UNIVERSITY OF CALIFORNIA PUBLICATIONS. COLLEGE OF AGRICULTURE. AGRICULTURAL EXPERIMENT STATION. POULTRY FEEDING AND PROPRIETARY FOODS By M. E. JAFFA. FLOCK OF WHITE LEGHORNS FEEDING. BULLETIN No. 164. (Berkeley, Cal., January, 1905.) SACRAMENTO: w. w. shannon, : : : : : superintendent state printing. 1905. BENJAMIN IDE WHEELER, Ph.D., LL.D., President of the University. EXPERIMENT STATION STAFF. E. W. HILGARD, Ph.D., LL.D., Director and Chemist. E. J. WICKSON, M.A., Horticulturist. W. A. SETCHELL, Ph.D., Botanist. ELWOOD MEAD, M.S., C.E., Irrigation Engineer. C. W. WOODWORTH, M.S., Entomologist. R. H. LOUGHRIDGE, Ph.D., Agricultural Geologist and Soil Physicist. (Soils and Alkali.) M. E. JAFFA, M.S., Assistant Chemist. (Foods, Nutrition.) G. W. SHAW, M.A., Ph.D., Assistant Chemist. (Starches, Oils, Beet-Sugar.) GEORGE E. COLBY, M.S., Assistant Chemist. (Fruits, Waters, Insecticides.) A. R. WARD, B.S.A., D.V.M., Veterinarian, Bacteriologist. E. W. MAJOR, B.Agr., Animal Industry. RALPH E. SMITH, B.S., Plant Pathologist. A. V. STUBENRAUCH, M.S., Assistant Horticulturist, in charge of Substations. E. H. TWIGHT, B.Sc, Diplome" E.A.M., Viticulturist. F. T. BIOLETTI, M.S., Viticulturist. WARREN T. CLARKE, B.S., Assistant Field Entomologist. H. M. HALL, M.S., Assistant Botanist. H. J. QUAYLE, A.B., Assistant Entomologist. GEORGE ROBERTS, M.S., Assistant Chemist, in charge Fertilizer Control. C. M. HARING, D.V.M., Assistant Veterinarian and Bacteriologist. C. A. TRIEBEL, Ph.G., Assistant in Agricultural Laboratory. (Resigned.) C. A. COLMORE, B.S., Clerk to the Director. R. E. MANSELL, Foreman of Central Station Grounds. JOHN TUOHY, Patron, ) > Tulare Substation, Tulare. JULIUS FORRER, Foreman, ) J. E. McCOMAS, Patron, Pomona, J. W. MILLS, Superintendent, Pomona, In charge Cooperation Experiments of Southern California, JOHN H. BARBER, Assistant Superintendent, Ontario, ' J. W. ROPER, Patron, ) .„„„ „ TT ,.„ T , h University Forestry Station, Chico. HENRY WIGHTMAN, In charge, ) ROY JONES, Patron, WM. SHUTT, Foreman H. O. WOODWORTH, M.S., Foreman of Poultry Station, Petaluma. Southern California Substation. y University Forestry Station, Santa Monica. The Station publications (Reports and Bulletins), so long as avail- able, will be sent to any citizen of the State on application. POULTRY FEEDING AND PROPRIETARY FOODS. By M. E. JAFFA. The question has often been asked: Why are there on sale through- out the United States so many proprietary poultry foods, as compared with similar foods for the cow, horse, and swine? One answer which suggests itself is, that it is only of late years that any considerable time or attention has been given by the Agricultural Experiment Sta- tions to nutrition investigations of fowls, far less than is warranted by the importance of the industry ; while studies on the nutrition of the cow, for instance, have been carried on for many years. The dairy- man has thus, through the dissemination of the results of work at the different stations, been educated and knows just what to give his ani- mals so as to bring about the best results. When the poultrymen shall have been likewise instructed, the sale of proprietary or condimental foods will be very small. So many requests for the composition and food- value of the differ- ent proprietary foods have been received that the Station has under- taken a systematic examination of these materials, and presents herewith a preliminary report of work along this line. The investigation is still in progress, and it is planned to continue the analyses until all such foods shall have been examined. As this bulletin is intended mainly for distribution in this State, it contains, in addition to the matter just mentioned, considerable data which, while not being original or new, are necessarily reprinted from previous bulletins to meet the demand for information concerning the nutritive and economic value of the more commonly used foods. OBJECTS OF FEEDING. It is well known that the young animal body requires food to supply the material necessary for its growth. But beyond this, and con- tinuing during and past the growing stage, there is a constant wearing out and breaking down of all the tissues of the body, and this loss must be supplied in order to keep the animal in a normal, healthy condition. Not only must the worn-out tissues be replaced, but the material used in producing the energy necessary for carrying on all voluntary and involuntary functions must also be supplied. 4 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. An animal which is working hard in the plow is using up a great deal of fatty tissue as well as muscle; but the animal which is doing nothing, that is, making no voluntary exertion, experiences a loss of tissue through the constant production of heat necessary for the maintenance of the normal body-temperature, and also for the per- formance of all the involuntary functions of the body. Hence, we might summarize the objects of feeding as follows: (a) To maintain bodily heat. (e) To perform muscular labor. (b) To repair waste of tissue. (/) To secrete various products. (c) To reproduce young. (g) To lay up reserve stores. (d) To form new tissues or organs. COMPOSITION OF FOODS. In order to see how these objects may be best carried out, we must understand the composition of these tissues that need rebuilding, and also the composition of the various foodstuffs at our command. Viewing them side by side, for the purpose of better comparison, a general analysis shows each to consist of the same four main ingre- dients—water, mineral matters, nitrogenous and non-nitrogenous material. Water constitutes about two thirds of the weight of the body, entering into the composition of all its tissues and fluids. As it does not form nearly so large a proportion of the ordinary ration fed to stock, we can readily understand the necessity of its forming a separate part of the animal's food. The mineral matters comprise about five per cent of the body-weight, and have important functions to perform, such as entering into the formation of the teeth and bones, and regulating the density of the Wood and other fluids of the body, such as the juice of the stomach, etc. When estimating food- values the mineral or inorganic ingredients are generally omitted, not on account of any lack of importance of that portion of the food, but for the reason that nearly all foodstuffs, no matter of what description, contain a sufficient amount of these substances, which are mainly lime, potash, and phosphoric acid, with varying amounts of sodium, iron, magnesia, sulfuric and hydrochloric acids, silica, etc. The nitrogenous matters of the body, of which the major part are called proteids, the only ones that contain nitrogen, are found mostly in the muscle, gelatinous part of the bones and tendons, brain, nerves, and internal organs; in short, all the working machinery of the body is composed principally of this important material. Similarly, in the foods, the main part of all the nitrogenous material is termed protein, signifying, by its Greek derivation, to take first place. Another name for the proteids is albuminoids. This important ingredient of the food is found largely in the white-of-egg, the ' ' myosin ' ■ of lean meat, gluten of grains, oil-cake meals, etc. Besides the albuminoids there are other nitrogenous matters, chief among which is the class known as amides, which are found to a geater or less extent in all foods, more particularly in those of vegetable origin. The physiological action of amides is similar to that of fat and carbohydrates. POULTRY FEEDING AND PROPRIETARY FOODS. O The albuminoids in the different food-materials are usually esti- mated from the nitrogen by multiplying the figure for the latter by 6.25 ; nitrogen being sixteen per cent of the albuminoids. The nitroge- nous compounds of the food are generally, for these reasons, reported as crude protein. The necessity of the albuminoids, or protein, in the daily food of an animal depends not only upon its important relation to such tissues as bone, muscle, blood, nerves, tendons, etc., but also upon the fact that, as far as we know, no albuminoids or protein matter is formed m the body except by the transformation of similar substances pre- sented to it from external sources. It can not be obtained by conver- sion of any other material. The protein can be changed into fats, and thus may serve as a fuel for the body, but fats can not replace protein. Because the protein, or flesh-forming