INDEX 



401 



Leguminosae as fodder crops, 



163, 165 

 Leguminous seeds, 187 

 Levulose, 14 

 Liebig's recipe, 145 

 Lignin in crude fibre, 13 

 Lime, effect of deficiency, 96 



— in feeding-stuffs, 98 



— phosphate of, 223 

 Linoleic acid, ^^2 

 Linseed, 189 



— cake, 200 



Lipase in gastric juice, 23 

 Loss of heat from body, 52 

 Losses during keeping of man- 

 gels, 134 

 storage of grain, 131 



— in making hay, 125 

 Lucerne, 164 



Lupine plants as fodder, 165 

 poison in, 165 



— seeds, 189 

 steeping, 143 



M 



Magnesia, in animal body, 96 

 Maintenance ration, 58 



for oxen at rest, 246 



for sheep, 249 



influence of body surface, 



246 

 Maize, 186 



— for horses, 186, 280 



— for pigs, 187 



— germ cake, 206 

 Malt, 182 



— coombs, 213 

 Malting of grains, 145 

 Mammary gland, 307 

 Mangel tops, 166 

 Mangels, food value of, 175 



— losses on storing, 1 34 



— properties of, 1 74 

 Manyplies, 19 



Marsh-gas fermentation, 25 

 Mashes, sweet, 145 

 Meadow hay, 161 



— grass, 161 



Meals, feeding, 192 

 Meat meal, 221 

 Metabolism, definition of, 43 

 Methods of investigation in 



milk production, 317 

 Milch cows, feeding of, 306 

 Milk, 217 



— composition of, 218 



— formation of, 306 



— sugar, 14 



— yields, 308 



Milking, influence of frequency 



of, 311 

 Millet, 182 



— polish, 193 

 Mineral hunger, 59 



— substances, 1 5 



metabolism of, 94 



in milk, 343 



Moistening of food, 140 

 Molasses, 208 



— feeds, 210 



adulteration of, 211 



water in, 212 



— way to use, 211 

 Muscular energy, sources of, 



104, 106 

 Mustard, white, 166 



N 



Narrow and wide rations, 232 



Nitrogen equilibrium, 61 



Nitrogen-free extract, 14 



— nutrients as source of mus- 

 cular energy, 106 



diminish consumption of 



protein, 330 



effect on metabolism, 69- 



72, 330 



effect on milk produc- 

 tion, 329 



injluence upon compo- 

 sition of butter, 334 



Nitrogenous substances (see 

 Protein) 



Non-protein nitrogenous sub- 

 stances, 7, 8 



