278 POULTRY CULTURE 



in calculating the nutritive ratio of a ration, the quantity of 

 fat it contains is multiplied by 2.25, and the result is added to 

 the carbohydrates, which result is divided by the protein and 

 this gives the nutritive ratio. 



Thus, for example, if we prepare a morning scratch feed for a 

 flock of laying hens, which feed consisted of equal parts of oats 

 and wheat, its nutritive ratio would be computed as follows: 



By referring to the table of digestibility, it is found that 

 there is contained in every 100 pounds wheat 10.2 pounds pro- 

 tein, 69.2 pounds carbohydrates, and 1.7 pounds hydrocarbons 

 or ether extract. Oats contain 9.2 pounds protein, 47.3 pounds 

 carbohydrates, and 4.2 pounds hydrocarbons or fats. Thus 

 we have: 



Protein. Carbohydrates. Hydrocarbons. 



Wheat 10.2 69.2 1.7 



Oats 9.2 47. 3 4.2 



Total 19.4 116.5^ 579 



Since 1 pound of fat is equivalent to 2.25 pounds of carbohy- 

 drates in the body the fat is reduced to carbohydrates, which 

 gives us the following: 



5.9 X 2.25 = 13.27, that is, the 5.9 pounds of fat the ration 

 contains is equivalent to 13.27 pounds carbohydrates, which 

 gives us the following: 



116.5 + 13.27 = 129.77 pounds carbohydrate equivalent. 



The proportionate amount of protein to carbohydrates and 

 carbohydrate equivalent is as follows: 



129.77 -^ 19.40 = 6.6, that is, the nutritive ratio is 1:6.6, 

 and is read one to six and six-tenths, or the feed contains one 

 pound protein to six and six-tenths pounds carbohydrate 

 equivalent. 



Birds need animal protein, which may be supphed by fish- 

 scrap, meat-meal, bone-meal, and milk. Fish-scrap can be 

 purchased from certain firms along the coast, while from the 

 small abattoirs rapidly going up at the smaller towns over the 

 country there can be purchased pure dried blood and tankage. 

 At many of these places the blood is saved, and the clotted 

 blood without cooking is placed in the dryer and dessicated 

 and sold as such (dried blood). The viscera of the cattle and 

 sheep, as well as hogs (bowels and stomachs), are ripped open 



