HomeMy WebLinkAboutThe Wingham Times, 1909-12-09, Page 7•
Home Course In
Modern Agriculture
XiV._ Some Points on Stock Feeding
By C. V, GREGORY,
Agricu!titraa( Dirrli,rion, Iotoo Stare Cotlege
Capyriehr, 1900, by American Press Association
N order that the feeds fed io stock
may be used to the best possible
advantage it is necessary that
they should be of the proper
.lands and fed In the proper amounts.
One of the important things to take
into account in determining the value
of a feeding stuff is its digestibility.
Some feeds, such as oat straw, are not
more than 50 per cent digestible, while
,in the case of the corn grain over 90
aper cent is used by the animal. Feeds
*with a high percentage of digestibility,
like the grains, are called concentrates,
-while those with a large amount of in-
digestible crude fiber are called rough
!feuds. '
Leery animal must have a certain
•2mouut of roughage; otherwise the
grain would lie In the stomach in a
heavy, trodden mass, which could hard-
ly be penetrated by the digestive
juices, and indigestion would be sure
to result. The crude fiber, while in-
digestible in itself, dilutes the more
concentrated feeds and greatly hastens
:the process of digestion, The rumi-
nants are able to obtain a large share
of their feed from roughage. Horses
:use considerable, though owing to
their smaller stomach they cannot use
as large quantities as cattle do. Swine
are usually regarded as grain eating
animals, yet they, too, do better for
having some roughage. Mature hogs
will maintain themselves on a good
rape or clover pasture without any
grain at all, and fattening swine will
make greater gain if fed on pasture.
rIfi. 88VII—THERE Is 2io FOOD BETTER
THAN etude FOR YOUNG ANIdfALS.
,In winter, when pasture is not availa-
lb1e, hogs will eat considerable amounts
'of clover or • alfalfa hay if they can
:,get it and will be healthier and make
+:better gains for having it.
Another important quality in a feed-
estoff is its palatability. Stock will
'snake greater gains on feeds that they
like, even though they contain no
more nutritive material than those
that are not so palatable. Closely re-
lated to palatability is succulence or
kjuciness. Cows give a large flow of
t;inilk on pasture not so much because
i!of its high feeding value, but because
r of its succulence and palatability.
•Ztock of any kind will not make the
libest use of their feed if given noth-
cing but dry hay and grain.
The most satisfactory means of pro -
ending succulent and palatable feed
,during the winter is by the use of the
ilo. Silage has a high feeding value
;and is cheap, since from eight to
twelve tons can be raised on an acre.
It finds its greatest use as a feed for
dairy cows, but also makes a profita-
ble addition to the ration of nearly
all classes of stock.
The most important point to consid-
er in preparing a ration is the rela-
tive proportion of the different con-
stituents. Fats and carbohydrates
are interchangeable and can be con--
sidered together, since they both go
!to furnish heat and energy or to build
•up animal fat. Neither of these sub-
stances, however, can take the place
,of protein, since neither of them con-
tains nitrogen. To build up the mus-
cles, organs and other parts of the
!body which require this element con-
siderable protein must be fed. The
,;ordinary feeds found on the farm
contain too little protein in proportion
to the other substances. To secure
,'the best results a balanced ration—
that Is, one in which the amount of
;'protein is In the proper proportion to
.'the amounts of fats and carboby-
, drates—must be fed.
• It can readily be seen that what is a
,:balanced ration for one class of stock
$nay not be for another. Young calves,
,colts and pigs require more protein
and ash in their food than do mature
:animals. A work horse needs large
:amounts of fat and carbohydrates to
,supply him with energy, but he also
;needs considerable protein to repair
this muscles, which wear out very
;