Importance of Salt in Rations

Abstract

Referring to the importance of salt in the ration, our eminent investigator, Professor Henry, in his book, Feeds and Feeding, states: Though little is known from investigations in this subject, it is evident from the extreme fondness of dairy cows for salt that this article should be regularly and abundantly supplied them. Stockmen, dairymen, farmers recognize the importance of a salt supply; the addition of salt to the feed is a common practice. However, very few feeders give this problem its due consideration, especially as to the amounts of salt, the modifications under different circumstances, the form of supply, etc. The idea of this paper is an attempt to review the literature on this subject, to bring forth the modern views; and, if possible, to draw some practical conclusions. At first we shall look into the history of the subject; then dwell on the physiological functions produced by the intake of salt; take a glance into the experimental data available and finally draw conclusions. It is unquestionable that at the time our domesticated herbivora grazed the virgin lands in Asia and Europe, they were provided by nature with salt either in proper grasses or from salt beds. It is a known fact that wild ruminants and hoofed animals seek out salt rocks and pools, and places where salt effloresces, to lick the salt. Hunters take advantage of this in tracing their booty. Just when the domesticated animals began to receive salt as such can only be conjectured; we shall not be out of the way, if we assume that the introduction of salt to man marks also the time of its introduction to animals. The habitual use of salt by man is intimately connected with the advance from nomadic state to agricultural. The reason for this will be clear after we look into the physiological side of the question of salt consumption. The rational application of common salt to the feed of animals runs parallel to the development of rational