groundnut vanaspati (m.p. 39°C.)
7. Sesame vanaspati (m.p. 39°C.)
8. Sesame vanaspati (m.p. 37.10°C.)
9. Cottonseed vanaspati (m.p. 37.3°C.)
10. Cottonseed vanaspati (m.p. 35.5°C.)
In each of these trials a fat or oil was fed to 10 rats (6 males and 4 females)
selected from a large flock at random. At the end of the 60 days, experiment on
growth promoting value, all the fæces from each rat were collected for seven days
and the quantity of food consumed during that period was noted down. Care was
taken not to allow the fæces to get mixed up with the remnants of the food. The
fæces were dried to a constant weight at 100°C. The quantity of fat consumed by
each rat was calculated from the food consumed.
The quantity of fat excreted in the fæces was determined as follows : Two
grams of the dry fæces was weighed in a flask and 25 ml. of 30 per cent potassium
hydroxide solution was added to it. The mixture was heated on a water bath until
March, 1951] PAUL, BHALE RAO AND ANANTAKRISHNAN 3
the fæces were completely disintegrated. Fifty ml. of ethyl alcohol was now added
and heating was continued until saponification was completed. The contents of
the flask were then transferred to a separating funnel and a slight excess of hydro-
chloric acid was added. After cooling, the contents of the funnel were extracted
exhaustively with 100 ml. portions of petroleum ether. The ether extract was
washed with water till free from acid, dehydrated overnight over anhydrous magne-
sium sulphate, filtered and the ether distilled off in a tarred dish. The dish was
then dried to constant weight at 100°C. The weight of the glycerides was calculated
by multiplying the weight of the fatty acids extracted by 1.045.
Metabolic fat in the fæces was also determined at the same time. The rats
were kept on a fat free diet and after a preliminary period of three days to permit
the excretion of all the residual fat from the previous diet, the fæces were collected
for a week. The fæces were dried and their fat content was determined in the same
way as previously described. The percentage of fat in fæces of rats fed on a fat
free diet was considered to be the metabolic fat. The true digestibility of each fat
was calculated in the usual manner after making the necessary correction for the
metabolic fat. Complete data about the digestibility of one sample is given in
Table I.
TABLE I
Data of the digestibility experiments on cow ghee
(Collection period of 7 days)
Rat
number
1
2
3
4
5
6
7
8
9
10
Food
consumed
gm.
63.1
70.0
70.0
70.0
70.0
70.0
57.5
70.0
60.7
66.2
Fat
consumed
gm.
3.15
3.50
3.50
3.50
3.50
3.50
2.88
3.50
3.04
3.31
Dry
weight
of fæces
gm.
7.25
8.85
8.95
8.35
7.85
10.60
8.85
12.55
8.60
10.15
Fatty
acid
in 2 gm.
of fæces
gm.
0.01825
0.05697
0.01914
0.01879
0.05320
0.02445
0.01080
0.03904
0.01673
0.01114
Total
fat
excreted
gm.
0.0691
0.2634
0.0895
0.0820
0.2182
0.1354
0.0499
0.2561
0.0752
0.0591
Net
amount
of fat
absorbed
gm.
3.0830
3.2387
3.4216
3.4201
3.2839
3.3667
2.8322
3.2460
2.9348
3.2530
Absorp-
tion
of fat
per cent
97.82
92.53
97.52
97.70
93.83
96.18
98.35
92.72
98.70
98.28
Average digestibility=96.36
4
DIGESTIBILITY OF VARIOUS OILS AND FATS
[Vol. XXI, Part I,
RESULTS AND DISCUSSION
The results of the data are summarized in Table II. As the trials were
independent the statistical analysis has been carried out separately for them.
TABLE II
Mean digestibility of various fats
Type of fat
Cow ghee (average of two trials)
Buffalo ghee
Goat ghee
Sheep ghee
Cow body fat
Buffalo body fat
Goat body fat
Sheep body fat
Coconut oil
Mustard oil
Groundnut oil
Cottonseed oil
Sesame oil
Safflower oil
Cottonseed vanaspati m.p. 35.5°C.
Cottonseed vanaspati m.p. 38.5°C.
Cottonseed vanaspati m.p. 38.5°C.
Groundnut vanaspati m.p. 34.1°C.
Groundnut vanaspati m.p. 37.0°C.
Groundnut vanaspati m.p. 39.0°C.
Sesame vanaspati m.p. 37.1°C.
Sesame vanaspati m.p. 38.7°C.
Sesame vanaspati m.p. 39.3°C.
