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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
(1909)

Ottis, D. A.
Important factors in the selection of our feeding stuffs,   pp. 37-44 PDF (1.4 MB)


Page 39


SOUTHERN WIS. CHEESEMAKERS' & DAIRYMEN'S Ass'N. 39
Germany shows the nutritive value of feeding stuffs as
follows:
Table Showing True Nutritive Value of Different Feeding
Stuffs.
Feeding Stuffs
Medium hav (av-
erage quality)
Alfalfa hav cut
at beginning of
bloom
Red clover hay
Winter wheat-
straw
Oats (medium
quality)
Maize
Field beans
Pea-i
Linseed cake
Potatoes
Carrots
Dry matter
Per cent
85
84
84
86
87
87
86
86
88
25
15
.li,
Total di-
gestible
nutrients
Per cent
39
45
41
18
61
78
72
69
69
23
11
Labor ex-
pended in
chewing &
digestion
in terms of
nutrients
Per cent
21
22
24
30
12
8
11
10
13
3
2
True
nutritive
value in
terms of
nutrients
Per cent
18
23
17
12
49
70
61
59
56
20
9
It will be noticed from this table that 39 per cent of the
nutrients of medium hay are digestible, 21 per cent of its
nutrients are used up in chewing and digestion, leaving only
15 per cent as representing the net nutritive value. In a
similar manner alfalfa hay as a net nutritive value of 23
per cent, clover hay 17 per cent. Wheat straw, however
required more energy in chewing and digesting than it
contained in its digestible nutrients making the net nutritive
value 12 per cent. It will be noticed that the grain con-
tained a much higher per cent of net nutritive value.
Seasonable Feed.
Our livestock are looked upon as animated machines for
the purpose of converting our raw feed into finished animal
product.  To furnish this product the animal must be
supplied with the right kind and right quality of raw


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