H. E. Woodman 153 



Table V. Percentages of digeslible nutrients in green oats and 

 tares (calculated to drij matter). 



By combining the results of the digestibility trial with the tiguies giving the composition 

 of the green oats and tares, it is possible to calculate the percentages of digestible 

 nutrients in the forage (dry matter). 



/o 

 Crude jjrotein* ... ... ... ... 6-83 



Ether extract 1-57 



Nitrogen-free e.xtractives ... ... 38-42 



Crude fibre 13-39 



Production starch equivalent (Kellner) 



per 100 lbs. clry oats and tares ... 44-92 



* Apparent digestion coefficient of protein employed in calculation. 



Table VI. Nitrogen balance during period, 

 and, weights of sheep. 



Daily ration N consumed N voided 



4000 gm. green Av. per , ' > Av. daily 



oats and tares day In faeces In urine Total N balance 



gm. gm. gm. gm. gm. 



Sheep 1 22-.51 8-66 1100 19-66 +2-85 



Sheep II 22-51 7-94 12-18 20-12 +2-39 



Sheep I Sheep II 



St. 11). St. lb. 



June 16, 1921 9 4 10 1 



July 7, 1921 9 2| 10 1 



Change in weiglit - 1 ^ 



Whilst it is unsafe to base conclusions in connection with the utihsa- 

 tion of food protein from short period experiments, it is satisfactory to 

 note that the forage diet provided a satisfactory maintenance ration 

 for the animals. 



Oat and Tare Hay Period. 



Condition of fodder at time of feeding. Reference has already been 

 made to the unfortunate circumstance which rendered necessary the 

 rejection of the hay from the experimental plot and the employment 

 in.stead of an unspoilt sample from another part of the field. The con- 

 ditions under which the material was stacked have also been described. 

 The small stack weighed about 5 cwt. ; the outer portions, which were 

 shghtly spoilt by mould, were rejected and a shoe of about li cwt. was 

 cut down the middle (October 7, 1921). The sample was chaffed and the 

 sampUng and feeding were carried out in the manner already described. 



The hay was mainly of a nice green coh)ur, shghtly bleached in places 

 by the sun. It had no smell of heating in the stack, but retained the 

 natural aroma of the herbage, characteristic of green hay. The crop was 

 cut at an ideal time for hay, the oats being just in milk and the tares in 



11—2 



