. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. BULLETIN No. 637 ^^ Office of the Secretary v^g. Office of the Secretary Contribution from the Office of Farm Management W. J. SPILLMAN, Chief. S\J9^'^^U Washington, D. C. January 14,1918 A METHOD OF CALCULATING ECONOMICAL BAL- ANCED RATIONS. By J. C. RuNDLES, Scientific Assistant. CONTENTS. New method of balancing rations 2 How to use Tables I and II 7 Table of equivalent prices 7 How to use Table III 8 Relative value of feeds 8 Relative value of protein feeds 8 How to use Table IV 12 Relative value o
. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. BULLETIN No. 637 ^^ Office of the Secretary v^g. Office of the Secretary Contribution from the Office of Farm Management W. J. SPILLMAN, Chief. S\J9^'^^U Washington, D. C. January 14,1918 A METHOD OF CALCULATING ECONOMICAL BAL- ANCED RATIONS. By J. C. RuNDLES, Scientific Assistant. CONTENTS. New method of balancing rations 2 How to use Tables I and II 7 Table of equivalent prices 7 How to use Table III 8 Relative value of feeds 8 Relative value of protein feeds 8 How to use Table IV 12 Relative value of carbohydrate feedswhen the cheapest available feed is nitrogenous 13 How to use Table V 16 Howtouse TableVI 17 Economy in feeding is of prime importance to the feeder. It in- volves judgment in tlie selection of feeds as well as skill in the mixing of rations. The feeder may know that he needs a concentrate rich in carbohydrates or one rich in protein, yet be at a loss to determine the cheapest form of the desired concentrate to buy. Again, he may have certain feeds available and be unable to determine the most economical proportion in which they should be fed to give a ration of a desired nutritive ratio. Tliis bulletin suggests ways in which these problems may be solved by fixed rule as they arise. It is, of course, generally understood among students of nutrition that protein, carbohydrate, and fat content of a feeding stuff is not the only factor affecting its feed value. Proteins differ in their nutritive qualities, while some substances not included in the classes above mentioned are necessary to the proper maintenance of the bodily functions. The palatability and succulence of a feeding stuff has much to do with its value as a feed. Many feeding stuffs have physiological effects entirely apart from their nutritive quaUties. Again, a ration may be perfectly balanced from the standpoint of relative content of protein and energy producers, and yet be quite impracticable b
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