365 POULTRY PRODUCTION 



must be obtained. It must be prepared in accordance with 

 the requirements of the desired product and the process of 

 manufacture. If best results are to be obtained, other factors 

 beside feeding, such as kindness, cleanliness, and the general 

 comfort of the fowls must be considered and may be referred 

 to as the care of the machine. 



The recjuirements of a ration with the view of obtaining 

 the greatest efficiency in production will be discussed under 

 the following topics: (1) amount of feed, (2) feeding condi- 

 tions, (3) size of ingredients, (4) palatability and attractive- 

 ness, (5) nutritive effect, (6) composition, (7) digestibility, 

 (S) variety, (9) adaptation to purpose, (10) effect on product 

 and (11) cost. 



Amount of Feed. — It is readily understood that the amount 

 of a ration may easily govern not only the amount of eggs 

 produced or flesh put on, but may have an effect upon the 

 general health of the bird. Eggs are formed and flesh pro- 

 duced from the feed fed in excess of that required for the 

 mere maintenance of the body. If the amount of feed fed is 

 sufficient for maintenance only, no products can be secured. 

 If it is less than enough for maintenance, the bird will lose 

 flesh and perhaps eventually die of starvation. 



There are, on the other liand, dangers from overfeeding. 

 If the ration is extremely palatable, a fowl may eat such an 

 amount as to overtax the digestive organs. This may cause 

 both a waste of nutrients and those ailments grouped under 

 the head of indigestion. 



While the high art of poultry feeding is to so encourage 

 and stimulate the appetite of a flock that it will consume 

 large amounts of feed, overfeeding is to be avoided with 

 care. Of the two feeding errors, overfeeding or underfeeding, 

 a little overfeeding is by far the most serious. It tends to 

 make the fowls "go stale," depressing the appetite, and 

 checking their activity. 



No rule can or should be given as to the exact amount of 

 feed to I)e given any certain class of poultry during a specified 

 time. The amount ottered should be that which the fowls 

 will work industriously to secure until the last bit is gone. 

 This applies to growing, laying or fattening stock. The 



