204 ANNUAL REPORT. OF THE 



Off. Doc. 



DR. ARMSBY: Trobably not. If an animal is at work and doing 

 quite severe work, the force for this muscular work comes from the 

 non-nitrogenous ingredients chiefly. 



A Member: To what would you attribute the falling off of butter- 

 fat from 4 to 3^ per cent, under same condition of feeding? 



DR. ARMSBY: I do not know how it is possible to answer that 

 question without a knowledge of the conditions. It is an abnormal 

 thing, the tendency being rather to increase than decrease. I should 

 take it that it indicated some abnormality either in the health of the 

 animal or its surroundings in some way. 



A Member: A change from one stable to another or frightening 

 with a dog or some condition of that kind will do it. 



A Member: When a cow's udder becomes inflamed through the in- 

 fluence of feed given, what is the remedy, allowing the feed to pro- 

 gress to keep up the milk-flow? 



A Member: The first thing, if the trouble is due to wrong feed, the 

 first thing is to change the feed. Y^ou have got at the same time to 

 work on the udder to get out as much as possible the inflammation; 

 but if you have been feeding the cow too heavily with cotton-seed 

 meal, and have got her system all fevered up through that unnat- 

 ural, heavy feeding, the first thing is to cut down on that feed, take 

 away the cotton seed feed and give bran mash or roots, or something 

 of that kind, that will cool off the body of the cow and then start in 

 and give her proper feed. 



SECRETARY MARTIN: Does the source from which the protein 

 is derived, affect its value as a food? 



DR. ARMSBY: As ordinarily measured, it unquestionably does, 

 because protein from straw is a very different thing from protein 

 from oil meal or bran, different chemically, undoubtedly the source 

 of protein does affect its value. The protein for example for straw 

 or hay, coarse fodders in general, is not quite the same thing as the 

 protein from oil meal or bran. It contains more of these materials 

 that I call non-proteids, things that have nitrogen enough but are not 

 proteids; they have the protein along with other things. Coarse 

 feed appears to be harder to digest, involves more labor of the organ- 

 ism, the point to which Mr. Lighty alluded just a little while ago, 

 so that we cannot say they are equally valuable. Probably the pro- 

 tein of coarse fodders is not as valuable as that from grain. 



PROF. COOKE: In making that statement can you use the non- 

 proteids in making that estimate that you did on the board of the 

 amount of protein? (Referring to diagram on black-board). 



