— 7 



It will be seen that the nutritive ratio of the ration was not par- 

 ticularly narrow, averaging 1:5.2 for the whole period and not 

 varying greatly from it at any time. In the experiments by 

 Henry already referred to, the ration of the pigs making the inost 

 striking development of lean meat, had a nutritive ratio of 1:2. 

 The feeding standard recommended by Armsby f for fattening 

 swine has a nutritive ratio of 1:6. It is probable that in warm 

 pens a narrower nutritive ratio than this could be economically 

 u.sed. We had intended to use a nutritive ratio of about 1:3.5, 

 but in this were balked by the individual tastes of our subject. 



The experiment continued without any accident for 143 days, 

 or until Feb. 12th. 1889, at which time the animal was slaugh- 

 tered and the following data secured. For convenience of com- 

 parison we repeat the data already secured from No. i : 



Live weight 



Dressed weight including kidneys, 



Bones, lbs 



Total protein matter, lbs 



Total fat, lbs 



Per cent, protein in carcass,. . . . 



Per cent, fat in carcass, 



Per cent, dressed to live weight,. . 



* By Protein or Crude Protein is meant a class of substances containing nitrogen, estimated 

 by tiiuUiplying the total nitrogen in a substance by 6%. The protein compounds are often 

 called albummoids, and are often familiarly spoken of as flesh formers. 



Nitrogen Free Extract is maf'e up of a class of substances soluble in water and contain- 

 ing no nitrogen. Sugar, starch and gum are the most common and familiar examples of 

 this class. They are often called carbhydrates. 



Fibre is also a carbhydrate, but is not soluble in water or dilute acids. It is less digesti- 

 ble than the other carbhydrates and therefore less valuable as a constituent of fodders. 



The fat, the nitrogen-free extract and the fibre are often spoken of collectively as heat 

 and fat formers. 



The Nutritive Ratio is the ratio of the nitrogenous substances to the non-nitrogenoue, 

 and since fat will make nearly two and one-half times as much heat as an equal weight of 

 other non-nitrogenous substances, it is multiplied by two and one-half and added to the 

 carbhydrates in calculating the nutritive ratio. In other words the nutritive ratio is the 

 ratio of the protein to the carbhydrates plus two and one-half times the fat. 



t Manual of Cattle Feeding, p. 492. 



