ENERGY VALUES OF RATIONS FOR FARM ANIMALS. 3 
Percentage composition of live animals. 
Ox. Sheep. Swine. 
ee Fat a 
Well | Half a Well | Half Very | Well 
fed. | fat. | Fat. Lean.) feq. | fat. | Fat- | fat? | fea, | Fat- 
Perct.| Per ct.| Per ct.| Per ct.| Perct.| Perct.| Perct.| Perct.| Perct.| Perct.| Per ct. 
Weber aa sets ae 54.3 | 50.2] 43.6 | -60.1 | 56.6| 53.7; 50.7) 44.8) 39.0] 53.9 42.0 
ONS HE Ste a NS ees 4.8 4.4 3.9 4.5 3.4 3.3 3.2 2.9 2.8 2.7 1.8 
Beau Shor eerie Ge owe Se Tele | 1409" 26.8 |: 13.41 8.6 | 138.2] 18.3 | 28.1 | 37.2] 22.5) 40.2 
IB TOGEIM Ea Sates See loeSpiecloro i tonto 15.3.) Sora e Sales 78) 1222s) 1b Olea. 9 11.0 
Contents, of stomach 
and intestines. ...... 18.0 | 15:0] 12.0 70: | S1GIO8 15,0 1))14-0) 1212.0: |) 1050 7.0 5.0 
Motalo serosa ses 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0} 100.0 
COMPONENTS OF FEEDING STUFFS. 
Like the animal body, the vegetable feeding stuffs which nourish 
it contain a great variety of substances, but these, too, like those of 
the animal, may be classified into a few groups. Not only so, but 
these main groups are the same as those found in the animal, viz, 
water, ash, protein, fats, and carbohydrates. The proportions of 
these ingredients in the animal body and in vegetable substances, 
however, are widely different. 
PROTEIN AND FAT. 
Protein is the predominant ingredient, aside from water, in the 
animal body, while the latter stores up its reserve material in the 
form of fat, with but little carbohydrates (glycogen). Protein is 
also contained in all plants and, as in the animal, forms the basis of 
the living tissues, but the predominant ingredients as regards quan- 
tity are the carbohydrates. In the form of cellulose, or ‘‘crude 
fiber,” they form the cell walls of the plant, while’ as starch and 
sugar they are stored up in large amounts in the cells of seeds and 
roots as reserve material. A few plants, like flax and cotton, store 
up oil instead of starch and are likewise rich in protein, but, as a 
rule, the common feeding stuffs contain relatively small amounts of 
protein and fat and are rich in carbohydrates. 
The protein and fats of plants are not widely different from those 
of animals and call for no special description here. 
CARBOHYDRATES. 
The carbohydrates, as starch, sugar, etc., constitute a distinct 
group, represented in the animal chiefly by the small amounts of 
olycogen mentioned on page 2 and by the sugar of the milk. They 
are composed of the chemical elements carbon, hydrogen, and oxygen, 
the two latter being present in exactly the same relative amounts as 