ingredients, can serve as fuel, and in certain cases take the place of fats and carbohydrates, it would be extremely unwise and uneconomical to use them for that purpose, as it would always be done at a far greater cost. The non-nitrogenous part of the body is principally fat, the sub- stance which is consumed in the production of heat and energy. The source of this element in foodstuffs is comprised in all those portions which are free from nitrogen. They are divided into two main classes — the carbohydrates and fats — and are identical with those found in the body, with the exception of starch and sugar, which are never found as such to any extent in the healthy body. The carbohydrates are sugar, gums, and woody fiber; the latter, in the statement of analyses of foods, is reported separately, while the remainder of the above are, in order to conform to the general usage, classed together under the head of "nitrogen-free extract.' ' The gums play only a secondary part as regards the nutritive value of the food. The carbohydrates are first changed into fats, and then used as fuel; though it must be remembered that for the purpose of heat, fat is worth 2.25 times as much as carbohydrates (that is, 1 pound of fat is equivalent, when used as a fuel, to 2.25 pounds of starchy matter). When there is a deficiency in the amount of these elements in the food, the fat of the body is drawn upon. The fat, as might be supposed, varies in amount more than any other substance of the animal body; it seldom falls below six, or rises above thirty per cent. If the supply is cut off, the surplus fat stored up in the body is drawn upon to keep the animal machinery going, and if this continues the protein is converted into fat and used as such. Thus, by having a proper proportion of fat in the food of the stock, not only is the fat of the body protected, but indirectly, also, the protein of the muscle and blood, wlfich is most important. The term fat includes the butter of milk, the fat of meats, oil of seeds, wax of plants, etc. It is determined by treating the perfectly dried substance with ether, the extract thus resulting being designated as "crude fat." As might be supposed, these ether extracts have different nutritive values— the fat from the green fodder being of less value than that from the meals and seeds. Some authorities, in estimating the nutritive effect of food, give to all the crude fats the 6 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. same significance. The use of fat is mainly as a fuel supply to the animal body, although it may form fatty tissues, but not muscle. In the following tables are given the analyses of the different foods which have been examined at this Station, and also those of some others, of practical interest to the feeders of this State, taken from various sources. TABLE I. — Composition of Foods. Percentage Composition. Foodstuffs. 1 Starch, Water. Ash. 1 Protein. Fiber. Sugar, etc. Fat. 80.00 1.72 4.94 4.70 7.90 .74 80.00 1.72 2.83 4.72 9.81 .92 79.00 8.80 2.70 7.90 8.00 .60 70.80 2.10 4.40 8.10 13.50 1.10 79.30 1.20 1.80 5.00 12.20 .50 79.50 1.00 2.60 .80 15.90 .20 90.90 1.10 1.40 .90 5.50 .20 84.30 .90 1.80 .90 12.00 .10 90.00 .36 1.15 2.11 6.25 .13 88.87 .45 1.50 3.55 5.40 .21 25.70 8.80 7.30 58.20 90.50 1.40 2.40 1.50 3.90 .40 88.60 1.00 1.10 1.30 7.60 .40 17.30 1.75 7.61 42.67 13.11 17.56 88.30 .70 1.60 1.00 10.20 .20 94.50 .40 .77 1.23 2.88 .22 78.90 1.00 2.10 .60 17.30 .10 90.90 .50 1.30 1.70 5.20 .40 81.92 .81 1.91 1.91 13.38 .07 88.75 .67 1.91 1.42 7.22 .03 87.14 .70 1.91 1.53 8.68 .04 90.50 .80 1.10 1.20 6.20 .20 10.95 6.43 17.60 22.63 39.31 3.08 6.44 7.15 11.11 22.55 50.37 2.38 11.25 6.91 10.50 26.19 44.92 2.23 7.65 5.91 7.30 24.80 51.59 2.75 8.82 5.58 5.96 22.48 55.15 1.81 10.00 5.59 5.70 37.19 39.25 2.28 10.05 2.92 12.00 2.30 69.63 3.12 12.60 3.50 22.50 4.40 55.20 1.80 12.70 3.00 10.30 2.20 70.40 5.00 6.61 8.85 21.45 25.08 32.66 5.35 10.60 1.50 10.30 2.20 70.40 5.00 12.63 1.92 9.96 1.93 69.70 3.86 9.30 1.50 9.90 1.40 74.90 3.00 14.80 3.20 20.80 4.10 55.70 1.40 9.20 4.30 22.60 7.10 23.20 33.70 11.00 3.00 11.80 9.50 59.70 5.00 9.50 2.90 24.60 4.50 57.50 1.00 12.30 .30 8.40 78.60 .40 11.60 1.90 10.60 1.70 72.50 1.70 11.80 4.70 34.00 4.80 28.80 16.90 12.80 2.10 9.10 2.60 69.80 3.60 8.60 2.60 16.30 29.90 21.40 21.20 11.50 1.76 11.85 2.45 70.40 2.03 8.30 2.34 17.10 3.48 06.78 3.00 Green Fodder. Alfalfa Alfileria Barley Clover, red Corn, Indian Roots, Beet-Pulp, etc. Artichokes Beet, mangels Beet, sugar Beet pulp, fresh Beet pulp, silage Beet molasses Cabbage Carrots Olive pomace Parsnips Pie melons Potatoes Pumpkins Sugar-beet crowns Sugar-beet leaves Sugar-beet tops Turnips Hay. Alfalfa Barley, common Clover, bur Mixed cereal Wheat Wild hay, oat Barley (rolled) Beans, dried Broom corn Bur clover seed Corn, Indian Corn, Egyptian Corn, Kaffir Cow pea Flaxseed Oats Peas, dried , Rice Rye Soya bean Sorghum Sunflower Wheat, plump Wheat, shrunken POULTRY FEEDING AND PROPRIETARY FOODS. TABLE I. — Composition of Foods — Continued. Percentage Composition. Foodstuffs. Mill and By-Products. Brewers' grains, dry Brewers' grains, wet , Oocoanut oil-cake meal Corn meal Cottonseed meal Gluten feed Gluten meal Linseed oil-cake meal, N. P Linseed oil-cake meal, O. P Malt spouts Mixed feed Palm nut meal Pea meal Peanut meal Rice bran Rice hulls Rye bran Shorts Wheat bran Wheat middlings Wheat screenings Miscellaneous. Cheese Cheese, cottage Milk, whole Milk, colostrum Skim milk, gravity Skim milk, centrifugal Buttermilk Whey Water. 8.20 75.70 14.08 12.05 9.85 7.80 8.20 10.93 9.35 13.35 10.57 10.40 10.50 10.70 10.55 11.02 10.60 9.85 11.67 11.73 11.67 34.20 72.00 87.20 74.60 90.30 90.60 90.30 93.40 Ash. Protein. Fiber 3.60 1.00 4.36 1.54 4.86 1.10 .90 4.50 5.22 5.99 3.57 4.30 2.60 4.90 6.64 16.04 3.60 4.24 5.18 2.85 2.94 3.80 1.80 .70 1.60 .70 .70 .70 .50 19.90 5.40 19.51 9.40 47.25 24.00 29.30 30.70 29.75 19.53 12.00 16.80 20.20 47.60 14.96 5.36 14.70 15.20 14.05 15.22 10.06 25.90 20.90 3.60 17.60 3.30 3.30 4.00 .80 11.00 3.80 9.53 2.00 3.19 5.30 3.30 8.89 6.23 14.00 9.66 24.00 14.40 5.10 4.85 37.12 3.50 5.05 8.16 4.88 5.48 Starch, Sugar, etc. 51.70 12.50 42.12 71.34 22.64 51.20 46.50 37.95 31.20 45.17 59.98 35.00 51.10 23.70 50.20 29.54 63.80 64.48 57.34 60.85 67.6.3 2.40 4.30 4.90 2.70 5.30 5.30 4.50 5.00 Fat. 5.60 1.60 10.40 3.67 12.21 10.60 11.80 7.03 18.25 1.96 4.21 9.50 1.20 8.00 12.80 .92 2.80 3.32 3.60 4.47 2.72 33.70 1.00 3.70 3.60 .40 .10 .50 .30 DIGESTIBILTY OF FOODS. The chemical composition, alone, of the different food-materials is not of much value to the farmer or poultryman, if he does not know how much of each nutrient (the name given to the nutritive parts of the food — protein, fat, carbohydrates, and mineral matters) of the feeding-stuff in question is digestible, or available to the animal. Most of the experiments in this line have been made in Germany, although some of the Eastern States are now carrying on this kind of investigation. In all foods there is always a certain portion of each nutrient, whether it be protein, fat, or carbohydrate, which is not digested or assimilated, but passes through the body, and is valuable only as manure. In order to ascertain how much of each food is not digested, the material is weighed and chemically analyzed before consumption, and the weight and composition of the animal excrement is also determined. The difference of the two analyses is taken as the quantity digested or assimilated. The results so obtained are termed digestion coefficients, and are only approximate, but, in the present state of such researches, the best data available. For each food the digestion coefficients may vary considerably — the more concentrated 8 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. the food, the higher, as a rule, will be the digestion coefficient. For instance, while about 57 per cent of the protein is digestible in oat hay, 78 is the coefficient for grain middlings or bran, and in some of the peas and beans we find as much as S8 per cent of this highly important ingredient to be digestible. To illustrate the above statements: In every 100 pounds of alfalfa hay (average of three analyses) there are 17.60 pounds of crude pro- tein, 3.08 pounds of crude fat, 39.31 pounds of nitrogen- free extract, and 22.63 pounds of crude fiber. For this hay, according to the latest investigations, it has been found that of the protein about 70 per cent is digestible; of the fat, 51 per cent; of the crude fiber, 46 per cent; and about 