ANIMAL PRODI CTION. 58 1 



digestibility of the protein aiv too small. In the one case as in tin- other our figures 



represent the net effect upon the ai int of metabolizable energj or of protein which 



the animal derived from its ration. An\ effecl of one ingredient of the ration upon 

 the digestibility of the other is ascribed, by the method <>i «•< >i 1 1 j >ut;it i. »n employed, 

 entirely t<< tin- maize meal. The results, therefore, a- stated, represent the apparenl 

 digestibility or the apparenl metabolizable energy." 



A considerable portion of the metabolizable energy of food, it is pointed out, may 

 be consumed in the chemical and mechanical processes incidental to the digestion 

 of food and its conversion into forms fitted to nourish the body, or maj be otherwise 

 converted into the form of heat ami >«- not he directly available to make good the 

 losses of potential energy from the body caused by the vital processes. The portion 

 of the metabolizable energy remaining after deducting the quantity thus expended 

 represents the net contribution which the food has made to t he maintenance of the 

 stock <>f potential energy in t he body, and may be designated as net available energy. 

 The average value deduced for red clover hay ami the value for corn meal in a pro- 

 ductive ration were 36.42 and 77.81 percent, respectively. 



•• While this result is subjecl to the errors invoked iii the determination of the 

 metabolizable energy of the maize meal, it is nevertheless evident that the energj 

 of the latter is far more available than is that of either clover or timothy hay. 

 Expressed in another way, this is equivalent to saying that the expenditure of energ) 

 in digestion and assimilation is relatively less in the ease of maize meal — a result 

 which was to have been anticipated from the nature of the material." 



From the data presented, the authors calculate that the clover hay supplied 2,058 

 calories of the metabolizable energy per kilogram of total organic matter on an aver- 

 age and maize meal in a productive ration 3,441 calories. For available energy the 

 calculated values Avere 750 calories per kilogram total organic matter for clover hay 

 on an average and 2,678 calories for maize meal in a productive ration. 



The authors* discussion of the difference- between fuel value, values for mainte- 

 nance, and productive processes, as exemplified by these experiments, has been 

 noted from another publication (E. S. IT. 17, p. 380). 



Weathered hay, W. F. Suthejrst {Chem. News, 92(1905), No. B88S, p. 61).— Part 

 of a field of uncut hay was protected with canvas during 2 days of wet weather and 

 samples of the protected hay and that which was not so protected were analyzed. 



Tin- dry matter of the protected hay had the following percentage composition: 

 Water 15.65, protein 16.52, carbohydrates 39.14, crude liber 28.91, and ash 5.4.". pet- 

 cent. The dry matter of the weathered hay had the following percentage composi- 

 tion: Water 12.75, protein 14.58, carbohydrates 37.14, crude fiber 33.32, and ash 4.96 

 per cent. 



The larger proportion of water in the protected hay, in the author's opinion, is due 

 to the fact that the gummy material in the hay, which would be the firsl to be 

 Washed out, is hygroscopic and attracts atmospheric moisture. The loss of nitrog- 

 enous material in weathered hay is not regarded as serious, since this material would 

 largely consist of soluble nitrogenous bodies (amido compounds) whose feedingvalue 

 is small. 



Digestion coefficients of alfalfa, H. G. Knight I Ranchman's Reminder, 2 

 No. 5, pp. 3G-39, fig. I). — In experiments with sheep carried on at the Wyoming 

 Experiment station the following average coefficients of digestibility were obtained 

 with second cutting alfalfa: I »r\ matter 63.4, protein 79.7, fat 41.1. nitrogen-free 

 extract 74. L'. crude fiber 44.(1. and ash 56.2. 



Condimental stock and poultry foods, J. B. Lindsey et ai.. I Massachusetts «Sto. 

 Bui. 106, pp. 24). — The results of chemical and microscopical examinations of 65 

 samples of stock foods, poultry foods, and condition powders are reported, the goods 

 being secured in most cases from fresh stock and unbroken packages. 



