24 MAINE AGRICULTURAL EXPERIMENT STATION. I9OI. 

 DIGESTIBLE NUTRIENTS IN DRY MATTER OF OAT PRODUCTS. 



In order to compare the feeding values of different food mate- 

 rials, the digestible rather than the total nutrients must be taken 

 into account. This is done in the following table which shows 

 the percentage of digestible nutrients in the different oat prod- 

 ucts here reported upon. 



The results of the experiments indicate that the nutrients of 

 oat hay are in the most digestible form when the heads are in 

 milk. If cut in bloom there is a less yield of poorer composition 

 and digestibility than when cut in milk. If the cutting is delayed 

 till the oats are in the dough stage, the slightly larger yield is 

 more than offset by the poor quality and lessened digestibility 

 of the hav. 





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Oat hay, in bloom 



•Oat hay. in milk 



Oat hay, in dough 



Oat hay, bloom and milk 

 Oat hay, milk and dough 



Oat and pea hay 



Oat and pea silage 



Oat and vetch hay 



Oats 



Roval Oat Feed ,. 



45 6 



41.7 



3.10 



44.4 



4-2.5 



1.7? 



45.0 



43.0 



2.14 



48.2 



45.S 



2.39 



47. & 



45.6 



2-39 



49.4 



43.8 



4.08 



17.2 



16.1 



1.07 



48.1 



44.4 



3.65 



62.1 



60.7 



1.40 



42.6 



40.4 



2.14 



4.43 

 5.21 

 2.- 

 4.S0 

 3.14 

 9.04 

 2.49 

 5.61 

 8.99 

 4.63 



1?.4? 

 13.33 

 13.14 

 15.75 

 15.49 

 14.92 

 5.36 

 12.82 

 3.21 

 7.4] 



1S.66 

 22.39 

 25.18 

 22.66 

 24.. 54 

 19.75 

 6.67 

 23.64 

 44.14 

 26.34 



1.02 

 1.70 

 1.83 



1.? 



2.36 



1.42 



1.21 



2.06 



4.41 



