200 



BEEF PRODUCTION 



In examining any ration to ascertain how nearly it 

 conforms to the standard, and what modifications, if 

 any, are needful, attention must be paid to three points : 



(1) Total amount of dry matter. 



(2) Amount of digestible protein. 



(3) Amount of digestible carbohydrates. 



COMPUTING A "BALANCED RATION." 

 By the term " balanced ration " is meant a ration in 

 which the digestible protein is in the proper proportion 

 to the digestible carbohydrates and fats. This relation 

 varies with the various classes of animals, and in the 

 same class depends on the age of the animal, whether 

 the animal is growing, fattening, producing milk, or 

 working. By means of tables snowing the digestible 

 nutrients contained in feed stuffs and the amounts of 

 each of the classes of foods required by an animal of 

 given weight in a certain condition, it is possible to com- 

 pound a ration which is, for that animal, a balanced 

 ration. 



To illustrate the method of balancing a ration, sup- 

 pose that a steer in the first period of fattening is receiv- 

 ing a ration consisting of 15 pounds of corn stover and 

 20 pounds of crushed corn daily. By referring to Table 

 I. and multiplying the number of pounds of the three 

 classes of foods (protein, carbohydrates, and ather ex- 

 tract or fat) in a pound of the food-stuffs that are being 

 used by the number of pounds that are given the animal, 

 we will find that the steer is receiving the following 

 amounts of dry matter, proteids, carbohydrates, and 

 fats: 



