36 POULTRY FOODS 



tines in a manner that makes their assimilation much 

 more natural and, therefore, of more real benefit to the 

 fowls than would be the case without them. 



Clover and alfalfa hay and bran are very highly con- 

 sidered as roughage for poultry, and they not only well 

 serve the purposes mentioned but are also valuable as 

 food. Clover and alfalfa contain a large percentage of 

 ash and fiber and are among the best substitutes for 

 green food as well; although but little of the bran is 

 digested, it is most valuable as an intestinal irritant. 



When feeding clover or alfalfa hay it is well to throw 

 bundles of it into the houses on the litter and permit 

 the fowls to pick the leaves and scratch in the hay as 

 they do in the litter. 



Uses of the Food Elements. After being digested and 

 absorbed into the blood, the different food elements 

 are used by the body for various purposes. From protein 

 are formed the muscles, or lean meat, and this element 

 also enters largely into the composition of the bones 

 and feathers, and, most important of all, the egg. 

 Protein can be more completely utilized than the other 

 food elements and some hens seem to have the power 

 to utilize practically all of the protein contained in the 

 food they eat. 



Carbohydrates are mainly used to keep up the body 

 temperature. The utilization of carbohydrates for this 

 purpose is really a slow form of burning, which is just 

 as necessary for the life of the fowl as the fire beneath 

 the boiler is for the running of the steam engine. Car- 

 bohydrates are also the source of much of the energy 

 used when the fowl moves itself about and performs 

 other work. 



The function of fats is similar to that of the carbo- 

 hydrates. Fats, however, are a more concentrated fuel, 

 1 Ib. of fat being equal to about 2J4 lb. of carbohydrates. 

 Fats can also be stored for future use in the fowl's body, 

 a thing that cannot be done with carbohydrates. 





