178 



PRINCIPLES OF POULTRY FEEDINC 



Relation of Feed to Character of Product. Table V shows the 

 composition of various poultry feeds and of finished products. 

 Note the relatively high proportion of protein in the egg and in 

 the mature pullet; also the high fat content of the capon and the 

 large percentage of water present in the egg. Admitting the close 

 relationship which exists between the composition of feed consumed 

 and the products resulting therefrom, the feeder is able to select 

 those feeds which will be the most productive of the results desired. 

 For example, the richness of corn in fat and carbohydrates would 

 lead to the selection of that grain as the basis of a ration for the 

 feeding of capons. In like manner meat scrap and green clover 

 would occupy a prominent place in feeding the mature hen for 

 egg production, because of the large amount of protein and water. 



TABLE V. Composition of Feeds and of Finished Poultry Products. 



Evolved and first used by Prof. Rice of Cornell University to show the relation between 

 feed and product. 



Table V also shows why a high egg yield cannot be reasonably 

 expected from birds that are fed on an exclusive corn diet, and 

 why other feeds than corn are required to bring tne pullet to ma- 

 turity in good laying condition. The importance of a properly 

 balanced ration is also manifest, which simply means that the 

 ration must show a proper relation between its nutrient content 

 and the compounds desired in the product. When eggs are con- 

 sidered as the manufactured product, it is plain that raw materials 

 of the right kind and in proper amount are essential to their abun- 

 dant production. 



A bird is in reality a machine, which may be compared to 

 an automobile whose engine must be kept running at a low 

 speed but which must have reserve power available when needed. 

 The fuel required for maintaining the ordinary speed may be 

 likened to the feed required for the bird's maintenance. When 



