PROPERTIES AND COMPOSITION OF POULTRY FEEDS 



25 



Analyses and Nutritive Values of Articles That Are or May Be Fed to Poultry 



(Concluded) 



C C C C C 



J o> a, --4, 



* w 2" 



ess- .Q s- .C i. ;- 



t-^QJ . 4) X <D ^ 



Weeds (c) Continued. 



Common mustard 7.1 15.8 



Goosefoot 11.5 13.7 



Pigeon grass 12.8 16.2 



Quack grass 7.7 11.3 



Roots 



White potatoes 78.9 0.6 1.0 2.1 



White potatoes frozen 61.5 0.8 1.1 1.6 



Sweet potatoes 71.1 1.3 1.0 1.5 



Table beets 88.5 0.9 1.0 1.5 



Sugar beets 86.5 0.9 0.9 1.8 



Mangel-wurzels 90.0 0.9 1.1 1.4 



Turnips 90.5 1.2 0.8 1.1 



Carrots 88.6 1.3 1.0 1.1 



Parsnips 81.0 6.3 1.0 1.6 



Onions 87.6 0.7 0.6 1.4 



Dry beet pulp 8.1 19.8 2.7 10.2 



Fruits (d) 



Apples fresh 84.1 0.9 0.2 0.2 



Apple pomace 80.2 4.5 0.7 0.9 



Apple pomace dry 10.0 20.5 4.0 3.2 



Pears 80.9 1.5 0.4 1.0 



Peaches 89.4 3.6 0.4 0.7 



Plums 78.4 0.5 1.0 



Cherries 80.9 0.2 0.6 1.0 



Grapes 77.4 4.3 0.5 1.3 



Bananas 75.3 1.0 0.8 1.3 



Blackberries 86.3 2.5 0.5 1.3 



Cranberries 88.9 1.5 0.2 0.4 



Currants 85.0 0.7 1.5 



Gooseberries 85.6 0.3 1.0 



Huckleberries 81.9 0.3 0.6 



Raspberries red 85.8 2.9 0.6 1.0 



Raspberries black 84.1 2.9 0.6 1.7 



Strawberries 90.4 1.4 0.6 1.0 



Watermelon 92.4 0.3 0.4 



Muskmelon 89.5 2.1 0.6 0.6 



Cucumbers 96.0 0.7 0.5 0.8 



Tomatoes 91.3 0.7 0.7 1.0 



Pumpkin-flesh 93.5 1.0 0.6 0.9 



Pumpkin seeds and stringy 



part 76.9 3.9 1.5 6.0 



Animal products 



Meat scrap 1.3 8.0 58.0 



Pork scrap 0.8 2.2 57.4 



Dried blood 6.7 6.6 65.1 



Green bone 6.9 2.2 24.5 22.3 



Fish scrap 34.0 



Whole milk 87.2 0.7 3.5 



Skim milk raised 90.4 3.1 



Skim milk separated 90.6 2.9 



Buttermilk 90.1 3.9 



Milk albumin 24.8 3.5 3.9 13.9 



Cheese 34.4 3.4 23.7 



Whey 93.8 0.4 0.6 



f 58 



75.6 

 74.0 

 68.8 

 79.1 



17.3 



34.8 



24.7 



8.0 



9.8 



5.5 



6.2 



7.6 



8.5 



9.4 



58.4 



14.3 



13.2 



59.1 



15.7 



5.8 



20.1 



16.5 



14.5 



21.0 



8.4 



8.4 



12.8 



13.1 



16.6 



9.7 



12.6 



6.0 



6.7 



7.2 



1.8 



5.8 



3.9 



5.3 



4.8 

 4.7 

 5.2 

 4.0 

 50.9 

 1.7 

 5.1 



fcft 



1.6 

 0.9 



2.1 

 2.0 



0.1 

 0.1 

 0.4 

 0.1 

 0.1 

 0.2 

 0.2 

 0.4 

 1.6 

 0.3 

 0.8 



0.3 

 0.7 

 3.2 

 0.5 

 0.1 



0.8 

 1.6 

 0.6 

 1.0 



0.6 



0.6 



1.0 

 0.6 

 0.2 



0.2 

 0.5 

 0.1 



1:8.3 



1:22 



1:17 



1:5.5 



1:5.5 



1:4.3 



1:6 



1 :7-.8 



1:7.8 



1:7.2 



1:6 



1:15 



1:16 

 1:21 



1:2.8 



1:7 



1:4.6 



4.8 6.9 1 :2 



32.9 



39.6 



16.3 



16.5 



6.5 



3.7 



0.8 



0.3 



1.0 



3.0 



36.9 



0.1 



1:1.4 



1:1.7 



1:0.6 



1:1.8 



1:0.4 



1:4 



1:2 



1:2 



1:1.6 



1:4.4 



1:4 



1:8.5 



22 

 42 

 31 

 11 

 13 

 8 

 8 

 11 

 15 

 13 

 82 



17 

 18 

 91 

 10 

 12 

 24 

 23 

 28 

 29 

 17 

 13 

 17 

 16 

 22 

 16 

 20 

 11 

 9 

 11 

 3 

 9 

 6 



31 



154 



170 



124 



69 



56 



18 



11 



10 



11 



83 



107 



7 



To Find the Values of Feed Mixtures 



In computing- the values of possible 

 mixtures of feeds from the accom- 

 panying- table it is more convenient to 

 make estimates on mixtures contain- 

 ing- 100 pounds, or simple multiples 

 and fractions of 100 pounds of each 

 article used. When this is done the 

 percentage fig-ures in the table give 

 the amount of each element in 100 

 pounds, and the amounts for multiples 

 or fractions of 100 pounds can be writ- 

 ten from the table with mental calcu- 

 lation. Thus in the table it is stated 

 that corn contains 10.4 per cent pro- 

 tein, 70.3 per cent carbohydrates, and 

 5 per cent fat; and that wheat con- 

 tains 11.9 per cent protein, 71.9 per 

 cent carbohydrates, and 2.1 per cent 

 fat. We can calculate at sight that In 

 100 pounds of corn there are 10.4 

 pounds of protein, 70.3 pounds of car- 

 bohydrates and 2.1 pounds of fat. And 

 in the same way we can read off the 

 value in 100 pounds of wheat. 



