The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-07-25


with protein, fats and carbohydrates in
compromising feed rations The term
nutritive ratio means the proportion
of protein TO carbohydrates If ra-
ton contains l pound of protein for
every 5 pounds of caTbohy drates, its
nutritive ratio is ] to 5-written 1:5 A
wide ratio is one in which the defer
ence in quantity of these two sub
! stances is great; a narrow ratio is one
in which the protein nearly equals the
carbohy drates. Experiments have
proved thai when this difference is
great much of the food is wasted, and
that the most rapid and most econom-
ical gains are made when the ration
is well balanced-that is, contains prop
er proportions of both protein and car
bohydraites in a digestible form. For
milk production the proper ratio is
about l to 5. For a growing animal,
to is better and for an old animal fat
tening, 1 to or 8 is best
Digestion is the changing of the feeds
into soluble and diffusable substances,
by the stomach, intestines, etc The
stomach of the COW is quite complex,
comprising four chambers or stomachs.
The COW chews her food sufficiently to
moisten it with saliva, and then swal-
lows lit into the first stomach or
paunch. After fermentation, it passes
Their preparation for digestion, and is
then belched up, rechewed and passes
into the third stomach, which contains
many folds, where ordinary digestion
takes place, as with animals having
but ONE stomach. When finely ground
feed, like cotton seed meal, is fed alone,
it passes at once into the third stomach
and misses the digestive process in
the first and second, and hence much
~ c-1,10 toY
manure and is wasted. Such feeds
should always be sprinkled on moist
ened hay, ensilage or fodder, and thor
oughly mixed with them before feed
ing.
The food having been digested-made
soluble-tt passes into the circulating
blood, goes to the lungs to receive oxy-
gen, and thence to the heart, which
pumps it to all parts of the body,
where its nutritive properties are as
simulated; that is, they are taken UP
by the ultimate cells of the body, the
fatty cells taking fat, the muscular
cells nitrogen, the bony cells ash, and
the nails, hair, etc. get their proper
nourishment from the blood The vari-
Gus glands of the body-the liver kid
neys. salivary glands, perspiratory
glands. etc, secrete from the blood bile.
urine, saliva, perspiraion, ETC., thus
sary fluids to accomplish digestion, ETC.
Protein is a source of fat, heat and
energy, and is the only source of flesh.
1t is also in the form of casein or cu1T%s
an important constituent of milk and
cheese. Protein is the most costly of
the three elements of nutrition. The
carbohydrates are the chief source of
fat, heat and energy. The fats in feed
also produce fat heat and energy. Pro-
faiY fa .h011 n toe
cessary to sustain life, and they are
most economically fed when mixed in
proper proportion, and when easily di-
gested.
Swamp hay and timothy hay have
about equal quantities of protein, fats
and carbohydrates; but nearly twice as
much of the timothy hay is digestible,
and hence it is worth nearly twice as
much, ton for ton, as swamp hay.
German experiments have proved
that to secure the best results a milk
cow needs, for each 1000 pounds she
weighs, 21a pounds of digestible pro-
tein, half a pound digestible fat, and 10
pounds digestible carbohydrates, each
day, making a total of IS pounds. AS
only half to three-fourths of these sub
stances in cattle feeds are digestible,
and all feeds contain such large per-
cenfage of water, in order to get Is
carbohydrates, We must feed more
than twice that much gross food.
Pea and beam meal, gluten feeds, lin
seed meal and cotton seed meal are
rich in protein, and medium in car-bo-
hydrates, and are so to 80 per cent. di-
gestible
Glover, vetches and pea and bean
both protein and carbohydrates, and
are 50 to 60 per cent. digestible
Hay, straw, corn fodder and corn en-
silage are rich i'm carbohydrates poor
in protein, and so to go per cent. di-
gestible
Carrots, potatoes, beets and turnips
are rich in carbohydrates, poor in pro
tein, and are SIS to 95 per cent digesti-
BILE.
Wheat, rye, barley, oats and corn
GRAIN are rich in carbohydrates, are
poor i'm protein and so to 80 per cent.
digestible.
These are the most common feeds.
and from these many combinations
can be formed which will give well
balanced rations. Pasture grass is
a perfect food for a dairy cow
and where COW can obtain it
in abundance without too much
effort nothing more is required. This.
however. is rarely the case; and hence
it is often necessary to feed grain or
green soiling feed while the COWS are
on pasture. For such soiling crops, to
be cut and fed green, rye, barley,
wheat, oats, peas crimson or other
annual clover, alfalfa, sofa beans, mil
let sorghum, kaffir corn, corn, etc.
are most commonly used.
A well-balanced grain ration recon-
mended is equal parts of cotton seed
meal, wheat bran and corn meal. In
stead of cottonseed meal you may sub
stitute gluten meal, linseede meal or
pea meal. Instead of bran substitute
wheat middlings, malt sprouts, or
brewers grain. Instead of corn meal
you may substitute ground wheat,
ground oats, ground rye, or ground
barley. In addition to such grain
ration, feed hay, straw or fodder and
roots or ensilage. Feed to 4 lbs each
of the ground feeds g to u lbs. of the
kinds all together) to IL lbs of hay
or fodder, and 80 to So lbs. roots or
ensilage, per day, divided into two
feeds-night and morning. Give free
access to water, always warming it
in cold weather. OF every 100 lbs of
milk 81 lbs. are water, 4 lbs. fat, 81
lbs, casein, 8 lbs. sugar, and q of a
lb. is ash, on an average The aver
age of many analyses shows that
short horn and Ayrshire milk has about
the above composition, while HoIstein
milk has but little over 8 lbs. fat in 100
lbs. milk, and the Devons have Az and
Jerseys and Guernseys lbs. Many
experiments prove that fat cannot be
70 into ILL. he Of