214 



FEEDING 



of flesh, that is, lean meat, and is most necessary for egg 

 production. Eggs contain over twelve per cent of protein, 

 therefore necessitate a rich, nitrogenous ration, and pro- 

 tein must be supplied in the feed to the full amount required 

 by the animal. Experiments show that its place can not 

 be taken either by carbohydrates or fat. 



Carbohydrates. — Carbohydrates are not found in the 

 animal's body as such. They are, however, a very common 

 constituent of the grains, corn, barley, etc. In composition 

 they are somewhat similar to protein, except that they con- 



FiG. 122. — Diagram showing tlie approximate amount of nitrogen in protein. 

 Assuming that the whole pile is made up of protein the amount of nitrogen present 

 would be represented by the black portion on top. 



tain no nitrogen. Carbohydrates, as the name implies, con- 

 tain the chemical elements of carbon and hydrogen and 

 oxygen. The uses of carbohydrates are threefold. Taken 

 into the body of the bird, they are digested and assimilated, 

 and thereby energy is developed which enables the bird to 

 move. After digestion a portion of the carbohydrates is 

 used to maintain the heat of the bird's body. The amount 

 of carbohydrates fed in excess of the amount of heat and 

 energy developed, is stored up in the body as reserve material. 

 This reserve supply usually takes the form of fatty tissue. 



