898 MANUAL OF OATTLT:-FKEr>l]SrG-. 



ward the end of the fattening, to again give the animals a 

 fodder somewhat poorer in protein ; for example, repla- 

 cing the oil cake or other nitrogenous bye-fodder bj grain. 

 An essential advantage may be gamed in this way, if the 

 fodder is thus increased in palatability, as may often be 

 the case, or if the total quantity of digestible initricnts is 

 increased. It is likewise possible that a wider nutritive 

 ratio toward the close of the fattening may cause more 

 protein to be converted into the organized form, but it 

 would seem hardly advisable to make the ratio wider than 

 1: 6. 



Addition of Oil to Fodder.— Increasing artificially the 

 amount of fat in the fodder by the direct addition of pure 

 fat, e, g.y linseed oil, to the amount of 0.5~-1.0 lb. for oxen, 

 and 30 — 40 grms. for hogs per day and head, has often 

 been found to have a good eftect in increasing the live- 

 weight of the animals, more especially when the nutritive 

 ratio was narrow. By its means, as we have learned, the 

 p-aiu both of flesh* and fat is favored. Such an addition 

 would be in place in the second period of fattening when 

 the fodder is most concentrated. 



This practice, however, demands great care and judg- 

 ment, and does not seem as yet to have found favor in 

 practice ; the purer fats occurring in trade are too expen- 

 sive, and a favorable result is by no means assured. In- 

 deed, it is not seldom the case that injurious consequences 

 to the appetite and digestion, especially of the ruminants, 

 may result from the use of pure fats or oils, especially if 

 the quantity is at all large or the use of it is continued too 

 long. 



Notwithstanding this, however, the amount of fat»inthe 

 rations of fattening animals is certainly a point worthy of 

 attention, and it should be om* endeavor to increase it as 



