Cattle feeding with sugar beets by Ware Lewis Sharpe 1851-

Author:Ware, Lewis Sharpe, 1851- [from old catalog]
Language: eng
Format: epub
Tags: Cattle
Publisher: [Philadelphia] Philadelphia book co.
Published: 1902-03-25T05:00:00+00:00

200 FEEDING WITH SUGAR BEETS, SUGAR, ETC.

ined had not the same common source, that is they were not from the same beets.

Morgen undertook another series of investigations with Maercker, taking this point in consideration, and they obtained, for an average of their experiments, a coeflBcient of digestibility of 86.75 for the dried cossettes, and 73.02 per cent, for the soured cossettes, which means a difference of 13.73 per cent, in favor of the dried residuum.

The keeping of cossettes reduces in a very perceptible degree their nutritive value. The dry substance of dried cossettes contains 9.02 of protein, or?:^^^^ =7.93 per cent, of digestible protein, while the siloed cossettes with their 10.61 percent of protein in the dry substance contain only — '- t^J—^ — =

7.75 per cent, of protein that may be assimilated.

The coefficient of digestibility of protein of different forages was established by the agronomic station at Halle sur Saale, Germany. The conclusion to be drawn from this data is that dried cossettes far excel all forages when considered from a nutritive standpoint. In Germany this forage is estimated as having considerable money value owing to this nutritive quality, and also for the reason that cattle fed upon it appear to keep in a very healthy condition. The only element that can reduce the digestibility of the product is heat.

Morgen determined an average from three experiments upon the digestibility of nitrogen, and showed that it ran from 76.3 per cent, to 79.1 per cent, with fresh cossettes dried at a temperature of from 75 to 85° C. Another experiment, made with dried cossettes at 75 to 85** C, in which the coefficient of assimilation of nitrogen was 78.8, gave on heating to 125® to 130° C, a lowering of the digestibility to 65.8 per cent., era decrease of 13 per cent. These figures show the importance of carefully watching the dryer, so as to prevent the temperature of the product from rising alx)ve 100° C. Precaottois in ^Ty cossettes constitute a nutrient for animals of which thejr feeding, are very fond, and it is important to take certain precautionary measures to prevent cattle from eating it to excess. Sheep, for

example, will eat it with great avidity if they are allowed to do 80. They eat entirely too much of this dried product and then take water into the stomach, which is followed by an abnormal swelling. Under these circumstances it stands to reason that serious complications will follow. It frequently happens that sheep are strangled by swallowing this desiccated residuum too rapidly. It is, however, easy to avoid such accidents by merely mixing the cossettes with about 40 per cent of water and allowing the product to swell. Ritter mixes only 16 per cent, water. Some recommend that the cossettes be well ground into a powder. By such precautions the product is swallowed with ease and eaten with relish. However, when first fed the dried product may be refused, which is probably caused by the curious texture of the

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