68 per cent of the nitrogen- free extract can be digested. Hence, in 100 pounds of alfalfa hay there would be 12.32 pounds of digestible protein, 1.57 pounds of digestible fat, 26.73 pounds of digestible nitrogen-free extract, or starchy material, and 10.40 pounds of digestible fiber. Nutritive Ratio. — The different feeding-stuffs vary very much in their composition. Peas and beans, and the concentrated foods in general, contain large amounts of protein, or muscle-forming ingre- dients, and very little of the non-nitrogenous materials; others, like the potato, corn, etc., have much starchy matter combined with small quantities of albuminoids; and, again as in the case of the vege- tables as a whole, we have small amounts of both carbohydrates, or fat-producers, and nitrogenous, or muscle-formers. The proportion of these two important elements of foods is termed the nutritive ratio; in other words, the latter is the ratio of the digesti- ble protein to the sum of the digestible fats and carbohydrates in the food. In estimating this sum, the figure denoting the amount of fat is multiplied by 2.25, because it has been ascertained by experiment, as before stated, that about 2.25 times as much heat is developed by the consumption of a pound of fat as by the same quantity of sugar or starch. This product is added to the weight of the carbohydrates, and the sum divided by the figure for the protein, the quotient being the nutritive ratio. Fuel-Value.— The measure of the fuel-value of a food is made in units termed calories. A calorie is the amount of heat necessary to raise one kilogram of water one degree centigrade; or, one pound of water, four degrees Fahrenheit. Taking the ordinary food materials as they come, the following general estimate has been made for the average fuel-value in one pound of each of the nutrients : Fuel-value of the Different Nutrients. In one pound of protein 1860 calories In one pound of fat 4220 calories In one pound of carbohydrates 1860 calories The urgent necessity for metabolism experiments with poultry is well illustrated by Dr. Brown in his valuable bulletin, 1 when he says: 'U. S. Dept. Agr., Bureau of Animal Industry — Bulletin No. 56. POULTRY FEEDING AND PROPRIETARY FOODS. V "The discrepancies brought out between parallel experiments from different sources make it obvious that the average data from such figures tend to be misleading. Furthermore, the number of experi- ments on record with each grain is too small to attach absolute certainty to the results, even when they are in close agreement. The writer offers his own data with the utmost reserve, and realizes the need of many additional tests before absolutely definite conclusions may be advanced and the coefficients of digestion utilized in compiling per- fectly reliable food standards." The figures given in Table II for corn, wheat, rye, and barley have been calculated with the aid of the digestion coefficients obtained by Dr. Brown. The remaining data are identical with those used in com- pounding rations for dairy cows and therefore only approximate the truth. It would appear, however, from the general trend of the results of Dr. Brown's experiments, that with the exception of crude fiber the digestion coefficients so far recorded do not markedly differ from those reported for ruminants. The question of crude fiber is an important one and will be commented on when discussing the various foods. This Station has planned digestion experiments with some of the highly nitrogenous foods; and also with different combinations of soft foods (mashes) to determine whether a mash consisting of two sub- stances will be better assimilated than one composed of several ingre- dients. It is hoped to publish the results in the near future. TABLE II. — Dry Matter and Digestible Nutrients in 100 Pounds. Foodstuffs. Digestible Nutrients 3 Dry ] n 100 Lbs. Fuel- q- Value Matter in 100 lbs. o ^ o *4 SB per Pound. < pi 3 ?> 00 Calories. C 20.0 3.7 7.3 .6 229.9 1: 2.3 20.0 2.1 8.5 .7 226.7 1 4.8 21.0 1.9 10.2 .4 241.9 1 5.8 29.2 2.9 14.8 .7 358.8 1 5.6 20.7 1.0 11.6 .4 251.2 1 12.5 20.0 2.0 16.8 .2 352.7 1: 8.7 9.1 1.1 5.4 .1 125.1 1: 5.1 15.7 1.6 11.9 .1 255.3 10.0 .9 7.3 .1 156.7 1: 8.2 11.1 1.2 7.7 .2 174.0 1: 6.8 74.3 3.7 1.8 52.4 8.2 ""A" 1043.5 202.9 15.3 1: 5.1 11.4 .8 7.8 .2 168.4 1 : 10.4 11.7 1.6 11.2 .2 246.5 1: 7.3 5.5 .7 3.3 .2 82.8 1 5.4 21.1 .9 16.3 .1 324.1 1: 18.4 Green Fodder. Alfalfa Alfileria Barley Clover, red Corn, Indian Roots, Beet-Pulp, etc Artichokes Beet, mangels Beet, sugar Beet pulp, fresh Beet pulp, silage Beet molasses Cabbage Carrots Parsnips Pie melons Potatoes 10 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. TABLE II. — Dry Matter and Digestible Nutrients in 100 Pounds — Continued. Foodstuffs. Dry Matter in 100 lbs. Digestible Nutrients in 100 Lbs. << a CLgO Fuel- Value per Pound. Calories. Roots, Beet-pulp, etc. Pumpkins Sugar-beet crowns Sugar-beet leaves Sugar-beet tops Turnips Hay. Alfalfa Barley, common , Clover, bur Mixed , Wheat Wild hay Grains and Other Seeds Buckwheat Barley, rolled Beans Broom corn Bur clover seed Corn, Indian Corn, Egyptian Corn, Kaffir Cow pea Flaxseed Millet * Oats Peas Rice Rye Soya bean Sorghum Sunflower Wheat, plump Wheat, shrunken Mill and By-Products. Brewers' grains, dry Brewers' grains, wet Cocoanut oil-cake meal Corn meal Cottonseed meal Gluten feed Gluten meal Linseed oil-cake meal, N. P. . Linseed oil-cake meal, O. P. . Malt sprouts Mixed feed Palm nut meal Pea meal Peanut meal Rice bran Rice hulls Rye bran Shorts Wheat bran Wheat middlings Wheat screenings 9.1 18.1 11.3 12.9 9.5 89.1 91.5 89.9 92.4 91.2 90.0 87.4 90.0 87.4 87.3 93.4 89.4 87.4 90.7 85.2 90.8 86.0 89.0 90.5 87.7 88.4 89.2 87.2 92.5 88.5 91.7 91.8 24.3 85.9 88.0 90.2 92.2 91.8 89.1 90.7 86.7 89.4 89.6 89.5 89.3 89.5 89.0 88.4 90.2 88.3 88.3 88.4 1.0 1.7 1.7 1.7 1.0 12.3 5.8 7.3 4.4 3.6 3.4 7.7 9.3 17.4 8.1 17.2 8.6 8.3 7.5 18.3 20.6 8.9 9.2 19.0 5.3 7.5 29.6 7.0 12.1 9.2 13.2 15.7 3.9 16.4 6.4 41.1 20.4 25.8 26.1 24.4 15.6 9.6 16.0 16.8 42.9 10.7 2.7 11.5 12.2 11.2 12.2 8.1 5.8 12.7 4.6 6.5 7.2 37.1 43.1 41.2 47.3 46.1 44.1 49.2 59.5 48.6 61.6 38.7 63.8 64.3 70.5 54.2 17.1 45.0 47.3 51.2 67.6 63.6 22.3 52.1 20.8 61.1 57.4 36.3 9.3 42.4 66.3 15.4 48.3 43.3 38.5 24.0 35.8 47.4 52.6 51.8 22.8 41.8 30.8 50.3 47.9 42.2 53.4 48.7 .3 .07 .03 .05 .20 1.6 1.6 1.8 1.7 1.1 1.1 1.8 2.2 1.1 3.0 4.3 4.2 3.0 2.6 1.1 29.0 3.2 4.2 .6 .3 1.1 14.4 3.1 29.0 1.2 1.8 5.1 1.4 9.7 3.4 11.0 8.8 14.0 6.5 16.7 2.0 3.0 9.0 .7 6.9 10.6 .8 2.0 2.9 2.5 3.8 1.8 139.1 270.8 117.2 148.5 157.0 986.3 977.0 978.1 1033.4 970.8 1029.9 1134.1 1373.0 1274.0 1423.0 1221.0 1524.0 1477.0 1579.0 1395.0 1925.0 1138.0 1228.0 1331.0 1369.0 1369.0 1573.0 1230.0 1836.0 1358.0 1389.0 1182.0 305.0 1503.0 1496.0 1515.1 1649.0 1876.0 1476.0 1605.0 1044.0 1188.0 1656.0 1306.0 1222.0 1424.0 623.1 1150.0 1240.2 1099.0 1380.0 1132.0 6.6 7.5 2.7 3.8 7.7 3.3 8.1 6.2 11.5 13.2 13.6 6.9 6.9 2.9 8.4 2.8 8.5 8.6 10.3 3.1 4.0 5.9 6.2 2.7 11.8 8.8 2.0 8.4 7.1 6.9 4.6 3.0 3.2 3.9 11.5 1.0 3.3 2.9 2.0 2.5 2.6 5.6 4.6 3.2 0.9 5.9 12.1 4.8 4.5 4.3 5.1 6.6 POULTRY FEEDING AND PROPRIETARY FOODS. 11 Standards.— It should be borne in mind that standards should not be considered as representing "hard and fast rules," but merely as guides for the intelligent and progressive feeder. In the case of laying hens it has been found that the best results have followed the use of rations rich in nitrogenous ingredients, that is, rations with a narrow nutritive ratio. In California a ratio of 1 : 4.5 or 5.0 has proved very successful. This agrees with the findings of Professor Wheeler of the New York State Station, who offers the following standards for hens in full laying: Digestible Nutrients Required per Day per 100 lbs. Live Weight. • fo jo c+ i— ' o F SB fo 3- 00 > CO Fuel- Value .- Nutritive Ratio. Hens of 5 to 8 pounds weight. . Hens of 3 to 5 pounds weight. . lbs. 3.30 5.50 lbs. 0.65 1.00 lbs. 0.20 0.35 lbs. 2.25 3.75 lbs. .20 .30 Calories. 6,240 10,312 ! 