THE FOOD AND FATTENING OF LIVE STOCK. 611 







There is, also, a condition which we can never hope to express by fig- 

 ures, but which has a considerable influence on the effect of any diet ; 

 this is flavour. An agreeable flavour stimulates appetite, and probably 

 promotes digestion. This part of the question belongs, rather to practice 

 than science. 



Our knowledge of the precise functions performed by the constituents 

 of food must still be regarded as unsettled. The terms fat formers, / 



rs, &ud force producers were, until very recently, indiscriminately 

 lied to the carbo-hydrates, starch, sugar, and fat. Recently the views 

 of many leading physiologists have been altered, and, while fats and oils 

 are still regarded as producers of fat, starch and sugar are looked upon 

 more exclusively as maintainers of the animal heat and producers of vital 

 force. This view, it will be observed, does not detract from the nutrient 

 value of these substances, because animal heat and force would, but for 

 thrir presence, require to be supplied from the fats and albuminoids of the 

 food. The albuminoids have also recently been regarded as probable 

 sources of fat. They, like the carbo-hydrates, contain the elements of fat 

 in the form of carbon, hydrogen, and oxygen, and, by their decomposition 

 in the animal system, they may become sources of fat, as well as of highly 

 nitrogenised products available for other purposes. 



The character of the fattening process has been more thoroughly stud- 

 ied than the nutrition of young and growing animals. 



For the body to increase in weight it is clear that the food supplied 

 must be in excess of the quantity demanded for mere renovation of tissue 

 ami tor tin- production of heat and work. When such an excess of food is 

 given, a part of the albuminoids and ash constituents is generally rou- 

 ted into new tissue, while a part of the fat, car bo- hyd rates, and albu- 

 minoids is stored up in the form of fat. 



As only the excess of the food is converted into increase, liberal feeding 



it hiii (rtain limits, the most economical. If a lamb can be brou. 

 l.y liberal tivatment to ]">() 11. live weight at one year old, the amount of 

 n.n>iinird will be far smaller than if two years are occupied in at- 

 taining tin iirht.for the food required for animal heat and work 

 duriiiLT tin- si-mud yrar is clearly saved. 



thier animals with which the farmer is chiefly concerned have 

 . ditlrrmt powers of consuming food, and yield different ratea of in- 

 ise, Lawes and (lili.rrt reckon that, on an average of the whole : 

 ing period, an ox wiU produce 100 ll>s. of live weight from th- e 

 j>ti*i of :!">() 11>-. oil cake, GOO Ibs. clov.T hay. and .*>.">00 Ihs. swedes. 



-uinption ,f _:>() ll.s. oil- 



