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Bulk in animal feeding

Published online by Cambridge University Press:  27 March 2009

Frank Procter  and
Norman Charles Wright
Frank Procter
Affiliation:
National Institute for Research in Dairying, University of Reading.
Norman Charles Wright
Affiliation:
National Institute for Research in Dairying, University of Reading.
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Extract

1. As a result of soaking in water at body temperature (38° C), foods show variations in swelling ranging from approximately 10 per cent. to 260 per cent.

2. The volumes of equal weights of different foods after soaking also vary within wide limits. The percentages of moisture in the soaked foods show corresponding variations, being in some cases as high as those found in roots or green fodder.

3. These facts have led the authors to put forward a new conception of “bulk” in assessing the value of a ration.

4. Feeding experiments have been carried out to determine how far this factor of bulk is applicable in practice.

5. In the case of pigs of 40 to 80 lb. live weight, the bulk occupied by the foods did affect the quantity of food taken.

6. With calves, the swelling capacity of the concentrated food did not yield any definite results so far as food consumption was concerned.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 17 , Issue 3 , July 1927 , pp. 392 - 406
Copyright
Copyright © Cambridge University Press 1927

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References

REFERENCES

(1)Armsby, (1922). Nutrition of farm animals, p. 696.Google Scholar
(2)Kellner, (1915). Scientific feeding of animals, p. 392.Google Scholar
(3)Boutflour, Management of cows for high milk yields. Harper Adams Agricultural College. Dairy Husbandry Bulletin No. 1, p. 6.Google Scholar
(4)Leroy, (1925). Revue de Zootechnie, la revue des éleveurs, Année 4, No. 5. (Paris.)Google Scholar