Profitable Market Poultry; A Practical Book on How and What to Do to Make Market Poultry Highly Profitable Paperback - 2012

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1903 Excerpt: ...character on this important work. This investigation naturally had for its chief object the study of fattening rations, but certain other factors closely related, to profitable fatU'iiing, such as breed, age, exercise, relative fineness of food, etc., also received attention. Foods and Rations. Fowls may be said to be naturally omnivorous, they feed not only on vegetable matter (grains, grass, etc.), but also largely on insect life. This fact points to a ration for poultry richer in albuminoids than is usually found economical for other classes of farm stock. Practical experience with laying hens has shown this to be correct--which is not at all remarkable when we remember that eggs are very largely albumen. Further, there are on record the data of carefully conducted experiments which also indicate such a ration to be lest suited for fattening chickens. Foods rich in carbo-hydrates (starch) and fat and low in albuminoids tend to excessive deposition of fat, an undesirable feature in both laying stock and table fowl. Rations of the first order, rich in protein or albuminoids, are said to have a narrow nutritive ratio and are sometimes termed nitrogenous. They would, for poultry, contain in addition to the grain or meal, crushed green bone, meat meal or skim milk, all of which have a high protein content. Rations of the second class have a wide nutritive ratio, and are commonly known as carbonaceous, since starch and fat (rich in carbon) predominate. Such a diet, for instance, would be one consisting largely or entirely of Indian corn--a popular and favorite grain among poultry keepers--but one that must be used sparingly if satisfactory results are to be expected. It is not our purpose at the present time to discuss more fully the question of foods and their..