NUTRITION OF FARM ANIMALS 



which becomes rancid rather easily and often renders the ma- 

 terial unpalatable. It is asserted that this rancidity can be 

 prevented by kiln-drying the bran or polish as soon as produced.. 

 Uses of milling by-products. There has been a tendency 

 to regard the milling by-products largely as sources of protein. 

 While it is true that the bran and middlings are richer in pro- 

 tein than whole wheat or other cereal grains, the difference is 

 not sufficient to enable them to offset to any marked degree 

 the deficiencies of other ingredients of the ration in this respect. 

 They are to be regarded primarily as sources of digestible 

 matter as a whole, with a tendency to increase somewhat the 

 proportion of protein in the ration. Familiarity with the good 

 qualities of wheat bran in particular, its comparative safety as 

 a feed in inexperienced hands, and its good dietetic effect have 

 tended to an exaggerated idea of its feed value. When it rules 

 high in price it is usually possible to substitute other feeding 

 stuffs for it, partially or wholly, which will furnish both pro- 

 tein and energy more cheaply. Buckwheat middlings, on the 



contrary, often furnish a 

 cheap source of protein for 

 a ration otherwise deficient 

 in it. 



694. Breakfast food resi- 

 dues. In the manufac- 

 ture of the great variety of 

 so-called cereals, or break- 

 fast foods, now on the mar- 

 ket, a considerable quantity 

 of by-products accumu- 

 lates. In the case of the 

 most common of these, 

 oatmeal, the residue con- 

 sists chiefly of the hulls of 

 the oats together with some 

 of the lighter grains. 



Oat hulls. The hulls 

 FIG. 44- - Partial section of oat grain, themselves^ have scarcely 



(Bailey's Cyclopedia of American Agricul- more feeding value than 



ture<) the straw, which they 



cen;. H ^kn S ) edcoat>4>GIutencells - S(Starch resemble in composition, 



