DIGESTIBILITY AND NUTRITIVE RATIO 277 



it has no influence on protein consumption in the body. In 

 animals fed on a mixed diet, containing carbohydrates, hydro- 

 carbons, and protein, the protein consumption depends on the 

 supply of the protein in the feed. The best results are ob- 

 tained when the ration contains protein and carbohydrates 

 and hydrocarbons, the two latter considerably in excess of the 

 protein. Carbohydrates and hydrocarbons influence protein 

 consumption by lessening the amount needed in the body. 

 Carbohydrates and hydrocarbons are practically of equal 

 value as a protein saver. The relative fuel value of these two 

 groups of nutrients is not a measure of their comparative 

 nutritive value. 



Salt has a stimulating effect upon the appetite and makes the 

 mash more palatable. It aids absorption of digested nutrients 

 by facihtating the passage of digested albuminous nutrients 

 from the digestive tract into the blood capillaries. It increases 

 the vital processes. Experiments show that salt increases the 

 excretion of urine. 



Fat stored in the body originates from three sources — 

 namely: (1) From decomposition of the protein; (2) from the 

 carbohydrates, and (3) from the hydrocarbons. 



All the manifestations of life, shown in a hundred ways by 

 the bird, are in some manner derived from the food. It is the 

 source of force, muscular energy, egg formation, growth, and 

 development. 



The domestic fowls are kept for ornamental purposes, for the 

 production of eggs and meat, and therefore must be fed a 

 proper ration for these various purposes. 



The unit of measure of the ration is called, for convenience, 

 the nutritive ratio. 



The nutritive ratio of a ration is the amount of protein in 

 proportion to the amount of carbohydrates or its equivalent 

 in fat it contains. 



The figure one (1) is always taken as the unit representing 

 the protein. Thus, 1 : 10 would read one to ten, meaning that 

 the ration contained 1 pound of protein to every 10 pounds of 

 carbohydrates or its equivalent in fat. As stated before, fat 

 gives off approximately 2.25 times as much heat when oxidized 

 for that purpose as the same quantity of carbohydrates; hence, 



