TABLE OF CONTENTS 



INTRODUCTION 



PAGE 



PLACE AND IMPORTANCE OF POULTRY IN AGRICULTURE ... n 



PART I. PRINCIPLES OF FEEDING POULTRY 

 CHAPTER I 



COMPOSITION OF PLANTS 17 



How plants make food Production of carbohydrates and 

 vegetable fats Production of nitrogenous and mineral 

 compounds. Factors influencing the nutritive value of 

 feeds 



CHAPTER II 



COMPOSITION AND STRUCTURE OF THE FOWL AND OF EGGS . 23 

 Composition of a fowl and of eggs Table i. Composi- 

 tion of poultry and eggs Parts taken by mineral salts 

 Anatomy of the fowl Digestion and assimilation of 

 food Structure of the egg 



CHAPTER III 



ECONOMICAL PRODUCTION OF EGGS AND OF POULTRY FLESH. . 30 

 Relative production of animal food by animals and fowls 

 Place and importance of poultry farms Meat versus 

 egg production on poultry farms The soft roaster in- 

 dustry Duck farming Commercial poultry fattening 

 Dressed weights of poultry 



CHAPTER IV 



FEEDING STANDARDS AND THE EFFECT OF DIFFERENT NUTRIENTS 40 

 Measuring feed values for animals How feeds are 

 analyzed Difference in value and in use of feed nutrients 

 Products essential to life and growth Sources of these 

 essential products Feeding standards for fowls Nutri- 

 tive ratios Example of nutritive ratio Feed require- 

 ments of chicks and mature fowls Feed requirements 

 of chickens per day for each 100 pounds of live weight 



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