9S0 ANNUAL, REPORT OF THE Off. Doc. 



A\ERAGE co:\rposrnoN of feeding stuffs. 



Taken from Bulletin No. 10, Prepared by Enos H. Hess, of the 

 State Experiment Station, State College, Pa. 



The following table is taken from "Rational Slock Feeding," by 

 IT. P. Armsby, with a few additions from the New Jersey report 

 of 1894: 



'The figures for the percentage composition are taken, in nearly 

 every case, from the compilations of analysis of American feeding 

 stuffs, prei)ared by I)rs. Jenkins and Winton, of the Connecticut 

 Station, for the Office of Experiment Stations of the United States 

 Department of Agriculture. The figures for the percentages of di- 

 gestible matter, contained in the last five columns of the table, have 

 been calculated from the average results of American digestion ex- 

 periments, as compiled by Director Jordan of the Maine Station for 

 the Office of Experiment Stations. In those cases in which no 

 American results were available, the average results of German di- 

 gestion experiments have been used, and in cases where no results 

 were available the digestibility has been estimated from that of 

 other feeding stuffs of similar composition and properties. These 

 latter cases are distinguished by being closed in parenthesis in the 

 table. 



''Under percentages of digestible matter are given, first, the per- 

 centages of digestible protein, carbohydrates and fat; second, in the 

 column headed 'total,' the percentage of total digestible matter re- 

 duced to its 'starch equivalent.' A pound of fat has been shown to 

 be about two and one-fourth times as valuable as a pound of carbo- 

 hydrates for the production of heat or force in the body; conse- 

 quently the percentage of fat has been multiplied by two and one- 

 fourth and the percentages of carbohydrates and protein added to 

 give the figures under the heading 'total' in the next to the last 

 column of the tabic. By the nutritive ratio of a feeding stuff is 

 meant the ratio of digestible protein to other digestible matter, the; 

 latter having been reduced to its starch equivalent. Thus, the first 

 fi'eding stuff' given in the table contains 1.1 per cent, of digestible 

 protein and 12.3 per cent, of total digestible matter calculated to its 

 starch equivalent. Subtracting the 1.1 per cent, of protein, we have 

 left 11.2 per cenl. of other digestible matters, consequently, the 

 ratio of digeslible protein to other digestible matters is 1.1:11.2, or 

 1:10.2, as given in the last column of the table. 



