FATTENING RATIONS FOR MATURE ANIMALS 193 



D. Age, 6 to 8 Months. Average Live Weight, 180 Pounds 



1. 2. 



Skim milk 80 lbs. Beets 100 lbs. 



Potatoes 150 lbs. Potatoes 80 lbs. 



Rye bran 10 lbs. Ground peas 10 lbs. 



Barley feed meal 10 lbs. 



Rye meal 4 lbs. 



Peanut cake 2 lbs. 



Rations for Nursing Sows. (Per Day per Head) 



Approximate Live Weight 300 Pounds, With 8 Pigs More or Less 

 1. 2. 



Potatoes 61bs. Skim milk lOlbs. 



Oats 2 lbs. Potatoes 8 lbs. 



Rye bran 2 lbs. Barley 3 lbs. 



Peas 2 lbs. Linseed cake 1 lb. 



3. 4. 



Sour milk 12 lbs. Beets 16 lbs. 



Dry beet pulp 4 lbs. Corn 3 lbs. 



Barley 2 lbs. Oat chaff 1 lb. 



Palmseed cake 1 lb. Sesame cake 1 lb. 



Rice feed meal 1 lb. 



IV. Fattening Rations for Mature Animals 



The fattening of mature animals is mainly a matter of putting on so 

 much fat in the shortest possible time, consistent with health. The 

 addition of flesh is insignificant. In young or growing animals, how- 

 ever, as well as in animals that are run down in condition from overwork 

 or starvation, flesh or muscle production is desired and is attained by ad- 

 ministering feeds with higher protein content. It is necessary that the 

 muscle tissue be well developed so as to form a basis for the accumula- 

 tion and deposit of fat. Fattening rations for mature emaciated or lean 

 animals should be preceded by a preparatory feeding period of from two 

 to four weeks during which animals should receive from 12 to 15 pounds 

 of digestible nutrients daily per 1,000 pounds live weight, albumen ratio 

 1 :6. This ratio is gradually widened until the desired fattening ration 

 is obtained. The change from the narrow to the wide ration should ex- 

 tend over a period of about one week, the last week of the preparatory 

 period. 



The chief fat-forming feeds in use for this purpose are the cheaper 

 carbohydrates. One hundred grams of digestible, fully available carbo- 

 hydrates will, under favorable conditions, produce 24.8 grams of body 

 fat. The fat nutrients contained in the feed, and which are capable of 

 producing 2.2 times as much animal fat in the ox as the same weight of 

 starch, can not, however, be administered in quantities exceeding cer- 

 tain limits without seriously affecting the appetite and digestion. The 

 outside limit of fat in a fattening ration, per 1,000 pounds live weight, is 

 from one-third to one-half pound. Emulsified fat is less injurious. The 

 best way to administer fat is in the form in which it occurs naturally in 

 oil seeds, oil cakes, etc. Even in this form 0.7 to 0.8 and exceptionally 



