RATIONS FOR POULTRY IX THE PACKING HOUSE. 23 
In the selection of feeds to compose a ration, certain cardinal prin- 
ciples must be remembered. The first consideration is the class of 
bird to be fed. A growing bird, such as a broiler or spring, requires a 
ration of quite a different composition from that needed by a mature 
hen, which responds chiefly to fat production. From the standpoint 
of the gains made, a simple fattening ration of corn meal and butter- 
milk is about as good as any other ration for hens. 
As chickens are unable to utilize large amounts of roughage in 
securing their nutrients, milled products, such as corn, wheat, and 
oats, are used. In this connection it is important to note the fact 
that coarse oat products do not produce good results. Many investi- 
gators have found that the digestive tracts of chickens can utilize 
only a very small amount of crude fiber. 
A well-balanced ration must contain suitable amounts of the fol- 
lowing nutrients and food accessory substances : Carbohydrates, fats, 
proteins, salts (minerals), and vitamines. 
Any of the ordinary cereal grains supply the carbohydrates and 
fats. More care in selection is necessary in securing the protein, 
salts, and vitamines. 
The proteins of the cereal grains are present in too small amounts 
and are of too poor quality to produce the best results in rations for 
broilers and springs unless other protein concentrates are added. 
The results given in this bulletin show that peanut meal protein, as 
well as soy-bean meal protein, is especially valuable. Ordinarily 
poultrymen mix the ground feeds into a batter with buttermilk. 
The proteins of buttermilk are especially valuable, and if used in 
sufficiently large amounts produce very desirable results. Other 
protein concentrates are meat and fish scraps, cottonseed meal, 
coconut meal, and sesame-seed meal. 
The seeds of corn, wheat, oats, and other grains lack such mineral 
substances as calcium, sodium, and chlorine which growing animals 
require. In the rations where milk (buttermilk or skim milk) is 
used, these ingredients are supplied in fairly adequate amounts. 
During the last few years scientists have found that certain growth- 
promoting substances called vitamines are essential for all rations. 
In poultry rations the important vitamine called "Fat-soluble A" 
is often lacking. It is supplied by the addition of milk. Since the 
grains are deficient in certain minerals and in fat-soluble vitamine, 
it is necessary to add to mixtures of grains something containing 
these essential ingredients. As a rule, the addition of milk supplies 
these substances. 
At present the milk available for poultry-fleshing purposes is 
largely buttermilk, fresh, condensed, or powdered (Table 1). Until 
more definite information on the optimum dilution of powdered and 
