38 POULTRY FOODS 



Analyses of Foods. The preceding table gives the 

 analyses, nutritive ratio, and manurial value of various 

 poultry foods. 



SEEDS AND THEIR BY-PRODUCTS 



Foods the quality of which is unquestionably good 

 are the most economical for poultry. Shriveled, im- 

 mature, or imperfect grains do not contain the full 

 amounts of digestible nutrients, and such grains are 

 likely to be deficient in protein. When the best results 

 are desired none except good, plump, mature grains are 

 used. The same principle applies in selecting the by- 

 products of grains. 



The relative value of poultry foods can best be 

 estimated when the food value of each is well under-' 

 stood. It is usually more profitable to buy the foods 

 rich in protein than those lacking in this valuable 

 principle. % 



WHEAT 



Whole Wheat. A grain of wheat is made up of an 

 outer shell, an inner lining, and a food center, its 

 structure in a general way resembling that of an egg. 

 The shell of the wheat kernel is composed largely of 

 crude fiber; the central part contains some protein, but 

 consists mainly of starch. The protein, or gluten, of 

 the wheat is the most valuable part of it, and no 

 other grain will fill the place of wheat as a food for 

 the production of lean meat and eggs by fowls. Wheat 

 is rich in both protein and the fat-forming principles, 

 but it is a better food for making blood, flesh, and 

 feathers than for fattening purposes; hence, it is a 

 better food for egg-producing hens than for those in- 

 tended for the market. Wheat is commonly one of the 

 several grains used in making up a ration for fowls. 

 Although the best whole grain for hens, it does not form 

 a perfect ration when fed alone. 



Second grades of wheat can be purchased at a lower 

 price than the higher grades. If they are sound and 



