xt7dr785k48k https://exploreuk.uky.edu/dips/xt7dr785k48k/data/mets.xml   Kentucky Agricultural Experiment Station. 1938 journals 015 English Lexington. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Regulatory series, bulletin. n.15 text Regulatory series, bulletin. n.15 1938 2014 true xt7dr785k48k section xt7dr785k48k 5 Regulatory Series, Bulletin N0. 15 June, 1938
ent l
Oy. Kentucky Agricultural Experiment Station ‘ E
' _` UNIVERSITY OF KENTUCKY  
IGS · THOMAS P. COOPER, Director  
)el._
S COMMERCIAL FEEDS IN KENTUCKY IN 1937
xed
By J. D. TURNER, H. D. SPEARS, W. G. TERRELL
uw I and J. J. ROSENBERG
L `
itcd  `  
` C O N T E N T S .
l`l)*>Sl1l121te 1‘u1·l< lIOt l)9l‘IliISSIl)ILt (r`2lllll€(I dog feeds ...1 ......   ...,.. 9 1
. 111 feeds .......,,,,,,,.,,,r,_,,.,____,_,__,,,,,,_   2 H ~ .
. l»,,iS(mim{ by mineral mixtures L 1111o1·m can label lor dug feud,. 10 1
. `loui-[Hung phosmmte l`°°k '''`>`i 0 SIilIi(I2Il'(lS, l'lllL‘S illlll l'1}§J,`lll11LIUlIS l
Ll1e1111¤·;1l sta11da1·ds for special- for <‘£llIllL*(I dog 1`<-eds   .....   11 1
l)m·11()g(; fg•g(`{5 ____._,__,__,_, _ ,,,,__,, , ,,,,_, 4 _ `  
» T11.1.» 1. rm.,1 ,..; 11 .111111.11-11.  5 Tum   A·1=1l>‘e¤S 0* <‘··=‘ Wie 1*
· N141-pggity Of ]niL.l~OS(.(mi(1n1 S11111m;11*y 0I` rosulis of 1l1SD9<*111al &lII(‘llII()1l was §L'I\'<‘lI 111 iIIlllGl'i·1l feeds L'(1lll&lllllllg' 2111
1·x1:1~ssiv<¤ Elllllllllli of 1l11<11·111e, a Sl`2lllll2Il‘(l for I1ll(‘I’ 111 ]>()lllI,]')’
· l¤1HSl1<*¤ éllltl SI'2ll1(l&l]'(lS fm- (‘illlllG(l 1l411»· ‘l'1¤ells. 'I`l11· rl)t* 1a1‘1111C11t
` has also 1·011l’11111<*e1·all<>11 Willi The .\g1‘<111<1111y
l)(‘|l2ll'1lll1‘lIIi 111 ]ll2ll{lllg' a11alys1>s <»l’ a \`ElI'l(’l}' of ‘l'1.>1·ag1— plants ,
Elllll g;‘l'2lIllS g'l‘O\\'ll 111 I{1~11111cl<_\’. 'I`l1u p111·11<‘1s<· 1s 111 l.lll'lllSlI _ l
; 'll‘l1l|1i1* IIlI!()]'ll]il1I()ll 1111w l}l(‘l{lllg" \\`Illl |1a1·111·11la1‘ 1‘<*1°<‘l'1*l1¤3<· lll I  
‘ 1l1<· <·<11111s IlII(lCI' \\'ll_I(‘ll H10 ]11‘<1’f soil 2llI(rl 1‘l1Q kind of s1—as<>11. l*`<1l‘f_\'-1\\'l1 N2llll|ll(‘S \\`l‘l'llt>N|¤llillL*
oot{ rock in tI1e mixture.
Ill]; 1 I, UNC of these samples was fed to white rats in proportions of  
wm n » · 2010l|l’¤ Hlltl lt‘<‘lll \V*’l`*‘ , Q
tm` , <01%ll}'Ze(l with the following rcslllti. l l

 l.
4 Kcotiucky Agriculturatl Experiment Station
Fluorine, percent  ·
` I - Bones Teeth t lm
Rats on normal feed ration ......>..A...........>.................. 0.015 0.014
Same with 1 percent mineral mixture ........................ 0.074 0.066 ,
Same with 3 percent mineral mixture ........................ 0.160 0.127
Same with 10 percent mineral mixture .................... 0.344 0.209 _· _
- These results are in accord with the findings of other  .
