PRINCIPLES OF FEEDING POULTRY 



tible protein, and energy value in feeds; the amount re- 

 quired for different animals and are apparently more cor- 

 rect than the old standards. All these standards and the 

 various multiplications while not absolutely accurate, have 

 proven to be of great value in the feeding of animals. 



HOW FEEDS ARE ANALYZED 



The chemist finds how much water there is m a feed by 

 using and drying out at a high temperature all the water 

 from a finely divided sample of the product. This sample 

 is then burned and only the ash or 'mineral matter re- 

 mains. In determining the crude protein, the nitrogen 

 content of the feed is found and the result multiplied by 

 6.25 since about 16 per cent of plant protein is nitrogen. 

 The fiber is the product that remains after a sample of the 

 feed has been boiled successively in a weak acid and in an 

 alkali and the dissolved matter washed out. The part of 

 the feed which will dissolve in ether is called the ether 

 extract or fat. The carbohydrates are made up of the ni- 

 trogen free extracts and the fiber, the nitrogen free extract 

 being determined by securing the difference between the 

 total dry matter in the feed, and the combined amount of 

 the ash, crude protein, fiber and fat. 



DIFFERENCE IN VALUE AND IN THE USE OF FEED 

 NUTRIENTS 



While the nitrogen free extract and the fiber together 

 make up the carbohydrates, the nitrogen free extract is 

 more digestible and has a greater feeding value than the 