1:4.2 1:4.6 In accordance with the above, a tentative standard for 100 laying hens of light weight would be : Total dry matter 16.00 to 18.00 lbs. Protein 2.50 to 3.00 lbs. Fat 50 to 1.00 lb. Carbohydrates 10.00 to 11.50 lbs. COMMENTS ON THE VARIOUS FOODS. Rations could very easily be made up to conform to the chemical requirements of the above tentative standard by means of Table II ; but it would appear that some comments should be made on the nutritive and economic value of some of the food materials, in order that the ration should meet the physiological needs of the fowl and also be com- pounded with the least possible outlay. While it may be true that corn possesses a higher digestion coefficient for protein than does wheat, still the latter grain, particularly in the shrunken form, is so much richer in protein than the former, that at the end of a given time more protein might be assimilated from wheat than from an equal weight of corn. We thus see, with reference to these two grains as far as the protein is concerned, that it is mainly a question of cost, which at the present ruling prices is almost identical for the two. In such cases the use of both grains is strongly recom- mended, especially in cold weather, as corn has a higher fuel-value than wheat. A very interesting point brought out by Dr. Brown, in the publi- 12 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. cation already referred to, is the indigestibility of crude fiber by poultry. The coefficient for this ingredient is very low. This fact should not be lost sight of when considering which grain is best to feed to laying hens. The market quotations for wheat and oats are practically the same, but the wheat would undoubtedly be productive of better results, owing to its rating far lower in crude fiber and correspondingly higher in starch, etc. ; and furthermore, the fowls relish wheat and will consume more of it than they will of oats. On the other hand, were the price of oats much lower than that of wheat, it would be advisable to use both, as in the practice with some feeders who report favorable results. Barley is rapidly gaining favor with poultrymen in this State. It is less costly than any of the other cereals, and rates somewhajb higher in protein. The fiber content is less than that of oats, which is another advantage. The use of other grains mentioned in the table will depend chiefly on local conditions, cost, etc. When several grains are being fed, it is considered best to alternate; that is, give only one kind of grain at a feeding — not the mixture of all. In the latter case, some hens will only consume the grain most relished, leaving the others which they should also eat. This is not possible with the first method suggested. Much discussion has arisen among poultrymen regarding the advis- ability of feeding the grain in the morning and the soft feed in the eventing, or the reverse. In California, experience has shown that equally good results have followed the carrying out of both methods. This is in accordance with the experiments at the West Virginia Experiment Station; while at the Massachusetts Station, the best results were attained when the mash was fed in the morning and the grain at night. This question is probably of more interest to the poultry-feeders east of the Rockies than to those in California, who do not have to contend with "hard winters." Mr. J. Y. Patton of New Castle, Pa., says 1 : ' ' Realizing the need of an abundance of exercise for the birds in the winter time, I saw that by changing the programme I could get my birds to do better, and could feed heavier without danger from over- feeding. Feeding the warm mash on a cold morning, the birds would fill up their crops, get up on their perch and sit and shiver, while in feeding the small grain in the morning they get off their perch, go right to scratching, and hustling for their breakfast, warm up their blood, start circulation and keep themselves strong and healthy. This theory I found would work out all right in practice, as my birds did not get too fat and lazy, as they were apt to do by feeding in the old 'Commonwealth of Pennsylvania Dopt. of Agr., Bulletin 115, p. 91. POULTRY FEEDING AND PROPRIETARY FOODS. 13 way. I feed the grain and vegetables to keep the bird, and then at night give them all the mash they can be induced to eat, of foods rich in protein, that is easily digested while they are at rest, and it has never failed to produce a good, heavy yield of eggs. By careful management and by following this method of feeding I have succeeded in producing over 27,000 eggs in one year from an average of 200 pullets." The above agrees fully with the views held by Prof. W. R. Graham, of the Ontario Agricultural College. " Broken crackers," the refuse from the cracker factories, are fed by several successful poultrymen, and the consumption is increasing annually. It must be remembered, however, that the main nutriment in this instance is starch, and that the protein content does not to any extent exceed that reported for the grains. But as the crackers con- tain less water and more fat, their fuel- value rates ahead of the cereals ; while the price per ton, $26, is below that of wheat, oats, or corn. This food is greatly relished by the fowls. It has been fully realized by those interested, that the grains and mill by-products are not sufficiently rich in protein to meet the demands of the laying or growing hen, and consequently some con- centrated food must be added to the ration. Such materials are best incorporated in the mash, as in that way they can be better and more evenly distributed than if fed alone or with the grain. This is especially true of dried blood, the most concentrated nitrogenous prod- uct on the market, and the oil-cake and meat meals. The latter and blood meal from healthy animals are very valuable and quite often necessary sources of protein, but they should never be given to poultry if made from diseased animals or if they contain any preservative. It is to be regretted that at the present writing we can not offer any reliable data concerning the comparative physiological values of the different oil-cake meals; but, as previously stated, the Station hopes to have this desirable information in the near future. If the several digestion coefficients should present a close agreement, then cotton- seed meal, in view of its high protein content, would be the most economical. Linseed and cocoanut oil-cake meals are being exten- sively used throughout the State, with encouraging and satisfactory results. Another nitrogenous food well adapted to the needs of the growing and laying hen is cheese, particularly cottage cheese. The latter has the advantage of being rich in proteids and poor in fat, which is, as a rule, amply supplied by other foods. Dried peas and beans are rich in protein, but are too costly to admit of extensive use. 14 UNIVERSITY OP CALIFORNIA — EXPERIMENT STATION. Concentrated foods should be purchased because of their richness in protein, and paid for on the basis of their protein content. Table III has been prepared for the purpose of showing the relative cost of pro- tein per pound as furnished by the various concentrated foods; and, for the sake of comparison, similar data for the grains, etc., are also inserted in the table. The prices are taken to represent as nearly as possible the market values at the time of writing ; and it will be noticed that in a few cases the price has not been quoted, as it depends too much on local conditions. Calculations of this kind can never be arbitrary, owing to fluctuation in prices, but they serve to indicate how the careful purchaser may be able to compare food-values at any season of the year. TABLE III. — Cost of Protein in Various Foods as Governed by the Cost of the Food and its Content of Digestible Protein. Kind of Food. Price per Ton. Protein. Pounds per Ton. Price per Pound. Skim milk Rice Corn Oats Wheat Broken crackers Mixed feed Barley Rye Rice bran Wheat bran Wheat shorts Wheat middlings Wheat, shrunken Alfalfa hay Alfalfa meal Cocoanut oil-cake meal. Beans Fresh meat Cottage cheese Cheese Linseed oil-cake meal . Cottonseed meal Meat meal Dried blood Dollars. 4 30 30 30 30 26 21 25 30 16 21 22 27 29 11 22 22 60 27 30 60 60 66 106 156 184 184 190 192 192 198 214 224 244 244 264 274 274 328 348 400 418 518 522 822 1080 1440 Cents. 6.0 28.3 19.2 16.3 16.3 13.7 10.9 13.0 15.1 7.5 9.3 9.0 11.0 11.0 4.0 8.0 6.7 17.2 5.2 3.6 5.6 4.1 A word of caution might be given relative to the substitution of one food for another. "While all of the foods mentioned in the tables can be successfully fed to poultry if rationally used, it would not be advis- able to make a change suddenly from one food, or combination of such, to another. All such alterations should be made very gradually. A lot of fowls may be accustomed to a mash, consisting of bran and mid- dlings with other ingredients. The price of middlings might be so POULTRY FEEDING AND PROPRIETARY FOODS. 