Comparative studies on the digestibility of beef, buffalo, camel and mutton fats for chicks.

I . A comparative study on the digestibility of beef, buffalo, camel and mutton fats was made withchicks during theqthweekof age. Each fat was addedto a low-fat dietat levels of 3,6and 9 yo. 2. The mean digestibilities of beef, buffalo, camel and mutton fats were 85.4, 72.6, 83-9 and 9 4 1 yo respectively. Thus mutton fat appeared to be significantly superior to other fats, whereas buffalo fat was significantly inferior. 3. The melting points of the fats seemed to have no influence on their digestibilities. 4. With the exception of beef fat, the digestibility of the fats improved as the iodine value increased.