MEASURING THE USEFULNESS OP FEEDS 45 



30 per ct. crude protein, while the dry hay from alfalfa cut when in 

 bloom will contain only half as much. On the other hand, immature 

 plants are more watery, and thus contain less total digestible nutrients. 



It is shown in later chapters that as the grasses and legumes mature 

 their content of fiber materially increases, and as a consequence the 

 feed becomes less digestible and usually of lower value. However, 

 the large accumulation of starch which occurs in the corn plant as it 

 ripens gives the more mature form of that plant a greater total feed- 

 ing value. 



Influence of preparation of feed. — It is often assumed that by 

 cutting, grinding, and cooking feed much labor is saved the animal, 

 to the advantage of the feeder. This idea is based on the theory that 

 the less work the animal does in mastication and digestion the larger 

 the net production of work, flesh, or milk. On the contrary, we 

 know that the muscles of the body do not grow strong thru idleness, 

 and that work and activity are necessary to bodily health, growth, 

 and strength. Likewise, the organs of mastication and digestion 

 should be kept working at their normal capacity. When cutting, 

 grinding, cooking, or pulping brings more satisfaction to fattening 

 animals soon to be slaughtered, and causes them to consume heavier 

 rations, such preparation may pay, as it may also with exceptionally 

 hard-worked animals that have but limited time for taking their 

 rations. Ordinarily, making feeds fine and soft so they may be 

 swallowed with little chewing not only fails to pay for the cost of 

 such preparation but may actually lower the value of the feed. The 

 economy of the different methods of preparing feed for each class of 

 stock is discussed in detail in the respective chapters of Part III, 

 but a summary of these conclusions will be helpful in showing the 

 principles which should govern the feeder in deciding how far to 

 employ such methods of preparation. 



Grinding or crushing grain. — Grinding, crushing, or rolling grain 

 increases the digestibility only when animals fail to masticate the 

 whole grain. In fact, grinding grain so finely that it is bolted with 

 little chewing may sometimes decrease the digestibility because of 

 imperfect mixture wjth the saliva. For all animals, such hard grains 

 as bald barley or rice should be ground, and for all classes of animals, 

 except perhaps sheep, small seeds, such as millet, grain from the 

 sorghums, or weed seeds, should ordinarily be ground. For animals 

 with poor teeth or for young animals before their teeth are well 

 developed, grinding grain in general is advisable. Ordinarily, horses 

 can grind their own oats and corn, and idle horses should always 

 do so. For horses which are hard-worked and spend much of their 

 time away from the stable the grain may be ground and mixed with 



