232 SCIENTIFIC FEEDING OF ANIMALS 



44-8+2-6+4-OX 2-44=57-2 %. To this 57-2 % car- 

 bohydrates fall 8-0 % crude protein, from which the 

 nutritive ratio (8-0: 57-2) = !: 7-15 is calculated. 



A nutritive ratio of i : 5-6 is termed a medium 

 one, i : 2-4 a narrow one, and i : 8-12 a wide one. 



According to recent investigations the factor 

 2 '44 for the conversion of fat into carbohydrates is 

 not correct, and is better replaced by the number 



2-2. 



If the calculations are made with proteins instead 

 of crude protein, the following difference would be 

 found in the case of oats: 44-8+2-6+4X2*2= 

 56-2 %, and as the oats contain 7-2 % proteins, 

 there would be 56-2 % carbohydrates to 7-2 % 

 proteins, which gives an " albuminoid ratio " 

 (as it is called) of i : 7-8. 



In the construction of feeding rations attention 

 has to be paid to other points besides the digestible 

 protein and the starch equivalent, and one of 

 these is the suitability of the food for the animal. 

 As has been seen in Part II, there are some species 

 which are only able to take small quantities of 

 some particular feeding-stuff, or perhaps none at all. 

 The palatableness of a food must also be studied, 

 especially in^a fattening ration where large quantities 

 are given. It should be a rule in constructing such 

 a ration to unite in it as many different foods as 

 possible, particularly concentrated foods. The ad- 

 vantages of this method are numerous; if, for ex- 