_ investigators.
CHEMICAL STANDARDS FOR SPECIAL—PURPOSE FEEDS   SDE
lin the feed industry, special-purpose feeds are becoming
more specialized to meet. the needs of each class of animals. "\\'ith  _
the advance in the science of animal nutrition, scientific methods
of mixing rations have followed, without which the business of 0 P01
feeding would be less remunerative, Investigators are constantly  —_
{ discovering new facts in animal nutrition and manufacturers  g
. are endeavoring to adapt their products to the new ideas. llow-  p
, eve1·, because of keen competition in the feed business, some  
manufacturers overemphasize the importance of certain factors V
that for one reason or another are more favorable to them, such  
, as the control of the sources of certain feed products; the control  T
i of some new factor in nutrition; utilization of certain waste by- i
product, and so on. .; 
4 (`heniical standards for special-purpose feeds have long been  
established by the Director. The minimum for protein is L
sufticiently high to assure a. reasonable amount aud. thereby. `
re  · I.
a high percentage of nitrogen-free extract, These Si2llltl2ll'tl’  ‘ (lf
have been established for the purpose of assuring reason2lhl¤‘  iv all
2 percentages of desirable protein and fat. and the exclusion hl. , (Iii
  _ excess niaterials of highly tibrous nature, They are subject i" p HZ:
- ` adjustment on sut`t'icient experimental evidence, Home ad,i11*l‘ UIQ,
, ments in standards for tiber in poultry niashes have been iutltlt T if
g t during the year.
§ I I ·f 
I · I e

  A C(}}IlI)I(’)`('l·f(Z Foods in ]fc¢1fI1c·Z·y in 1.937 5
 “ All standards for special—p11rpose feeds. including those for [
{ { poultry, now in effect in Kentucky, are stated helow. ·
4 [ _ I ?
6 TABLE 1. CHEMIC‘AL STANDARDS  
7 Q I
9 ·   [
her `[  5 5 5   gg I [
u  'Z “ P °.’Z‘ __, P rz Q 9
. -= 2 5 ,5 5 as g ; 5 .
.: 2 ¤.. na Q a. 12. S e. n. 1
· — [ t ` A
_ Special-Purpose Mixed Feeds: [
_  - Dairy Feed ,............................,............................ [ 16.00 ' 3.50 ’ 15.00
UW - Hog Feed (Fattenlng) ..,_................................ [ 13.00 [ 3.50 [ 7.00 _
1[th _ Hog Feed (Growing) ........................................ [ 16.00 [ 3.50 [ 7.00
[ _ Horse and Mule Feed ........................................ [ 0.00 [ 2.50 [ 15.00
.0tS   [ [ [ ‘
[ Oy Q  Poultry Feeds: [ [ '
Y [ All-Mash Broiler Ration ....,........................... [ 15.00 4.00 . 6.00 Q
lll} All—Mash Growing Ration __._____......................._ [ 15.00 [ 4.00 [ 6.00 [
[.€[.S ] All-Mash Laying Ration ..........._........................ [ 15.00 [ 4.00   7.00 ’
. _ All-Mash Poultry Ration ..................................   15.00 [ 4.00 [ 6.00 ` [
»O“‘ [ All-Mash Starting Ration .............................. [ 15.00 [ 4.00 [ 6.00 [
Omg All·)lasli Starting and Growing Ration ........ [ 15.00 [ -1.00 [ 6.00 .
_ [ Chick Grains ......................................................., [ 9.00 [ 2.50 [ 3.50 I
101*  [ Scratch Grains ._._........_............_........................ [ 9.00 3.00 [ 5.00  
inch ; Broiler Mash ..._________.___._____._......_...._____.___._..__.__... [ 17.00 3.50 [ 7.00 .
