The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1895-04-16
FEEDING OF ANIMALS.
Immense Importance of Know
ing Functions of Foods.
COMPOSITION OF THE BODY.
water. Ash. Protein and Fat-The Food
lhs VIII Produce Each Tables
OF Analyses.
From a Governmen, Bulletin.

rom Government Bulletin
ne sedtng Of farm animals. like tn
1ss OF lerllizers for crops. rests Upol
well defined principles. our knowl.sisr
Oh THESE principles has been derived from
the stulies Of the chernls, and the ami
maj phSlologist on the composition az,
auteAfois OF food and the way X is nth
i-ed aits II Is eaten These studies hav,
SHOWN tat the materials OF the body n,
cotuhusiy breaking down and being con
somea. and that 10 keep the animal in !
neaAtay and vigorous condition Their,
must De constant supply of new mate
Iiai- III OILS Is lacking, or is insufficient
munger an nnally death result To keeI
up TINS sppiy Is one OF the chief func
tions OF Tod, but In addition 10 this IN.
food naairaias the heat of the hodv 9 ~
al the sale time furnishes the force al
energy Whch enables the animal to NOV,
me muscle and do work and also 10 per.
Lofia the necessary functions of the be DIV
IN iaFhishAg heat and energy the food
may De sal TO serve as fuel. If, III adj
uitioh 10 rearing the wastes of the sys-
tenn and FINISHING IL with heat and en-
ersy- growtlis to be made. as in the case
OF Anfnatur' animals. or milk secreted
an aouitiona supply Of food is required
10 supply fod in the right proportion To
meet the Vanus requirements OF the ami
maj withouti waste of food nutrients
constitutes semitic feeding. IL Is ty
carefully stueing the composition cf
feeding stuffs the proportion In which
tney are dlgesd by different animals ard
under dineren conditions, and the re-
aalrements ofanlmals for the various
1000 nutrients when at rest. at work,
giving milk, prtucing wool. mutton beef.
pork, etc. tharhe principles OF feeding
have been work. out In applying these
principles I'm prctice the cost of differ
ent feeding stun must be taken into ac-
count
Composition the Animal Body.
The animal Doc is made iIp mainly of
four classes OF ststances-water. ash or
mineral ingredien. fat, and heterogeneous
matters. The proortion In which these
four classes OF stktances occur depends
upon the age or e animal. treatment,
purpose for which is kept, etc.
Water constitutesrom 10 to 90 per cent.
OF the body ands an essential rart.
From to per cen of the weight of the
body is ash. This ocurs mainly in the
bones. The fat vaes greatly with the
condition of the ANAL. but seldom falls
below per cent rises above 80 per
cent. The nitrosenG materials or pro-
TEN include all of II materials contain
ing nitrogen; all thosoutside this group
are free from nitten, or non-uitro-
senous. The nitrogereferred TO here is
the same as that Inclined I'm connection
with fertilizers. and ishe element which
constitutes about foursths of the atmos-
phere. Ii occus in plas and animals in
varios compounds groud under the gem
eral name OF protein. can meat. white
of the egg and casein' milk {curD are
familiar forms of prein. The flesh.
skin. bones. muscles, iternal organs
brain and nerves-in srt. all of the
working machinery of tbody-are com
posed very largely OF prein. The albu-
minoids are a class Of coIounds included
under protein.
Composition of Feeag Stufs.
The food Of herbivorot animals con-
tains the same four grouIof substances
found in the body viz. ver. ash. nro-
tein heterogeneous materiali and fat: and
in addition 10 these cla.of materials
called carbohydrates. defin below:
Water.-However dry a aeding stuff
may appear to be-whethehay, coarse
fodder. grain or meai-it aiys contains
a considerable amount of ater which
can be driven out by heat. Me amount
may he only from to Is p1ds per 100
pounds of material, az in h, straw or
grain, but in corn fodder silage n
amounts 10 nearly 50 pounds,,d in some
roots to 90 pounds. This wat although
II may add to the palatabilitf a food.
is of no more benefit 10 the NAL than
water which IL drinks. and sn which
the chief supply is derived. r this ra-a
son. and because the proportion water
varies very widely. comparist Of air
ferent kinds OF foods are usty made
on a dry or water-free basis VII shows
the percentage of food fngredie, in The
dry matter
Ash is what IL left when the ce,ustible
part of feeding stuff is burr away. |
II consists chiefly OF lime. magma. pot |
ash. soda. iron, chlorine. and ~bonlc |
sulrshuric and phosphoric acidsnd "a |
used largely In making bones. an the !
ash constituents OF the food th,nimai /
selects those which 1t needs / the |
rest is voiaed I'm the manure. A gen |
eral rule raiions composed OF aariety /
of nutritious foods contain suffica ash 4
to supply the requirements of thody. |
Corn. however is poor In ash. aTyheo /
fed extensively may need 10 havdded /
10 II additional ash material, arood
ashes. charcoal. or bone meal.
Fat. or the materials dissolved m a
feeding stuff by ether. includes ides
real fats. wax, the green colorinnat-
ter Of plants. etc. For this reas the
ether extract Is usually designatedide
fat The TAT OF feed Is either sto I'D |
I'm the body as fat or burned 10 fish |
heat and energy.
Carbohydrates are usually divide,to |
two groups, nitrogen-free extracfn- |
Guiding starch. sugar. gums and thxe.
and cellulose or fiber. the essentia.n-
stituent Of the walls OF vcget tablets |
Cotton fiber and wood pulp are tly |
pure cellulosc. Goa rse folders. liksv
y IN "a rTrN a 4 I
fiber. while most grains contain le
fiber. but are rich in starch. sugar..
tnitrngen-frce extract. The carhohyds
form the largest part OF all vegae
foods. They are not permanently Sd
ur as such in the animal body. buia !
either stored ny as fat or burned lie
system 10 produce heat and energy :
are enc OF the principal sources Of am |
fat
Protein tor heterogeneous materials |
the name OF group Of materials cont |
Ing nitrogen All other constituents |
feeding stuffs. the ash. Tat. and carrie
sarates. are nom heterogeneous Of free { |
nitrogen. Protein materials are often
iSna,ed as flesh formers" because
furnish the materials for the lean ~
hut they also enter largely into the csl
r,sftion OF blood skin. muscles. tcndCl
nerves. hair. horns. wool ana the cas-
and alburnen OF milk. etc. For the foo
alton Of these materials protein Is All
rIfsiv Indispensable. No substance r
from nitrogen can be worked over II
protein. or du the place OF protein.
Is then absolutely necessary for an q
nal 70 he provided WITH a certain amoC
81 protein IN order 20 grow or Fnaints
existence. Under certain conditions 81
believed protein NAV he a source OF
tn The body: and finally q may he burn
IKE the carbohydrates and fat, yieldh
heat and energy.
Tha sources Of beat and energy IN q
animal then. are TIRE protein. fat and ca
hohvsIrates q the food and the fat az,
prorein OF the body. for the fat and pr
,str 81 tn. body may be burned like ;hs