ANIMAL PRODUCTION. 

 Digestion coefficients of corn fed to hogs. 



867 



Method of 

 preparation. 



Whole grain, on 



cob 



Shelled grain, 



dry 



Shelled grain, 



soaked 



Ground grain, 



dry 



Ground grain, 



soaked 



Heavy-weight hogs. 



Dry 

 mat^ 

 ter. 



Perct. 

 85.42 



86.48 



85.40 



87.25 



88.39 



Pro- 

 tein. 



Perct. 

 74.79 



74.39 



74.51 

 73.14 

 77.13 



Ether 

 ex- 

 tract. 



Percf. 

 66.85 



64.22 



68. IS 



65.03 



59.57 



Nitro- 

 gen- 

 free 

 ex- 

 tract. 



Crude 

 fiber. 



PercL 

 90.67 



91.56 



90.66 



92.65 



93.37 



Perct. 

 19.65 



43.46 



40.85 



39.72 



39.40 



Ash. 



Perct. 

 24.85 



23.88 



15.98 



20.64 



18.05 



Light-weight hogs. 



Dry 

 mat> 

 ter. 



Pro- 

 tein. 



Perct. 

 88.86 



88.05 



87.20 



87.22 



85.91 



Perct. 



78.18 



76.00 

 76.24 

 76.60 

 70.50 



Ether 

 ex- 

 tract. 



Perct. 

 72.42 



73.85 



62.87 



59.40 



67.91 



Nitro- 

 gen- 

 free 

 ex- 

 tract. 



Perct. 

 93.59 



93.16 



92.78 

 92.88 

 92.11 



Cmde 

 fllTer. 



Perct. 

 43.80 



45.42 



45.17 



42.00 



38.92 



Ash. 



Perct. 

 20.50 



7.36 



7.32 



10.92 



-5.29 



It i.s stated that these figures are in close agreement with those obtained in 

 similar experiments at the Ohio Station (K. S. R., 31, p. 268). 



In the 1909-1910 series of experiments a correlation between the digestibility 

 and time required for digestion was found, which was shown by the average 

 length of time required for charcoal to traverse the digestive tract. For the 

 light-weight hogs the average time required with the respective feeds was 70.5, 

 54, 48, 57. and 40.5 hours, the average digestibility of the dry matter being 

 90.96, 88.8. 88.09. 88.4, and 84.52 per cent, respectively. For the heavy-weight 

 hogs the average time required was 38, 48, 36. 36. and 50 hours, respectively, 

 and the average digestibility of the dry matter was 86.29, 87.04, 84.97, 86.46. 

 and 88.61 per cent, respectively. The 1911 series of experiments do not corrobo- 

 rate these results and hence they are not taken as conclusive. 



These digestion trials agree fairly well with former feeding trials (E. S. 

 R., 22. p. 174) which demonstrated that light-weight hogs weighing less than 

 200 lbs. make the most rapid gains with whole corn on the cob. in the natural 

 state, while heavy-weight swine make the most rapid gains with the soaked 

 shelled and soaked ground grain. 



[Swine-feeding experiments], M. Popp and W. Felling (Dent. Landw. 

 Presse, 41 (1914), No. 82, pp. 901, 902).— In an effort to find suitable substitutes 

 for barley in the fattening ration, 8 lots of 110-lb. pigs were fed 80 days as 

 follows: Lot 1, fish meal and barley meal, lot 2, fish meal and barley meal with 

 steamed potatoes, lot 3, corn-blood feed and barley meal with steamed potatoes, 

 lot 4, yeast and barley meal with steamed potatoes, lot 5, yeast, sugar feed, 

 and barley meal, lot 6. fish meal, barley meal, and a proprietary feed, lot 7. 

 fish meal, barley meal, a proprietary feed, and potatoes, and lot 8, fish meal, 

 barley meal, and rye meal. 



Considering the gains made, the cost of gain, the quality of the flesh, and 

 the feed requirements, the lots ranked as follows: 2, 7, 3, 8, 6. 1, 5, 4. 



The swine-raising industry in Canada, J. B. Spencer (Intcrnat. In.st. Agr. 

 [Rome], Mo. Bui. Agr. Intel, and Plant Diseases, 5 {1914), No. 9, pp. 1154- 

 1159). — This is a statistical account of the swine-raising industry of Canada, 

 discussing the early development of the industry and the present status of the 

 export trade, especially of bacon. 



It appears that there has been a decline in exports, due largely to the in- 

 creased consumption in Canada. The ex])orts of hog products have until quite 

 recently been almost entirely to Great Britain, but with the throwing open of 

 the markets of the United States increased quantities of Canadian bacon, hams, 



