TABLE OF CONTENTS 

 INTRODUCTION 



PAGE 



Place and Importance of Poultry in Agriculture . , . ii 



PART I. PRINCIPLES OF FEEDING POULTRY 

 CHAPTER I 



Composition of Plants 17 



How plants make food — Production of carbohydrates and 

 vegetable fats — Production of nitrogenous and mineral 

 compounds. Factors influencing the nutritive value of 

 feeds 



CHAPTER II 



Composition and Structure of the Fowl and of Eggs . 23 

 Composition of a fowl and of eggs — Table i. Composi- 

 tion of poultry and eggs — Parts taken by mineral salts — 

 Anatomy of the fowl — Digestion and assimilation of 

 food — Structure of the egg 



CHAPTER III 

 Economical Production or Eggs and of Poultry Flesh. . 30 

 Relative production of animal food by animals and fowls 

 — Place and importance of poultry farms — Meat versus 

 egg production on poultry farms — The soft roaster in- 

 dustry — Duck farming — Commercial poultry fattening — 

 Dressed weights of poultry 



CHAPTER IV 

 Feeding Standards and the Effect of Different Nutrients 40 

 Measuring feed values for animals — How feeds are 

 analyzed — Difference in value and in use of feed nutrients 

 — Products essential to life and growth — Sources of these 

 essential products — Feeding standards for fowls — Nutri- 

 tive ratios — Example of nutritive ratio — Feed require- 

 ments of chicks and mature fowls — Feed requirements 

 of chickens per day for each 100 pounds of live weight 