` Fattening Mash ......_................................i........ [ 13.00 4.00 [ 6.00 _ I
Itml _· Growing Masli _________,__,______________________,__.___,_____.___ [ 17.00 [ 3.50 [ 7.00
by.  . Laying Mash ........................................................ [ 18.00 [ 3.50 [ 8.00
‘  . 'Stzlrtiiig Mash .................................................... [ 16.00 ‘ 3.50 [ 6.00
_ Siuttiug and Growing Mash ............................ [ 17.00 [ 3.50 [ 7.00
  Turkey Growing Mash ....._......................,.,..... 17.00 3.50 [ 7.00
b*"`“ - Turkey Laying Mash ..........,..,...._..................... [ 18.00 [ 3.50 [ 8.00
[[ js  [ Tutkey Starting Mash .................................... [ 18.00 [ 3.50 [ 6.00
[W Turkey Starting and Growing Mash _.._...,.... [ 18.00 [ 3.50 [ 7.00
`€ . · 1 [ [ 1
,1¤ ol  [ [
**0*  [ NECESSITY OF MICROSCOPICAL ANALYSIS
¤<·<**· i . . . . . .
_[[[_[_S [  (l1c1111cal analysis does not indicate the <[11z1l1t_\‘ 1101* the
[_[[.[[_ [lI£'<*¤[‘i[>i|iIy ot feed 111ate1‘1a]s. So to (lGl`0l'llIlll(‘ \\`lI(*llI(*‘l' the
( ‘ ` . A · I [
[.[[,[0  Q l""’[*`l"» [HT. UPU`l}(}ll_\'(ll'2ll'(* and llllll(‘l'iIl lll2lll'l*l'_ as l”lIllIl(l by ,
[[[ [[[·   ('[*[‘ml<‘Hl 2l1l2ll)'SlS. are }$ll])])ll(*(l by ]e \'ll2lll1lll—L'2ll'l'_VTllQ,`   [
[[[ [U [Q  [ll§![*81IhIe 111g·1·(>(li(»11tg of [IOM] ([11;1]i[y_ 11 is llL*(‘(*SS2|l'}' tn l(|l‘lIlllf}`  
[[[[$[_  [ [lm]!. This is 11411 }ll\\'§l}'S siinple, lll the 1180 [Ill |II'1’S<‘lIl·|l [ [
.  It [[0* Ill2lll}' liy-[11·o1l11ei5 for feud lll[Qfl'(*(ll(‘ll1N. the (‘l12ll'2ll‘1(’l' 015 · [

 ( V "
6 Kentucky Agricultural E;vp0riment Station
i the original materials becomes so altered that identitication tc
i 1 sometimes is difficult. w
This depends on the materials, as some retain their charac- Ol
teristic physical properties, while others either have lost them or tt
originally had little by which their identity can be readily estab-  E ll
~ lished. Identilication in general is possible because the micro-   Ht
, scopist is so familiar with the appearance of the ingredients that al
» he recognizes them at once with the assistance of low magnilica- _ ll
tion. However, most feed materials are composed of character- l
istic cell tissue which can be identilied by means of the compound M
microscope. Every sample of feed received by this Department d
is subjected to a mieroscopical examination. A record is made j Tl
of the nature of the ingredients that make up tl1e feed. These ll
various feed ingredients are sold unmixed or in mixtures vary- ‘
‘ ing from two to a dozen or more materials. Molasses, salt and  
A , other minerals, and vitamin-carrying materials frequently are i H
i added to these mixtures. Sometimes. they are very complex in 3 ll
A composition. ·i  Cl
. By means of mieroscopieal examination one is able to judge i  
p ° with reasonable success: tirst, whether the feed contains the U  
i   guaranteed ingredients, and the quality of each. Second. V 1,
V whether it contains other ingredients and whether or not they are `
i   adulterants. Third, whether any of the ingredients are present { cl
· i in such small proportions that their presence does not materially  ig b
affect the nature of the feed. Previous to the requirement thai   cl
at least. 3 percent of any essential organic ingredient must bl-
present bcfore it can be listed, giiaranteed ingredients were  
