INSPECTION OF COMMERCIAL FEEDSTUFFS 



By Philip H. Smith 1 



This, the forty-fifth report concerning the inspection of commercial feedstuffs, 

 covers the examination of some 1,900 samples of feedstuffs found by inspectors 

 on the Massachusetts markets. In all, 962 brands are represented. 



The report simply covers the examination of these products in relation to the 

 requirements as laid down in the statute. It does not take cognizance of many 

 other factors pertaining to feeds which should be considered in deciding whether 

 they measure up to what is known as quality. The foregoing statement does 

 not imply, however, that laws as they now exist have not had a decided effect 

 in holding in check adulteration and fraud. 



If we are to truly evaluate a feed, more should be known than its content of 

 crude protein, fat, and fiber. Protein is a complex substance whose general 

 make-up depends upon the source from which it is derived. When certain amino 

 acids, which go to make up the protein molecule, are lacking, the feed in which 

 the protein is found will not fulfil its function as a component of a well-balanced 

 ration. Fat as ordinarily determined contains chlorophyl (the green coloring 

 matter of growing plants) and waxes, in addition to true fat or oil. These cannot 

 all be considered as of equal food value. Fiber is a general term including all 

 cellulose-like constituents. If the fiber present is true cellulose it is of considerable 

 food value. Where the fiber contains an excessive amount of lignin it is less 

 valuable. Thought should be given to the kind of mineral elements which a 

 feed contains. The ash or mineral part of a feed as ordinarily determined may 

 consist almost entirely of silica, or it may contain appreciable amounts of the more 

 valuable elements, such as phosphorus and calcium. Research has also developed 

 the fact that the complete absence of certain elements ordinarily present in 

 minute quantities will give rise to functional disorders. Manganese in poultry 

 feeds, the lack of which may cause slipped tendons in chicks, is an example. 



Two physical factors which have an effect upon a feed are length of storage 

 and heat. Alfalfa hay improperly stored loses much of its vitamin A potency. 

 There is a certain danger in over-heating fish and meat by-products in drying, 

 while soybean meal is apparently benefited by some heat during or after the 

 extraction process. 



Provision should be made in the statute for guarantees other than protein, 

 fat and fiber, where such guarantees would be essential in fixing the value of a 

 feed. The value of molasess lies in its sugar content: the protein and fat content 

 are negligible. A sugar and water guarantee would fully indicate the quality of 

 molasses. The various fish oils used entirely for their vitamin content should 

 carry a guarantee of vitamin potency. 



It is at least debatable whether the present feed law should not be revised so 

 as to be more flexible in its operation and cover points not included in the present 

 act. 



■The following staff members assisted in the inspection: Albert F. Spelman, John W. Kuzmeski, 

 and Leo V. Crowley, chemists; Frederick A. McLaughlin, microscopist; James T. Howard, in- 

 spector Cora B. Grover, clerk. 



