1108 



EXPERIMENT STATION RECORD. 



The cost of a imhiikI of nutrients supplied l)y the tlifferent jrrainw is <'ah-ulated as 

 follows: 



Cosl of 1 jioinid iif dujcsli'd initrk'uta sujqilii'd Inj llic diffinid (jrains. 



In connection with the experiments the daily weight of the chickens was recorded, 

 and a number of interesting calculations were made, experimental data and methods 

 in every case being reported and discus.«ed in full, the numerous references to the 

 literature cited constituting an extended bil)liography. 



The provisional conclusions arrived at were in effect as follows: 



Corn, oats, and wheat show marked differences in the digestibility of several of 

 their respective nutrients. The protein and nitrogen-free extract are assimilated in 

 much greater proportion in corn than in oats. The digestion coefficient for the pro- 

 tein of wheat is intermediate in value between the average results for these 2 grains. 



The digestibility of the fat of corn is slightly greater than that of oats. The 

 digestibility of the fat of wheat is conspicuously less than that of corn and oats. 

 This fact may at least in part account for the untoward results of a diet of wheat 

 only. 



Chickens consume a much greater cjuantity of corn than oats — an important fact to 

 be kept in mind in a comparison of the digestion coefficients of the 2 grains. The 

 nutritive superiority of corn over oats is indicated by the body weight. An increase 

 is manifested under the use of corn, while a tendency in the opposite direction is 

 seen with oats. The nutrients of corn are fed at a lower cost than those of oats and 

 wheat. The last-named grain is the most costly of the 3 foods. This conclusion is 

 based on the actual digestibility of the various nutrients of the grains. 



Regarding the application of the.se grains in mixed ilietaries the following sugges- 

 tions are offered: Corn may be included for the main nutrients — that is, jirotein, 

 nitrogen-free extract, and ether extract. Oats may be utilized for the protein and 

 ether extract. Wheat may be employed for the protein and nitrogen-free extract, 

 but adequate provision must be made for the deficient yield of this grain in fat. 



The protein and fat of beef show high coefficients of digestibility, the former is 

 considerably higher, the latter but slightly less than the corresponding nutrients in 

 corn. 



Composition of by-products of flour, oat, pea, and starch, mills, W. P. 

 Gamble [Ontario Agr. Col. and Expl. Fann Rpt. 1903, pp. 51-54). — A brief account 

 of investigations which have been undertaken to learn the composition of by- 

 products used as feeding stuffs. 



Annual report for 1903 of the consulting chemist, J. A. Voelcker {Jour. 

 Roy. Agr. Soc. England, 64 {1903), pp. 286-295).— knaXyses, of a number of feeding 

 stuffs and fertilizers are reported. 