added in very small amounts merely to meet the guaranty lll i il
name only. Fourth, whether excessive low-grade materials were · 'lp
used. Gi
The products from which, feeds are made vary not only lll  ‘  
chemical analysis, digestibility and quality but also in palata- i l'
  bility. laxitive property, purity and physical condition, llelW*’· l H
· it is not only desirable to know how much protein. fat and lil‘*`l`  _  
i are present in a feed. their digestibility and quality, but the  J i
_ ` character of these nutrients as well. lt is desirable to know ` IQ
i ( ‘ whether excessive tiber is due to the presence of alfalfa m<‘Hl Ul`   1
l · l i

  · Commercial Foods in Kentucky in 1937 7 ,
,,,  . to oat hulls, or to other inferior highly-tilirous materials, and l
 J whether the protein comes from linseed oil meal, soybean oil meal, ·
C_ , or poor-quality tankage. Again, if a feed is shown by analysis A ,
,,,_ to be low in protein, the question arises as to whether this low ,
,,,_ , protein is due to an inferior low-protein adulterant or to wheat  
__0_ _ tlour, for example, a product low in protein but highly digestible  
mt V _ and therefore relatively desirable. The microscopical examina- '
,,,_ tion is a most necessary aid in determining the products present. ,
€,__ lf a feed diverges widely from the guaranty as to chemical Y
Hd constituents, it is a strong indication that some desirable ingre-
3,,, dient has been left out, something added, or the proportions of
1,,,, the ingredients materially changed. The microscopical exainina— '
CSC tion determines the nature of these changes. ,
,,,._ — Too much l111pO1'til1lC(5 has been given in the past to the l
,,,,, guaranteed chemical analysis Hl1(l not enough to the declared  
are \ ingredients. Because of this, unscrupulous manufacturers met  
;in their chemical guaranties, but did 11ot use the ingredients de- ‘
clared and varied their percentage amounts. From the feeder ’s ;
we standpoint, it is highly desirable for any brand of feed to have  
me the same percentages of ingredients over a long period of t11ne.  
,,,,,_  p  11911} f?U’m€1' bU)'S "Red Cow Brand" 24% Protein Dairy
are _ l*eed in. July, 1937, and it is identical with the feed that he pur-
sent chased in July, 1936, he can expect similar results, other things
iallv t bemg equal. The microscopist can detect variations in the per-
thzit centage of ingredients that may be made from time to time.
t he , The importance of the microscopical examination becomes
were more pronounced each year. There are less than fifty materials
V ,,, m $°11€1‘Hl Use as feeds, and these products become more stand-
gm., Hl'oundS, the i I
5,,,,,, _ llttifelltage composition of the ingredients. If he goes far wrong, .
,, ,,,,, it IS §€1le1‘ally because of the presence of some product which · l
,,],0,,. ‘ gifs il widely yariable composition. The 3 per cent 1'G.l]ll1l`€Ill€'Il‘t g  
XH, U,.  » Ol' the essential organie ingredients has helped the m1c1‘OSc0]>1St · .

 K}
` ’
1 8 1\r("7Ifll(‘A'l] Ag1·1'1·11l2‘11r11l E.1·p1‘1·{111011t Nl'(lflif}ll I
g1·1·11tly; 2llS(), the li111iti11g 0f fillers 01· l(1\\’—g'1'2l(lC 11121fGl'l&llS i11
’ \ feeds t0 ]l0l' l1l()l'C lllilll   1)(‘l'L‘(‘1lt. Altho s0111e 0f tl1e feed 111111111- Oi
f11et111·e1·s, 11111l eve11 s0111e feed 0fliei11ls, l00k \\'lfl1 sllSt to (lQfC1‘111l1l(} 3 percent 0f 1111 S
