Animal nutrition / [Thomas Barlow Wood].

  • Thomas Barlow Wood
Date:
1924
Catalogue details

Licence: In copyright

Credit: Animal nutrition / [Thomas Barlow Wood]. Source: Wellcome Collection.

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    Turning to the other aspect of suitability, namely, whole¬ someness, information on this subject is better Wholesomeness, acquired by practical experience than from books. To make the best of feeding stuffs from this point of view is rather an art which comes from observation and experience than a science based on experi¬ ment and reasoning. There is, however, a mass of recorded experience on the subject which the live stock owner will find useful, and perhaps this is more readily available in Hemy and Morrison’s Feeds and Feeding (Lakeside Press, Chicago), than elsewhere. This book also contains compre¬ hensive tables of analyses, digestibilities, and net energy values of feeding stuffs, feeding standards, maintenance rations, etc. In fact, it is an excellent reference book on all matters concerning the feeding of animals. Summarising the above, the procedure in purchasing feed¬ ing stuffs should be:— Procedure 1. Decide the ration you will supply to your Purchasing. animals (see Chapters XXIII.-XXVI.) in terms of dry matter, digestible protein, and starch equivalent or net energy. 2. Work out the contribution which your home-grown feeding stuffs can make towards this, also in terms of dry matter, digestible protein, and starch equivalent or net energy. 3. From the difference between 2 and 3 estimate the com¬ position of the supplementary feeding stuff which you must buy to make good the deficiencies of your home-grown ration. 4. From the tables of composition in Rations for Live Stock, or elsewhere, make a list of feeding stuffs, or prefer¬ ably mixtures of feeding stuffs, which have the requisite composition. 5. From your own experience select from this list the feeding stuffs which on the ground of wholesomeness, palata- bility, and other characteristics are most suitable for the special purpose which you have in view.
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