166 



DESCRIPTION OF FEEDING STUFFS 



Corn Proteins. The proteins of corn, according to Osborne, 

 are composed of about 58 per cent zein (a characteristic alcohol- 

 soluble protein), albumen, globulin, and proteose, together 6 per 

 cent, and the remaining 30 per cent glutelin. 2 While little is known 

 so far regarding the specific nutritive properties of the different 

 protein substances, it seems evident that the special corn proteins 

 possess important advantages over those of the wheat or the oat 

 plant. Investigations conducted during a series of years at the 

 Wisconsin station have shown that corn is the only one of the three 

 cereals which can properly nourish dairy cows for long periods and 

 kept them in a strong, healthy condition so that they will give 

 birth to normally-developed, vigorous calves. 3 It has not been 

 established that this difference in the nutritive effects of the three 

 plants fed by themselves is due to differences in the composition 

 of the protein compounds, but, with our present incomplete knowl- 

 edge of this subject, it seems most likely that the phenomena brought 

 to light in the important investigations referred to must be ex- 

 plained by differences in the inner constitution of the proteins in 

 these crops. 



Oats are a highly-prized feed for farm animals, especially horses, 

 cows, sheep, and young stock. Next to corn, they are the most 

 important cereal for feeding livestock in the United States. Their 

 cost frequently makes them rather expensive for feeding other 

 stock than horses, but, when not too costly, there is no better con- 

 centrated feed for the animals mentioned. Oats vary greatly in 

 their percentage of hulls; a good quality of oats contains, on the 

 average, about 30 per cent hulls, while light oats may contain con- 

 siderably over 40 per cent hulls (or 16 per cent fiber). Oats con- 

 tain more fiber and protein and nearly as much fat as corn, as will 

 be seen from the analyses given below : 



Composition of Oats and Oat Hulls, in Per Cent 



2 Science, 1913, p. 185; Journal Biological Chemistry, 1913, xxxi, No. 2. 

 8 Wisconsin Research Bulletin 17. 