01·g1111ie i11gredie11t i11 11 feed, it Cilll he (l(l11G witl1 il 1·e11s01111l1le 1 at
degree 0f 2lC(€lll'?lC}' by C(llll])2ll'iSOl1 0f 21 $0lf-1l1lX€(l l{ll()\\`1l Skl1]ll)lt’ l Cl
with the lllll{ll<)\\'ll feed. The s11111e is true f01· excessive lillers. '. N
‘ And i11 g(*llOl'?ll, it is 110t El diflieult ]11tll[l`.€‘l' t0 deter111i11e \\`llt‘lllQ1' SC
l {lll lllg`l‘t‘tliQllf is left (llll. 1111 llll.G1'll>1' 1111e added, 01· El s11hstit111i1111   tl
11111de. A
The 1leli11iti011s 2lLll>])f€(l hy the f\SS(lClElfll)ll(1f ;Xlll(‘I'lC2ll1 l*`1·ed T Qt
(.l()llIf1'()l ()fli1·i11ls 11re 21 great help t11 h0tl1 chemist Ellltl IIllCl'()SCU])lSl. A
lFl1'0ttll(‘llfl}'7 SEllll]}l(‘S 0f "feed" with 2lllS()lllfQl}' 110 tlilfil 111‘1·  » Sl
received f0r 111111lysis. lf it were 110t for the 1·x11e1·ie11ee 11f the Ut
< ])l'(‘!$(’llf if l`ll(‘}' 2ll'(‘ 11111teri11ls f11111ili111·ly l{ll0\\'ll 111‘ T PU
' el11ssifie1l i11 lll(‘ 1leli11iti011s 11f tl1e ;\lll(‘1'lC2l]l Feed (`011t1·11l Util- Q  (lt
ei11ls. ;\IltIl'll(‘l' very lll]])l>l'l'Elllf [f(*2lflll‘O 0f 1111er0se011ie11l QX2lll1lllil· ` ii
ti1111 istl111t it serves 11s El cheek 1111 the el1e111ie11l 2lllEll}'SlS. 11111l vice in
vers11. lf the l't’SlllfS 0f tl1e (‘ll(‘llllSl` 11111l llllCl'(IS(f()l}lSl' d0 Ilttl 1 Vt
ztgree, they tl1e11 set 11l>011t t0 1lete1·111i11e the e1111se. lt is s11fet11 l<`
say tl111t llllllll1't‘tlS 11l’ (llll)ll(‘2ll'(* 2lllill}'S(¥S l111ve l)(‘l‘l\ 11v11i1le1l thrll  ° Vt
. the llllt‘l'()Sl'(llllU}ll 1—x11111i1111ti011s.  
l)eli11it1· l)l'U(‘(‘(llll'l‘ i11 ]lllL‘l'()SCO]llC2ll teeh11ie Y2ll`ll‘S 2ll’l't’l'll‘ . ul
iIlgt(1 Uflllllltlilfltlll 11f feeds. T(‘(flllll(f?1l ]11_·0ee1l111·e (lt‘])t‘llllN lllltlll l lll
- the ]'(‘2l(lllI(*SS witl1 whieh the ]>t’l'L‘t‘lll`2l{J[(’ 0f e11el1 lllQ'l't‘tllt‘llt l'illl I li
he 1·s1i11111te1l with 1·e11s01111l1l1· 2lC<‘lll'2l(‘}`. Tl1e ]l]'UCt’tllll't-‘ is l111s1·1l l‘
011 (’X]1(‘l'lt*llCt’ 11l1t11i11e1l 011 111·e11111·ed s1111111les 0f ]ll()l'(‘ 111· less ,
SlkllltlElI'tllZt‘tl ]1l'()tllll'lS. The 111·ese111·e 11t’ Sl‘l`l‘l‘lllll§IS 11111l \\`2l$l\‘ `
1ll2llt‘l'lillS 0f t‘Xll't‘lll<‘l}' \'ilI'l&ll)l(‘ t*l1]ll])|)Slllt)U ]ll2ll{(’S tl1e 111i1·1·11s1·1111- .
_ ie11l (‘X2tlIllll2lfl<1ll S<\lll(*\\'llill` difficult. 1 lll
‘ It is desir11l1l1— t0 0l1t11i11 all l]lf()l`lll2lli()l1 1)OSSll)l(‘ 11l11111t tl=·‘ »  
l S2lllll)lt* l)(‘l.(1l't* 111111lysis. This. 0f 1·0111·se, is esse11ti11l i11 1111}'  V M
y a1111lyt‘ie111 work wlnether i11 the held 0f CllG]l1lSl”l'}', 111i1·1·11s1·1·1*}`· I ll
1 1 ]l\(‘(ll('lll(‘ 01· l11w.  . Vi
I · { i
·—..\ { _

 X
. Coiiiiizcrcful Feeds in [{(’7I{I((‘h`_lj in .1937 9
I A The microscopist must be so familiar with the appearance A
‘ _ of feed materials that he readily recognizes them by sight and .
U , easily determines their percentages, even in complex mixtures. y
ri 1 Such familiarity can only be acquired by experience. The aver- A  
e ' age layman recognizes most automobiles, birds, fruits, vegetables, E
e _` etc. by their general appearance. Likewise, the microscopist can i
s. _ recognize the feed ingredients and their quality. Only a micro- l
*r _ scopist with experience in this work can recognize and estimate ,
~11 A the percentage amount. of ingredients present with accuracy. 1
· As a check on his examination, he app1·oximates the chemical
~d , composition of each ingredient and the estimated amount of each.