Percentage
digestibility
96.4
95.1
95.0
94.7
84.5
83.5
84.9
83.1
95.1
94.0
94.0
93.8
92.8
88.9
91.4
90.6
89.9
92.4
90.7
87.2
91.7
89.3
86.4
Vanaspati=Hydrogenated
oil
March, 1951] PAUL, BHALE RAO AND ANANTAKRISHNAN 5
Trial 1
The 14 varieties of fats and oils included in the trial can be grouped into four
characteristically different types :
(a) Butterfats which consist of (1) and (2).
(b) Body fats which consist of (3), (4), (5) and (6).
(c) Oils which consist of (7), (8), (9) and(10).
(d) Vanaspatis which consist of (11), (12), (13) and (14).
The comparison of these 14 varieties can be split up into two main parts, viz.
(i) the comparison existing between the four types, and
(ii) the comparison existing between the varieties within each type.
Since each group of rats fed on a particular fat or oil, was composed of both
male and female animals, the design also gives a scope to study the effect of sex, if
any, on the digestibility of oils and fats. This consists of comparing the overall
effect of the two sexes as also their differential response to the comparison envisaged
in (i) and (ii) above. The data consist of percentage figures and to make them
amenable to statistical study they are to be initially transformed as follows :
If P is the digestibility percentage, the transformed variate Z is given by
—1
Sin ∫ 1— P / 100 where Z is expressed in minutes. The analysis of variance table
for trial 1 on the Z variate is shown in Table III.
TABLE III
Statistical analysis of the data of trial 1
Due to
Between types
Between butter fats
Between body fats
Between oils
Between vanaspatis
Sex
Interactions
Sex X types
Sex X butter fats
Sex X body fats
Sex X oils
Sex X vanaspatis
Errors
Total
D.F.
3
1
3
3
3
1
3
1
3
3
3
112
139
S.S.
7937547.6
109076.4
36766.3
1001921.7
359469.7
17931.2
42442.3
22660.1
126503.2
174243.3
147146.2
7684271.0
17659979.0
M.S.
2645849.2
109076.4
12256.3
333973.9
119823.2
17931.2
14147.4
22660.1
42167.7
58081.1
49048.7
68609.6
F.
38.564
1.590
0.179
4.868
1.746
0.261
0.206
0.330
0.615
0.847
0.715
..
Significance
**
**
** Significant at one per cent level of significance
6
DIGESTIBILITY OF VARIOUS OILS AND
FATS
[Vol. XXI, Part I,
It can be seen that the mean square due to types is highly significant as compared
to the error mean square signifying thereby that there is very strong evidence to
conclude that the four different types of fats and oils are essentially of different
digestibility. The means of the four different types are given in Table IV.
TABLE IV
Effect
1. Butter fats
2. Oils
3. Vanaspatis
4. Body fats
Mean
714.05
900.38
1097.93
1394.88
The critical difference for the comparison of butterfats with any of the other
3 types works out to be 140.6, whereas that for the comparison of oils, vanaspatis
and body fats is 114.8. It will be seen that the butter fats, as a type, have the highest
digestibility and body fats the lowest, with oils and vanaspatis as intermediaries, no
difference being detectable between the latter two, which, however, differ signifi-
cantly from butter fats and body fats. In terms of bar notation which is used for
specifying varieties of homogeneous effects, the four types can thus be arranged in
an order of decreasing digestibility as follows :
1. Butter fats.
2. Oils.
3. Vanaspatis.
4. Body fats.
It can also be seen from the analysis of variance table that although butterfats,
vanaspatis and body fats are differing as types, there is no evidence to suggest
any heterogeneity within the varieties of each of these types since the corresponding
M.S.'s are non-significant. The case is, however, different for oils, the mean square
for which comes out to be highly significant. This indicates that the different varieties
of oils used in the trial could not be of equal digestibility. If all the 14 varieties of
oils and fats used for trial 1 are arranged in a decreasing order of their mean digestibi-
lity, the picture will be as shown in Table V.
March, 1951] PAUL, BHALE RAO AND ANANTAKRISHNAN 7
TABLE V
The mean digestibility of the fats and oils used in trial 1, in decreasing order
Serial
number
(1)
(10)
(2)
(7)
(8)
(12)
(13)
(14)
(9)
(11)
(6)
(3)
(5)
(4)
Variety
Cow ghee
Coconut oil
Buffalo ghee
Groundnut oil
Sesame oil
Groundnut vanaspati (m.p. 34.1°C.)
Cottonseed vanaspati (m.p. 38.7°C.)
Sesame vanaspati (m.p. 38.7°C.)
Safflower oil
Groundnut vanaspati (m.p. 37°C.)
