19G MANUAL OF OATTLE-FEEBINa. 



(liTction — the possibility of a direct formation of fat from 

 carbli} drates, tlie gi'cat importauco of tliib class of nutiients 

 becomes evident. 



Fattening". — In fattening animals for market, tlie cliief 

 endeavor is to produce fai, and only in a subordinate de- 

 gi*ee to cause a formation of ilebb. Indeed, after an 

 animal lias completed its growth but little more formation 

 of actual flesh (organized piotein) takes place, although 

 the quantity of ciiculatory protein, and so the juiciness of 

 the meat, may be inci eased. 



In all cases, a certain minimum amount of protein and 

 non-nitrogenous nutrients is necessary to mamtain an ani- 

 mal hi slaitt quo ; but this amount varies according to the 

 condition of the body. If the latter is rich in circulatoiy 

 piotein on account of previous rich feeding, the food must 

 contain much protein ; if it contains little circulatory pro- 

 tein, a small amount of albuminoids in the fodder will 

 suffice. If the body is fat, a smaller ration of albuminoids 

 is necessary to maintain its condition than when it is lean. 



If we increase the fodder beyond the amount necessary 

 for maintenance, a production of some sort results. 



If the amount of the non-nitrogenous nutrients be in- 

 creased, we shall get (up to a certain limit at least) a pro- 

 duction of fat ; if the protein be increased, we shall have 

 an increased protein consumption in the body, but also a 

 gain both of flesh and fat. 



The proper proportions of nitrogenous and non-nitro- 

 genous nutrients in a fodder, then, obviously depend on 

 the object of the feeding. If we desire to render the body 

 rich in protein, to cause a good development of its organs, 

 and render it capable of great exertions, we shall feed 

 plenty of albuminoids together with enough non-nitro- 

 genous nutrients to protect the fat of the body from oxi- 



