SECTION XI. 



CONDITIONS GOVERNING DIGESTIBILITY. 



There are several factors which govern the digestibility of 

 foods and brief mention will be given of some of the more im- 

 portant factors. The data submitted in this section are the 

 results of investigations conducted by Europeans and Ameri- 

 cans, and are of value in clearing up some points on feeding. 



Quantity of Food. It is said by some investigators that the 

 quantity given, within certain limits, does not affect the digesti- 

 bility of the same fodder. That is if the amount of fodder be 

 great or small, provided the ration does not exceed the capacity 

 of the animal, the fodder is digested in the same proportions. 

 Other investigators have found that the larger the ration the 

 less is the digestibility. It is probable that when an animal re- 

 ceives a large amount of food the digestibility is less because 

 the ferments which act upon food are less concentrated than 

 with a small ration. 



Palatability. The animal like man enjoys a food that is 

 palatable (tastes good). Experiments have proven that palata- 

 bility favors digestion by exciting the flow of gastric juice and 

 by producing favorable action of the digestive organs. When a 

 food is relished, more of it is eaten. 



Chemical Composition. The chemical composition of a food 

 influences its digestibility. The same food grown on different 

 soils, or fertilized differently, or grown at different seasons is 

 changed in composition and digestibility. 



Dry and Green Food. It has been learned that dry fodder and 

 green fodder are equally digestible when the dry fodder is care- 

 fully cured and saved. If fermentation sets in, or some of the 

 leaves or other parts of the fodder are lost, of course the digesti- 

 bility is lessened. 



In hay-making, there are often losses which decrease the di- 

 gestibility of the dried fodders. These losses may not be due 

 to drying but to fermentation, leaching, decreases in soluble 

 materials, and breaking off of the delicate parts. 



