FEEDING SWINE 147 



that the first fat that is placed on the carcass contains 

 more stearin than the later deposited fats, and is there- 

 fore harder. The later fats are composed of greater 

 percentage of palmitin and olein and are softer. When 

 we cannot feed to increase the proportion of stearin, we 

 had best not fatten to too high a degree in order to secure 

 the degree of hardness of fat that is most desirable. 



Balancing rations. — We have for many years heard 

 much of balanced rations. Theoretically, rations should 

 be balanced so as to furnish the nutrients in the proper 

 proportions and yet not be wasteful. The necessity for 

 providing for the correct proportion of different nutrients 

 results from the fact that the specific uses to which 

 nutrients can be put are rather limited. To a limited 

 extent carbohydrates and fats can take the place of one 

 another, but proteins have a function that must be pro- 

 vided for with proteins. In some instances we have an 

 excess of protein feeds, while in other sections we have a 

 shortage of proteins as compared with the non-proteins. 

 As a general proposition the South is pretty well supplied 

 with proteins, and the greatest difficulty generally comes 

 in securing an adequate quantity of carbohydrate feeds. 

 So far as fats, proteins and carbohydrates are concerned, 

 it is an easy matter to pay too much attention to the 

 balancing rations. In certain instances, however, rations 

 require special attention to see that a sufficient quantitj^ 

 of ash is supplied and to see that the quality of the pro- 

 teins as well as the quantity is adequate. 



Calculating of rations. — From published tables giving 

 the feed requirements for swine, and from tables giving 

 the nutrients contained in the several feeds, it is possible 



