DISTILLERY WASTE OR BY-PRODUCTS 105 



the digestive functions and the appetite. They are fed to milk cows and 

 to fattening cattle. For horses they are mixed with molasses. 



Beer yeast (Saccharomyces cerevisia) contains — 



Fresh Dry 



Dry matter 15 % 90 % 



Digestible protein 6.8% 40.5% 



Crude fat 0.3% 3 to 4 % 



Carbohydrates 5.0% 25 to 28 % 



Mineral matter 1.0% 8.0% 



Starch value 11.0% 65.0% 



Yeast is one of the most protein-rich vegetable feeding stuffs avail- 

 able. Brewers' yeast has a bitter taste on account of the presence of hop 

 resins. This bitterness is absent in "mineral yeast," which is cultivated 

 in solutions of sulphate of ammonia and other salts and sugar. Cooking 

 or steaming will remove this taste and at the same time kill the yeast 

 fungus and destroy its enzymotic action (alcoholic fermentation and COg 

 formation). Otherwise when fed in conjunction with sugar or other rich 

 carbonaceous feeds the carbonic acid formation may be so active that 

 fatal tympanitis results. 



The thick gruel-like mass obtained by cooking yeast may be fed to 

 horses, milk cows and fattening cattle, mixed with chaffed feed at the 

 rate of 10 pounds per 1,000 pounds live weight. It should be first mixed 

 with coarse-ground grain, bran or steamed potatoes. It must be fed 

 strictly fresh because it spoils readily and may then cause dangerous 

 poisoning. 



In order to preserve yeast for any time the fresh material can be ster- 

 ilized with steam, dried, and then fed in its pure state, in the form of 

 meal slops or mixed with other feeding stuffs. Yeast is also put on the 

 market in the form of yeast "zwieback," or beer yeastcake. 



Dried "mineral yeast," on account of its rich protein content, is also 

 adapted for young, pregnant and weak or "run-down" animals. The 

 daily ration for calves and colts during the first year may be as high as 

 300 grams (three-fifths of a pound), for horses and cattle 1 pound, for 

 pigs at 5 weeks of age 1)^ ounces with weekly increases of about one- 

 third of an ounce until the total amounts to 300 grams or three-fifths of a 

 pound. Sheep may have two-fifths of a pound and laying hens 25 grams 

 (five-sixths of an ounce). 



2. Distillery Waste or By-Products 



The by-products of distilleries consist of so-called distillery slop. The starchy 

 raw material used in this industry (potatoes, corn, rice, etc.) are treated with malt 

 (diastase) which converts the starch into sugar. The sugar is then fermented 

 with yeast to produce alcohol and CO2. The final step consists of the separation 

 of the alcohol by distillation. The residue is the so-called distillery slop or wash. 



Potato "slop" contains 0.5 per cent of digestible protein, 2.5 per cent 

 starch value, 0.6 per cent crude fiber, 0.7 per cent mineral matter, 0.1 



