July, 1914] ANALYSIS OF FEEDING-STUFFS. 7 



THE CONSTITUENTS OF FEEDING-STUFFS. 



In the complete chemical analysis of a feeding-stuff 

 the following determinations are made : moisture, ash, 

 protein, fat, fibre, and nitrogen-free extract. The value 

 of a feeding-stuff is generally based on the amount of 

 protein and fat it contains. For that reason these two 

 constituents are often the only ones determined. "We are, 

 however, beginning to realize that while the amount of 

 protein and fat is important, at the same time the carbo- 

 hydrates are also very important and in many classes of 

 feeding-stuffs form the chief source of value. 



MOISTURE. 



Water is present to some extent in all classes of feeds. 

 The per cent in most cases varies between five and fif- 

 teen. The amount varies with the nature of the feed, the 

 process of manufacture, and the manner of storage. 



ASH. 



The ash of a feed is the residue left after burning off 

 the organic matter. It represents the inorganic or min- 

 eral constituent of the plant. This part of the feed fur- 

 nishes the material for the bones of the animal. 



CRUDE PROTEIN. 



By crude protein is meant that portion of a feeding- 

 stuff which contains nitrogen. Nitrogenous feeds build 

 up muscular tissue and the proteins are of the greatest 

 importance in determining the value of a feed. Most of 

 the crude protein in the plant is found at the point of 

 growth, or in the leaves and seeds. 