Suppose now we want to get the 

 nutritive ratio of a mixture of equal 

 parts of corn and -wheat. Using- 100 

 pounds of each in the calculation we 

 have: 



Protein Carbohy's. 

 Corn 10.4 Ibs. . 70.3 Ibs. 



Wheat ....11.9 Ibs. 



71. 9 Ibs. 



22.3 Ibs. 142.21b.. 



Fat 



5.0 Ibs. 



2.1 Ibs. 



7.1 Ibs. 



The nutritive ratio of the mixture 

 is 22.3: (142.2t7.lx2.25) or 

 22.3: 158.2 equals 1:7.1. 



In this case the result could have 

 been reached by the simple process of 

 taking- the mean of the nutritive ra- 

 tios, but in general that is not prac- 

 tical. 



To calculate the fuel value of a mix- 

 ture, we simply reduce the pounds to 

 ounces, multiply the total ounces of 

 protein and carbohydrates by 116, the 

 ounces of fat by 264, add the two re- 

 sults, which gives us the total heat 



H li *? u he whole amount; and then 

 hnd the heat value in one ounce of 

 the mixture. This is the process for 

 exact calculations, and for rations 

 with many ingredients in varying 

 amounts. In ordinary practice if thf 

 amounts of articles used are n mul- 

 tiples of 100 Ibs., the heat value can 

 be determined with sufficient accuracy 

 by adding the heat values for one 

 ounce of each hundred pounds [n the 

 mixture, and dividing the sum by 

 number of hundreds of pounds. Thul 

 m a mixture of 100 pounds each 

 corn, wheat and oats, the sum of the 

 heat values of an ounce of each i 

 304, and the heat value of an ounce of 



bv% m w X h- U v, e iS found bv dividing 3ol 

 by 3 which gives us 101 plus In cas 

 we have 200 pounds of corn in such I 



?00 X n U o r nnH We , Can simply consider each 



pounds of corn as a separate iter 

 making four items in all Then th^ 

 sum of the heat values of an ouifce of 

 each article in the mixture is 410 and 

 the heat value of one ounce is 102 



Digestion Coefficients 

 In scientific experiments in feeding 

 account sometimes is taken of the acf- 

 ual digestibility of the several ele- 

 ments which are called "dieestihlV 

 nutrients" but which are, in fac^ rare 

 ly completely digested, and which "un- 

 der some conditions are very imper- 

 fectly digested. The percentage of 

 3 I JM, I , bi . 1It ? observed is called the 

 Coefficient of Digestibility." The 

 method of using this is to assume that 

 the proportion of an element in a feed 

 found to be digested in a certain case 

 or in the average of a number of 

 cases, represents the amount of the 

 element that is actually digestibfe 

 That is if the protein in corn is 72 

 per cent digestible, while the carbo- 

 hydrates are 95 per cent, and the fat 

 9 per cent the percentages in the 

 table do not represent actual feeding 

 values but these must be determined 

 by. applying the coefficients of digesti- 



The appropriateness of this in scien- 

 tific work where the values of the 

 feeds used can be determined by 

 laboratory methods, and the results 

 analyzed and checked in the same wav 

 is obvious. But to show the imprac- 

 ticability of applying the digestion 

 coefficients in ordinary feeding prac- 

 tice it is only necessary to state that 

 while the average digestibility of corn 

 in a certain report including twenty- 

 three investigations was 72 per cent 

 the range of digestibility in these in- 

 vestigations was from 58 to 84 per 

 cent. Further, with regard to the ap- 

 plication of digestibility coefficients 

 to -poultry feeding it should be under- 

 stood that little has been done toward 

 determining them for poultry, and no 

 one knows to what extent those 

 worked out with other animals will 

 apply to poultr". As the reader who 

 may take an interest in the science of 

 feeding that will lead him to take note 

 of discussions of it elsewhere will find 

 that in some cases much importance is 

 attached to the use of coefficients of 

 digestibility in determining the values 

 of rations, it seems advisable to state 

 here the limitations on their use, and 

 especially on their application to poul- 

 try feeding. 



Notes On The Table 



(a) In calories per ounce. A calorie 

 is the amount of heat required to raise 

 the temperature of one gram of water 

 one degree centigrade. 



(b) Including fiber. 



(c) The analyses of weeds here 

 given are taken from Bulletin 101, of 

 the Minnesota Experiment Station. As 

 they were made from weeds in dry 

 hay, and the percentages are for dry 

 matter, not for the whole as in most 

 analyses in this table, it has been 

 thought best not to undertake further 

 to express their values, especially as 

 poultry eat them only in the tender 

 green state. The great interest of 

 these analyses is the high percentage 

 of protein in some of the common 

 weeds. Looking at these figures it is 

 easy to see why poultry that can eat 

 freely of these common succulent 

 weeds in warm weather thrive amaz- 

 ingly. 



(d) As these analyses are taken 

 from bulletins on human food and the 

 figures are not fully given, I have not 

 attempted to give the nutritive ratios, 

 that were not given in the sources 

 from which they were obtained. 