,,4 A comparison is made with the actual chemical analysis. As ‘
re · stated before, we have found this procedure to serve as a check
he on the work of the chemist, also. and a great deal of duplication i
,f_ is avoided.  
its A As the work has to do, for the most part, with feeds guar- i
or anteed to contain certain ingredients and to have a more or less I ·
iii- detinitc chemical composition, one is not looking for a needle in .
ia- a liaystack, and the procedure is greatly simplified. 'When no {
gc,. i lllf0l'1ll2lii0ll is at band to guide the mieroscopist, necessarily  
wi j Valuable time is used that might be saved if something were I
to i known about the sample. l`nder such eireumstanees, the time
wu — !'<‘<|\1il‘euml ‘1l1:il‘ Ai 
lll2lIl_\` ¢>l’ llu- vuum-il llwg l'<-mls rumiiug us low us 4.5 ]v(‘l'('(*1ll' ul  A
‘ [)l'l)l(*lll uml swim- us liigli us 82.5 ])(‘l'l“l‘lll' ul' \\`2ll'l’l', wi-1·0 lulu-li-ml  _
I uml s<>lulum·<-il ruliuus. lu uiuuy. llu- lllQ'l'(‘4lll‘lllS ull wliivli i
llu-y w<-1·<- mzuli-. lmlli uuimul uml vi-gi-lul>l<-, \\‘<-1·<- ill('(ll'l'l‘(‘ll}' {
sluli-al. low iu l'u1uiu llu- (-ss:-uliul l`au<1‘0i·s uml  .
we-iv (-ulirl-ly uusuilm-ll ,l'ui· (lng l'<-l-(ls. VlCXi*l'il\'2lQ'2llllZ cluims uml ‘
>:|u1i-uu·u1s uu 1lu- lulu-l>; ul’ sm·li_ l`<-mls uw- iwuuiiimii, ll
l·`il'ly—lix‘i- SElllI]>l(‘>% ull alug ll-mls. l-l- llry uml ll vuum-il. worm- z
. .‘.iiulyx¤-w·-ll I
lliul ilu- ]>i·u1<·iu vurim-il l’i·<>ui ($.2 10 ll} ]>l‘l'(€(‘lll`, l'u11 llmnu ll.4 iu  _i
‘ (LT ]ll‘I‘(‘\‘lll uml lil)l‘l' l'l'(llll .5 lu 2 lu-1·¤·i-111; 'l`lu- wuli-i· cwiiilwiil f
· \·u1·ii·il l·l'()lll ($2 lu 78.5 \>(‘I'(‘(‘lli. 'l`lu- iw-sulls ulu>\\‘1-il lliul lll4’l'i* _
wus u gw-iu-rul ll]l])l'U\'l‘llll‘lll' iu <·uum-l'lll iu um»llu-1- uml llu- uu,uu-s ul' llu- i1i;;‘1‘i-lzu·•‘ =
mi llu- vuu lulu-l iu uu mwrli-i·ly uml iula-lligilnlo muum-1·. \\'i1l1u  ‘ H
vii-xv <»l' u¤l<»pliu;· u uuil'<»i·m uiuuiu-1- iu wliivli ilu- iuuuul'un·lu1'¢‘1'·> L  H
guuruuly 2I[l]N‘21l'N uu llu- lulu-l. ilu- l)a-pui·1‘uu-ul is usliiug llu-   1
i uiuuul';u·1ui·¤-rs lu wl usiilm-]>i·¢>[u-1·spz1<·m- im ilu- lulu-l, upurl l`1·¤nu i S
I . ilu- zulvi-rlisiug muli-i·iul. uu wliivli ilu- 1*e-<|i1i1‘i-il iul'm·muli<»u i~— .; 1
I l |¤l`llli<.‘j¤-¤·1’ lu uuulilimiliuu liy siiggi->1i1·ly. _
1 · I
}11 _ I
STANDARDS, RULES AND REGULATIONS FOR CANNED DOG I
. FEEDS
AsI111Iy11I‘1I1111111111-11I‘1·1111111·1I1111;I‘1·1·1IsI111sI11·1—11 111111}1· }'111·
II? . ><*\‘1‘I‘1I} _\'I‘Zll'S. ()ll 1}11— }111s1s I1}? 1111 2I\'l‘}‘&|y'l¥ 1·11s} 11} 5 ('l‘ll}S El 1·:111
IS }·11l' I}11: 1e}1011]11+sI, 1}11g· }.1'l‘<}S, 11111. l‘I)}lN}l}1‘l'}}lQ` I}11~ 1-}11·1111111·ss 11111}
II'*` _ ‘}}}}‘N}`}(II|2l})}U 11}1111·111·11·1· 11}' }}11— 1e1111}1·111s 111· 1·11s} 11}' 1·1111}111111·1· 11111}
111s , I1}}l<‘I' 1-11sIs i111·11}o11I,11} 111 11s 111111111}’111·1111·1— 11111} 3%1}}l‘. I}11~ 111111}
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l ness, have shown a fine spirit of cooperation and have rendered
T l a very definite and constructive service not only to the Depart- t
