The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1913-07-31
some ash material. as wOOn asne.s.
charcoal or bOnenleAl


The fat Of food is either stored up in
the body rs fat or burned to furnish
heat and energy.
Carbohydrates are usually divided
into two groups: "a nitrogen free OK,
tract, including starch, sugar. gums
and the like. and (2) cellnlose or fiber.
the essential constituent Of the walls
of vegetable cells. Cotton fiber and
wood pulp are nearly pure rellnlo~e,
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 carlmhy-
dratcs form the largest part Of all veg
etable foods. They are not permanent
~ 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 I'll"
principal sources Of animal fat.
Protein Tor heterogeneous materials, Is
the name Of group OF materials con
tanning nitrogen. Protein materials
are often designated rs flesh 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 cascin and albu
men Of milk, etc. For the forma ton
of these materials protein is absolutely
Indispensable. No substances free
TIT.
protein or fill the place of protein.
Under certain conditions it 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-
source of protein in the body is the
protein in the food. These groups Of
food materials are termed nutrients.
To 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 tat 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 stufTs. or
the proportion in which the nutrients
occur, is determined by chemical analy-
Sis Only IL 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
teStines absorbed from the alimentary
canal, and in the form of chyie 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-
proximately accurate figures the trials
are repeated with large number of
animals and under various conditions.
The digestibility of such coarse fod
ders as straw, coarse hay, etc. is rcla
lively low. The dlgestibility, like the
composition. varies somewhat for the
same kind Of feeding stuff grown un
der different conditions and fed to diff
ferent animals
Calculations have been made Of the
amounts Of digestible protein. fat and
carbohydrates contained in 100 pounds
each of Il 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
feeding stuffs or making up ration
They are available in various puhlica-
tons. including those of the United
Suites department of agriculture
For example. in 100 pounds of green
corn fodder with an average amount
Of dry matter l27.7 pounds) there are
contained approximately 10 pounds
of digestible protein materials con
tanning nitrogen). 1913 pounds of di
gestible carbohydrates Starch. sugar.
fiber. etc.) and O.37 pounds Of digcsti
BILE fat. and these materials when
consumed in the body will yield 2G,O7G
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 1t 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
it is fed the same ration rs when
working hard the tendency is to get
fat or waste the food.
The COW requires not only materials
for maintenance. but must also have
protein. fat and carbohydrates to make
milk from. The milk contains water.
fat. protein (casein. or curd), sugar
and ash. and these are all made from
the constituents Of the food. If in
sufficient protein. fat and carbohy-
drates are contained in the food given
her the COW supplies this deficiency
for time by drawing on her own
body and gradually begins to shrink
III quantity or quality Of milk or both.
The stingy feeder cheats himself as
well as the COW. She may suffer from