288 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Table 6. — Amount of Fat Produced by Each Cow in Lot 2 and Amount 

 of Nutrients Consumed Per Pound of Fat Produced. 



Cow 



Butter fat 



Digestible 



nutrients consumed 



per 



1 lb. fat. 



No. 



produced 



Protein 



Carbohydrates 



Fat 



Total nutrients 



1 



88.43 



1.43 





14.20 



.72 





17.25 



2 



85.13 



1.84 





18.28 



.95 





22.26 



3 



112.66 



1.75 





17.20 



.88 





20.93 



4 



93.18 



2.11 





20.32 



1.05 





24.79 



5 



117.37 



1.64 





.16.17 



.84 





19.70 



6 



94.37 



2.00 





19.68 



1.01 





23.95 



7 



92.62 



1.98 





19.56 



1.00 





23.79 



8 



105.54 



1.73 





17.17 



.87 





20.86 



9 



108.43 



1.31 





12.90 



.65 





15.67 



Average 



99.75 



1.75 





17.28 



.89 





21.02 



Conclusion. 



The quality of the ration affects the physical condition of 

 the animal, and the physical condition vitally affects consump- 

 tion and production. The cows on the poor ration lost greatly 

 in flesh during the test and their subsequent production was re- 

 duced. 



Lot I, receiving the balanced ration, produced approximate- 

 ly one-third more than Lot 2, receiving the unbalanced ration. 

 Six and one-half cows on a ration with a nutritive ratio of 1.6 

 produced as much as nine cows on a ration with a nutritive ratio 



of I. II. 



Because of the lack of protein in the ration fed Lot 2, the 

 other nutrients were not used to the best advantage. This shows 

 in a striking manner that an excess of carbohydrates cannot 

 be made to take the place of a deficiency of protein. 



