Computing Rations for Farm Animals 



1571 



the heat is lost into the air; in the same way energy is lost in the vital 

 processes of the body and in keeping up the body heat. 



Then, the boiler loses part of the heat in the ashes; that is, the fuel is 

 not completely consumed. This brings up the matter of digestibility or 

 food by the body. 



Digestibility of food. — All the protein, fiber, nitrogen-free extract, and 

 fat in the food is not available to the animal for use by the body. Certain 

 parts of each of the food constituents are undigested and pass out of 

 the body in the manure. In computing rations, only the digestible 

 constituents of the foods will be considered. The digestible part of each 

 of the constituents, protein, carbohydrates, and fat, has been carefully 

 determined by digestion experiments. These percentages are shown in 

 Table 1 and may be compared with the total constituents, which are 

 given in the same table. 



After this discussion of the composition of the animal body and of the 

 food, the compounding of rations to meet the demands of the body can 

 now be taken up more intelligently. 



TABLE 1. Composition of Foods (in Pounds) 

 (Compiled mainly from " Feeds and Feeding," by W. A. Henry) 



In 100 pounds 



SUCCULENT ROUGHAGE 



Fodder corn 



Peas and oats 



Peas and barley 



Red clover 



Alfalfa. 



Hungarian grass 



Millet 



Green sorghum 



Potatoes 



Mangel beets 



Sugar beets 



Carrots l 



Flat turnips 



Rutabagas 



Cabbages J 



Pumpkins 



Apples * 



Apple pomace 



Corn silage * 



Pea-vine silage s 



Protein 



Total 



1 



2 



2 



4 



4 



3 



1 



1 



2 



1 



1.8 



1 . 1 



13 



1.2 



Di- 

 gest- 

 ible 







I 



1.8 



2 . 1 



2.9 



3-6 



2.0 



0.8 



0.6 



1. 1 



1.0 



1-3 

 0.8 



0.9 



Carbohydrates 



Fiber 



Total 



o 



1 



8 

 1 



4 

 2 



5 

 6.1 

 0.4 

 0.9 

 0.9 

 1.3 

 1 .2 



1.3 



0.9 



1-7 



1.2 

 2.9 



7.8 

 6.5 



Di- 

 gest- 

 ible 



0.3 

 0.3 



Nitrogen- 

 free extract 



Total 



12 

 9 

 8 



13 



12 



14 



10 



11. 6 



17.4 

 5-S 

 9-8 

 7.6 

 6.3 

 7 

 S 

 S 



16 



11 



[2 



1 1 



Di- 

 gest- 

 ible 



8.9 

 6.5 

 5-6 

 9.6 

 8.9 

 5 

 o 

 I 



7 

 2 

 5 



9 



7 

 8 



15 

 5 

 9 

 7.0 

 5-8 

 7-i 

 5-1 

 4-7 



16. 1 

 9-9 

 9-2 

 9.2 



Fat 



Total 



0.4 

 0.9 

 0.9 

 1-3 



Di- 

 gest- 

 ible 



0.4 

 0.4 

 0.4 

 0.7 

 0.4 

 0.4 

 0.2 

 0.3 

 0.1 

 0.2 

 0.1 

 0.3 



0.4 

 0.7 

 0.8 



1 Digestion coefficients of turnips were used. 



s Digestion coefficients of dwarf Essex rape were used. 



* Digestion coefficients of sugar beets were used. 



* Digestion coefficients. 1906, Lindsey and Smith. Mass. (Hatch) Expt. Sta. Rpt. 



* Digestion coefficients of cow peas, ready for soiling, were used- 



