POULTRY FEEDS AND FEEDING 



The ash of the egg aside from the shell, contains 53.7 

 per cent of phosphoric acid. The analysis of the dry mat- 

 ter of the egg, aside from the shell, is very similar to the 

 dry matter of the fowl. The difference in analysis be- 

 tween the capon and the hen is largely due to the larger 

 per cent of fat in the capon. The high per cent of protein 

 in both poultry and in eggs shows the necessity for sup- 

 plying protein in a considerably greater quantity than is 

 furnished by plants. Protein is found throughout the 

 body in the blood, muscles, connective tissues, etc. Fats 

 are found in fowls as body fat, in the bones and in eggs. 

 The same ash materials found in animals are also present 

 in plants. 



PARTS TAKEN BY MINERAL SALTS 



The mineral salts in addition to building up bone struc- 

 ture, play an important part in connection with the diges- 

 tive acids and changes in the nutrients. Sodium and 

 chlorine are absolutely essential to animal life as the 

 gastric juice in the body contains free hydrochloric acid. 

 Common salt (chemically one part sodium to two parts 

 chlorine) supplies this sodium and chlorine and its use 

 improves the appetite and increases the flow of digestive 

 juices. Lime and phosphoric acid are the two minerals 

 present in the greatest amount in the body as they make 

 up the skeleton and constitute about 80 per cent of the 

 mineral matter. Over 35 per cent of the dry matter in 

 eggs (shells included) is ash or mineral matter while 10 

 per cent of the body of the fowl is mineral matter con- 



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