210 



PRACTICAL POULTRY PRODUCTION 



gredients. The following table will show the per cent of 

 protein, nitrogen-free extract, and fat in each of the ingre- 

 dients in ration No. 3. 



Figure 207. — A balanced ration. 1. Wheat. 2. Cracked corn. 3 Oats. 

 These constitute the grain feeds. 4. Corn meal. 5. Beef scrap. 6. Mid- 

 dlings. 7. Bran. These constitute the mash feed. 8. Grit. 9. Char- 

 coal. 10. Oyster shell. 11. Water. These should be left before the 

 fowls constantly. 



Table III. Composition of Ingredients of a Balanced Ration. 



As will be noted, this ration contains 1.101 pounds of 

 protein, 4.05 pounds of nitrogen-free extract, and .457 of 

 a pound of fat. To determine the nutritive ratio of this 

 ration the total amount of fat, .457 of a pound, is multiplied 

 by 2}4: (fat having 2^ times the heat value of nitrogen-free 

 extract), which gives 1.028 lbs. This amount is then added 

 to the total amount of nitrogen-free extract, 4.05, making 

 a total of 5.078 lbs. This total is then divided by the total 

 amount of protein, which is 1.101, which gives a nutritive 

 ratio of 1 : 4.6 for the ration. The formula for computing 



