FEEDS 415 



supplementation is required, however, for high milk production and 

 a good finish on beef cattle. 



Vegetables 



In some parts of Europe, root crops are raised as feed for livestock. 

 Crops such as mangels, sugar beets, rutabagas, and turnips are some- 

 times fed as sources of carbohydrates in the animal ration. Pumpkin, 

 squash, cabbage, and kale are sometimes fed for their jS-carotene 

 contents. Such use is insignificant in comparison with that of the 

 forage and seed crops discussed above. Vegetable tops, leaves, and 

 other wastes are utilized for livestock feed in the immediate neighbor- 

 hood of canneries. Beet pulp, the residue remaining after extraction 

 of beet sugar, is dried and used directly or in combination with 

 molasses as a carbohydrate supplement in dairy feeding. Beet tops are 

 dried or ensiled and fed as roughage in animal production. Vegetable 

 residues tend to be low in protein but furnish minerals, carbohydrates, 

 and in many cases carotene. 



Molasses 



Molasses is a by-product of the manufacture of sugar from cane and 

 beets. Molasses-type syrups are also recovered from cannery wastes 

 and residues of citrus and other fruits. Such syrups supply some 

 protein and minerals and considerable quantities of soluble carbohy- 

 drates but are valued chiefly because they increase the palatibility of 

 other components of the animal ration. Molasses is also a good dust 

 inhibitor in ground mixtures and is a good binder in making pelleted 

 feeds. The use of molasses as a silage preservative was mentioned 

 earlier. 



FEEDS OF ANIMAL ORIGIN 



Feeds of animal origin can be classified into two large groups: 

 (1) those consisting of milk or milk by-products, and (2) those consist- 

 ing of packing-house by-products. 



Milk and Milk By-products 



Before World War II milk products and packing-house by-products 

 were available in quantities and at prices which permitted the inclu- 

 sion of significant amounts in mixed feeds. With the development of 

 better methods of dehydration much of the surplus skim milk is now 

 dried and sold for human consumption. Condensed and dried butter- 



