Evening Republican, Volume 17, Number 29, Rensselaer, Jasper County, 3 February 1913 — FEEDING OF DAIRY COWS [ARTICLE]

FEEDING OF DAIRY COWS

By R. E. Caldwell, Dairy Department, Purdue University Experiment Btatlon, Purdue University Agricultural Extension.

In the central section of the United States the farmers are gradually realizing the value of feeding live stock as an Important factor in profitable and permanent agriculture. One particular phase of live stock husbandry that is increasing in importance in Indiana and states similarly located, is that of dairy farming. Located as is Indiana in the heart of one of the richest sections of the United States, and a section that is rapidly becoming a great center of population, we need only to reflect for a short time to determine what her position in this great field will be within a very short period. The natural resources of Indiana are greater than some of our well known dairy -states, and in addition to this, imagine a greatly increased population to furnish a ready market for dairy products, and you will have almost ideal conditions for dairying. Indiana farmers are not ignorant of the possibilities in thlß direction. In many sections dairy farming is already the chief occupation, the population Increases, especially in the cities and towns, thtere will be still greater demand for milk and butter than we have at present. The crekmeries are also offering an excellent market for dairy products even though purchased on a very small scale, and for this reason, we find almost all farmers keeping a few cows and selling a smaller amount of cream and butter. Each year at this season, the farmers begin to wonder what best to feed their cows to secure the largest returns. Milk is composed of the same materials as found in most feeds, although in somewhat different proportions. It is also true that milk is of a rather uniform composition, especially that produced by a particular breed of cows. Knowing the above to be true, our first consideration in compounding a ration should be to Include all elements found in the product and in somewhat the same proportions as found therein. Our second consideration should be to secure a correct understanding as to the use a cow makes of the food fed. In order to properly feed a cow, you must know and appreciate the fact that very little over one-half of the feed a cow consumes is available for milk production, the other half being used to maintain the physical performance of her body. With the above points in mind, our next consideration should be of the factors that are of special Importance to the ration itself. These factors may be considered under the following headings: Composition, palatablllty and cost. As stated above, the composition of t ration should be comparable with the composition of the product yielded. With this in mind, the first point to consider should be that of protein. Protein is found

in an reeds to a .slight extent, but especially high in such concentrates as cottonseed meal, linseed meal, gluten, brewers’ grains and bran. Of the rough feeds, the general class of legumes, such as clover, alfalfa, cowpeas and soy beans, are well known examples of feeds high in protein. Carbohydrates and fats are the other - two general divisions of feeds. Their purpose in a ration is to supply heat and energy for the animal body and to supply fat for the body. Quite a number of feeds that are high in carbohydrates are also high in fat, therefore, very little attention need be given to the fat content of a feed, also the fact that fats and carbohydrates perform the same functions and are used for the same purpose is further reason for giving little attention to this factor. Some of the feeds that are relatively rich in carbohydrates are com, hominy, wheat and oats. Of the rough feeds that should be included in thir class, com stover, timothy hay, silage and oats straw are good examples. After all has been considered, the cost Is really the detennlning factor. Anyone that is at all acquainted with the composition of feeds knows of the great variation in this respect. Cottonseed meal, for instance, carries 40 per cent, protein and may be purchased for S3O per ton, which makes a cost of about 3.7 cents per pound protein, wheat bran at $25 per ton, and containing 12 per cent protein, costs about 14.0 cents per pound protein. The above is only one of the many examples that could be cited in regard to the variation in cost of feeds. Therefore, it is suggested that a correct knowledge be secured concerning its composition, and for this factor to be considered seriously before purchase is made. ' I» addition to the above one of the best methods of reducing the cost of feed is to grow those crops that form the best dairy feeds. Cora is the leading crop for this purpose, and its grain -forms the foundation for the grain ration, and its fodder an excellent roughage. If fodder of corn is placed in a silo, it supplies In the best possible form both succulence and nutrients of a high degree. Clover or alfalfa hay supply a roughage high in protein and very palatable. The following rations may assist those that are desirous of securing exact information in regard to the amounts of feed and the proportions of each to use. Roughage—Clover or alfalfa bay, 12-15 pounds; com silage, 30 pounds; com stover, 10 pounds. Grain Mixture—Corn meal, 4 parts by weight; oats and bran, 2 parts by weight; Cottonseed meal, 1 part by weight ' Of the above grain mixture feed one pound for each three or three and onehalf pounds of average testing (four and one-half per cent) milk produced. For those wh6 have no silo, I suggest that you feed the same grain ration and Increase the amount of hay and stover fed.' The result will not be as good as that secured by the ration which includes silage, but as good as is possible to secure without some succulent feed.