15 much higher than that of bran that it would be economical to use only bran and no middlings. There are such instances on record where the change was so gradual that no bad results followed, whereas it would not have been so had the middlings been omitted entirely from the ration at the commencement of the change. Again, there are several who experienced difficulty in feeding alfalfa meal to fowls which were confined and well fed. When only one half pint of alfalfa meal was added to a wet mash of bran, middlings, cocoanut oil-cake meal, and fresh meat, the hens would not eat it — left it alone and waited until it was time for the grain before eating. This was repeated a few times with like results. It was then decided not to put any alfalfa in the mash for ten days, after which a table- spoonful was added. This was so small that it was not noticed by the hens, which ate as usual. The second day two tablespoonfuls were used, and this was increased daily until as much as three quarts were included in the mash and a corresponding quantity of nutrients in the foodstuffs left out. Many other examples could be given to prove that gradual changes can always be made, but sudden ones are sometimes disastrous. RATIONS. Many instances could be cited in which the rations fed to laying hens, while differing radically with reference to their component parts, have been productive of excellent results. Thus it might truthfully be said that, ceteris paribus, it does not make any material difference concerning the ingredients of the ration, provided it contains a suffi- cient quantity of digestible protein combined with a proper fuel-value. The question of mineral matter and water is not included in this dis- cussion, but will be touched on later. In order to save time in the compounding of rations, Table IV, show- ing the pounds of dry matter and digestible nutrients in different quantities of foodstuffs, has been prepared from Table II. 16 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. TABLE IV. — Pounds of Dry Matter and Digestible Nutrients in Different Quantities of Fodders and Foodstuffs. Alfalfa, green One pound I .2 Two pounds Three pounds Four pounds Five pounds Alfalfa hay or meal One pound Two pounds Three pounds Four pounds Five pounds Barley rolled . One pound . . Two pounds Three pounds Four pounds Five pounds Oats One pound . . Two pounds Three pounds Jt?'our pounds Five pounds Wheat, plump . One pound . . Two pounds . Three pounds Four pounds Five pounds . Wheat, shrunken One pound . . . Two pounds . Three pounds Four pounds . Five pounds . Wheat, bran . . . One pound . . . Two pounds . . Three pounds Four pounds . Five pounds . Wheat, middlings One pound . . . Two pounds . Three pounds Four pounds . Five pounds . Wheat, shorts . One pound . . Two pounds Three pounds Four pounds Five pounds .4 .6 .8 1.0 .04 .07 .11 .15 .19 .07 .15 .22 .29 .37 1.78 2.67 3.56 4.45 .14 .27 .41 .55 .69 .37 .74 1.11 1.48 1.85 .9 1.8 2.7 3.6 4.5 .09 .19 .28 .37 .47 .60 1.19 1.79 2.38 2.98 1.78 2.67 3.56 4.45 .09 .18 .28 .37 .46 .47 .95 1.42 1.89 2.37 .89 1.77 2.66 3.54 4.43 .09 .18 .28 .37 .46 .61 1.22 1.83 2.44 3.05 .92 1.83 2.75 3.67 4.58 .13 .26 .40 .53 .66 .57 1.15 1.72 2.30 2.87 .88 1.76 2.64 3.53 4.41 .11 .22 .34 .45 .56 .42 .84 1.26 1.69 2.11 .88 1.76 2.64 3.53 4.41 .12 .24 .37 .49 .61 .53 1.07 1.60 2.13 2.57 .90 1.80 2.70 3.61 4.51 .12 .24 .37 .49 .61 .48 .96 1.44 1.92 2.40 .006 .01 .02 .02 .03 .02 .03 .05 .06 .08 .02 .04 .07 .09 .11 .04 .08 .13 .17 .21 .01 .02 .04 .05 .06 .02 .04 .05 .07 .09 .02 .05 .07 .10 .12 .04 .08 .11 .15 .19 .03 .06 .09 .12 .15 2.3 1: 3.3 6.9 1: 6.2 6.9 1: 4.6 4.3 1: 5.1 1: 4.5 POULTRY FEEDING AND PROPRIETARY FOODS. 17 TABLE IV. — Pounds of Dry Matter and Digestible Nutrients in Different Quantities of Fodders and Foodstuffs. — Continued. £.0 Mixed feed . . . One pound . . Two pounds . Three pounds Four pounds Five pounds . Corn meal One pound Two pounds Three pounds Four pounds Five pounds Miscellaneous. Linseed oil-cake meal (new process) One-half pound One pound . . . Two pounds . . Three pounds . Four pounds . Five pounds . . Cocoanut oil-cake meal One-half pound .... One pound Two pounds Three pounds Four pounds Five pounds Cottonseed oil-cake meal One-half pound One pound Two pounds Three pounds Four pounds Five pounds Peas One-half pound One pound Two pounds . Three pounds . Four pounds t . Five pounds . . Beans One pound . . Two pounds . Three pounds Four pounds Five pounds Skim milk .... One pound . . Two pounds Three pounds Four pounds . Five pounds . 1.79 2.68 3.58 4.47 .10 .19 .29 .38 .48 .88 1.76 2.64 3.52 4.40 .06 .13 .19 .26 .32 .45 .89 1.78 2.67 3.56 4.45 .13 .26 .52 .78 1.04 1.30 .43 .86 1.72 2.58 3.44 4.30 .08 .16 .33 .49 .66 .82 .45 .90 1.80 2.70 3.60 4.50 .45 .90 1.80 2.70 3.60 4.50 .21 .41 .82 1.23 1.64 2.05 .10 .19 .38 .57 .76 .95 .87 1.75 2.62 3.49 4.37 .09 .18 .28 .37 .47 .17 .35 .52 .69 .87 .03 .06 .10 .13 .16 .47 .95 1.42 1.89 2.37 .66 1.32 1.99 2.65 3.31 .19 .38 .77 1.15 1.54 1.92 .21 .42 .85 1.27 1.70 2.12 .08 .15 .31 .46 .62 .77 .26 .51 1.02 1.53 2.05 2.56 .49 .97 1.46 1.94 2.43 .05 .11 .16 .21 .27 .03 .06 .09 .12 .15 .03 .07 .10 .13 .17 .03 .07 .13 .20 .26 .33 .05 .10 .20 .30 .40 .50 .06 .11 .22 .33 .44 .55 .03 .01 .02 .03 .04 .05 .005 5.6 1 : 11.5 2.0 1: 3.9 1.0 1: 2.7 2.9 1: 1.8 18 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. TABLE IV. -Pounds of Dry Matter and Digestible Nutrients in Different Quantities of Fodders and Foodstuffs. — Continued. 2 4 o J i & a 1 S"? CO * < Cheese 1: 3.0 One pound .66 1.32 1.98 2.64 3.30 .26 .52 .78 1.04 1.30 .02 .05 .07 .10 .12 .34 .67 1.01 1.35 1.68 Two pounds Three pounds Four pounds Five pounds Cottage cheese 1: 0.3 One pound .28 .56 .84 1.12 1.40 .21 .42 .63 .84 1.05 .04 .09 .13 .17 .22 .01 .02 .03 .04 .05 Two pounds Three pounds Four pounds Five pounds Fresh meat One-half pound .13 .79 1.06 1.32 .1 .6 .8 1.0 .01 .08 .11 .14 One pound Three pounds Four pounds Five pounds Meat meal 1*027 One-half pound .47 .94 1.89 2.84 3.78 4.73 .27 .54 1.08 1.62 2.16 2.70 .04 .07 .14 .21 .28 .35 .02 .03 .07 .10 .14 .17 One pound Two pounds Three pounds Four pounds Five pounds Blood 1: 0.11 .90 1.81 2.72 3.62 4.53 I .72 1.44 2.16 2.88 3.60 .06 .12 .18 .24 .30 .01 .02 .03 .04 .05 Two pounds Three pounds Four pounds Five pounds How to Use Tables in Compounding Rations. — Suppose that a poul- tryman wished to make up a ration in accordance with the tenta- tive standard, from alfalfa hay or meal, bran, middlings, cocoanut oil-cake meal, meat meal, and wheat. The mash would include all of the above except wheat. Referring to Table IV for the several quan- tities of the different foods as mentioned below, the following ration can be computed : POULTRY FEEDING AND PROPRIETARY FOODS. 19 g p o Three pounds alfalfa meal Two pounds bran Five pounds middlings Two pounds oil-cake meal One pound meat meal Seven and one half pounds wheat 2.67 1.76 4.41 1.72 .94 6.60 Total 18.10 .41 .22 .61 .33 .54 .70 1.11 .84 2.57 .85 .07 4.58 .05 .05 .19 .20 .03 .11 2.81 10.02 .63 In making up a ration it must be remembered that it is advisable to have a variety of ingredients for the mash, and to have a considera- ble proportion of grain in the ration. The selections must be further governed by a careful consideration of the foregoing comments on the different foods. In compounding the above ration, not more than three pounds of alfalfa meal were used, because although the alfalfa meal is rich in protein it contains a high per cent of crude fiber, and therefore must be used with caution on account of the indigestibility of the fiber. Bran is much richer in fiber than middlings and therefore should be used in less amounts. It might be said that if there is much differ- ence between the price of middlings and shorts, the latter can be successfully fed in the place of bran and middlings. With reference to the oil-cake and meat meals, it might be said that the amounts designated in the above ration are, in view of our present knowledge, the limits advisable. Too much meat meal or fresh meat is found to cause intestinal trouble. The choice of the quantities of the various ingredients of the ration is still governed by the fact that the totals of the nutrients (dry mat- ter, protein, etc.) should not vary widely from the tentative standard. In order to accomplish this result it would be well for the poultry- man to start with the quantities of meat meal or fresh meat as stated above and vary the other ingredients of the ration so as to approxi- mate the requirements of the