The available energy of timothy hay,

Armsby, Henry Prentiss; Fries, J. August

doi:10.5962/bhl.title.45360

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…animal the net energy required for maintenance. Three series of calorimetric experiments have been used, those of Armsby (29), and Forbes (30), carried out with super-and sub-maintenance rations; those of Benedict and Ritzmann(3i), and Forbes, on fasting metabolism experiments; and those of Kellner (32), and Mollgaard (33). The average of 24 experiments by Armsby and Forbes in the first series gave a net energy value of 5046 ± 340 cals., the average of 11 experiments by Benedict and Rit?mann, and Forbes, gave a net energy value of 5846 ± 174 cals.…”

Section: The Feeding Standards For Dairy Cowsmentioning

confidence: 99%

Feeding Standards for Dairy Cows

Halnan

1929

Journal of Dairy Research

View full text Add to dashboard Cite

The introduction of feeding standards for cattle coincides with the introduction of stall feeding conditions. Under pastoral conditions, cattle were fed in the meadows during the spring and summer months, and after a short time on the stubbles were wintered on straw and hay. During the latter half of the eighteenth century the practice of feeding cattle in stalls during the spring and summer months had developed, and with this development there gradually grew up a demand for a more exact knowledge on the rational feeding of farm animals. The use of roots for summer feeding, and the more extensive use during the winter months of rape cake and cereal grains as supplements to straw and hay led to a desire for knowledge. The farmer particularly wished to obtain a better knowledge of the replacement values of such feeding stuffs as were at that time at his disposal, and the scientists endeavoured to satisfy that demand. Regarded historically, the expression of the nutritive requirements of feeding stuffs for cattle developed in four distinct stages. In the first, the mutual replacement values of foods were assessed by chemical considerations and expressed in terms of “hay.” This constituted the “hay value system,” with which Thaer, Boussingault, and Emil von Wolff are associated.

show abstract

Section: The Feeding Standards For Dairy Cowsmentioning

confidence: 99%