Show AL F i EDING I 1 AM 0 LIVE ancl management fly dr gustay of animal Ilum bandry of wisconsin As A a further service to lo our readers rodn letters on local fadling problems lm may be b sent nt to dr norstedt Dohi nob at the clr sell salt institute 33 north lasalle street chicago 3 2 protein Is important ilia very word protein mcana of first importance in the nu im brition of man or beast lite iho nerves muscles even the heart muscles and tho the arios are large I 1 ly made of protean in yao tho hicle hair haiir and hiorns are of protein origin animals denied ident protein of the right kind in their ration suffer I 1 s f or nutritional failure ruminants like battlo and alicce hava the th happy bacul faculty y of being wing ab able e to make good protein out of poor dor or lop crded bidad protein by virtue of dr Bob bohstedt their rumen or paunch organisms they can convert poor protein or even non protein ni nitrogen troFen just so BO there is ia enough in the ration ration tor for their needs the fanner then does not have to worry whether cattle sheep goats or other ru have the proper amounts amount of nil all 24 amino amano acids or even the ten so 80 called essential amino acids that make up good protein the ruminants utilize so flo called lion protein nitrogen including urea and ammonium bicarbonate they can by means meana of their paunch organisms orga niama build thom r into good protein consisting cona istine of all the various amino acids which are re then digested and assimilated just as if excellent protein had been fed in the first place the non ruminants rumi nanta are not able to build their own good protein from poor protein A these animals pigs poultry pou poultry lIry or for that matter the fw very young dai dairy calves the critical on the farm must have high quality protein for best beat t s they they cannot convert corn com p protein r 0 for instance into the equivalent of meat or milk protein in the feed consumed as ruminants can tilts this la Is not to say that corn protein tela cannot be utilized by them it can but it must be properly supplemented or completed by sui suitable tabla protein con cen tt stith UK at 1 I ti I 1 meal and preferably preferable with soam dairy or mont meat picking 1 1 plant by products in al 1 allon some boino of 0 the good quality pro loins or protein concentrates are dried or fluid okim Milk or whey most moat iraa fish ineal blood flour ind and tho the standard for in protein 0 tein quality ia lity that is the pros pres enio ence of a all necessary nece andino acids in proper amounts amount 1 and anci proper tiona lions we will list li it tile different categories of 0 quality from beat to poorest atrat animal products dustal meat milk eggs bah or their by products second oil primarily soybean ril oll meal third pasture and leafy green alay hay or silage fourth and hest grains or cereals and their mill feed byi byproducts products there is no hard and fast dl di vision among the four classes and a certain ariko amount of overlapping way may be taken for gran granted the stockman must remember renn ember that the single stoma stomached chod ani am mals mala must have a gult suitable ablo mix ture lure of these proteins including those these stated at or near the top in quality questions in hay that hat la in lire five or more yeara old as an good for feeding 19 as a hay bay that has been put up in the he past year tear or two answers answer it if it has bien kept in dry condition the older hay may still have considerable feed value however it is apt to be quite brittle and more likely to injure the ho gums of animals c consuming 0 ns iraln it many af farmers feet feel t that h t adding to 10 to 20 20 pounds of salt per ton of liay hay as aj the tha hay is being put into storage prevents pi events erces sive brittl brittleness enem and makes for greater freer palatability especially for long long storage As bior for the autri dional value of five year old hay there lias has been only a little ex perl mental work on this thin subject however wever from limited data it it may be said that the carotene or pro vitamin A la is practically all gone and with it a number of other fat and water soluble vita nuna |