FEEDING- ALFALFA HAY 41 



Protein contains nitrogen, while the carbohydrates 

 and fats have none of this important element. The 

 white of an egg is almost pure protein; the gluten of 

 the wheat flour and the lean meat are eaten by man to 

 supply his body with protein. The green leaves of 

 plants and their tender growing shoots are gorged 

 with large quantities of protein; this is true of alfalfa 

 in a superlative degree. The carbohydrates are such 

 substances as starch, sugar, and vegetable fiber. The 

 fats and carbohydrates supply heat to the body and 

 build up fatty tissues. Protein may be broken down 

 in such a way by digestion that it will liberate heat and 

 go to help build up the fat, but the carbohydrates and 

 fats can not build up muscle or nerve tissue. From 

 the foregoing f adts it is evident that protein is the most 

 important substance in a feedstuff. 



To balance a ration for domestic animals is to so 

 adjust the quantity of digestible proteids, fats, and 

 carbohydrates therein contained that the animal econ- 

 omy may use all of these substances without any waste. 

 The balanced ration means an economical ration, which 

 allows the digestive organs of the animal to work at 

 their highest efficiency. An unbalanced ration is one in 

 which either one of the three classes of food substances 

 is in excess. When fed such a ration, the animal re- 

 taliates upon his owner by inability to digest the excess, 

 which is worse than wasted; for the feeding of any class 

 of substances in excess adds to the labor of the digestive 

 organs of the animal, thus reducing their efificiency. 



FEEDING ALFALFA HAY 



The digestibility of alfalfa is changed less by the 

 process of curing than that of any other forage plant 



