FEEDING AND FEEDS II7 



Poultry feeds contain various quantities of pro- 

 tein, carbohydrates, fat and water. The water is 

 frequently overlooked by the feeder. Even wheat 

 contains about io% ; clover and alfalfa 75% and in 

 skimmed milk there is about 90%. No poultryman 

 should pay more for water in the feed than as water 

 from his well or spring. Grain feeds are also defi- 

 cient in ash. Hence the hen must secure grit, 

 oyster shell, etc., to supply this lack. The ash, 

 therefore, need not be considered of high value 

 because of its cheap source. Carbohydrates and 

 fat furnish the fuel necessary to keep the body 

 warm. It is necessary for the hen to be warm in 

 order to produce eggs. Unless warm and energetic 

 she cannot digest the food as well. 



As a rule poultry feeds contain larger percentages 

 of carbohydrates and fat than are required for best 

 results in egg production. Usually they are defi- 

 cient in protein, which is the most valuable con- 

 stituent. This substance makes the lean meat and 

 the muscle and a large percentage of the egg, espe- 

 cially the white. The value of the feed must be 

 determined largely by the percentage of protein it 

 contains. A high price, therefore, should not be 

 paid for feed unless this has a high percentage of 

 protein. In general feeds may be considered ex- 

 pensive or cheap in proportion as they contain 

 small or large proportions of protein. 



In studying feeds digestibility must be con- 

 sidered. Composition does not necessarily indicate 

 the true value of feeds, because these may not be 

 digestible. The digestibility of poultry feeds has 

 not been studied sufficiently. There are consider- 

 able difficulties in the way. Probably, however, 

 these studies will be made in the future and better 



