ENERGY VALUES OF RATIONS' FOR FARM ANIMALS. 

 Percentage composition of live animals. 





Ox. 



Fat 

 calf. 



Sheep. 



Swine. 





Well 

 fed. 



Half 



fat. 



Fat. 



Lean. 



Well 

 fed. 



Half 



fat. 



Fat. 



Very 

 fat. 



Well 

 fed. 



Fat. 



Water 



Perct. 



54.3 

 4.8 

 7.1 



15.8 



18.0 



Perct. 

 50.2 

 4.4 

 14.9 

 15.5 



15.0 



Perct. 



43.6 



3.9 



26.8 



13.7 



12.0 



Perct. 

 60.1 

 4.5 

 13.1 

 15.3 



7.0 



Perct. 



56.6 

 3.4 

 8.6 



15.4 



16.0 



Perct. 



53.7 



3.3 



13.2 



14.8 



15.0 



Per ct. 

 50.7 

 3.2 

 18.3 

 13.8 



14.0 



Perct. 



44.8 



2.9 



28.1 



12.2 



12.0 



Perct. 



39.0 



2.8 



37.2 



11.0 



10.0 



Perct. 



53.9 



2.7 



22.5 



13.9 



7.0 



Perct. 

 42.0 



Ash 



1.8 



Fat 



40.2 





11.0 



Contents of stomach 

 and intestines 



5.0 



Total 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 



100.0 







COMPONENTS OF FEEDING STUFFS. 



Like the animal body, the vegetable feeding stuffs which nourish 

 it contain a great variety of substances, but these, too, like those of 

 the animal, may be classified into a few groups. Not only so, but 

 these main groups are the same as those found in the animal, viz, 

 water, ash, protein, fats, and carbohydrates. The proportions of 

 these ingredients in the animal body and in vegetable substances, 

 however, are widely different. 



PROTEIN AND FAT. 



Protein is the predominant ingredient, aside from water, in the 

 animal body, while the latter stores up its reserve material in the 

 form of fat, with but little carbohydrates (glycogen). Protein is 

 also contained in all plants and, as in the animal, forms the basis of 

 the living tissues, but the predominant ingredients as regards quan- 

 tity are the carbohydrates. In the form of cellulose, or "crude 

 fiber," they form the cell walls of the plant, while as starch and 

 sugar they are stored up in large amounts in the cells of seeds and 

 roots as reserve material. A few plants, like flax and cotton, store 

 up oil instead of starch and are likewise rich in protein, but, as a 

 rule, the common feeding stuffs contain relatively small amounts of 

 protein and fat and are rich in carbohydrates. 



The protein and fats of plants are not widely different from those 

 of animals and call for no special description here. 



CARBOHYDRATES. 



The carbohydrates, as starch, sugar, etc., constitute a distinct 

 group, represented in the animal chiefly by the small amounts of 

 glycogen mentioned on page 2 and by the sugar of the milk. They 

 are composed of the chemical elements carbon, hydrogen, and oxygen, 

 the two latter being present in exactly the same relative amounts as 



