422 ANNUAL REPORT OF THE OS. Doc. 



The question is often asked, VVliat are distillers' and brewers' grains 

 or by-products. 1 here give a definition of the same taken from 

 Bulletin No. 175 for the year 1908. This may be of some information 

 to those purchasing feeds, and as it is in a condensed form, it may 

 be of more value than if a full deflniti(m were given. 



DISTILLERY AND BREWERY BY-PRODUCTS 



Distillers' Grains 

 Analyses on pages 58 and 59, Bulletin No. 175 



1908 



Distillers' grains are obtained from the cereals in the manufacture 

 of alcohol or whiskey. Usually corn and rye are used, but some- 

 times, we find that oats, wheat or barley are employed. Briefly, the 

 process is as follows: 



The grains are coarsely ground and treated with a malt solution 

 which converts the starch into sugar. Yeast is then added, thus 

 changing the sugar into alcohol, which can be distilled. The 

 residue, consisting chiefly of the protein, germs and hulls of the 

 grains used, is dried and sold as food for cattle. Distillers' dried 

 grains, having all the starch removed, is consequently richer in pro- 

 tein and fat than the grains from which they are derived. These 

 grains are considered valuable and economical food for dairy ani- 

 mals. 



Three samples of corn distillers' grains were analyzed, showing 

 an average of 33. G9 per cent, of crude protein, 15.24 per cent, of 

 crude fat and 12.17 per cent, of crude fiber. The collection also in- 

 cluded one sample of rye distillers' grains which carried less than 

 one-half as much crude protein than was found in corn distillers' 

 grains. The sample also carried nearly three per cent, more crude 

 fiber. 



BREWERS' GRAINS 



Analyses on pages 58 and 59, Bulletin No. 175 



Brewers' grains are obtained from barley in the manufacture of 

 malt liquors. The barley is first placed under conditions favorable 

 to germination, and during this process, the starch is converted into 

 sugar. The sprouts are removed and sold as cattle food while the 

 malted grains are crushed, the sugar is extracted, and the residue 

 is dried and placed upon the market as brewers' dried grains. Dis- 

 tillers' and brewers' grains are fairly disgestible. Four samples were 

 analyzed during 1908 and the average results appear in the following 

 table: 



AVERAGE ANALYSES AND RETAIL PRICES 



Number of samples, 1 1 6 4 



Crude protein, 28.50 22.50 20.34 28.19 



Crude fat, 7.27 0.93 7.30 7.43 



Crude fiber, 13.25 14.18 



Price, per ton, |20.00 |23.00 |22.80 |28.25 



