Licking Valley courier. [volume] (West Liberty, Ky.) 19??-current, 1913-06-12

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The fat of food is either stored up in
the body as fat or burned to furnish
heat and energy.
Carbohydrates are usually divided
into two groups: W nitrogen free ex-
tract, including starch, sugar, gums
and the like, and ~ cellulose or fiber,
the essential constituent Of the walls
of vegetable cells. Cotton fiber and
wood pulp are nearly pure cellulose.
Coarse folders, like hay and straw,
contain large proportion Of fiber,
while most grains contain little fiber,
but are rich in starch, sugar, etc. mi
trogen free extract) The carbohy-
drates form the largest part Of all veg
etable foods. They are not permanent
ly stored up as 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 (or nitrogenous materially is
the name Of group Of materials con-
tanning nitrogen. Protein materials
are often designated as "6esh form
ers," 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-
men of milk, etc. For the formation
of these materials protein is absolutely
Indispensable. No substances free
from nitrogen can be worked over into
protein or I'll the place Of protein.
Under certain conditions 1t is believed
protein may be source Of fat in the
body, and finally 1t may be burned, like
the carbohydrates and fat, yielding
heat and energy.
The value of the fat for producing
heat is nearly two and 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 a certain extent at least the nu-
trlents 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 n
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-i. e., only
that digested. A part Of the food is
dissolved and. otherwise altered by the
juices of the mouth, stomach and in
testines absorbed from the alimentary
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
nutritlve use to the animal, 1t is essen.
tial to know In the case of each feed.
ing stun what part of its protein, fat
and carbohydrates the total quantity
Of which is shown by analysls) is
actually digested by the animal. This
Is determined by digestion expert
ments with animals, and to secure ap
proximately accurate figures the trial:
are repeated with large number Of
animals and under various conditions
The digestiblllty Of such coarse fod
ders as straw, coarse hay, etc., is rela
lively low. The dlgestibility, like tn,
composition, varies somewhat for til,
same kind Of feeding stun grown un
der different conditions and fed to diff
ferent animals.
Calculations have been made of til,
amounts of digestible protein, fat ant
carbohydrates contained In 100 pound
each Of large number Of more com
monty used feeding stuffs. They ar
the figures which the farmer has {,
consult to find the approximate foot
value Of material In selecting hl
feeding stuffs or making up ration
They are available in various publica
tlons. including those of the Unite,
States department Of agriculture.
For example, In 100 pounds of gree
corn fodder with an average amour
Of dry matter C27.7 pounds) there ar
contained approximately 1.10 pound
Of digestlhle protein materials col
taining nitrogem, 1913 pounds of d
gestible carbohydrates Starch, sugar
fiber, etc. and 037 pounds of digest
BILE fat, and these materials whe
consumed in the body will yield 2G,07
calories, or units, of heat, furnishln
energy for work and bodily heat.
An OK standing In the stall require
less food nutrients than one whlc
Is worked hard every day. In stant
Ing In the barn It still requires som
protein, fat and carbohydrates to pc
form the necessary functions Of til
body to maintain heat In winter,
grow a new coat Of hair, etc. But
1t is fed the same ration as whe
working hard the tendency is to 6,
fat or waste the food.
The COW requires not only materla
for maintenance, but must also hay
: protein, fat and carbohydrates to mai
= milk from. The milk contains waite
fat, protein (casein, or curd), sug;
and ash, and these are all made fro
the constituents. Of the food. II /
sufficient protein, fat and carbon
drates are contained In the food civ,
her the COW supplies this deHclent
for a time by drawing on her ov
body and gradually begins to shrlr
; In quantity or quality of milk. or bot
) The .stingy feeder cheats himself
' well as the COW. She may suffer fro