ment but to the dog-feed industry as wcll. These I’G((lIl1'(’lllOlliS, Q
including standards, arc; V
1. Minimum Chemical Standard for Canned Dog Feed:  
V Protein, minimum, 10.0%; Fat. minimum. 2.0%; .
Fiber, maximum, 1.5%; \Vater.* maximum. 74.0%.
, 2. General Requirements: 4
a. Net weight of contents must not be less than 16 oz.
b. In making registrations, care should be exercised to make the t
chemical guaranty reasonably close to the actual content of
the feed. In other words, arbitrary guaranties will not be . 4
accepted as final.
c. Mineral ingredients, except bone. when added to a feed must ·
not exceed 2%. The percentage of each mineral ingredient.
including bone, must be stated.  »
tl. The specific name of each ingredient and form used in the  ·
= mixture must be stated. _
e. The statements on the manufacturers label must agree in all »
, essential respects with the manufacturer’s guaranty in the }
registration. A label of each brand must be made a part. of ·
# the registration. If water has been added, "water" must he _; 
named as one of the ingredients or in lieu thereof a statement I
in effect: "added water sufficient to cook or process the prod- -
uct properly".
» 3. The following questions are a. part of the registration and must be K 
answered completely before registration will be accepted. .
a. Kind of Animal Products. Check kinds used.
(1) Meat ..._....,..,............ (5) Tankage .,.......l..................    ,
(2) Fish meat ....,......... (6) Meat scraps .............. . ......», .  g
(3) Edible bone .......... % (T) Meat and bone scraps ..... -  ;
(4) Raw bone l\~leal .... % (S) Blood meal ......................, .·  °
(Sl) l\lcat by—products (lungs. liver, spleen. stomach, etc.)~t-
_ b. Kind of Nlarlne Products. il
(I) Fish meal .l.............,.. (4) Shrimp meal ,.............r...,   .
(2) Crab meal .................. (5) \Vhale meal ....... . .i.....,.·    ‘
(3) Cod liver oil ...,........__ ,
c. Kind of Cereal Products (\’Vhole‘? Ground? Cracltetl?
Screened?).  
(1) .....................,....._.._____.__._ (4) ._..__.__.___..._____...___._.................    .
y (2) .....................__.._______._______ (s) ,___,_,o____o_____o_____c___ , __...............  
‘ (3) ........................................ (ts) ...........................................,..te .
, i d. Kind of Vegetable Products (Raw? Dried? Processed? et<‘·‘·  '
i (1) _.__.,__,_____..__.___.______,__.______r (4) ___.__._____.__,________.__._._____._........... -  ·
(2) ................ . ..... . ............... (5) ............................................t   .
_ ` (3) ...........................__.__.__.,_.. (6) ___..__________,__.___.__..___......... ..   V I
Q, i *'l`cnt:itivc pending: court ilt~ci>i<»n.  _

   Commercial Feeds in) ]f01z1‘1(c7.·y in 1937 13
; e. Kind of Milk Products. »
Z (1) ................»............`.......... (3) ......A.......A.............................,....,.. Q
  1 (2) ......A........»................»»...... (4) -...-......-....·.......................