PRINCIPLES OF FEEDING POULTRY 



SOURCES OF THESE ESSENTIAL PRODUCTS 



All seeds resemble each other closely in properties and 

 are largely deficient in the same substances. Leaves com- 

 bined with seeds supplement all the nutritive deficiencies 

 of the seeds but do not usually furnish the essential nu- 

 trients, in suffiicent quantities. The dry leaf contains 3 

 to 5 times as much ash as the seed and is especially rich 

 in calcium, sodium and chlorine. It is also richer in Fat 

 Soluble A and contains a supply of protein. Milk is a 

 complete food containing both Fat Soluble A and Water 

 Soluble B. It is deficient in iron but most water contains 

 sufficient iron to make up for this deficiency. Muscle tis- 

 sue is lacking in minerals and is relatively poor in Fat 

 Soluble A as compared with milk and leaves. The 

 glandular organs, especially the liver and kidneys contain 

 more of both (A) and (B) than the muscle tissues. 



Eggs are a complete food but used alone do not produce 

 the best results. The yolk is especially rich in these two 

 desired factors. The effect of heating or drying on these 

 products is not yet clearly established but Fat Soluble 

 (A) in milk does not appear to be affected either by dry- 

 ing or canning, and both (A) and (B) in leaves are not 

 affected either by drying. Feeds supplying Fat Soluble 

 (A) require special selections but Water Soluble (B) is 

 widely distributed in feeds and it is not nearly as likely 

 to be deficient as (A). Milk, eggs and leafy vegetables 

 should be regarded as protective feeds especially high in 

 Fat Soluble (A) and in minerals. Fruits are high in 

 salts and have a beneficial effect on the system. A bal- 



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