Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1913-09-26

hy eth r includes. hr>nlr- roai fats,
vaN. Tire green co.urI.- matter Of
Iaaut~ ctc lrr this r'.~'u the o''nr
Ntract g., 1suaJ. jc~l-nlt'l crude f@t
The fat of food IS either stored n.y. To-
the body - f't or burucd To- furnish
heat ami energy.
Carbohydrates are usually divided
into two grul,~ -, a. nitrogen fire." eN
tract. iurlutt1 starch, sugar. gums
aud I'll, Ike. and -, c"lluio,, or fiber,
the essential constituent e the walls
Of vegetable cells. Cotton fiber and
wood p9lp are nearly pure celIulo>e.
Coarse folders. ike hay ana straw,
contain large proportion OF fiber,
while most grains contain little fiber,
hut are rich IN starch. sugar, etc tni-
trogen free extraCt1 The Carbohy-
drates form the largest part Of al veg
ctabe foods They are not permanent
~ stored up rs such IN the animal
body. but are either stored up as fat
or burned in the system to produce
heat and energy. they are one OF the
principal sources of animal fat.
Protein Tor heterogeneous materialsl is
the name of group of materials con
tanning nitrogen. Protein materials
are often designated as flesh form
prs." because they furnish the mate
rails for the lean flesh, but they Also
enter largely into the composition of
blood skin. muscles. tendons. nerves.
hair. horns. WOOL the casein and albu-
10, Co. ion,
of these materials protein is absolutely
Indispensable. No substances free
from nitrogen can be worked over into
protein or fill the place OF protein.
Under certain conditions it Is believed
protein may be a source Of fat in the
body. and finally it may be burned. like
the carbohydrates and fat, yielding
heat and energy.
The value of the fat for producing
heat Is nearly two and a half times
that of carbohydrates or protein. The
sources Of fat in the body are the fat.
carbohydrates and probably the pro
tein Of the food. and the exclusive
source of protein In the body is the
protein in the food. These groups OF
food materials are termed nutrients.
| To q certain extent at least the nu-
trients may replace one another, al
though, as stated above. no other nu-
TRENT can take the place of protein
The fat and carbohydrates perform
| similar functions, and, to large eX-
tent, carbohydrate materials may re-
,, place fat in the food. even when a
large fat production Is demanded Of
the animal. as in the case Of the COW.
The composition Of feeding stuffs, or
the proportion In which the nutrients
occur. is determined by chemical analy-
sis. Only portion Of the nutrients Is
Of direct use to the ANIMAL. e., only
that digested. A part Of the food is
dissolved and otherwise altered by the
juices Of the mouth. stomach and in
canal. and in the form of chyle passes
into the blood and finally serves to
nourish and sustain the body. The
other portion is excreted.
AS the rates of digestibility are not
constant for different foods and as
only the digestible portion is Of any
| nutritive use to the animal. it is essen
tial to know in the case of each feed
ing stuff what part of its protein, fat
and carbohydrates the total quantity
Of which is shown by analysis is
actually digested by the animal. This
Is determined by digestion expert
ments with animals, and to secure ap.
| nrOY imafnlv 70 n tria 10
are repeated with a large number of
animals and under various conditions.
The digestibility Of such coarse fod-
ders as straw. coarse hay. ETC.. is rela-
lively low. The digestibility. like the
composition. varies somewhat for the
same kind Of feeding stuff grown I'M
der different conditions and fed to diff
ferent animals.
Calculations have been made of the
amounts Of digestibe protein. fat and
! carbohydrates contained in 100 pounds
each of large number Of more COM
monty used feeding stuffs. They are
the figures which the farmer has to
consult to find the approximate food
value Of material in selecting his
! iSCNihS StuiiS VI tluhIIlS up TdIlOU.
They are available in various publica-
tons. including those of the United
States department Of agriculture.
For example. in 100 pounds of green
corn fodder with an average amount
Of dry matter CIT pounds, there are
contained approximately 10 pounds
Of digestible protein materials con-
tanning nitrogen. 1913 pounds Of d.
gestible carbohydrates Starch. sugar.
fiber. etc. and 037 pounds Of digesti-
BILE fat, and these materials when
consumed in the body will yield 26,O76
calories, or units. of heat furnishing
energy for work and bodily heat.
An OK standing in the stall requires
less food nutrients than one which
Is worked hard every day. In stand
Ing in the barn it still requires some
protein. fat and carbohydrates to per.
form the necessary functions of the
body to maintain heat in winter. to
grow new coat of hair etc. But if
1t is fed the same ration as when
working hard the tendency is to yet