. Commercial poultry raising;. Poultry. NUTRIENTS 191. Water and ash are the inorganic nutrients; protein, carbo- hydrates and fats are the organic elements. For convenience carbohydrates and fats are sometimes grouped together. They contain the same compounds of carbon, hydrogen and oxygen, only in different proportions. The one great difference is that the fats have a greater power than the carbohydrates, being rated at two and a quarter times the power of carbohydrates. Carbohydrates include the starches, sugars and gums, and like fats, they are burned to produce heat and energy. Carbo- hyd
. Commercial poultry raising;. Poultry. NUTRIENTS 191. Water and ash are the inorganic nutrients; protein, carbo- hydrates and fats are the organic elements. For convenience carbohydrates and fats are sometimes grouped together. They contain the same compounds of carbon, hydrogen and oxygen, only in different proportions. The one great difference is that the fats have a greater power than the carbohydrates, being rated at two and a quarter times the power of carbohydrates. Carbohydrates include the starches, sugars and gums, and like fats, they are burned to produce heat and energy. Carbo- hydrates as found in plants or grains are stored in a structure of cellulose, which con- stitutes the framework of the plant or the kernel of the grain. This frame- work or fibrous sub- stance is mostly indi- gestible, and in livestock feeding, especially poul- try feeding, it is spoken of as crude fiber. The digestible portions of the carbohydrates are called collectively Nitrogen- Free Extract. Avoid Fiber.—The poultry man aims to feed materials which have the greatest quantity of nitrogen-free extract, with the least amount of crude fiber, since fiber is not only indigestible, but it is voided and therefore of no food value. Protein nutrients are by far the most expensive portion of the fowl's diet. See Table IX. As a matter of fact, protein usually forms the basis upon which prices of feeds are determined. Wheat and its by-products rank first in popularity as sources of vegetable protein. Beef scrap, green cut bone and fish scrap are the most common sources of animal protein. Fowls require (Courtesy Cornell Experiment Station) Fig. 129.—Where fowls are grown in large numbers on free range it is economy to tend the houses with a team, preferably a low- wheeled truck, containing water-barrel, feed and so Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustra
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