164 POULTRY BREEDING 
material from which is built up the vital, machine we call 
a fowl. This is also true, of course, of any animate crea- 
tion from the lowest organism up to man. 
While protein is the material from which the machine 
is made carbohydrate is the fuel which supplies the en- 
ergy to keep the machine going. Carbohydrates are com- 
posed largely of carbon and a carbohydrate-rich ration is 
denominated a “carbonaceous” ration. Carbohydrates in 
food becomes fat in a fowl, except that part of it which is 
used in maintaining vital heat and the energy that is ex- 
pended in living and moving. The heat of a fowl’s body 
is maintained by the consumption of carbohydrates just 
as the heat in a steam engine is maintained by the con- 
sumption of coal. The sugars, starches and gums that 
form a part of all feeds are included in the term carbo- 
hydrates. These substances first keep vital heat and 
energy up to the normal standard in a healthy fowl, and 
any surplus is stored in the body in the shape of fat, 
which may be stored in the bodily cavities or in the tis- 
sues of the body in the shape of minute globules. A 
properly fatted fowl is tender because the minute fat 
globules stored in the tissues melt in the process of cook- 
ing and leave the fibers of the flesh open and easily cut or 
masticated. 
The fats and oil contained in all feeds are used for 
the same purpose to which carbohydrates are put. They 
are consumed by the body in furnishing heat and energy 
or are stored as fat in the body. In computing a ration 
the fat content of any feed is multiplied by 2.25 and added 
to the carbohydrates, as fat is believed to be 2!4 times as 
valuable as carbohydrates for feed purposes. 
In order to be able successfully to conduct operations 
there are some points that a feeder must have fixed in his 
