CALCULATING RATIONS FOB ANPIALS 209 



tests have been made. Many different kind- of snimali 

 in \ a rious parts of the world have been fed weighed 

 amounts of food, in samples of which the digestible 

 nutrients had been previously determined. In this 

 manner the weights of digestible protein and non- 

 nitrogenous matters necessary to keep the animal in 

 condition tie determined. Such figures are called 



DEEDING STANDARDS. In Table X" III ol the Appendix 



the average results of many such tests are recorded. 



202. Nutritive Ratio.— The last column. Table VI 1 1. 

 sle.w- nutritive ratios. By nutritive ratio faa meant 

 the proportion of digestible protein to fat, nitrogen-free 

 extract and fiber combined. To calculate the ratio we 

 iini-t star! by multiplying the fat by 2.4; For the fat 



lidered nearly V?! times as valuahle for food 83 the 



carbohydrates (nitrogen^free extract and crude fiber). 



Let US take as an example the corn fodder shown at 

 the beginning of Table VII. We have .1 of a pound 

 of fat X 2.4 = .9G + 11.6 carbohydrates s 12.56 -i- 1 

 of protein = 12.5G, giving a ratio of 1 to 12.5G, which 

 means that the food contains 12.50 times as much 

 carbohydrates and Fat as protein. We have the follow 

 ing formula: 



Fat X 2 4 4- carbohydrates 



= nutritive ratio. 



Protein 



203. Compounding Rations. — "Now let u> see how the 

 I in Tahle V 1 1 1 may he applied. Suppose we have 



a horse doing ordinary farm work, and we wish to sup- 

 ply him with the proper amount of food to enable him 

 to do his work well and at the same time keep him in 

 14 



