l68 FEEDING FARM ANIMALS 



the food favors the formation out of the protein supply of 

 stable tissue, in place of part of the circulatory protein, 

 which means to some extent increase in flesh. Circulatory 

 protein is that portion of the nitrogenous substance taken 

 from the food which remains for a time in the blood, await- 

 ing either conversion into stable flesh tissue, or oxidation 

 and decomposition into the fluids of the excretory organs. 

 In well-fed animals, it causes what is called the juiciness of 

 the flesh. 



It should also be remembered that while the presence 

 of fat in small quantities is favorable to the formation of 

 flesh, in large quantities it is injurious, since it disturbs the 

 digestion and thus impairs the appetite. Therefore, the 

 ordinary feeding stuffs fed to farm animals should contain 

 but little fat. 



The influence of carbohydrates in the food on the 

 formation of flesh is very similar to that of fat in the same. 

 Prominent among these influences are the following: (i) 

 Carbohydrates in the food decrease the protein consump- 

 tion and thereby increase the protein deposition (see p. 167) 

 the protein consumption depending as regards quantity 

 solely on the protein supply. (2) They retard the tendency 

 toward nitrogen equilibrium and therefore cause a longer 

 continued gain of flesh than would be affected by nitroge- 

 nous foods alone. 



The carbohydrates are helpful in promoting growth, 

 in producing fat, and in generating heat so necessary to the 

 maintenance in healthy action of all the functions of the 

 body. Experience has shown that the greatest gain of flesh 

 is made when the proportion of carbohydrates in the food 

 fed is large. In regard to flesh formation they produce 

 about the same results as fat and are much cheaper, hence 

 they should be fed to the greatest extent possible instead of 

 fat, except in such instances as when it is necessary to feed 

 fat in the food because of its greater power to produce heat 

 (see p. 177). They are much more abundant than protein 

 in foods and, therefore, cheaper than this element also, hence 



