Methods of Feeding on Forage 



207 



General summary. 



In the absence of more definite information regarding 

 the best proportion of nitrogenous supplements to feed 

 with corn or other similar grains under different con- 

 ditions, the following general summary of suggestions 

 is made in Table LXXVII. These suggestions are 

 largely based on the foregoing experimental studies and 

 take account of the age of pigs, the composition and 

 quality of the forage crops, and whether full or limited 

 grain rations are fed. To simplify the statement, the 

 proportion of protein supplement recommended is stated 

 in terms of tankage or meat-meal containing 55 to 60 

 per cent of protein. By reference to Table CXXII, page 

 279, the amount of shorts, middlings, linseed-oil meal, 

 and the like, which would supply approximately the same 

 proportion of protein in the ration, can be determined. 



Table LXXVII. — Showing Pbopobtion op Nitkoqenous Sup- 

 plements TO Peed with Cobn to Pigs on Forage 



FOKAOB 



Wlien on alfalfa, clover, 

 Canadian field peas, 

 rape, or a mixture of 

 any of these with oats 



Fob Pioa Weiobino Less 



TbAN 100 PODNDB 



When fed full 



grain rations 



for rapid 



gains 



6-10% 



Best grade 

 tankage or 

 meat>meal 



When fed lim- 

 ited grain ra- 

 tions for mod- 

 erate gains 



0-5% 



Best grade 



tankage or 



meat-meal 



Fob Pigb Weiohino More 

 Than 100 Pounds 



When fed full 



grain rations 



for rapid 



gains 



When fed lim- 

 ited grain ra- 

 tions for mod- 

 erate gains 



0-6% 



Best grade 



tankage or 



meat-meal 



None 



When on blue-grass, 

 timothy, green rye, 

 oats, sorghum, or 

 similar forages 



8-12% 



Best grade 



tankage or 



meat-meal 



6-8% 



Best grade 



tankage or 



meat-meal 



&-8% 



Best grade 



tankage or 



meat-meal 



0-6% 



Best grade 



tankage or 



meat-meal 



When on fairly mature 

 soybeans, cowpeas, or 

 peanuts 



None 



None 



None 



None 



