FOOD 109 



There are certain conditions which affect the digestibility 

 of foods, and may cause them in some cases to depart from 

 the normal standard of digestion, and these we must study 

 in some little detail. 



Conditions affecting the Digestibility of Food* 



Quantity. — The proportion of digested proximate prin- 

 ciples in a food, is quite unaffected by the quantity given. 

 No more or no less is digested be the quantity supplied 

 great or small. 



Chemical Composition. — The amount of food digested is 

 greatly influenced by its chemical composition, and this 

 is determined by the nature of the soil, manuring, and 

 season. 



Green and Dry Fodder. — Both of these are equally diges- 

 tible if the dry fodder be well saved. But in haymaking 

 this is seldom the case, there is often damage done, and 

 this leads to loss of digestibility. 



Effect of Storage on Fodder.— Aa the result of keeping 

 there is a loss in the digestibility of proteid matter, and 

 further a loss from the breaking off of the dry portions of 

 the plant containing the more nitrogenous substances. 



Period of Groivth. — The younger the plant the more 

 proteid and more cellulose is digested. Hay cut too late 

 has lost much of its nutritive properties, and accordingly 

 less of it is digested. 



Method of Preparation. — No method of preparation, be it 

 scalding, steaming, crushing, or bruising can help in diges- 

 tion ; no more is digested by adopting these methods, while 

 sometimes the digestibility is reduced, especially by scald- 

 ing and steaming. The only thing gained by scalding, 

 steaming, etc., is a probable increase in the palatability of 

 the food, and the development of flavour. 



Influence of Work. — Work has no influence in creating 

 an appetite, or in causing a larger proportion of food 



* The remarks on this subject are summarised from Wolff's ' Farm 

 Foods.' 



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