The Dickinson press., 1896-03-28
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FEEDING FAT TO COWS.
The Eject On MIX shown By Ex.
peF1ments.

HaE-A-
The Eject On MIX shown BY Ex-
peFjments.
A correspondent asks information N
this subject, and we cannot answer
better than in that given by the ex-
perintents by the Cornell station Of
New York, as follows:
ut Is tho common opinion of dairy
me that the food exerts Il great in
fluence over the quality of the milk. al
though experiments have long since
shown that, III most cases, the quality
Of the milk is dependent upon the indi-
viduality of the COW and is very little
affected by the food. The first expert
mcDts leading to these conclusions
were made in Germany hut several of
the experiment stations have expert
mcntcd along the same lines. and, In
general, have confirmed the results OF
the foreign experimenters.
'"rhese experiments, for the most
part, have hecn made to show the in
fiuence Of rations, relatively rich or
poor In nitrogen. upon the quality OF
the milk. This is no doubt due to the
fact that it has long been conceded
that the heterogeneous part Of the ra-
ton is the source of a large part, II not
Ill, Of the fat in the milk. There have,
however, been some experiments made
upon feeding foods rich in fat. The
most important of those made in this
country were made by Wood, of the
New Hampshire Experiment station,
in which cotton-seed oil, palm oil, CO.
coanut oil, olco oil and stearin were
added to q ration composed of hay and
ensilage and a grain ration of eight
pounds of ground oats and middlings.
The oils were fed in turn to three DIFF
ferent cows in periods Of two weeks
each. Daily analyses Of the milk were
made, and the conclusions arrived at
were as follows:
THAT the first effect of an increase
Of fat in the cows ration was to in
crease the per cent of fat in the milk.
"That with the continuance of such
a ration, the tendency was for milk to
return to its normal condition.
'"That the increase in fat is not due
to the oils, but to the unnatural char
acter of the ration.
"That the results Of feeding oils
tends to confirm the conclusions that
the composition of a cows milk is de-
termined by the individuality of the
COW, and that although IN unusual
food may disturb for a time the COM
position of the milk, it's effect Is not
continuous"
"Juretschke has found, as a result
Of the addition Of four five pounds per
thousand pounds live weight, of cot
ton seed cake. rape cake and peanut
cake to a basal ration consisting of
hay, stray, brewers grains and wheat
bran, that the milk secretion is not d.
rectly, but only Indirectly, affected by
the feeding, and that the feeding Of
large amounts of fat does not increase
the amount of butter fat in the milk"
"Spier concludes as follows, as the
result of feeding cows on pasturage,
brewers grains and potatoes with
bean meal, cotton seed cake, barley
meal and linseed cake, that although
the quantity of milk is easily int1u-
enced up to a certain point by the food
supply, the quality is not materially
altered by any ordinary mixed food
"The proportion of butter fat Is very
little influenced by foods containing q
large percentage of oil. such as linseed
or cotton cake, o yet by albuminous
food, such as bean or pea meal, decor
ticated cotton cake, etc."
The New York station experiment
was made with ten COWS, ten weeks, to
which the usual grain rations were
given and two pounds per head each
day of tallOw was added. There was
no increase of fat in the milk."-1ndi-
ana Farmer.