represents more accurately the true nutritive values of feeding 

 stuffs. 



Explanation. The entire amount of heat or energy contained 

 in a feeding stuff is temied its total heat or energy value. All 

 of this heat or energy cannot be utilized by the animal for the 

 purposes of maintaining its body in a state of temperature 

 equilibrium, or for aiding in the production of growth and milk. 

 The several losses may be enuinerated as follows: (a) the undi- 

 gested material, i. e., the faeces; (6) the incompletely used material 

 (urea, etc.) of the urine; (c) the work required in the processes 

 of digestion and assimilation in preparing the nutrients so that 

 they can be used for maintenance and for the production of 

 growth and milk. These several sources of loss expressed as energy, 

 deducted from the total energy, leave the real or net energy value. 



Here follows a table showing the relative net energ}^ values 

 (relative values) of a few of the more important feeding stufiEs. 

 Instead of expressing the relative energy values in therms of 

 energy, they are stated on the basis of 100 for the sake of direct 

 comparison. The figures were secured by the use of the so-called 

 Kellner method i. They are not perfect, but represent the results 

 of the best method that we have available at this time. Com 

 meal is taken as 100 and the other feeds, both concentrated and 

 coarse, are compared with it. 



Relative Values of Feeding Stuffs. 



• For a full explanation of the components of the animal body, the composition of feeds, 

 the different ways in which the food is used in the animal body, and the explanation for using 

 the therm in the calculation of rations for farm animals, see Farmers' Bulletin 346, United 

 States Department of Agriculture, prepared by H. P. Armsby. . 



2 Our own experiments, comparing beet pulp with corn meal as components of a dairy 

 ration, have shown their feeding values to be more nearly equal. 



3 Alfalfa probably preferable, especially as source of protein. 



