374 



POULTRY PRODUCTION 



hettcr results. The halance of tlie ration was in each case 

 the same. 



In fattening experiments, Bittenbender and Lippincott' 

 found that when meat scraps formed 25 per cent of the finely 

 ground portion of a fattening ration, it imparted a distinctly 

 strong flavor to the flesh of the fowls, as compared with 

 birds fiittened on oat flour and gluten feed. 



It is because of the effect of their food that wild ducks 

 have the characteristic "gamey" flavor that is conspicuously 

 absent in the same species when domesticated. 



Bushnell and Maurer^ found that there was a marked in- 

 crease in tlie bacterial infection of eggs laid by hens when 

 fed a wet mash, as compared with a dry mash. 



Fig. in 



81if.)\\iiig effect oil (lie 



vulk (tf feeding a fat .stain 

 tu layinj; liens. 



(.Suilan III) 



Cost. — A very important factor in any ration is its cost. 

 The best ration, all things considered, is the one which gives 

 tlie greatest economic returns. This does not mean either the 

 greatest returns or the cheapest ration. The greatest returns 

 might be obtained only from a ration tliat cost more than the 

 product is worth, and the cheapest ration might result in 

 such limited production that it would be as unprofitable 

 as the most expensive ration. To find the most profitable 

 means betweeu these two unj)ro(itable extremes is the nice 

 problem which confronts e\ery ])ractical feeder. 



It is customary to rate feeds on the basis of their digestil)le 

 protein content, because protein is an essential nutrient for 



Uiipublisheil (lata. Iowa State College. 



I ni'ul ilisliril ilala, Kansas Ai^i-ieull ni al l^x 



eiinii 111 station. 



