1912.] 



JThe Feeding of|Farm Stock. 



Composition and Nutritive Value of Various Foods. 









Digestible. 





















Starch 







Total 

 Dry 



Albuminoids. 





Carbo- 



Equi- 

 valent 



Albu- 

 minoid 





Matter. 







Oil. 



h ydrates 



per 



Ratio. 













+ 



100 lb. t 









Crude. 



True. 





Fibre. 







X 



X 



X 



X 



% 



lb. 





r , , / Decorticated 



rTe \ Undecort. Egyptian.. 

 _ Ca 6 I „ Bombay... 



92 

 88 



35*5 

 16-5 



34 

 15*5 



8*5 

 5*3 



20 

 20 



7 1 

 40 



1 ' 1 '2 



2'I 



88 



15 



14 



4 



21 



37 



2'2 



Linseed cake ... 



88 



26*5 



25 



9*5 



32 



76 





Cocoanut cake ... — 



89 



i7'S 



17 



9*5 



39 



78 



3*7 



Soy bean cake 



88 



37 



34 



5*5 



22 



67 



i'i 



Soy bean meal, extracted .., 



88 



39 



36 



1 "8 



24 



61 



0 9 



Soy beans 



89 



31 '5 



28*5 



15*5 



20 



82 



2* 1 



Linseed 



9 1 



18 



17 



34 



21 



119 



6'i 



Locust bean meal 



86 



4*3 



3*5 



1 



70 



73 

 85 



21 



Maize germ meal 



90 



12-5 



8*5 



i°*5 



55 



9*4 



Gluten meal 



90 



35 



33 



3 5 



42 



77 



1 "6 



Gluten feed 



90 



23 



21 



2*5 



52 



74 



2'8 



Rice meal 



90 



7 



6 



10 



42 



70 



TO '6 



Malt culms or coombs 



90 



18-5 



n*5 



i*5 



39 



40 



4'i 



Malt 



92 



8 



6 



2 



63 



70 



ii'5 



Oatmeal 



90 



n'5 



10 



7 



48 



72 



6*4 



Wheat middlings 



88 



1 3 



12 



3 



56 



74 



5*3 



,, sharps 



88 



I2"5 



11 



3*5 



50 



58 



5*4 



bran, coarse 



87 



12 



10 



3 



45 



47 



5*2 



Brewers' grains (wet) fresh... 



24 



4" 2 



4 



i"3 



10 





3*8 



„ (dried) 



91 



147 



14 



5 



35 



5° 

 48 



3*8 



Treacle or Molasses ... 



78 



5*5 





~~ 



. 55 





Meat meal 



89 



70 



67 



12-5 





94 



o*5 



Wheat 



87 



10 



9 



i*3 



65 



73 



7*6 



Barley 



86 



7'2 



6*7 



1 '9 



64 



74 



IO'2 



Oats 



87 



TO 



> 



5*3 



45 



63 



6-3 



Rye 



87 



IO 



9 



1 



65 



72 



7*6 



Maize 



89 



7'5 



7 



4*5 



68 



84 



ii't 



Beans ... 



86 



22 



i9 



1 '2 



48 



67 



2'8 



Peas 



' 86 



19 "5 



17 



1 



53 



70 



3*3 



Straw, wheat ... 



86 



o*4 



0*2 



0-4 



34 



12 



175 



,, rye 



86 



o'6 



o*4 



0-4 



35 



11 



90 



,, barley 



86 



1 



°*7 



o*5 



40 



19 



59 



,, oat 



86 



i"3 



1 



o*5 



39 



19 



40 



bean ... 



82 



4 



3*2 



o*5 



36 



I 9 



ii'8 



,, pea 



86 



4'3 



3*4 



o*7 



32 



15 



10 



Meadow hay, medium quality 



86 



5*5 



4 



1 



4 1 



31 



11 



Clover hay, ,, ,, 



84 



8*5 



5*5 



i*5 



38 



3 1 



7*9 



Pasture grass, young 



20 



3 



2 



o*5 



10 



12 



5*9 



,, old 



25 



2 



i'5 



o*5 



*3 



11 



9 '6 



Clover (green) 



I 9 



2 '5 



2 



o*5 



9 



10 



5*2 



Vetches ,, 



16 



3*5 



2 



°*3 



7 



8 



4*4 



Lucerne ,, 



24 



3 



2 



o'S 



9 



10 



5*4 



Cabbage 



15 



2 



i*5 



0 5 



7 



9 



5*6 



Rape 



14 



2 



1 '5 



o*5 



6 



8 



5 



Turnip tops ... ... .„ 



12 



i*5 



o*5 



0'2 



5 



6 



12-4 



Turnips 



9"5 



o-6 



0"2 



o' 1 



6 



6 



3 2 *5 



Swedes... 



11 '5 



i"2 



0*3 



O'l 



8 



7 



30 



Mangolds 



12 



o-8 



O'l 



o'l 



9 



7 



98 



Carrots 



13 



o'S 



°"4 



O'l 



10 



9 



26 



Sugar beet 



25 



o*9 



0*3 



O'l 



20 



15 



70 



Jerusalem artichokes 



20 



i'o 



o*4 



O'l 



16 



16 



4i 



Potatoes 



25 



T 'I 



o"i 



O'l 



19 



19 



200 



Milk — Cow's whole ... 



12*5 



3*3 



3*3 



3*7 



4*7 



/ 16 



4' 1 



,, ,, skimmed 



9'5 



3*3 



3 '3 



0/7 



4*5 



9 



6 '5 



,, separated 



9 



3*5 



3*5 



0*1 



5 



8 



i"5 



,, ,, buttermilk 



9'5 



3*7 



3'7 



o' 7 



4*2 



9 



i'6 



Ewe's 



18 



6 



6 



6*5 



4*8 



26 



3*4 



,, Mare's 



9 '5 



2 



2 



1 '3 



5*7 



11 



4*4 



,, Sow's ... 



18 



6 



6 



6 



5 



25 



3*2 



Whey (from cow's milk) 



7 



1 





o*3 



5 



6 



5*7 



* The ''crude albuminoids" include true albuminoids together with certain other nitrogenous 

 substances ("amides") that are of less value to the animal. 



f The figures in this column represent the weights of starch that are equivalent, for fattening or 

 other productive purposes, to 100 lb. of the foodstuff of the composition given. They have been 

 calculated by a method devised by Kellner (s~e Journal, Pec. 1911, p. 721). 



