306 



POULTRY CULTURE 



As to the food value of eggs it may be said that one pound 

 of eggs is more nutritious than a pound of steak. The only 

 nonedible portion of the egg is the shell and outer membranes. 

 In meat there is much bone and fiber of low food value. 



Average op Digestion Coefficients Obtained with Poultry 



Feed 



No. of 

 experi- 

 ments 



Organic 

 matter 



Crude 

 protein 



N. free 

 extract 



Ether 

 extract 



Bran, wheat . . . 



Beef scrap 



Beef, lean meat 



Barley 



Buckwheat .... 

 Corn, whole . . . 

 Corn, cracked . . 



Corn meal 



Clover 



India wheat . . . 



Millet 



Oats 



Peas 



Wheat 



Rye 



Potatoes 



Oats, rolled .... 



3 

 2 

 2 

 3 

 2 



16 

 2 

 2 

 3 

 3 

 2 



13 

 3 



10 

 2 

 6 

 1 



46.70 

 80.20 

 87.65 

 77.17 

 69.38 

 86.87 

 83.30 

 83.10 

 27.70 

 72.70 



62. 69 

 77.07 

 82.26 

 79.20 

 78.33 

 84.00 



71.70 

 92.60 

 90.20 

 77.32 

 59.40 

 81.58 

 72.20 

 74.60 

 70.60 

 75.00 

 62.40 

 71.31 

 87.00 

 75.05 

 66.90 

 46.94 

 81.00 



46.00 



85.09 

 86.99 

 91.32 

 88.10 

 86.00 

 14.30 

 83.40 

 98.39 

 90.10 

 84.80 

 87.04 

 86.70 

 84.46 

 84.80 



37.00 

 96.00 

 86.30 

 67.86 

 89.22 

 88.11 

 87.60 

 87.60 

 35.50 

 83.80 

 85.71 

 87.89 

 80.01 

 53.00 

 22.60 



86.20 



Weight op Various Concentrates 



In computing rations for poultry it is desirable to know 

 the weight per quart, or the bulk, of the different concen- 

 trates. The following table, compiled from Massachusetts 

 Bulletin 136 by Smith and Perkins, Louisiana Bulletin 1 14 by 

 Halligan, and Indiana Bulletin 141 by Jones, Haworth, Cutler 

 and Summers is therefore presented. 