standard. The calculation of the nutritive ratio is accomplished as follows: The ration contains 2.81 pounds of digestible protein, 10.02 pounds of digestible carbohydrates, and 0.63 of a pound of digestible fat. In accordance with the data on page 8, the figure for fat is multiplied by 2.25, which gives 1.42. This added to 10.02 makes 11.44, which divided by 2.81 (the figure for protein) gives us a quotient 4.1. Therefore the nutritive ratio of this ration is 1 : 4.1, or one part of digestible protein to 4.1 parts of digestible carbohydrates and fats. This is a narrow nutritive ratio ; had the figures been 1 : 12, the ratio would have been a wide or carbonaceous one. 20 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. It will be seen by an inspection of the table that, as is the case with feeding dairy cows, those who can raise alfalfa or buy it at a reason- able price, can feed poultry much more cheaply and undoubtedly with as good results. In view of this, several rations containing alfalfa, noted below, have been calculated with the aid of Table IV in accord- ance with the tentative standard, for 100 lightweight hens, given on page 11. Ration No. 1. Three pounds alfalfa hay or meal. Two pounds bran. Five pounds middlings. Two pounds cocoanut oil-cake meal. One pound meat meal (or three pounds lean meat). Seven and one-half pounds wheat. Ration No. 2. Three pounds alfalfa hay. Two pounds bran. Two pounds middlings. Six pounds wheat. Five pounds rolled bar- ley. One pound Linseed oil-cake meal. Three-fourths pound blood meal. Ration No. 3. Five pounds wheat. Four pounds corn meal. Five pounds barley. Two pounds bran Two pounds alfalfa. One pound meat meal. One-half pound blood meal. There are, however, localities where alfalfa can not be successfully raised, and where it is not profitable to feed it, owing to high freight- rates. In such cases, in order to balance the ration with reference to protein, it will be necessary to use more oil-cake, etc., or meat meals. Skim milk is, as is well known, a most excellent food for poultry and its use would lessen the cost of the ration. It will be observed that some animal food is included in all of the sample rations. This would not be necessary if the hens had free access to soils containing worms, etc. When the fowls are confined, however, it has been always found profitable to feed some sort of animal meal in small quantities. Below are given several rations con- taining no alfalfa, but practically the same amount of nutrients as the ones previously reported. Ration No. 4. Nine pounds wheat. Five pounds middlings. Four pounds bran. One pound meat meal. Fifteen pounds skim milk Ration No. 5. Six pounds wheat. Four pounds barley. Two pounds linseed oil-cake meal. Three pounds shorts. Two pounds bran. Three pounds corn meal. Ration No. 6. Eight pounds wheat. Four pounds barley. Four pounds bran. One pound meat meal. Two pounds cocoanut oil-cake meal. Ration No. 7. Ten pounds wheat. Three pounds short*. Five pounds corn meal. Two pounds cottage cheese. One pound blood meal. It is thus seen that the compounding of rations is not restricted in any way; in fact, the greater variety of food furnished by the ration, the better it is for the general health of the fowl. It is well to include in the mash, every few days, a small quantity of chopped onions. Where the hens are confined in yards and do not have access to "green" food, some should be given them. If the hens have a good range, two POULTRY FEEDING AND PROPRIETARY FOODS. 21 feedings per day are sufficient; but in case they are confined, it is the custom of several successful poultrymen to feed three times. Mineral Matter.— While the above-mentioned rations are balanced with reference to the organic ingredients, they are not so when the mineral or inorganic constituents are considered; particularly is this true in the case of lime. If all the mineral matter in the foregoing rations were lime it would not be sufficient to meet the requirements for the eggs which the hens would lay. We therefore see that the lime must be supplied otherwise than by food. The Lime Supply. — One of the best materials that a poultryman can use for supplying the requisite lime is oyster shell, or any other variety of shells. Experiments in this direction were made at the New York Experiment Station, and the results were such that the use of oyster shells during the laying season, where they can be cheaply obtained, was strongly recommended. It was found that one pound of oyster shells contained sufficient lime for the shells of about seven dozen eggs. Shells are not the only source for the lime necessary for egg shells. Bones also contain a large percentage of lime, as is seen from the following analysis of clean, dry bones of oxen and sheep : Per cent. Carbonate of lime 6 to 7 Phosphate of lime 58 to 63 Phosphate of magnesia 1 to 2 Fluoride of calcium 2 Organic matter 25 to 30 Fresh green bones also contain, besides the lime compounds, some protein, or flesh-formers, which adds to its value as a poultry food. The best way to render the bones available is to have them broken by means of the bone-cutter. One pound of green bones is generally considered sufficient for sixteen hens. Besides the cut bones or oyster shells, the hens must have a generous supply of some kind of grit, very coarse sand or broken crockery. This grit serves as teeth for the hens, and when they are unable to obtain it, indigestion and other ailments are sure to follow. Water. — The great necessity of water for the hen is shown by the high contents of this element in the body and also in the egg. In one dozen eggs there is practically one pint. About four gallons of potable water (that is, suitable for domestic purposes) are required per day for one hundred hens. Too much stress can not be placed on the necessity of having good water, as impure water will undoubtedly cause sickness among the poultry. The more "green" food consumed, the less will be the quantity of water needed. 22 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. Wastes of the Hen. — The mineral matter of the food eaten is not entirely assimilated by the body; and the composition of the hen manure, given below, proves that this is likewise true of the nutrients. Composition of Hen Manure. Per cent. Water 56.00 Organic matter 25.50 Nitrogen 1.60 Phosphoric acid 1.75 Potash 85 Lime 2.25 Magnesia .75 Insoluble residue, etc 11.30 Total 100.00 The unassimilated fat and carbohydrates are included in the "organic matter," and the undigested protein in the "nitrogen." PROPRIETARY FOODS. It has been conclusively shown in the first part of this bulletin that in order to secure the most profitable returns from laying hens they must receive a highly nitrogenous ration, which can be compounded from the staple foodstuffs found in the local markets without requiring the use of any proprietary foods. This is amply proven by many successful poultrymen in California. Some of the manufacturers, realizing that "protein" is the keynote to successful poultry feeding, have placed upon the market prepara- tions rich in this nutrient. It might be said at this point that this Station in nowise wishes to interfere with the rights of the manu- facturers of honest goods, and is ever ready and willing, as far as lies in its power, to help and encourage such work. In this case it is the same as with fertilizers. The manufacturers of honest goods are pleased to have their products analyzed and the results published. Poultrymen should know what they are buying and paying for. If any one wishes to use the proprietary foods and pay the price asked, well and good. But the Station will always condemn and expose the sale of products which do not have the nutritive value claimed for them, and the labels of which are, to say the least, misleading. Table V presents the results of the analyses of thirty-seven of these proprietary or condimental foods. Correctly speaking, the blood and meat meals do not belong under the head of proprietary foods, but with "simples"; still, as they are put up by different firms, and as the packages bear the respective stamp or firm name, they have been so classed. POULTRY FEEDING AND PROPRIETARY FOODS. 