182 



PRINCIPLES OF POULTRY FEEDING 



must be present to aid in crushing and wearing the feed into fine 

 particles. The harder and sharper the grit the better, and it 

 should be kept always before the birds. Digestion does not take 

 place until the feed is ground in the gizzard, and when new, 

 sharp grit is not present the feed must remain unground in the 

 gizzard until it becomes soft and falls to pieces; this process is 

 slow and results in imperfect digestion. 



Sfrfiniffnfriiii T hiiiMiTI f unnrlimrmt-il nr timn 



fppds T - such M thft sn-nalled " stock feeds," " 



gg 



p^rr^itt^rl 



wnpn nirnr r^rwi 



to be lacking in appetite; and it is desired to increase the palata- 

 l)ility of their ration; and sucnuseshould be stoppj 



* 



to the good effect which thpy rna,v .t. fjrst seem to ViQTrQ ^yi * w 

 system. Their action on a healthy bird is very similar to that of 

 alcohol on the human system; for a short time there is an excessive 

 stimulation, but the after effects are depressing because of the. 

 tendency to break down or unnecessarily wear out the tissue. The 

 use of these stimulating substances should be discouraged. Their 

 actual value as nourishment is usually only a small fraction of 

 their cost, and their value for promoting palatability is not equal 

 to that of common salt, which may be safely added occasionally 

 for this purpose in the proportion of about one ounce of salt to 

 twenty-five pounds of dry feed. 



REVIEW. 



1. Compare poultry with other farm animals. 



2. Compare a hen with a cow as a tr<\nsformer of raw materials. 



3. What is the temperature of a fowl's body, and how does it affect the feed 



requirements? 



4. Give the composition of a fowl's body. 



5. Discuss the following components in detail: (a) Water, (b) ash, (c) pro- 



tein, (d) fat. 



6. Define nutrition; nutrient. 



7. Name three important nutrients and give their general composition. 



8. Give the uses of the following nutrients in the body: (a) Protein, (b) car- 



bohydrates, and (c) fat. 



9. Discuss digestibility of feeding stuffs. 



10. Name and discuss the three objects of feeding. 



11. Compare maintenance requirements of the capon and the hen. 



12. Discuss requirements for growth. 



