CHAPTER n. 



COMPONENTS OF FODDERS.— NUTRIENTS. 

 i 1. Definitions. 



Nutrient, Fodder, Ration. — In the preceding cliapter 

 we have seen that the animal body, in spite of the great 

 complexity of its structure, may be considered, in a general 

 way, as composed of nitrogenous and non-nitrogenous or- 

 ganic substances, and of mineral matters. 



Since, now, these substances are being constantly de- 

 stroyed in the body in the performance of the vital func- 

 tions, it is necessary that the animal should leceive from 

 without a supply of substances identical with or similar to 

 those destroyed, and which can be assimilated by the tis- 

 sues and fluids of the body to replace those lost and enable 

 the vital actions to continue. 



Any single chemical compound, such as albumin, fat, 

 starchj sugar, etc., which is capable of aiding to replace 

 this loss is called a nutrient 



Such substances do not occur in a pure, immixed state 

 in nature, but are found in various forms and proportions 

 in all fodders. 



By B. fodder, or feeding-stufj we imderstand any natu- 

 ral or artificial product which is used as food for animals ; 

 e, ^., hay, oil cake, roots. 



Since the animal organism not only contains various 



nitrogenous and non-nitrogenous substances, but contains 



them in proportions varying only within narrow limits ; 



and since the rate at which each is destroyed in the body 



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