95 



stations are a pretty safe guide for the poult ryman, but in order that 

 he may intelligently plan improvements in rations, he should under- 

 stand something of the composition of ordinary poultry foods. 



What Use Does a Hen Make of the Food She Eats? In other 

 words, what is the purpose of feeding? The first use she makes of 

 the food is to supply the needs of her body. The maintenance of her 

 body is her first concern. The body of the hen, like other animals, 

 needs constant rebuilding. There is a constant wearing down or 

 breaking down of tissues, and the food rebuilds the body or repairs 

 its wastes. The work of the . poultryman, therefore, does not end 

 with the making of the hen, with the hatching and raising of the 

 pullet ; he must maintain her, and the skill of the feeder comes in in 

 so compounding rations and so feeding them that the health and 

 vitality of the hen may be maintained. That is the first consideration 

 of good feeding the maintenance needs of the hen, the maintenance 

 of health and vigor. 



The second use to which food is put by the hen is to make eggs. 

 After the body's needs have been supplied, if there is any food left, 

 the hen will use it for the making of eggs. Eggs are made from 

 surplus food. After she has eaten enough to supply bodily needs she 

 turns her attention to the egg basket. 



If we are feeding for eggs it is poor economy, therefore, to feed 

 just enough to maintain the hen in health and vigor. We must feed 

 more than that or our efforts will be wasted. 



On the other hand, heavy feeding does not necessarily mean a 

 heavy egg yield. While the heavy layer must consume plenty of food, 

 the manner of feeding and the kind of food must be taken into ac- 

 count. In other words, the efficiency of food rests largely on the 

 kinds of food fed and the skill with which the feeding is done. 



Nutritive Ratio. The nutritive ratio is the ratio of protein to 

 fat and heat-producing foods. For egg production a narrow nutritive 

 ratio should be fed. A ratio of one of protein to four or five of 

 carbohydrates and fat is a narrow ratio and will give good results in 

 egg production. In figuring the ratio the fat is multiplied by two 

 and one-fourth, as it is estimated that one pound of fat is equal to 

 two and one-fourth pounds of carbohydrates and fat. 



At the West Virginia Experiment Station laying hens fed a 

 narrow ratio, or nitrogenous ration, produced 17,459 eggs, while the 

 pens with a wide, or carbonaceous ration, laid 9,708 eggs. During the 

 experiment the former fowls gained in live weight one pound four 

 ounces each, while the latter gained only about one-tenth of a pound 

 eaeh. Other experiments have shown the superiority of the narrow 

 ratio, or the ration rich in protein or nitrogen. 



It should be understood, however, that the nutritive ratio in it- 

 self docs not necessarily indicate the true value of the ration. Palat- 

 ability and other factors have to be considered. Two rations having 

 the same nut rit i ve ratio were fed to t \vo different pens of fowls for a 

 year. One of them gave a yield of two hundred and one eggs per 

 fowl; the other one hundred ;md thirty-three eggs. There was a 

 difference in the kind of food, but not in the nutritive ratio. Two 

 other pens having rations of a similar nutritive ratio gave yields of 

 one hundred and one, and one hundred and forty-three respectively. 

 The proper nutritive ra'tio does not guarantee a good egg yield. I\< - 

 must ho had to the kind of foods fed, and the feeder must be 



