282 AGRICULTURE 



linseed meal, cottonseed-meal, gluten feed and oats are also 

 rich in protein. Protein should make up approximately one- 

 sixth of the cow's ration during the milking season; no 

 other food can take its place. It is the most expensive part 

 of the ration, and should be secured as far as possible from 

 home-grown legumes. 



Carbohydrates. The carbohydrates are necessary to 

 supply energy, heat and fat for the animal body, and sugar 

 and fat in the milk. All the common grains are rich in 

 carbohydrates, which are the cheapest nutrient of the cow's 

 rations. Among the more common carbohydrate feeds are 

 com, corn silage, corn stover, oats straw, millet hay, sugar 

 beets and dried beet pulp. Timothy hay should not form 

 a part of the dairy ration, as it has few of the elements re- 

 quired in producing milk. 



Fat. Fat is used for practically the same purposes 

 as the carbohydrates in maintaining the body and produc- 

 ing milk. It is contained in some degree in all feeds, 

 though in smaller quantities than carbohydrates, and in 

 more concentrated form. It has been found that one pound 

 of fat will serve the same purpose in the dairy ration as 

 two and one-fourth pounds of carbohydrates. 



The balanced ration. By a balanced ration is meant 

 a ration which contains the right digestible proportion of 

 each kind of nutrient demanded by the animal. The term 

 nutritive ratio is used when speaking of the relation of pro- 

 tein to carbohydrate and fat in the ration. The nutritive 

 ratio of the dairy ration is 1:6; this is to say, one part of 

 digestible protein to six parts of carbohydrates and fat com- 

 bined. The following tables show several balanced and 

 economical rations for dairy cows:* 



(Purdue Ext. Bui. No. 21. > 