Goat body fat
Cow body fat
Sheep body fat
Buffalo body fat
Mean
640.2
716.2
787.9
827.9
910.2
944.1
1114.3
1130.8
1147.2
1202.5
1350.6
1385.2
1412.7
1431.0
No difference being detectable among the varieties included under the same vertical bar.
It may be mentioned that the critical difference for comparing any two varieties
of fats and oils works out to be 229.6. It will be seen from Table V that coconut,
groundnut and sesame oils do not significantly differ from each other in digestibility,
but all of them exhibit significant difference from safflower oil which gives the
lowest digestibility among the oils. The significance of oil as a type which has
been specified above, can thus be directly attributed to the digestibility of
safflower oil as compared to other varieties of oil.
Table III also shows that none of the mean square involving sex comparisons,
whether it is a main effect or an interaction, is significant. This indicates that
both male and female rats are of equal ability in digesting all the 14 varieties of
fats and oils and also that different varieties of fats and oils do not appear to affect
the two sexes differently.
Trial 2
The 10 varieties used in trial 2 can also be grouped into the following 3 types :
(a) Butter fats which consist of (1), (2) and (3).
(b) Oils which consist of (4) and (5).
(c) Vanaspatis which consist of (6), (7), (8), (9) and (10).
8
DIGESTIBILITY OF VARIOUS OILS AND FATS
[Vol. XXI, Part I,
As in the case of trial 1, the analysis has been carried out after the sine inverse
transformation. The results of the analysis are presented in Table VI.
TABLE VI
Statistical analysis of the data of trial 2
Due to
Between types
Between butter fats
Between vanaspatis
Between oils
Between sexes
Interactions
Sex X types
Sex X butter fats
Sex X oils
Sex X vanaspatis
Error
Total .
D.F.
2
2
1
1
1
2
2
1
4
80
99
S.S.
2602633.9
110445.5
568301.3
845.0
227.7
194383.8
86786.1
480700.3
364181.9
2468134.7
6876640.2
Mean
square
1301317.0
55222.8
142075.3
845.0
227.7
97191.9
43393.1
480700.3
91045.5
30851.7
..
F.
42.180
1.790
4.605
0.0274
0.0074
3.150
1.407
15.581
2.951
..
Significance
**
**
†
**
†
..
** Significant at one per cent level of significance
† Significant at five per cent level of significance
In this case also the three types have come out to be highly significant. The
means of the three types are as follows :
TABLE VII
Effect
1. Butter fats
2. Oils
3. Vanaspatis
Mean
721.8
840.8
1080.8
The critical difference for the comparison of butterfats and oils is 98.4, that
for butterfats and vanaspatis 91.1. By comparing the differences of mean values
against the appropriate critical differences, it will be seen that any two of the three
March, 1951]
PAUL, BHALE RAO AND ANANTAKRISHNAN 9
types are significantly different. They can thus be arranged in the order of
decreasing digestibility as given below :
1. Butterfats.
2. Oils.
3. Vanaspatis.
The critical difference for the comparison of any two varieties used in this trial
works out to be 154.0. The following table gives the arrangements of the 10 varieties
of fats and oils in an order of decreasing digestibility, the varieties appearing under
the same vertical bar not significantly differing amongst themselves.
TABLE VIII
The digestibility of fats and oils used in trial 2 in decreasing order
Serial
number
1
2
3
5
4
8
10
9
6
7
Variety
Cow ghee
Goat ghee
Sheep ghee
Cottonseed oil
Mustard oil
Sesame vanaspati (m.p. 37.1°C.)
Cottonseed vanaspati (m.p. 35.5°C.)
Cottonseed vanaspati (m.p. 37.3°C.)
Groundnut vanaspati (m.p. 39°C.)
Sesame vanaspati (m.p. 39.3°C.)
Mean
635.4
760.9
769.1
834.3
847.3
992.8
1012.4
1034.2
1078.4
1286.3
It can be seen from Table VI that the mean square due to butterfats has not
come out to be significant. This result is similar to that obtained in trial 1, i.e. to
say the butterfats used in trial 2 were also of homogeneous digestibility. Since
cow ghee was one of the butter fats for both trials 1 and 2 and as the results are not
significant for the butter fats for the both the trials, the results for the two trials
can be combined to conclude that all the four butter fats used in the two trials, viz.
cow ghee and buffalo ghee are not likely to be different in digestibility.
Unlike trial 1 where the mean square due to oils was significant, the mean
square due to oils in trial 2 is not significant ; in fact it is much smaller than the
error mean square. The apparent inconsistency of these results for the two trials
may be due to any one or both of the following two reasons :
(i) The varieties of oils used in the two trials are different, thus the results
for the trials need not be similar.