1(i THE SCIENTIFIC FEEDING OF ANIMALS 



have produced 307 to 592 pounds of pork per acre, after making allowance for the 

 other feed consumed by the pigs. (Henry and Morrison, Feeds and Feeding, 16th 

 edition, 1916.) 



IV. Cereal Grains and Legume Seeds 



The feeding stuffs known collectively as grains are characterized by 

 their high content of digestible nutrients and for this reason are re- 

 ferred to as concentrates. Their chemical composition is subject to 

 variation according to the stage of development, as is the case with all 

 vegetable feeding stuffs. As is well known, the organic substances con- 

 tained in the grains are not carried into them with the plant juices in 

 the same form in which they appear later. This explains why unripe 

 grains, or grains interrupted in the process of maturing by breaking of 

 the stems of the plants (lodging) or injured by insects, or prematurely 

 ripe from effects of dry weather, show a variation in their chemical 

 composition. The protein bodies circulate in the plant tissues in the form 

 of amid compounds and are converted into albumen or other proteids 

 at the points or in the cells where they finally lodge. The carbohydrates 

 circulate as water-soluble substances (grape, cane, sugar, inosite, etc.) 

 and as such are carried into the seeds and fruits, where they are grad- 

 ually changed into insoluble substances (starch, galactan, mannan, etc.). 

 Soil, conditions of fertility, plant variety, climate, weather during growth 

 or harvest, etc., all influence the chemical composition and nutrient 

 content of the seeds and grains. Elevated and dry soil tends to pro- 

 duce grain rich in proteids and well supplied with glumes or chaff. 

 Drouth tends to reduce the relative amount of nutrients in grain, and 

 excessively wet weather produces grain of a soft and loose texture. 

 Summer grains are usually richer in protein and contain less starch than 

 winter grains. Wet weather may cause grains to sprout in the field be- 

 fore harvested, which entails a serious loss in protein and starch value 

 (20 to 25 per cent). 



The different varieties of grain are highly digestible. (See chart 

 in appendix.) Their nutrient efficiency may be increased by removal 

 of the more or less indigestible chaff (glumes) and hulls. 



In order to utilize to good advantage, the nutrients that are present, 

 grains fed to cattle and swine are frequently cracked, crushed, ground, 

 soaked or scalded, more rarely cooked or steamed with other feeding- 

 stuffs. Mere soaking is not sufficient to insure complete digestion. 



Barley, Indian corn, rye and buckwheat, intended for horses, are also 

 frequently crushed or previously soaked and mixed with chaffed straw. 

 Oats mixed with chaff, for horses, are usually fed dry and whole, unless 

 defective teeth make crushing necessary. But even horses with good 

 teeth utilize the nutrients in oats to better advantage if the oats are 

 crushed before feeding. " - 



1. The Cereal Grains 

 The grains contain on an average of from 8 to 14 per cent of crude 

 protein, which consists mainly of albumen; a moderate amount of fat. 



