Page 135 - Agriculture_Form_Three

Agriculture for Secondary Schools

Step 3: Subtract diagonally the ingredient values from the desired percentage value;
the smaller one from the bigger one. The differences should be placed on the two
sides of the square as shown above.

Step 4: Add the differences and the sum of the differences shall be the denominator
for calculation of proportion of the ingredient on the opposite side of the diagonal
as follows:
(a) Proportion of soya bean meal in the mixture: (10/30) × 100 = 33.33%.

(b) Proportion of the maize bran in the mixture shall be (20/30) × 100 = 66.66 %.
(c) If we wish to compound 50 kg of this mixture, we shall use: 50 kg × 33.33% =
16.67 kg of soya bean meal and 50 kg × 66.66% = 33.33 kg of maize bran.

There are occasions when you would need to combine more than two ingredients. To
do so, all you have to do is to make serial combinations of the ingredients to produce
final pair that shall be put into the final square. For example, you wish to have
sunflower cake and cotton seed cake as protein supplements to be combined with
maize bran and wheat bran. In this case, combine the sunflower cake with cotton
seed cake first to produce the main protein supplement. Then, you should combine
maize bran with wheat bran to produce another mixture containing also with some
protein. If the final desire is to have a supplement containing 15% protein, the two
sets of mixtures shall then be applied on the Pearson Square method to get your
supplement.

Activity 5.5
Perform the following tasks:
1. Visit your school or nearby farm and characterise the available feed resources.
Formulate a simple ration for the animal(s).
2. Present your report in the class.
3. Use a Pearson’s Square method to formulate a simple supplementary ration
for dairy cows to contain 16% protein using maize bran (12% protein) and

sunflower seed cake (28% protein).

Good livestock feeding practise
Good livestock feeding practices include those practices that help to ensure proper
use of feed and feed ingredients on farm to sustain production and profits while
minimising biological, chemical and physical risks to consumers of products of
animal origin. It involves aspects such as proper feed preparation, use of balanced
ration, regularity in feeding livestock, ad libitum provision of clean and safe drinking
water as well as tracking the safety of feeds fed to livestock.

Student’s Book Form Three
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