52 ELEMENTARY TREATISE ON STOCK FEEDS AND FEEDING 



Effect of Storage on Food. The method of storing coarse fod- 

 ders influences their digestibility. Experiments on hay when 

 fed after recent harvesting showed 62 per cent, of its protein 

 digestible, and three months later 54 per cent, of its protein was 

 digested. The digestibility of the nitrogen free extract and 

 crude fiber were practically the same in both trials. Other ex- 

 periments have proven that there are losses in digestible protein 

 in storing. There are also losses from breaking off of the dry, 

 tender portions which generally contain the most protein. 



There seems to be differences of opinion on the effect of stor- 

 ing fodders in the silo. Some experiments have been conducted 

 that showed losses of digestibility in preserving fodders in this 

 way and many believe that field cured corn fodder is less di- 

 gestible than silage from the same corn. Of course there are 

 many factors to be considered in determining this point. The 

 method of field curing, the weather, handling, and thoroughness 

 of curing and after preservation must be considered. In the 

 silo the changes from fermentation and the neglect in siloing, 

 sometimes cause losses. 



Stage of Development. The stage of growth of a plant effects 

 its digestibility. Generally young plants are more digestible 

 than the more mature, because the fiber is more tender. The 

 protein of green clover before flowering is more digestible than 

 that of mature clover. Hay cut at maturity is higher in 

 fiber than the younger plant and less of it is digested. 



The corn plant seems to be an exception to the rule. At 

 maturity when the ears are fully ripe, there are more digestible 

 nutrients than if cut before the ears are full grown. This is 

 perhaps due to the increase of starch in the kernels of corn. 



Preparation of Food. It was formerly accepted that foods 

 treated by cooking, steaming, scalding, roasting and fermenting 

 were greatly improved, and rendered more digestible and favor- 

 able for the production of flesh, milk, etc. A great deal of 

 attention was given to this system of feeding which entailed 

 much expense, until experiments by Europeans and Americans 

 proved conclusively that the digestibility of already palatable 

 foods was lessened by such procedure. At the present time it 



