MANUAL OF OATTLE-ITEEBIKG. 831 



large quantities may easily cause distui'bances of digestion, 

 especially if not properly prepared. 



Composition. — The grains contain the three groups of 

 organic nutrients, viz., albuminoids, carhhydrates, and fat, 

 in large quantities. The albuminoids of the grains have 

 already been described to some extent (pp. 26-30). The 

 carbhydrates consist largely of starch, the various grains 

 containing in the air-dry state about 50 to 60 per cent, of 

 this substance, accompanied by a small amount of gnin and 

 cellulose. The ether extract of the grains eonsibts largely 

 of true fat. We thus see that the organic matter of the 

 grains consists chiefly of substances of undoubted nutritive 

 value, a^d contains little waste matter ; as a consequence 

 their digestibility is high, and they contain a large amount 

 of nutriment in a small bulk. 



They are characterized by a medium nutritive ratio, the 

 proportion of nitrogenous to non-nitrogenous nutrients be- 

 ing about 1 : 6-8 or in maize as wide as 1 : 10. Tliis fact 

 indicates their proper use. They are obviously not ada})ted 

 to increase the proportion of protein in a ration containing 

 too little of this nutrient : for this purpose we need a sub- 

 stance containing much protein and but a bmall amoxuxt of 

 carbhydrates and fat. The grains find their application in 

 cases where it is desirable to give a ration which, while 

 having a medium nutritive ratio, slmll contp-in much xiu- 

 triment in a small bulk, and tims save digej^tive labor as 

 explained on p. 228. 



For example, the composition of the digestible portions 

 of oats and of good clover hay does not differ greatly, but 

 there is no question which is the more valuable fodder for 

 a horse from which severe work is demanded. 



Variations in Composition.— Grain, like coarse and 

 green fodder, has a more or less variable composition, 



