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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

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

Page 40

material.  The standards that have been adapted as a
result of numerous experiments indicate how much protein
carbohydrates and ether extract they need under v arious
conditions and circumstances.  While these standards are
by no means absolute they serve our purp)se as guides.
Our farm feeds usually contain ample quantities of carbo-
hydrates and ether extract but where alfalfa and clover
are not grown in large quantities, there is a likelihood of
being a deficiency in protein and when buying concentrated
feeds, we usually buy them not for the carbohydrates but
for the protein. Before purchasing tht se we need to settle
whether we need protein nutrients or total nutrients. If it
the former, we will select some nitrogenous roughage as
alfalfa, clover, cow pea, hay and for grain, oil meal, linseed
meal, gluten meal, or other highly nitrogenous feeds. The
selection of these feeds and the grouping of theni to make
what is known as a balanced ration has been agitated thru
our institutes and the agricultural press and are now
familiar to all leading stock breeders.   For properly
balancing our livestock rations, we cannot plut to much
emphasis on the value of alfalfa and clover as abundant
sources of digestible nitrogenous nutrients.
The relish with which an animal eats its feed has much
to do with the effect of that feed on the hod y. It regulates
the amount eaten and when properly assimilated, the more
the animal eats, the larger amount of product it turns out.
By supplying an animal with food that it eats readily, it
will help if to eat its other food better and in larger
amounts. A palatable food stimulates the digestive juices
and the supposed good of many of our stock food rests in'
their palatableness that they mav impart to other foods.
It is important to preserve this quality as far as possible
in all feeds. Hay should be so cured that the animals are
anxious for it, - yes, and so fragrant that they are
ravenous for it. (;reediness of appetite is a great factor
in economical production of live stock products. Any feed

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