Cottonwood report. [volume] (Cottonwood, Idaho) 1893-1901, 1895-11-29
AID OF The CHEMIST CALLED
Feeding Value of Food Is Not Always in
Keeping With the Figures Given
by the Analys s.

In recent issue the question wa,
asked as to whether some simple direc
tions could not be given that would en-
able the feeder to estimate the relative
value of foods, says Thomas Shaw ir
the Prairie Farmer. In the answer Their
81 given 1t was mentioned that the sub
Ject was somewhat complex and that
II would be discussed at greater length
In future issue. This article has been
written in fulfillment of the said prom
Use.
The subject Is complex for the rea-
son, hrst that the aid of the chemist
y mas to be called in to tell us the chem
ical constituents in foods Second,
these constituents vary in plants with
* varying periods of maturity, and varied
modes of harvesting. Third the feed
q Ing value of food is not always in
keeping with the figures given by the
analysis. and fourth, the needs of the
animal body vary with the variations
In the age.
81 Inc aid OF the chemist has to be
called in to ascertain the chemical con-
stltuents of the foods that we may
g want to feed. We require to know this
% ascertain what other foods should be
fed along with them in order to make
balanced ration, that is a ration suit
abe for such animals as we may want
TO feed. We want to know from the
chem1st how much water relatively the
food factor contains in proportion to
me dry substance, and also how much
tpe dry substance relatively
can beNtigested by the animal, for
peak1ng In general terms, food factor
valuable in proportion to the percent
nd also In proportion to the amount of
ne same that Is digestible. We want
IKE Know about the proportion of the
<ry substance, that Is heterogeneous and
Aon-n1trogenous respectively, for we
nave learned that the heterogeneous Dor
non sometimes spoken of as the al
puminoids, is specially valuable in
waking flesh and thereby increasing
Srowth. And we have learned that the
non-nitrogenous portion is specially
relpful In the production of fat, in the
maintenance of heat and in the susten-
&nce OF exertion. We have also learn
SQ tnat the ash or mineral substance is
epncerned In building up the frame. |
HQt we have still to learn what pro- |
portion of these should be present in |
food to render it suitable to the ac- |
complishment of a certain end, We |
must again seek aid from some quarter. |
We find the same in feeding standards |
R6epared by the chemist, working in |
epnJunction with the practical feeder. |
&1e tells us that to accomplish certain |
eHa we must have food of a certain |
HHtrltlve ratio. But this nutritiVe ra-
uo varies with the object sought For
instance, the nutritive ratio for a calf
Is aifferent from that for an animal that
y being fattened, and the nutritive ra-
go for an animal that is being fattened
uiHerent from that of a working OK
ALBUMINOIDS.
Vow the nutritive ratio Is the relation
WHICH the digestible albuminoids in a
Ioou bears to the sum of digestible fat
carbohydrates and crude fiber in the
4Hme, and we can find this relation as
1oAows: We consult a table giving the
enemical analysis of foods and we add
ne three last mentioned components
and divide their sum by the first men
t1Qned, that is by their digestible al
pUminoids Thus by consulting the ia
bic given in 1.-THE First Principles of
AEriculture" we find that the percent
age of the total albuminoids in it is
1I-c of the fats 3.2, of the carbohydrates
Qtner than fiber 1923, and of the crude
uRer 29.9 But the same table tells us
<u4t only 80 per cent of the albuminoids |
- 4lgestlble, So per cent of the fats So
PSF cent or the carbohydrates and Al
Der cent OF the crude fiber. 1t Is easy |
<nerefore, to calculate the amount of
e4Qu that Is digestible. But in tables
6lv1ng the constituents of foods the
TOTAL percentage Of each ingredient that
olgestible Is usually given, hence
<uese figures may be obtained without
xx<ner labor. Now in the above ex- i
no ~kar - l., |
<atf. carbohydrates and crude fiber be
ADDED, their sum will be 1928, that is |
20 4ay, the total percentage of the nom
H1{rQ8enous substance in clover hay Is s
l-83 And it will be found that the
<0<Af percentage of digestible nitrogen
GUS substance is Sc. When we divide ,
tue litter into the former we have near
~ 30 as the quotient. In other words
<Ae relation of the heterogeneous to the
nou~nitrogenous substance is 1855, ,
m4< Is to say, the nutritive ratio in !,
clover hay is 1856.
wow we learn from the table of feed l
ms s(andards in the work already quot I
60 Uom, that 1.5 Is the nutritive ratio
mas mas been found very suitable for 6
caves from three to six months old, and
<ne uutritive ratio lie for calves from six
@ <Welve months old. Then clover hay
*@1<<|<{ suOulQ make an excellent food
Tor lives from the weaving period un- I
AZ they are year old, providing they ]
can set it of prime quality. The nutri-
tive ratio, however, Of 1:5.5 is given as /.
that euitable for young pigs about six .
uon<hs old. But we are not to con- /.
clude hat clover hay would be Just the :
right bod for them because it has prac- q
1cally the same nutritive ratio, for g
while It's bulkiness would make it lust q
suitable for calves of the age named. q
4 would be altogether too
bulky for young pigs. For the lat
ter. them, we must choose a food or
foods With a nutritive ratio about the s
same os clover hay. but without its Y
bulkIness. Again we find from the .
ea17e table that the nutritive ratio snit- =
able for working OK is It's. We must =
add rome food therefore to the hav Il
that has more of the acknowledgements a
1uQstaaee in 1t. Hence we see some Of t
The Implications that enter into tbis
oua1<Ion.
;zt ne chemical constituents vary in
1s@r4 with varying periods of growth t
kI,a