1912.] 



The Feeding of Farm Stock. 



the above-named ratios imply. Moreover, in such cases the 

 bulk of the food must be given in concentrated, easily digested 

 form, in order that the nutriment contained in it may be 

 quickly placed at the service of the animal, without undue 

 wastage or strain in the processes of digestion. 



It must further be borne in mind that the amount of work 

 which an animal can perform is not determined simply by 

 the food-supply. It depends also upon the state of efficiency 

 of the mechanism by which the work is performed (i.e., the 

 muscles). An animal with feebly-developed muscles (i.e., in 

 poor condition) will be unable to perform as much work as 

 when its muscles are fully developed, even although it receive 

 the same ration. The development of the muscles is induced 

 by regular exercise, and requires for its support an increased 

 supply of albuminoids in the food. 



For these and other reasons it is advisable that the 

 ration of animals that are called upon for heavy or rapid 

 exertions shall be proportionately somewhat richer in albu- 

 minoids than the rations of animals at light or slow work 

 or at rest. 



Milk-yielding Animals. — The case of the milk-yielding 

 animal differs essentially from that of the fattening animal or 

 growing animal, in that the special product manufactured 

 by the animal is removed entirely from the body. 



From the table on p. 901 it will be seen that the milk of all 

 classes of farm animals contains considerable proportions of 

 albuminoids, fats, and carbohydrates. These materials are 

 manufactured by the animal from ingredients of the body, 

 which must obviously be replaced by feeding if the "con- 

 dition " of the animal is to be maintained. 



The production of milk-fat and milk-sugar can be sustained 

 by supplying oil and carbohydrates in the food, but only 

 albuminoids will serve for the production of the albuminoids 

 of the milk.* 



It must further be borne in mind that the milk also contains 

 appreciable quantities of various mineral ingredients, notably 

 phosphates, potash and lime, so that the ration must also 

 make good the removal of these ingredients from the body. 



From the foregoing considerations it follows that the milk- 



* The question as to how far the functions of albuminoids in the food can be 

 fulfilled by "amides" is still under investigation. 



