The Stock-Feeder's Manual: the chemistry of food in relation to the breeding and feeding of live stockCameron, Charles Alexander, Sir
Science
The Stock-Feeder's Manual: the chemistry of food in relation to the breeding and feeding of live stock
Cameron, Charles Alexander, Sir
Feeds; Livestock
Oil 4·41
[+] Albuminous compounds 5·84
Respiratory elements 2·06
Woody fibre 59·38
Ash 6·66
------
Total matters insoluble in water 78·35
-----
99·68
Total nitrogen in dry furze 1·46
Total albuminous compounds 9·13
Total respiratory elements 18·20
Total ash 8·36
[+ Containing nitrogen 0·917]
_Composition of ash per cent._
Potash 20·00
Phosphoric Acid. 8·72
The results of these analyses show that dry furze contains an amount
of nutriment equal to that found in dry grass. The nature of its
composition resembles, as might be expected, that of its allied plants,
vetches, &c., and therefore it exceeds the grasses in its amount of
ready formed fatty matter.
SECTION IV.
STRAW AND HAY.
_Straw._--At the present time, when the attention of the farmer is
becoming more and more devoted to the production of meat, it is very
desirable that his knowledge of the exact nutritive value of the various
feeding substances should be more extensive than it is. No doubt, most
feeders are practically acquainted with the relative value of corn and
oil-cake--of Swedish turnips and white turnips; but their knowledge of
the food equivalents of many other substances is still very defective.
For example, every farmer is not aware that Indian corn is a more
economical food than beans for fattening cattle, and less so for beasts
of burthen. Locust-beans, oat-dust, malt-combings, and many other
articles, occasionally consumed by stock, have not, as yet, determinate
places assigned to them in the feeder's scale of food equivalents.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account