15 Oct., 1919. 1 PouUrij Feeding and FoocMuffs. 601 



The Balanced Ration. 



The meaning of the term balanced ration is a mixture of foodstuffs 

 which contain sufficient nutrients in the right proportion for the j^w'TOse 

 required. It is not therefore possible in actual practice to compose a 

 mixture which can be fed in the same proportion all the year round. 

 For one thing climatic conditions will not permit it, and slight modifi- 

 cations are further necpssary to render the food continuously appetising. 

 Identically the same food day after day eventually must pall on the 

 n.ost hardened palate. The chart h.ereunder will show the reader on 

 what uses food taken into the body of a fowl is ultimately expended. 



POOD SUPPLIED 



Di£?ested Not digested 



Assimilated Not assimilated *-in fu;oos 



■ Mastication AVAILABLE FOR BODY 

 DigoBtion I 



I * I 



Required for Available for laying on flesh 



maintenance ,, „ egg jM-oduction, &c., &c. 



Principal Constituents of Food Materials. 



Food constituents may be classified as folloTvs : — • 



(1) "Water, (2) Protein — -Nitrogenous substances, (3) "Nitrogen- 

 free " extract or starchy matter, (4) Ether extract — fats and oils, 

 (5) Fibre, (6) Ash. 



Functions of water — 



(a) It supplies firmness and rigidity combined with elasticity to 



the tissues; 



(b) Acts as a solvent for the food materials; 



(c) Carries food materials and waste products. 



Protein. 



Protein is the accepted name for a class of compounds all of which 

 contain nitrogen, but have varied physical and chemical properties. 

 The percentage of protein in foods is obtained by determining the 

 percentage of nitrogen and multiplying the latter by 6.25, although 

 this factor should be discarded as insufficiently accurate, the factor 

 really varying for different compounds from 5.5 upwards. 



Protein is divided into (a) Albumenoids, (6) Amides. These latter 

 contain nitrogen, but possess properties greatly removed from those 

 bodies recognised as true proteids. They are more abundant in green 

 fodders, roots and tubers than in mature foods. 



Vegetable proteids are the sole source of animal proteids. The 

 proteids go to form muscles, connective tissue, skin, feathers, beak, and 

 nails, so may be described as " flesh forming." They may also, however, 

 Serve for the production of animal fat, and can \be used for the pro- 

 duction of energy. 



Proteids are used in more ways than any other class of nutrients. 



