18 



PRINCIPLES OF FEEDING FARM ANIMALS 



animal origin, as milk, dried blood, tankage, meat scraps, 

 and bone meal, usually contain less than 4 per cent, unless 

 they have been adulterated, as is sometimes the case. 



Table 5. — Percentages of Crude Fiber in the Different 

 Classes of Feedingstuffs ^ 



Milk and milk-prod- 

 ucts none 



Roots 1 to 2 



]^ackinghoiise by-prod- 

 ucts to 4 



('ereal grains . . . 1 to 11 



Leguminous pastures 4 to 8 



Ijeguminous seeds . 4 to 8 



Silage 6 to 10 



Oil by-products 

 Cereal by-products 

 Grass pastures 

 Oil-bearing seeds . 

 Stovers and fodders 

 Leguminous hays 

 Grass hays . 

 Straws .... 



6 to2G 

 2 to 22 

 4 to 12 



7 to 30 

 15 to 29 

 20 to 29 

 2r> to 30 

 30 to 4r> 



FAT OR ETHER EXTRACT 



The fats are distributed widely in both plant and animal 

 life. They occur in nearly all plants, h\ii in smaller amounts 

 than the carbohydrates. They are found most abundantly 

 in the seeds. Some plants, such as flax, cotton, the peanut, 

 and the soybean, store their reserve food material in the 

 seeds largely as fat, rather than as carbohydrates. In the 

 animal, fats occur in almost every organ and cell. They 

 are especially abundant in the fatty tissues of the abdominal 

 cavity, in the subcutaneous tissues, and in the bone marrow. 

 The animal body stores its reserve food mainly in the form 

 of fat. 



Chemically, fats are composed of the elements carbon, 

 hydrogen, and oxygen. Compared with crude protein and 

 carbohydrates, fats are considerably richer in carbon and 

 hydrogen and poorer in oxygen. The average percentages 



^ These vahies represent the upper and lower limits of the average content 

 of crude fiber of the common feedingstuffs included under each class. 



