. 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. 208 MANUAL OF FARM ANIMALS While no doubt some such formal standard as the Wolff- Lehman or the Haecker should be followed in calculating the amount of food required for milk production, yet it is well to remember that there are many difficulties encountered in feeding dairy cattle that standards cannot decide. Chief among these are the digestibility of the food and the individuality of the ani- mal. Our methods of arriving at the d
. 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. 208 MANUAL OF FARM ANIMALS While no doubt some such formal standard as the Wolff- Lehman or the Haecker should be followed in calculating the amount of food required for milk production, yet it is well to remember that there are many difficulties encountered in feeding dairy cattle that standards cannot decide. Chief among these are the digestibility of the food and the individuality of the ani- mal. Our methods of arriving at the digestibility of foods are crude, and foods vary widely in their digestibility, and either of these difficulties may seriously interfere with such close figuring as is recommended in the Haecker standards; that is to say, the digestive values assigned the foods may easily be so erroneous as to offset any saving that seemingly occurs from such calcula- tion. The individuality of the cow is a factor which standards can- not take into account. Cows vary widely in the amount of food they will consume for the production of milk, some requiring twice as much food to produce a given product as others. Some hold that this variation is due to the fact that the cow will consume the feed, though she does not need it, and that by limiting her ration she can often be made to produce at a profit. That there is a vast Fig. 72. — Holstein-I' hiesian Cow difference among individuals in "DiCHTER ; Owned ,i x r r j • j by John Artman. th^ amount of food required for a given product must not be lost sight of if one is to succeed in the dairy business. The age of the animal also has an influence on the amount of food required for milk production. This subject has also been investigated by Haecker. His experiments show that the heifer requires considerably more nutrients for the production of a given amount of fat than the mature cow. From these experi-. Please note that these
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