. The chemistry of plant and animal life. Agricultural chemistry. CHAPTER XXVIII Composition of Coarse Fodders 366. The Term Coarse Fodders is applied to animal foods which usually contain large amounts of crude fiber, and, while bulky in nature, are essential foods, many of them having high nutritive value. A coarse fodder may be either green or field-cured ; pasture grass, timothy hay, and corn fodder are all examples of coarse fodders. The proteid content ranges from 4 per cent and less, in straw, to 12 per cent and more, in clover and legumes. Coarse fodders may be classed as: Low protein
. The chemistry of plant and animal life. Agricultural chemistry. CHAPTER XXVIII Composition of Coarse Fodders 366. The Term Coarse Fodders is applied to animal foods which usually contain large amounts of crude fiber, and, while bulky in nature, are essential foods, many of them having high nutritive value. A coarse fodder may be either green or field-cured ; pasture grass, timothy hay, and corn fodder are all examples of coarse fodders. The proteid content ranges from 4 per cent and less, in straw, to 12 per cent and more, in clover and legumes. Coarse fodders may be classed as: Low protein content 2 to 5 per cent. Medium protein content 5 to 9 per cent. High protein content 9 per cent and upwards. 367. Straw. — The straw from wheat, oats, barley, and rye contains from 36 to 38 per cent of crude fiber, and less than 4 per cent of crude protein, oat straw being the rich- est in protein. The amount of fat in straw is small, rarely exceed- ing per cent. The water content is usually from 6 to 9 per ETHtR EXT. WHEAT STRAW Fig. 84. — Composition of a bale of wheat straw. cent. The pentose compounds make up a large portion of the nitrogen-free extract. Straw is a food poor in protein, fat, and digestible carbohydrates, and contains a high per 250. 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 Snyder, Harry, 1867-1927. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagricul, bookyear1913
