138 RESULTS OF EXPERIMENTS IN SWINE FEEDING 



estimate what the pigs will probably weigh at the end of the 

 week, formulate a ration in accordance with this estimate, 

 and gradually work them up to the quantity the standard calls 

 for by the end of the week. Suppose we estimate that the 

 pigs will gain 65 pounds during the week, making a total of 

 850 pounds. Referring to our standard, we find that the daily 

 water requirement per 100 pounds, live weight, has decreased 

 .3 of a pound by the end of the week, the digestible protein 

 has increased .014 (say .015), of a pound, and the carbo- 

 hydrate requirement has increased .02 of a pound. Hence, 

 by the end of the week the pigs should be receiving daily, 11.7 

 pounds of water, .615 of a pound of protein, and 2.22 pounds 

 of carbohydrates per 100 pounds of their live weight. Mul- 

 tiplying these amounts by 850 (estimated weight) and dividing 

 by 100, we get the total daily requirement per 100 pounds, 

 live weight., for the bunch of pigs at the end of the week 

 which amounts to 99.45 pounds of water, 5.2275 pounds of 

 digestible protein, and also 18.87 pounds digestible carbohy- 

 drates. 



We must now refer to table of digestible constituents, and 

 add feeds in such proportions as to bring our ration into con- 

 formity with the standard. Having arrived at our ration for 

 the beginning of the week, and also estimated it for the close 

 of the week, we can make each day's feeding approach suffi- 

 ciently close to the standard. At the close of the week the 

 hogs are weighed, their gain estimated for the following week, 

 the ration adjusted to the weight and age of the hogs, as it 

 was done for the first week, and the operation repeated for 

 each succeeding week. 



Features of the Standard. There are two things about 

 the 'standard which call for remark. In the first place, the 

 writer's experience is that the hog is a pretty good judge of the 

 amount of water he requires, and the chances are that water 



