124 THE SCIENTIFIC FEEDING OF ANIMALS 



X. Feeding Stuffs of Animal Origin 



The principal feeding stuffs of animal origin are : 



1. Milk and the by-products of creameries, butter-making and cheese- 

 making (skim milk, buttermilk, whey). 



2. Preparations from meat, blood, bones, or the entire carcasses of 

 animals. 



1. Milk and Its By-Products 



Milk. — The nutrients in milk (albumen 3.5 per cent, fat 3.5 per cent, 

 sugar 4.5 per cent and salts 0.75 per cent) are almost completely digested 

 by suckling animals. Digestive coefficient, 98 per cent. 



Whole milk is used as food for newborn animals or to supplement 

 the milk supply of the mother when necessary. It should be fed at the 

 temperature of the mother's blood. Sour or otherwise spoiled milk us- 

 ually does not agree with young animals. Older calves, or swine, how- 

 ever, may do well on it. 



Hygienic requirements are that the milk originate from healthy ani- 

 mals, be produced under sanitary conditions and properly kept. 



Skim milk differs from whole milk chiefly in the practical absence of 

 fat (0.1 per cent or more) which reduces its value 50 per cent. The 

 addition of sugar, starch or fat (linseed meal, etc.) or other carbohy- 

 drates tends to replace this loss. 



Skim milk is used as a food chiefly for young stock after six weeks 

 of age. It should be given as fresh as possible and at a temperature of 

 freshly drawn milk. It is good for fattening calves, lambs and swine. 

 It is rarely used for colts or given to milk cows (5 to 8 quarts for the 

 latter). While animals, under certain conditions, thrive upon sour milk, 

 it is not advisable to let milk sour purposely before feeding it, since the 

 process of sour fermentation is attended with breaking down of the sugar 

 and consequent loss of food value. 



To prevent transmission of infectious diseases, such as tuberculosis, 

 foot-and-mouth disease, etc., skim milk should be boiled or pasteurized 

 before feeding. The pasteurization of creamery skim milk should be re- 

 quired by law. Skim milk from creameries and skimming stations should 

 always be regarded with suspicion, since it is a fruitful source of ali- 

 mentary tuberculosis of swine. The enforcement of laws requiring the 

 pasteurization of skim milk before it is offered for sale has resulted in 

 the practical extermination of feeding tuberculosis of swine in Denmark. 

 A similar law is in force throughout Germany. Bang has pronounced 

 the Danish regulation, as the best veterinary sanitary police measure that 

 has been adopted in Denmark in the last ten years. The slimy residue 

 obtained from cream separators frequently contains the germs of disease, 

 tubercle bacilli, and should therefore not be used for feeding but rather 

 destroyed by burning or burial. (This is prescribed by law for German 

 creameries.) 



Skim milk as well as whole milk should come from healthy animals, 

 be produced under sanitary conditions, and be properly kept or preserved. 