23 TABLE V. — Analyses of Proprietary and Condimentary Poultry Foods. Name of Food. «-. T) g 3 CD : o ! » CO CO Per Per Per Per Per cent. cent. cent. cent. cent. 9.36 76.17 1.03 7.09 2.45 9.95 72.02 3.15 9.52 1.08 5.00 59.00 11.75 3.85 3.40 8.74 43.93 5.57 5.46 17.10 4.71 43.14 17.30 8.95 2.25 5.30 39.64 6.90 .76 8.00 5.04 39.10 17.10 32.44 3.93 4.90 30.45 8.38 10.32 3.30 9.36 19.33 5.30 46.51 8.85 9.48 19.30 3.00 43.32 7.12 8.80 19.10 5.10 48.50 8.60 11.58 19.08 2.00 43.61 5.98 7.85 18.89 2.50 19.55 8.90 11.46 18.70 4.50 53.01 7.73 10.10 17.24 4.15 57.83 4.28 10.85 17.20 1.58 36.45 26.27 8.58 17.10 4.10 56.72 3.70 11.50 16.37 2.60 48.06 9.05 10.00 16.32 1.75 45.99 17.84 7.26 16.19 12.05 30.45 9.50 8.66 15.90 4.10 47.39 4.55 11.80 15.54 2.06 32.94 29.66 13.50 15.32 1.30 50.83 13.40 11.05 14.88 5.55 41.87 12.65 3.55 14.53 1.85 37.27 34.90 9.48 13.30 6.40 58.04 6.38 8.32 12.90 5.20 50.28 6.90 11.06 12.87 4.00 31.67 23.40 8.05 11.48 2.35 52.42 3.50 9.41 11.38 3.45 58.25 4.21 9.50 11.20 3.90 51.25 6.90 8.78 10.80 3.80 54.37 5.05 3.90 10.79 1.14 18.52 4.15 3.80 9.19 1.25 49.86 30.10 2.14 5.25 1.10 20.43 7.20 .99 4.70 .50 .46 4.45 1.40 4.39 2.20 4.01 6.80 1. Blood Meal, Germain Seed Co 2. Blood Meal, Western Meat Co 3. Darling's Ground Beef Scraps 4. Murdock's Champion Egg Food 5. Beef Meal, Western Meat Co 6. Beef, Blood and Bone, Western Meat Co 7. Romaine's Boiled Beef and Bone.... 8. Animal Meal, Germain Seed Co 9. Poultry Food, Germain Seed Co 10. Midland No. 2 11. Coulson's Chick Food 12. Midland's Poultry Food No 4 13. Phillips' California Egg Food 14. Egg-0 15. Mash Food, Wellington's 16. Calfalfa (Alfalfa meal) 17. Coulson's Egg and Feather Food . . . 18. Wilbur's Egg Food 19. Shredded Clover 20. Wellington's Improved Egg Food 21. Midland No. 1 22. Clover Meal 23. International Poultry Food 24. Manhattan Egg Food 25. Cypher's Clover Meal 26. Pratt's Poultry Food 27. Midland No. 3 28. Mansfield's Magic Poultry Food 29. Poultry Food, Germain Seed Co 30. Bowen's Chick Food 31. Hen Feed, Germain Seed Co 32. Croley's Chick Food 33. Imperial Egg Food 34. Clover Meal 35. Baumer Egg Food 36. Egg Maker 37. Imperial Egg Food Per cent. 3.90 3.68 17.00 19.20 23.65 39.40 2.39 42.65 10.65 17.78 9.90 17.T5 42.31 4.50 6.40 7.65 9.80 12.42 8.10 24.55 19.40 8.00 5.65 14.00 7.90 6.40 16.40 17.00 22.20 13.30 17.25 17.20 61.50 5.80 63.88 88.90 81.20 An inspection of the table shows that the results have been tabu- lated according to the protein content of the different materials examined. This was done because of the great importance of this nutrient. Nos. 1 and 2, blood meals, from the Germain Seed Company and Western Meat Company, respectively, are, as has been previously stated, valuable protein carriers, and much can be said in favor of their use for making up the deficiency of this nutrient in the ration. The same can be said of the meat meals, which, like the dried blood, appear to be up to the guarantee of the manufacturers. The large amount of ash in Nos. 3, 5, and 8 is largely due to bone. No. 4, Murdock's Champion Egg Food, belongs to another class of products, containing, it is true, as much protein as is found in some of 24 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. the meat meals, but at the same time an excessive amount of crude fiber, which has a very low digestive coefficient for poultry, and also a large amount of ash, yielding considerable lime, sand, etc., substances which can usually be purchased at a price far less than that charged for the "food" as made up. Similarly as regards the ash of Nos. 9, 10, 12, 13, 18, 20, 21, 24, 27, 28, 29, 30, 31, 32, 33, 35, 36, and 37. It will be noted from Table I that the ash percentages of the grain and mill products generally are quite small, ranging from 1.50, recorded for corn, to 5.18 for wheat bran— far less than the amounts found in the proprietary foods above referred to; so that, as a rule, in the same weight, the cereals or cereal products would furnish a higher food-value than many of the proprietary foods. Calfalfa, or alfalfa meal, No. 16, has the same composition as that of the best quality of alfalfa hay; having the advantage, however, of being ground, and is thus always ready for use and occupies far less space than does the hay. Its protein content is ahead of that reported for bran, shorts, or middlings, but the total food-values of the latter two are higher, due to the small quantity (average 5 per cent) of fiber shown for them, as against 26.27 per cent, the corresponding figure for Calfalfa. When the question of furnishing only protein is considered, the alfalfa meal is cheaper in most localities; although in some sections there is very little difference between the prices of these foodstuffs, in which case more nutriment would be supplied, for the same outlay, by shorts or middlings than by alfalfa meal. Some manufacturers claim that their preparations should be classed as medicines rather than as foods. In those cases the labels should be changed to read accordingly. Just so long as an article is labeled "food," this Station feels warranted in examining it with reference to its food value, and in publishing and commenting on the results. In order to make the data in Table V comparable with those in Table III, Table VI, showing the digestible nutrients, etc., as furnished by the proprietary foods, has been prepared with the aid of digestion coefficients. It is not offered as being absolutely correct, owing to lack of digestion coefficients for poultry, but is sufficiently accurate for comparison. Those who wish to use any of the foods mentioned in the table can ascertain for themselves how the nutritive value compares with that of the ' ' simples ' ' given in Table III, and can thus determine whether or not the proprietary foods are worth the high prices usually charged for them. POULTRY FEEDING AND PROPRIETARY FOODS. 25 TABLE VI. — Pounds of Dry Matter and Digestible Nutrients in Propri- etary Poultry Foods. Name ok Food. Dry Matter in 100 lbs. Digestible Nutrients in 100 lbs. 5.0* CD? o < 1. Blood Meal, Germain Seed Co... 2. Blood Meal, Western Meat Co... 3. Darling's Ground Beef Scraps 4. Murdock's Champion Egg Food... 5. Beef Meal, Western Meat Co 6. Beef, Blood and Bone, Western Meat Co 7. Romaine's Boiled Beef and Bone. . 8. Animal Meal, Germain Seed Co... 9. Poultry Food, Germain Seed Co . . 10. Midland No. 2 11. Coulson's Chick Food 12. Midland Poultry Food, No. 4 13. Phillips's California Egg Food... 14. Egg-0 15. Mash Food, Wellington's 16. Calfalfa (Alfalfa Meal) 17. Couison's Egg and Feather Food.. 18. Wilbur's Egg Food 19. Shredded Clover 20. Wellington's Improved Egg Food. 21. Midland No. 1 22. Clover Meal 23. International Poultry Food 24. Manhattan Egg Food 25. Cypher's Clover Meal 26. Pratt's Poultry Food 27. Midland No. 3 28. Mansfield's Magic Poultry Food. . 29. Poultry Food, Germain Seed Co.. 30. Bowen's Chick Food 31. Hen Feed, Germain Seed Co 32. Croley's Chick Food 33. Imperial Egg Food 34. Clover Meal 35. Baumer Egg Food 36. Egg Maker 37. Imperial Egg Food 90.64 90.05 95.00 91.26 95.29 94.70 94.96 95.10 90.64 90.52 91.20 88.42 92.15 88.54 89.90 89.15 91.42 88.50 90.00 92.74 91.34 88.20 86.50 88.95 96.45 90.52 91.68 88.94 91.95 90.59 90.50 91.22 96.10 96.20 97.86 99.01 98.60 68.55 64.82 53.10 31.63 38.83 35.68 35.19 27.41 13.92 13.90 13.75 13.74 13.60 13.46 12.41 12.39 12.31 11.78 11.75 11.66 11.45 11.19 11.03 10.71 10.46 9.58 9.29 9.27 8.27 8.19 8.06 7.78 7.77 6.61 3.78 3.38 3.16 6.59 8.52 3.99 8.12 8.07 2.25 28.68 9.54 41.77 38.68 43.43 38.70 18.59 47.13 50.58 37.60 49.46 43.14 43.13 28.09 41.47 34.26 46.39 38.54 39.03 51.19 44.62 31.92 45.78 50.94 45.46 47.77 16.73 48.90 19.01 1.29 4.81 .89 2.71 10.11 4.46 14.88 5.93 14.70 7.21 4.24 2.40 4.08 1.60 2.00 3.60 3.32 1.26 3.28 2.08 1.40 9.64 3.28 1.65 1.04 4.44 1.48 5.12 4.16 3.20 1.88 2.76 3.12 3.04 .91 1.00 .88 .40 1.76 1435.0 1478.0 1489.0 928.0 1500.0 956.0 1808.0 991.5 1214.8 1079.3 1236.0 1043.0 683.0 1279.0 1312.0 983.0 1287.0 1109.0 1080.0 1146.0 1123.0 915.0 1112.0 1103.0 983.0 1346.0 1178.0 1001.0 1085.0 1216.0 1127.0 1162.0 494.0 1075.0 461.0 89.0 222.0 1 : 0.13 1:0.2 1:0.5 1:0.6 1:1.1 0.4 1.7 0.9 3.7 3.2 3.9 3.1 1.7 4.1 4.7 3.3 4.6 4.0 4.0 1:4.3 4.3 3.4 4.4 4.5 4.1 6.5 5.8 4.2 6.1 7.0 6.5 7.0 2.4 8.8 5.6 0.6 1:2.8 Credit is due Mr. A. S. Wiester for the collection and preparation of most of the samples of proprietary foods; and to Mr. C. A. Triebel for assistance in the chemical examination. FOOD INSPECTION LAW. One important point which is emphasized by Table V is the necessity in California of a food inspection law, not only with reference to proprietary foods alone, but also in connection with the sale of ordinary cattle and poultry foods. Nos. 19, 22, 25, and 34 of the table are analyses of Clover meal, the price in each case being about the same; in No. 19, the percentage of protein is 16.32, while in No. 34 we have only 9.19, or a little more than one half of the former. 