38 SILAGE IN BEEF PRODUCTION. 



in combining it with suitable companion foods exercise a 

 determining influence on the results obtained under a 

 given set of conditions. The vast importance of silage 

 as an economic factor in the production of beef in the 

 South is clearly demonstrated by the results set forth 

 in the test in question. 



"The test of 1906-7 covered a period of 149 days, during 

 which time the average ration consumed was between 1* 

 and 9 pounds of concentrates, from 35 to 39 pounds of 

 silage and about 2 pounds of dry stover or hay. It was 

 found advisable to feed the small amount of dry food indi- 

 cated to overcome the laxative tendencies of the silage, 

 but it was surprising to find what a very small amount of 

 dry food accomplished this end. 



Waste of Roughness. 



"As in previous tests, there was no silage wasted. The 

 percentage of roughness wasted in the form of stover 

 varied from 30.1 to 44.1 per cent, of the total amount fed. 

 With the hay this varied from 1.7 to 4.5 per cent. For some 

 reason some of the groups did not eat the hay nearly as 

 well as the others. These results would indicate, roughly 

 speaking, that from 3 to 4 per cent, of the hay ordinarily 

 fed would be wasted, and at least one-third of the stover. 

 These figures but emphasize again the great advantage 

 of silage, which owing to its ease of mastication, palata- 

 bility and pleasant aroma, when properly made, provides 

 a most inviting form of roughness for cattle. 



Shrinking of Silage-fed Cattle. 



"It has generally been said that cattle fed on silage as 

 the principal roughness would lose very materially in live 

 weight when shipped long distances. The cattle in this 

 test were shipped to Jersey City under the usual condi- 

 tions, the shrinkage per group varying from 197 to 213 

 pounds. There was little to choose between the groups 

 in the actual loss observed. The actual loss per individual 

 amounted to only 41.2 pounds, which is a comparatively 



