. Manual of farm animals; a practical guide to the choosing, breeding, and keep of horses, cattle, sheep, and swine. Animal industry; Horses; Cattle; Sheep; Swine. 40 MANUAL OF FABM ANIMALS. Fig. 26. — Champion English Shire Stallion "Mazemore ; essential to the animal body, and second, the percentage of pro- tein is relatively small in most plants. Like the other nutrients, the protein group contains carbon, hydrogen, and oxygen, and in addition it also con- tains nitrogen, which is the characteristic element of the entire group. It is on the element nitrogen that the im- por
. Manual of farm animals; a practical guide to the choosing, breeding, and keep of horses, cattle, sheep, and swine. Animal industry; Horses; Cattle; Sheep; Swine. 40 MANUAL OF FABM ANIMALS. Fig. 26. — Champion English Shire Stallion "Mazemore ; essential to the animal body, and second, the percentage of pro- tein is relatively small in most plants. Like the other nutrients, the protein group contains carbon, hydrogen, and oxygen, and in addition it also con- tains nitrogen, which is the characteristic element of the entire group. It is on the element nitrogen that the im- portance of this group de- pends. Protein enters largely into the composition of the bones, muscle, lean meat, white of egg, and the curd of milk. The only source from which the animals can procure this protein is the protein of the food. The amount of digestible protein in various foods varies within rather wide limits, corn containing only 8 per cent, while cotton-seed meal runs as high as 32 per cent, but the larger number of food materials contain rather small amounts of pro- tein. There are comparatively few foods that are relatively rich in protein. The value of the food turns very largely on the protein which it contains. Protein is not, however, as digestible as some of the other nutrients. Carbohydrates. — There are two sub-groups of carbohydrates — nitrogen-free extract, and crude fiber. The carbohydrate group contains carbon, hydrogen, and oxygen, but no nitrogen. The nitrogen-free extract is composed largely of starches and sugars, and constitutes the larger part of the dry-matter of most plants. Starch alone forms as much as 75 per cent of the dry- matter of corn, wheat, potatoes, and some other foods. It is easily digested, more so than any of the other three constituents, and therefore foods rich in nitrogen-free extract are ordinarily. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability -
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