. Practical poultry production . Poultry. 210 PRACTICAL POULTRY PRODUCTION gredients. The following table will show the per cent of protein, nitrogen-free extract, and fat in each of the ingre- dients in ration No. Figure 207.—A balanced ration. 1. Wheat. 2. Cracked corn. 3 Oats. These constitute the grain feeds. 4. Corn meal. 5. Beef scrap. 6. Mid- dlings. 7. Bran. These constitute the mash feed. 8. Grit. 9. Char- coal. 10. Oyster shell. 11. Water. These should be left before the fowls constantly. Table III. Composition of Ingredients of a Balanced Ration. Feed Protein Nitrogen- free extr
. Practical poultry production . Poultry. 210 PRACTICAL POULTRY PRODUCTION gredients. The following table will show the per cent of protein, nitrogen-free extract, and fat in each of the ingre- dients in ration No. Figure 207.—A balanced ration. 1. Wheat. 2. Cracked corn. 3 Oats. These constitute the grain feeds. 4. Corn meal. 5. Beef scrap. 6. Mid- dlings. 7. Bran. These constitute the mash feed. 8. Grit. 9. Char- coal. 10. Oyster shell. 11. Water. These should be left before the fowls constantly. Table III. Composition of Ingredients of a Balanced Ration. Feed Protein Nitrogen- free extract Fat 2 lbs. cracked corn 1 lb. oats 3 lbs. cornmeal Per cent .210 .118 .276 .497 Per cent .597 Per cent .108 .050 .114 .185 Total .457 As will be noted, this ration contains pounds of protein, pounds of nitrogen-free extract, and .457 of a pound of fat. To determine the nutritive ratio of this ration the total amount of fat, .457 of a pound, is multiplied by 2}4: (fat having 2^ times the heat value of nitrogen-free extract), which gives lbs. This amount is then added to the total amount of nitrogen-free extract, , making a total of lbs. This total is then divided by the total amount of protein, which is , which gives a nutritive ratio of 1: for the ration. The formula for computing. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lamon, Harry M; Kinghorne, J. W. (Joseph William). St. Paul, Minn. : Press of Webb Publishing Co.
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
