Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-02
The Composition Of Foods Tells Its
Value.

The different compounds of solid animal
| food are grouped, generally, in four
classes: Carbohydrates, fats, protein and
ash. In addition to these is water
which is contained more or less i'll al
foods.
These are digested and turned into
blood and their nutriment carried
throughout the body of the fowl and
Incorporated throughout the system and
sustain life, renewing the waste tissues
and aiding the fowl to do the duty OF
supplying meat and eggs. The compost
ton of eggs is largely similar to that
which goes to make up the blood and
flesh of birds.
Carbohydrates supply energy to fowls
They give forth fats and oils and the
heat for the body. They are made uI
principally of starch, sugar, gums, vege-
table matter and crude fiber. The crude
fiber is just as necessary as the other
parts. as it aids fowls digestion by
distending the digestive organs so that
there is room for the digestive juices to
do their work.
The fats produce more heat and oil.
Protein Is that part of the food that
contains nitrogen. The lean meat of the
fowls and the white of the egg are COM
and energy. like the carbohydrates, but
is expensive when used for that purpose
entirely.
Wheat is rich in protein and fat-form-
ing materials, and is excellent for max
ing blood, flesh and feathers. 1t is one
of the best grains for the production of
eggs. 1t does not in itself contain all the
requirements. and must be combined
The outer shell is made up of crude
fiber, which, as has been said before, is
necessary to digestion.
Corn is rich in carbohydrates and fats.
1t provides heat for the body and oil
and fat for the feathers, but by itself
contains too little ash and protein for
successful egg production, and therefore,
likt wheat, must be combined with some
thing else.
Oats are a valuable food for poultry.
Whole oats. however, contain more fiber
than is necessary. But oats should be a
part Of the ration. The best way to
feed them is in the hulled. clipped or
ground form. They supply a good pro-
portion of ash and protein, and a fair
amount of carbohydrates and fats.
Regarding ash, it might be said here
that 1t is that portion OF the food that
would be left IL the food were burned.
1t contains calcium, magnesium, potas-
stun, sodium, iron and a few other ele-
ments.
Wheat screenings are generally of little
value as food. because there is usually
not much wheat left in them. Wheat
bran. too, is usually free from gluten,
and therefore contains only bulky fiber
and has little value as food. 1t has one
good quality of being an aid to the diges-
tive organs. Middlings contain some
gluten and are much used in making dry
mash rations. These are by-products of
flour.
Dat bulls and corn bran. too, are OF
little value. Corn bran is the outside
Of the grain. 1t is hard and dry, and con-
tains mostly indigestible fiber and little
ash.
Gluten meal that does not contain corn
hulls or other waste products is rich in
protein, and nearly all of 1t is digestible.
1t should not be overfed, however the
ration not containing over 10 per cent
of it.
Of the country, but it is very hard. and
sometimes is not digestible. 1t must be
broken up to have a good effect.
Many poultrymen avoid the feeding of
rye 1t is not relished by fowls. and is
supposed to cause bowel trouble when
fed too freely.
Barley, too. is not generally fed. Good
barley contains about Il per cent hull.
A little OF il may be fed to add variety
large percentage of hull, but it is some
times added to the grain food. 1t is sup
posed to whiten the flesh and to improve
the flavor of the fowl. 1t also tends to
make the yoik of the egg light in color.
eBans and peas when boiled and
mixed into a mash the peas with bran
and little -four. the beans with corn
meal and BRAN, make an excellent egg
producing ration, and is greedily eaten.
Beans and peas, however, are too high
in price to make them profitable to feed
regularly