National Academies Press: OpenBook
Suggested Citation:"COMPOSITION OF FEEDS." National Research Council. 1982. Nutrient Requirements of Mink and Foxes,: Second Revised Edition, 1982. Washington, DC: The National Academies Press. doi: 10.17226/1114.
Page 31
Suggested Citation:"COMPOSITION OF FEEDS." National Research Council. 1982. Nutrient Requirements of Mink and Foxes,: Second Revised Edition, 1982. Washington, DC: The National Academies Press. doi: 10.17226/1114.
Page 32

Below is the uncorrected machine-read text of this chapter, intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text of each book. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Composition of Feecis Tables 12, 137 and 14 present the composition of some fur ani- mal feed ingredients. * Nutrient concentrations are organized as follows: Table 12 Composition of Important Fur Animal Feeds. Data Expressed As-Fed and Dry (100 To Dry Matter) . Table 13 Amino Acid Composition of Some Common Fur Animal Feeds. Data Expressed on an As-Fed and Dry Basis (Moisture Free). Table 14 Composition of Mineral Supplements. Data Ex pressed As-Fed and Dry (100 % Dry Matter). INTERNATIONAL NOMENCLATURE In Tables 12, 13, and 14, names of the feeds are based on a scheme proposed by Harris et al. (1980, 1981~. The names are designed to give a qualitative description of each product, where such information is available and pertinent. A com- plete name consists of as many as eight facets, separated by commas and written in linear form. The facets are as follows: Origin (or parent material) Species, variety, or kind Part eaten Processtes) and treatments to which product has been sub- jected Stage of maturity Cutting or crop Grade or quality designations Classification INTERNATIONAL FEED NUMBER Each feed name is assigned a five-digit "International Feed Number (IFN)" for identification. The numbers are assigned *The tables on feed composition (Tables 12, 13, 14) were compiled by the National Research Council's Subcommittee on Feed Composition of the Committee on Animal Nutrition. consecutively as new feed names are created. These numbers are particularly useful when calculating animal diets for max- imum profit. The feed class number is placed in front of the in- ternational feed number when making up feed composition tables, and the entire six-digit number is entered in a column following the international feed name (Tables 12, 13, 14~. The following list shows how three feeds are described: Facets and Classifica- tion of the Interna- tional Feed Name Feed Feed No. 1 No. 2 Feed No. 3 Origin (or parent material) Fish Soybean Wheat Breed or kind herring soft white winter Part eaten Processtes) and treat mentts) to which prod uct has been subjected Grade or quality designa tions Classification; first digit in front of the Interna tional Feed Number (IFN) INN whole fresh seeds meal solv extd 44~o protein grain (5) protein (5) protein (4) energy supplements supplements feeds 5-01-999 5-04-604 4-05-337 Thus, the names of the three feeds are written as follows: No. 1: Fish, herring, whole, fresh No. 2: Soybean, seeds, meal solv extd, 44 % protein No. 3: Wheat, soft white winter, grain Feeds of the same origin (and the same breed or kind, if one of these is stated) are grouped into eight classes on the basis of their composition and the way they are used in formulating diets: Code 1. Dry forages and roughages 2. Pasture, range plants, and forages fed green 31

32 Nutrient Requirements of Mink and Foxes 3. Silages 4. Energy feeds 5. Protein supplements 6. Minerals 7. Vitamins 8. Additives Feeds that in the dry state contain on the average more than 35 percent cell wall or 18 percent crude fiber are classified as pro- tein supplements. Products that contain less than 20 percent of protein and less than 35 percent cell wall or 18 percent crude fiber are classified as energy feeds. The international feed names may vary slightly in each report because changes are made as more is known about a given feed, or the Association of American Feed Control Officials or the Canada Feed Act may change the name or definition of a feed. However, if the feed is the same, the international feed number remains the same even though the name changes. DATA The data were primarily taken from the International Feed- stuffs Institute, Utah State University data bank. Metaboliz- able energy and protein digestibility values were taken from unpublished data of Travis.* The analytical data are ex- pressed in the metric system and are on an as-fed and dry basis. Analytical data may differ in the various NRC report because the data are updated for each report. Individual feed samples may vary widely from averages in the table. Variations are in- fluenced by factors such as crop, variety, climate, soil, and length of storage; therefore, the values given should be used with judgment. *Hugh F. Travis, Agriculture Research Service, U.S. Department of Agriculture, 321 Morrison Hall, Cornell University, Ithaca, New York, 14850.

Next: TABLES »
Nutrient Requirements of Mink and Foxes,: Second Revised Edition, 1982 Get This Book
Buy Paperback | $40.00
MyNAP members save 10% online.
Login or Register to save!
Download Free PDF
  1. ×

    Welcome to OpenBook!

    You're looking at OpenBook,'s online reading room since 1999. Based on feedback from you, our users, we've made some improvements that make it easier than ever to read thousands of publications on our website.

    Do you want to take a quick tour of the OpenBook's features?

    No Thanks Take a Tour »
  2. ×

    Show this book's table of contents, where you can jump to any chapter by name.

    « Back Next »
  3. ×

    ...or use these buttons to go back to the previous chapter or skip to the next one.

    « Back Next »
  4. ×

    Jump up to the previous page or down to the next one. Also, you can type in a page number and press Enter to go directly to that page in the book.

    « Back Next »
  5. ×

    To search the entire text of this book, type in your search term here and press Enter.

    « Back Next »
  6. ×

    Share a link to this book page on your preferred social network or via email.

    « Back Next »
  7. ×

    View our suggested citation for this chapter.

    « Back Next »
  8. ×

    Ready to take your reading offline? Click here to buy this book in print or download it as a free PDF, if available.

    « Back Next »
Stay Connected!