668 Report on IiNsrECTioN Work of the 



tiblc organic matter expressed in terms of carljohydratcs. Since 

 fat is 2.4* times as valuable as carbohydrates for the production of 

 energy, the first step in obtaining the nutritive ratio of a feed is 

 to multiply the percentage of digestible fat by 2.4 which gives 

 its carbohydrate equivalent. To the product is added the per- 

 centage of digestible carbohydrates, the sum being the digestible 

 matter other than protein, expressed on a carbohydrate basis. 

 The nutritive ratio is then found by the proportion. Protein: Carbo- 

 hydrates :: 1 : X. Example: To determine the nutritive ratio of 

 brewers' grains, containing 15.8 per ct. digestible protein, 5.1 per 

 ct. digestible fat and 35.7 per ct. digestible carbohydrates: 



5.1 X 2.4 = 12.2 carbohydrate equivalent of fat. 

 12 . 2 + 35 . 7 = 47 . 9 carbohydrate equivalent of fat, + carbohydrates. 



15.8 : 47.9 :: 1:X 



47.9 ^ 15.8 = 3.0 



1:3 = nutritive ratio. 



The average composition, digestible nutrients and digestion co- 

 efficients of feeding stuffs are given in the following table. By the 

 use of this table and the above methods^ the digestible nutrients and 

 nutritive ratio of any feed of known composition may be computed. 



*Some authorities use 2.25. 



