CHAPTER VII. 

 THE NUTRIENTS AND DIGESTION. 



The Objects of Feeding. — The purpose of feeding is the 

 transformation of vegetable, animal, and mineral matter, 

 in forms not edible by man, into finished products in the 

 form of eggs and meat which are edible. 



This manufacturing process is accomplished through the 

 agency of three physiological processes carried on within the 

 body of the fowl. These processes are (1) growth, (2) repro- 

 duction, and (3) the storing of fat. Each process is made up 

 of a number of lesser ones which are in turn dependent upon 

 the proper functioning of many organs and tissues. 



The objects of feeding are to furnish the proper kinds and 

 amounts of materials necessary: first, for the maintenance, in 

 perfect adjustment, of the organs and tissues concerned in 

 these tributory processes, and, second, to furnish the raw 

 materials out of which eggs, bone, muscle, and fat may be 

 manufactured. 



The Maintenance of Life. — ^The first use of all food is to 

 support life. Unless /life is maintained it is obvious that 

 neither growth, reproduction, nor the increasing of flesh may 

 occur. The maintenance of life depends upon (1) the pro- 

 vision of heat, (2) the renewal of tissues, (3) a supply of 

 muscular energy, and (4) the elaboration of secretions. 



Heat is necessary in order that various functions of the 

 body, such as digestion, fertilization, and incubation, may 

 be performed, and which are at their best when that degree 

 of heat which is recognized as the normal temperature of an 

 individual is maintained. The normal temperature of the 

 common fowl is generally recognized to be 106° F. This is 

 considerably higher than the temperatures maintained by the 

 human race or by the common farm animals, and more 

 material proportionally must be used in producing the heat. 



(303) 