26 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. In Nos. 35, 36, and 37 we have three ''foods" containing, respec- tively, 63.88, 88.90, and 81.20 per cent of ash, which is principally carbonate of lime or shell material. Were these products sold as egg- shell makers no objections would be raised, provided the price cor- responded to the value. But to pay exorbitant prices for one pound packages (20 to 40 cents) of shell material which is dear at % cent per pound, is an imposition. Still further instances could be given in the case of foods containing old and decayed meat products, which are decidedly injurious to the health of the hen, and still more so to very young chickens. A food inspection law properly exercised would tend to remedy this evil and by means of official publications inform poultrymen and others of the composition and nutritive value of the proprietary foods on the market ; and also compel the use of honest labels. Laws may be enacted, but they will not be productive of much good unless there is adequate provision made for their enforcement. That this is true is very forcibly illustrated by the exercise of the fertilizer- control laws in so many of our States. In every case a laboratory is equipped and maintained for carrying out the provisions of the law, and, in addition, bulletins are published periodically containing the results of work done; and in which are printed the names of the transgressors, in connection with the analyses of fertilizers which are found to be below guarantee. It is very much to be regretted that the same can not be said with reference to food inspection laws. No one will deny the tremendous benefit which has resulted to the agriculturist from the exercise of the fertilizer-control laws. If we wish to achieve similar results with reference to food inspection, we must proceed in like manner ; but, as before stated, the mere passage of the law would not accomplish the work. We must grow up to the law as individuals, and as a people. Law alone will not effect it. Pure Food Conventions alone will not do so— nor will Pure Food Exhibits. All these help, but they accomplish little, so long as the more enlight- ened and better class of people do not take an active part or display sufficient interest in public affairs, and so long as the municipal offices are in control of men mentally or morally unfit to assume the responsi- bility. When the public is properly educated on the subject, and people begin to desire pure food furnished to them and to farm animals in its best form — then will food laboratories be established and prop- erly maintained; then will food inspection laws be strictly enforced, and food adulteration and mislabeling become practices of the past. LIST OF AVAILABLE BULLETINS ON POULTRY MANAGEMENT. The following bulletins can be obtained free upon application to the Directors of the Agricultural Experiment Stations at the addresses given below: 1. INDIANA, Lafayette. Bui. 71. Skim Milk as Food for Young Growing Chickens. 2. KENTUCKY, Lexington. Bui. 70. The Gape Disease of Poultry. Bui. 74. Earthworms a Source of Gapes in Poultry. 3. MAINE, Orono. Bui. 64. Poultry Experiments in 1899. Bui. 79. Poultry Experiments in 1900 and 1901. Bui. 93. Poultry Experiments in 1902. Bui. 100. Poultry Management. 4. MONTANA, Bozeman. Bui. 50. Poultry Management and Poultry Diseases. 5. NEW YORK, Cornell, Ithaca. Bui. 204. Cost of Egg Production. Bui. 211. Yearly Record of Three Flocks. 6. NEW YORK, Geneva. Bui. 149. Economy of Using Animal Food in Poultry Feeding. Bui. 166. Commercial Feeding-Stuffs. Bui. 242. Importance of Mineral Matter and Value of Grit for Young Chicks. 7. NORTH CAROLINA, Raleigh. Bui. 130. Poultry Keeping for Profit. 8. SOUTH CAROLINA, Clemson. Bui. 62. Capons and Caponizing. Bui. 74. Experiments with Poultry. 9. RHODE ISLAND, Kingston. Bui. 72. Special Instructions in Poultry Culture. Bui. 84. Poultry Feeding. 10. WEST VIRGINIA, Morgantown. Bui. 60. Poultry Experiments, 1899. Bui. 71. Poultry Experiments, 1900. Bui. 73. Loss of Weight in Eggs during Incubation. Bui. 83. Poultry Feeding Experiments, .1902. Bui. 88. Poultry Feeding Experiments, 1903 11. CALIFORNIA, Berkeley. Bui. 156. Fowl Cholera. Bui. 161. Tuberculosis in Fowl* 28 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. FARMERS' BULLETINS OF THE U. S. DEPARTMENT OF AGRICULTURE. The following bulletins can be obtained free upon application to the Secretary of Agriculture, Washington, D. C. The first seven named below treat entirely of the subject mentioned. The others contain short articles, as indicated in the titles : No. 41. Fowls, Care and Feeding. 51. Standard Varieties of Chickens. 64. Ducks and Geese. 128. Eggs and Their Uses as Food. 141. Poultry-Raising on the Farm. 177. Squab-Raising. 182. Poultry as Food. 65. Experiment Station Work II. Raising Geese for Profit. 84. Experiment Station Work VII. Ground Grain vs. Whole Grain for Young Chicks. 87. Experiment Station Work VIII. Food Value of Hen's Eggs. 97. Experiment Station Work X. Animal Matter a Necessity for Poultry. 103. Experiment Station Work XI. Preserving Eggs inWater Glass. 107. Experiment Station Work XIII. Recent Experiments in Feeding Ducks. 114. Experiment Station Work XIV. The Number of Laying Hens that May be Profitably Kept in One Pen. 122. Experiment Station Work XVI. Selling Eggs by Weight. 144. Experiment Station Work XIX. Condimental and Medicinal Cattle and Poultry Foods. Dressing and Packing Poultry for Shipment. 186. Experiment Station Work XXIII. Rations for Laying Hens. Early Molting of Hens. 190. Experiment Station Work XXIV. Cost of Eggs in Winter. The Chicken Mite. 200. Turkeys, Standard Varieties and Management. 210. Experiment Station Work : Preservation and Value of Hen Manure. The bulletins of the Bureau of Animal Industry, U. S. Department of Agriculture, treating on poultry topics, may be purchased of the Superintendent of Documents, Union Building, Washington, D. C. A circular giving titles, prices, etc., may be had upon application to the same address. CALIFORNIA PUBLICATIONS AVAILABLE FOR DISTRIBUTION. REPORTS. 1896. Report of the Viticultural Work during the seasons 1887-93, with data regarding the Vintages of 1894-95. 1897. Resistant Vines, their Selection, Adaptation, and Grafting. Appendix to Viticultural Report for 1896. 1898. Partial Report of Work of Agricultural Experiment Station for the years 1895-96 and 1896-97. 1900. Report of the Agricultural Experiment Station for the year 1897-98. 1902. Report of the Agricultural Experiment Station for 1898-1901. 1903. Report of the Agricultural Experiment Station for 1901-1903. 1904. Twenty-second Report of the Agricultural Experiment Station for 1903-1904. BULLETINS. Reprint. Endurance of Drought in Soils of the Arid Region. No. 128. Nature, Value, and Utilization of Alkali Lands. 129. Report of the Condition of Olive Culture in California. 131. The Phylloxera of the Vine. 133. Tolerance of Alkali by Various Cultures. 135. The Potato- Worm in California. 137. Pickling Ripe and Green Olives. 138. Citrus Fruit Culture. 139. Orange and Lemon Rot. 140. Lands of the Colorado Delta in Salton Basin, and Supplement. 141. Deciduous Fruits at Paso Robles. 142. Grasshoppers in California. 143. California Peach-Tree Borer. 144. The Peach-Worm. 145. The Red Spider of Citrus Trees. 146. New Methods of Grafting and Budding Vines. 147. Culture Work of the Substations. 148. Resistant Vines and their Hybrids. 149. California Sugar Industry. 150. The Value of Oak Leaves for Forage. 151. Arsenical Insecticides. 152. Fumigation Dosage. 153. Spraying with Distillates. 154. Sulfur Sprays for Red Spider. 155. Directions for Spraying for the Codling-Moth. 156. Fowl Cholera. 157. Commercial Fertilizers. 158. California Olive Oil ; its Manufacture. 159. Contribution to the Study of Fermentation. 160. The Hop Aphis. 161. Tuberculosis in Fowls. 162. Commercial Fertilizers. 163. Pear Scab. CIRCULARS. No. 1. Texas Fever. No. 8. Laboratory Method of Water 2. Blackleg. Analysis. 3. Hog Cholera. 9. Asparagus Rust. 4. Anthrax. 10. Reading Course in Economic 5. Contagious Abortion in Cows. Entomology. 6. Methods of Physical and Chem- 11. Fumigation Practice. ical Soil Analysis. 12. Silk Culture. 7. Remedies for Insects. Copies may be had by application to the Director of the Experiment Station, Berkeley, California.