408 THE FEEDING OF ANIMALS 



proportions of the constituents a striking resemblance to 

 the body of the grown bird. Of the dry matter of eggs 

 analyzed, aside from the shell, 49.8 per cent on the aver- 

 age was protein, 3.5 per cent ash, and 38.6 per cent 

 fat. Of the dry matter of the bodies of hens 48.9 per 

 cent was protein, 8.6 per cent ash, and 38.5 per cent fat. 

 Of the total dry matter in the entire egg, 35.6 per 

 cent is ash, 25.9 per cent fat, and about 33.3 per cent pro- 

 tern, or 38.5 per cent if estimated by difference. The 

 fresh egg with a good firm shell consists of about 11.4 per 

 cent shell, 65.7 per cent of water, 8.9 per cent of fat, 11.4 

 per cent of protein by factor, or 13.2 per cent by differ- 

 ence, and .8 per cent of ash constituents aside from the 

 shell. Of this ash 53.7 per cent is phosphoric acid. Over 

 .2 per cent of the edible portion of the egg is phosphorus. 

 This composition is the average from twenty-four analy- 

 ses by Thompson, and eighteen by Wheeler, represent- 

 ing over 400 eggs from hens of several breeds under dif- 

 ferent rations. None of the analyses differed much from 

 the average. 



496. Necessity for considering the water-supply. 

 In the products, which have been mentioned, as in most 

 animal products sought by feeding, there is always a 

 large amount of water. In every dozen eggs there is a 

 pint of water. Aside from that necessary for construc- 

 tive use there is required for the activities of the living 

 animal a free supply. Particular mention is made of the 

 necessity for water, because its great importance is some- 

 times overlooked, for an especially provided supply is 

 not necessary under some circumstances. Instances occur 

 when the lack of water is the cause of ill success. 



497. Efficiency of protein from animal sources for 

 fowl. Mention of the characteristics and composition 



