ILLINOIS DAIRYMEN'S ASSOCIATION. 



201) 



The following table will show the part played by these differ- 

 ent nutrients when taken into the animal body : 



NUTRIENTS. 



1. Carbohydrates. 

 C. H. O. 

 j Sugar. 

 } Starch. 



Ex. 



Ex. 



Fats. 



C. H. O. 

 Oils. 

 Tallow, etc. 



3. Proteids. 



C. H. N. O. 

 j Albumen. 

 Ex - ) White of egg. 



PART PLAYED IN BODY. 



Transformed into heat — Body temperature. 

 Transformed into energy — Work. 

 Stored up as fat in the body. 

 (Can replace fat in food.) 



Transformed into heat — Body temperature 

 Transformed into energy — Work. 

 Stored up as fat in the body 

 (Can largely replace carbohydrates.) 

 Enters into the formation of muscle,tendon, 



connective tissue, hoofs, horns, hair, etc., 



in the growing animal. 



f Repairs or replaces waste tissue in the body. 



Forms casein and albumen in milk. 



j (Possibly replaces, to some extent both car- 

 i bohydrates and fats. 



You will note from this table that the proteids contain the 

 ♦element nitrogen (N), which the others do not, and which is its 

 distinguishing feature. All three contain carbon, hydrogen and 

 oxygen (C. H. O.) Heat, energy and fat in the body, or fat in 

 milk, comes from these three elements ; hence all three groups of 

 nutrients can supply this need to at least some extent. The for- 

 mation of muscular tissue, or lean meat, and the casein and albu- 

 men of milk require the element nitrogen and therefore, can not 

 be formed either from carbohydrates or from fats, but require 

 some form of proteid. Besides entering into the composition 

 of the tissues mentioned above, nitrogen is very closely connected 

 with the life processes of the body. In no other class of animals 

 is this need of protein so great as in the case of the dairy cow, 

 oecause of the large amount necessary to the formation of pro- 

 teids in the milk. 



