10 The Bulletin, 



During the process of evaporating the steepwater practically all of 

 the sulphur dioxide is driven off so that this does not affect the final 

 product. 



Gluten feeds are usually slightly acid. Investigations have shown 

 that this acidity is caused by the addition of the steepwater to the 

 product. The acidity of the steepwater is caused by the presence of 

 certain organic compounds and not to mineral acids and it therefore does 

 not detract from the value of the feed. 



Average analysis (4 samples): Protein 26.06 per cent; fat 3.04 per 

 cent; fiber 7.33 per cent; nitrogen-free extract 53.16 per cent; water 

 6.89 per cent; ash 3.52 per cent. 



OAT PRODUCTS. 



Whole oats are used to a large extent as a cattle feed. In addition to 

 this, the by-products from the milling of oats in the manufacture of 

 rolled oats and other breakfast foods form an important source of con- 

 centrates for feeding. 



The following descriptions of the by-products from the milling of 

 oats are taken partly from the descriptions furnished the author by a 

 prominent manufacturer. The analyses were made on samples sent by 

 the manufacturers. 



Whole Oats. — Analysis: Protein 11.63 per cent; fat 5.15 per cent; 

 fiber 9.91 per cent; nitrogen-free extract 61.25 per cent; water 8.72 

 per cent ; ash 3.34 per cent. 



Oat hulls consist of the outer covering of the oat grain. Analysis: 

 Protein 2.63 per cent; fat 1.08 per cent; fiber 31.49 per cent; nitrogen- 

 free extract 53.83 per cent ; water 5.64 per cent ; ash 5.33 per cent. 



Oat middlings consist of the finer particles of the oat groat that are 

 broken off or sifted out in the process of manufacturing rolled oats. 

 Analysis: Protein 16.44 per cent; fat 8.93 per cent; fiber 1.64 per cent; 

 nitrogen-free extract 64.39 per cent; water 7.60 per cent; ash 3.00 per 

 cent. _ ' 



Nubbins or heads consist of the portion that comes off in the clipping 

 of the oat. They include the small ends of the groat and also a small 

 portion of the end of the hull. Analysis: Protein 16.88 per cent; fat 

 6.82 per cent; fiber 4.58 per cent; nitrogen-free extract 61.92 per cent; 

 water 6.42 per cent ; ash 3.38 per cent. 



Dust is the silken ends or hairs that grow at the end of the groat and 

 are taken off in the course of manufacture. Analysis: Protein 14.00 

 per cent; fat 6.23 per cent; fiber 16.52 per cent; nitrogen-free extract 

 50.94 per cent ; water 6.30 per cent ; ash 6.01 per cent. 



From these analyses it will be seen that the hulls have very little value 

 as a feed, while the other products are comparatively rich in the nutri- 

 tive elements, being high in protein and fat and low in fiber. 



These by-products are put on the market in the form of oat feeds, 

 which are mixtures of the several by-products in varying proportions 

 according to the quality of the feed that the manufacturer wishes to 

 make, and they are also used to a considerable extent in mixed feeds, 

 usually sold under a trade name, where they are mixed with alfalfa 

 meal, cracked corn, corn meal, etc. 



