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Abstract
1. It has been hypothesised that a relatively high water intake results in a lower food digestibility.
2. The influence of water: food ratios on the metabolisability of a diet was investigated.
3. With ad libitum water and food the water :food ratios varied between 1.17 and 2.47 and showed a positive relationship with metabolisable energy.
4. In groups of hens receiving 40 g food and water sufficient to provide water: food ratios of 1, 2, 3 and 4, the results showed a non‐significant negative regression of apparent metabolisable energy with water:food ratios.