424 



PRINCIPLES OF AGRICULTURAL CHEMISTRY 



FAT PRODUCED BY 100 GRAMS OF THE FEEDS NAMFD. 



Calculated 



from digested 



nutrients 



Found by 

 experiment 



Percentage 

 of calculated 



Peanut meal 18.9 



Palm nut meal 17.9 



Linseed cake meal 19.7 



Rice meal 16.8 



Rye meal 18.1 



Bean meal 17.3 



Rye bran 15.8 



Wheat bran 15.4 



Brewers grain (dry ^ 15.4 



Potatoes 18.5 



Sugar beets 15.0 



Beet residue ( wet ) 18. i 



Beet residue ( dried ) 18. i 



Wheat straw, I 10.4 



Wheat straw, II 8.4 



Oat straw 10.9 



Barley straw 11.7 



Meadow hay, I 12.9 



Meadow hay, II 15.6 



Clover hay 12.4 



Grass hay 13.3 



18.9 

 18.3 

 19.2 



18.3 

 16.9 



16.3 

 12.5 

 ii. 9 

 13.0 

 18.1 



13-1 

 17.4 



14.2 



2.1 

 2.4 



6.6 



7-8 

 8.1 

 10.9 

 8-5 

 8-5 



100 



102 



9 8 



1 08 



93 

 94 

 79 

 77 

 84 

 98 

 87 

 94 

 78 



20 

 29 



59 

 64 



54 

 55 

 63 

 64 



Relation to Character of Feed. The production of fat from 

 the oil meals, potatoes, and rice meal was equal to that calculated. 

 With rye meal and bean meal it was about 94 per cent. The 

 beans and dried beet residues were deficient to the extent of 21 

 to 23 per cent. The values of none of the concentrated feed-stuffs 

 fell below 77 per cent, of the calculated. 



The fat production found to take place with the hays and 

 straws was 20 to 64 per cent, of the calculated quantity. The de- 

 ficiency was found to be related to the total quantity of crude 

 fiber in the feed. For example, 100 grams of wheat straw No. I 

 produced 8.3 grams less of fat than the calculated quantity, and 

 contained 46.6 grams of crude fiber ; that is, there was a deficit of 

 0.18 gram of fat for each gram of crude fiber present. For 

 eight straws and hays, the maximum deficiency of fat per i gram 

 of crude fiber present was o.iS gram, the minimum being o.n, 

 and the average 0.14 grams. 



This deficiency is in part due to the work of chewing the feed. 

 A number of experiments were repeated after grinding the feed, 



