The daily banner. (Cambridge, Md.) 1897-2008, 1922-09-27
Poultry And Livestock Notes
Edited By Warren Moore

EQlIeQ by WdiIth NlUWiC
stances slacKers: they 40 lol lay III
winter and there is a we'll rounded
belief that great percentage Oh III"
tlocks on the farms OF the couhtr!
are kept at a loss in spite or the Iact
thai thew utilize material that Woulc
otherwise be wasted. The respol-
sihilitv for this condition however
should not be attributed to the poul-
fry When placed where it belongs
hthe responsibility falls Ons the pou'-
fry keeper. who may by the exercise
of d little effort and common sense
in the study of his problems. turn a
losing proposition into one OF pro-
| fiji.
Edited By Warren Moore
! I'm this column will appear Il
series on livestock problems written
| especially by competent authorities
| TIL. first article by Professor Hickey
deals with poultry feeding ana VIII
| he followed by other articles on poul-
! fry bv the same authority.
FEEDS AND FEEDING
By H. w. Hickey
In all probability this article, the
FIRST 06alnS Will 1SSuiilS "AAA
a little more thought and careful
reading than any other that VIII 1ol.
low. But it contains certain facts OF
a scientifis nature that when once
grasped will be a great help to the
Doultryman and may explain anG
, make clear many of the hitherto I'M
; certain feeding problems.
I Egg production is without ques-
tion the bulkory of the poultry in
dustrv: and winter production is th@
basis of profitable poultry keeping.
It has made possible the develop
ment of our highly specialized egg
farms. and it is the aim Of most com
. mcrcial poultrymen to secure ths
; highest possible production during
tho cold winter months, the season OF
high prices, Unfortunately the farm
focks upon which the consumes
mostly depends for the bulk OF ms
poultry and eggs are IN most ~"
In the feeding of chickens tot
whatever purpose as in the teedlhs
of all other livestock science plays
an important part and the poultry
man should have at least working
knowledge Of the principles Invo!v'
ed he should know something OF tn
J chemical composition OF the body VI
TIE towel and something OF the com:
, nosjtion and character of the various
food materials which are requiredt'
! meet the needs OF the birds, Cheml-
! cal analysis shows that the body, In
l Guiding the feathers and the horny
; parts is composed OF certain Well DE-
hned substances known as protlena
floats, ash or mineral matter ano
water. The protiens are chemlca
| compounds of such eliments as car.
: bon. hydrogen, oxygen, sulphur ano
/ nitrogen, The last named element
! BILE quantities. These Protiens enter
/ | largely into the composition OF thf
! muscles, skin blood feathers and al
; internal organs The white OF tho
egg is an example of almost pure pro-
! ten The fats are composed OF car
bon, hydrogen and oxygen Ihe1
! are stored in the body, and used a:
required to supply body heat anG
energy. The mineral matter which
! composes the bulk of the bony frame
work of the body and the shell OF the
egg is made up of lime, phosphorus
. SULPHUR and iron. Approxlmatel!
u | Il Der CGHl VI luC Uous VI 49, ~
tive fowl is PROTEIN; II per cent is
fat; 3.S per cent is ash and 90 pei
cent is water. In the heavy mature
fowls the proportion Of fat Is lncreas
ed to "a per cent. the protein 6 49,
per cent; ash 81 per cent; with on
ly 41.5 per cent water.
et All the commonly used gralI
feeds contain protein. ash, fat;
! and carbohydrates, The carbon,
/ | drates are the sugar and starchSs
which like the fats are composed o
b | cal bon, hydrogen and oxygen, but II
fats the percentage of carbon ant
! while the per cent of the oxygen i!
4 hydrogen and higher, while the pei
) cent of the oxygen is lower. Before
the carbohydrates can be mad'
useful in the body they must be II
the process of digestion changed in
| to fats. The heat and energy pro
ducing value of unit OF fat is tw'
and a quarter times greater than ina
i of a like unit of carbohydrates ant
in the calculation OF food value:
and rations the fats are reduced u
terms of carbohydrates by multi
piying the percentage OF fats by Pa
To illustrate as a result of digestive
! experiments on chickens it has bee'
found that 100 pounds OF corn con
tains approximately ga pounds o
digestible protein. 1923 pounds c
carbohydrates and 4.4 pounds Q
| fat, The fat multiplied by *
equals 90 pounds of carbohydrate
This added to 64.29 gives total o
74.19 pounds of carbohydrates,
For convenience and breVlety tn
term nutritiye ratio is common!,
used TO designate the relative pro
portions of the protiens to the tota
carbohydrates in which the protiel
is represented by one part. TO hn'
the nutrive ratio of corn:
sleesAa
84 protein : 74.19 crab