TUE FEiciJiNG OF tiil: am.mal 243 



3. Composition of Fodders 

 3a. Clansijinitiiin 



4.')G. Fodilers are made up of a larcro nninber 

 of siihstancos, all of which aro of niovo or less 

 use to the aniiual, and each of which, to some 

 extent, serves a definite purpose when used as 

 food. Wliile the number of separate eompouiids 

 in fodders is very large, they fall into a few very 

 di><tinet groups or classes, depending upon their 

 composition ami the purposes which they serve 

 the animals, Tiu^se classes are (a) water, 

 (/>) ash, (r) protein, (d) carbohydrates, iuciuding 

 fiber, (r)fut. 



:V>. \V,t(n- 



437. Water is present in all fodders without 

 exception, but the proportion is very variable. 

 Soin»» roots and green fresh fodders occasionally 

 luive as much as 00 per cent of water, whereas, 

 iu some o£ the kiln-drie<l by-products the per- 

 centage of water may fall as low as 5 or G per 

 rent. Ordinary air-dried foilder, as the grains, 

 hay, straw, usually contains from 10 to 1.') per 

 cent of water. 



43"^. The water in the fodder to a certain 

 extent supplies the needs of th<' animal insteail of 

 water which is drunk. Animals consuming a 



