AMERICAN POULTRY CULTURE 



because no other food can fill its position. Foods 

 rich in protein are called nitrogenous foods. 



Those elements of a food which go to make fat, 

 heat and energy are the carbohydrates. These are 

 burned in the body, and any surplus above what is 

 necessary to supply heat is stored up in the body as 

 fat, to be drawn upon later should insufficient car- 

 bohydrates or carbonaceous food be supplied. 



Ash is the mineral portion of feeding stuffs, and 

 goes largely to make bones, egg shells, etc. Less 

 of this material is needed than of the other two, 

 and in making up a ration little attention need be 

 paid to it, for most feeds contain a sufficient 

 amount without any special provision being made. 



A " balanced " ration is one in which protein 

 and carbohydrates are combined in such proper- 

 Balanced tion that they will fully supply the 

 Rations needs of the fowls but at the same 



time there will be no surplus of either. A 

 " wide " ration is one which contains too large a 

 proportion of carbohydrates; its continued use 

 will cause the fowls to become too fat. A 

 "narrow" ration is one too rich in protein; its 

 continued use will affect the kidneys and liver, be- 

 cause they will have been overtaxed in endeavoring 

 to dissipate the excessive amount of nitrogen. To 

 be sure, the over-supply of protein will, to a cer- 

 tain extent, take the place of the carbohydrates 

 that are lacking, but this should not be allowed to 



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