191 1.] Starch Equivalents of Feeding Stuffs. 733 



capable of doing. Although opinion on the question of how 

 much protein is required by an animal has undergone some 

 change during the past few years, it is nevertheless abso- 

 lutely essential that at least the minimum should be contained 

 in the ration, for no excess of any other ingredient can make 

 up for the deficiency. When an animal is not receiving 

 sufficient protein the effects are very marked and disastrous 

 to its well-being. On that account, even when strict economy 

 has to be practised, it is better to give some protein in excess 

 of actual requirements so as to be on the safe side. 



By using the starch equivalents of foods it is possible to 

 simplify the making up of the ration very considerably, for, 

 provided that the required amount of protein is allowed, all 

 that it is necessary to do is to arrange for the ration to have 

 a starch equivalent equal to that given in the feeding 

 standards. The oil, the carbohydrates, and the total dry 

 matter take a secondary position, and are chiefly useful as a 

 check upon the other figures. 



It must be clearly understood that the feeding standards 

 refer to average foods fed under ordinary practical conditions 

 to average animals. They cannot be regarded as absolute; 

 in fact, feeding trials have shown that satisfactory rations 

 can be made up which differ somewhat on one side or the 

 other from the standards, but the latter serve to show whether 

 any serious error is being made. Also, they allow of a ration 

 being altered when circumstances require, and yet it can be 

 seen whether the requisite amount of food is still being 

 supplied. 



Naturally attention must be paid to the palatableness of 

 the ration, for experience has shown that insipid, tasteless 

 food is not as thoroughly digested and utilised as that which 

 the animal eats with relish. It is also necessary that the 

 ration should be sufficiently bulky, for the digestive apparatus 

 of all animals, and particularly ruminants, does not perform 

 its work satisfactorily if the food is too condensed and lacks 

 bulk. The conclusion arrived at seems therefore to be that 

 given a palatable food which is bulky enough to meet the 

 requirements of the animal the two main considerations' are 

 the digestible protein (which should not fall below the limits 

 given) and the starch equivalent. 



