194 FEEDING STUFFS 



of products designed for poultry feeding are manufactured in 

 different sections of the United States. In some instances it has 

 not been proved that these materials are objectionable, but in 

 nearly every case experiments show that the ingredients which 

 are supposed to be furnished can be more economically secured 

 from natural sources. A great variety of so-called ready-mixed 

 feeds are advertised. They are supposed to contain a given amount 

 of nutrients in a very economical form. In practice a great major- 

 ity of such feeds should be avoided, as many of them are adultera- 

 tions containing a large amount of filler and make-weight material. 

 Analyses made at various experiment stations show the following 

 materials to be occasionally used in such feeds : Oat hulls, ground 

 peanut shucks, cut straw and hay, sand, and other foreign sub- 

 stances, which are used to increase the bulk and the weight of 

 the feed. It is a much more economical practice for poultry- 

 men to purchase the standard grains and by-products and do 

 their own mixing. Any plan which will lower the grain bill will 

 be helpful. 



-^nimaliiift^idj^jA'ciding authorities agree that, for the best 

 results in poultry feeding, the birds should be given protein and 

 other nutrients from animal as well as from vegetable sources. 

 All feeding experiments show that where animal protein is entirely 

 withheld the birds do not make so good nor economical growth, 

 and cannot be made to produce as many eggs in a given period. 

 There are several sources from which nutrients of an animal origin 

 can be obtained. Their use depends somewhat on location and 

 upon the price of the different ingredients in local markets. 



Meat scrap is undoubtedly the mostpopular of ^the different 

 r for pouItry^^Triere^ar^rri.v ^ nr> 



the^marfcet, which may be grouped as high jrade or I~ 



' niiflilly '' 



ppr 



. 



Inw-grade about 35 to 40 per cent. It will always 

 Se found more economical to purchase high-g^^fe 



Uie price per pound of protein will be less. ThrrMriri, thn hirli 

 grade meat is usually liluie'Wiiillal.y and better prepared. A com- 



merciarpraitjiuu iu.. lu uuuk the Lj,iui&&e& ui 



steanTpressure lor a klvyii IlimibeT of hours, io render out the fat. 

 This sterilizes them completely <iiid kill^ any bacteria of a detri- 



mental nature which might be present. Scrap prepared in this 

 way is not apt to contain poisonous matter. On the other hand, 



