The "nutritive ratio" of a food is the term used to express the proportion which exists between the nitrogenous matter of the food and the other energy-producing constituents, namely, the starch, sugar, and fat. As fat is calculated to possess 2.3 times the energy-giving properties of sugar and starch, the weight of the fat is multiplied by 2.3. Thus, taking the analysis of oats given on page 62, we find that the nutritive ratio of that grain is -

11.3 to 57.3 + 5.4 X2.3 1 to 6.1 (about).

The nutritive ratio of beans would be -

25.4 to 48.5 + 1.5 x 2.3 = 51.95

1 to 2 (about).

That of maize -

10.3 to 70.4 + 5 x 2.3 1 to 7.9 (about).

Experience shows that the nutritive ratio of oats is practically correct for the usual requirements of horses. Hence, in the combination of grains for the food of these animals, it is generally advisable to try to obtain a mixture which has a nutritive ratio somewhat similar to that of oats.