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FACTORS AFFECTING GAIN IN FATTENING 



which clover hay and corn in various forms were fed for a period 

 of 98 days to lambs weighing 65 pounds. The results are shown 

 in the following table: 



Methods of Preparing Corn for Fattening Lambs. 



* Reduced to shelled corn basis. 



t Shock corn, containing 53 per cent of ears. 



The widely-used protein concentrates, linseed oil meal and 

 cottonseed meal, are in more convenient form to use with whole 

 grain if they can be secured in the form of what is known as pea- 

 size cake. They are also more palatable in this form because they 

 do not get in the nostrils or become sticky in the mouths of the 

 animals. 



Roughages. Most roughages should be fed in the form in 

 which they are harvested and stored. Coarse, stemmy hay may 

 be consumed with less waste if it is cut or chaffed. Should bloating 

 result from the use of alfalfa the trouble may be obviated by 

 cutting or chaffing the hay. Shredding or cutting corn stover makes 

 it more convenient to feed in racks, but if it is shredded there is 

 some danger of indigestion from eating the pith in the stalks. 



The economical use of roughage depends mainly upon feeding 

 no more of it than the sheep want, and in having racks that will pre- 

 vent it from being wasted. In feeding choice clover or alfalfa, 

 there is no need of wasting any hay, but as a rule the more or less 

 unpalatable roughages such as oat and wheat straw can not be 

 fed up so closely. 



Succulent Feeds. Silage. Sheep utilize silage to best advan- 

 tage when the corn plant is cut very fine. In making the silage, all 

 of the knives should be in the cutter and they should be kept sharp. 

 The use of mouldy and frozen silage should be avoided. 



