No. 4.] 



FEEDS AND FEEDING. 



23 



But the main point in regard to these data is that the 

 conclusion here reached, that the nutritive ratio of a balanced 

 ration for a hen is about 1 to 41/^, forms the basis for com- 

 pounding- our rations at the present time. 



On account of many letters received asking information 

 regarding the value of sprouted oats as a poultry food, we 

 concluded to make an analysis of whole oats and of sprouted 

 oats, to see whether there was a loss or gain through sprout- 

 ing. A sample of whole oats was taken, and another sample 

 from the same lot was sprouted in the usual way. When 

 the sprouts were II/2 inches long a sample was analyzed and 

 compared with the analysis of the original sample. The 

 comparison is shown in this chart. 



Table 9. • — Analysis of Whole Oats and'Sprouted Oats (Per Cent). 



Name op Ingredient. 



Whole Oats. 



Sprouted Oats. 



Protein, 



Albuminoids, 



Amides, 



Fat, .... 



Nitrogen free extract, 



Fiber, 



Ash 



Soluble sugars (dextrose). 



It can be seen that the sprouting of these oats made very 

 little difference in their nutritive value. There was a slight 

 decrease in the amount of ash and a very perceptible increase 

 in the amount of soluble sugars, i.e., some of the starch in 

 the oats was changed to sugar in the form of dextrose. That 

 sprouted oats are very palatable is a well-known fact among 

 poultrymen, and the changing of some of the starch to sugar 

 no doubt accounts for this. We conclude, therefore, that the 

 sprouting of oats does not decrease their actual nutritive 

 value, and that we gain censiderable in palatability and also 

 in having a green food.^ 



» Mr. Philip H. Smith, of the Massachasetts Agricultural Experiment Station, performed 

 the chemical analysis. 



