COMPOSITION, VALUE, DIGESTIBLE ALBUMEN, ETC. 227 



Table I. Composition, Digestibility, Starch Value, etc., of Feeding Stu£fs.— Cont'd 



Crude Digestible ^ 



Nutrients Nutrients g 



Feeding stuffs £ ^ (2 „« E >iS o-^5g> 



« "§ -S Is 2 '^x 2 -11 .^1 S'^&.S'lS'^ 



^ U < UfM o ^W u >!3P< w>W P<cw« 

 VIII. Commercial Products 



a. Milling by-products ^ ^ ^ ^ ^ ^ 



% % % % % % % % % % % 



Barley bran 10.5 8.5 5.0 12.5 3.149.5 1.7 96 11.4 66.0 1:5.8 



Rice feed meal 12.6 8.0 10.2 6.8 70.2 36.2 2.0 100 6.0 68.4 1:11.6 



Rye bran 12.5 5.2 4.5 12.5 2.4 42.9 1.7 79 10.8 46.9 1 : 4.3 



Wheat bran (coarse) 13.2 10.2 5.9 11.3 3.0 37.1 2.6 11 9.1 42.6 1: 4.7 



b. By-products from the 

 manufacture of starch 

 and sugar. 



Potato pulp, dry 14.0 8.8 5.5 .. .. 56.6 2.1 95 .. 55.8 



c. By-products from the 



manufacture of sugar. ^ ^ , . ., ^ - 



Beet pulp, fresh 93.0 1.4 0.3 0.3 .. 4.0 1.0 94 0.3 5.0 1:16.7 



Beet pulp, dry 11.2 17.6 4.0 4.1 ..50.4 12.7 78 3.6 51.9 1:14.4 



Molasses,i5 common 21.9 .. 7.2 5.4 ..54.9 .. 87 ..48.0 



d. By-products of brewing 

 and distilling industries. 



Brewers' grains, fresh 76.2 5.1 1.2 Z.l 1.5 6.6 2.0 86 3.5 12.7 1:3.6 



Brewers' grains, dried 9.0 16.0 4.6 15.1 6.6 25.0 1.1 84 14.1 50.3 1: 3.6 



Distillery grains, dry 7.2 14.6 3.2 13.8 d.Z 29.9 7.0 84 12.9 51.3 1: 4.0 



Yeast residue, extracted. .. 12.1 0.1 5.2 42.7 1.1 24.8 .. 100 40.5 65.0 1: 1.6 



Potato slop, fresh 94.3 0.6 0.7 0.6 .. 2.2 0.1 93 0.5 2.6 1:5.2 



Potato slop, dry 10.0 9.5 11.7 12.2 1.8 20.4 2.0 90 9.4 31.2 1:3.3 



Corn slop, dry 8.6 10.2 2.2 18.2 9.7 28.1 6.8 88 14.9 61.2 1: 3.7 



Malt sprouts (light color). 12.0 12.3 7.5 18.5 1.1 31.8 6.8 75 11.4 38.7 1: 3.4 



A Oil C3,lcCS 



Linseed cake and meal 10.5 25.0 7.2 18.1 6.1 13.4 4.0 84 17.1 39.2 1: 2.3 



Linseed cake and meal, 



decorticated 8.0 7.5 7.0 39.7 8.4 15.3 2.6 97 38.9 73.2 1:1.8 



Peanut cake meal rufisque. 9.0 4.4 4.5 46.7 6.3 20.6 0.5 98 45.2 77.5 1: 1.7 



Hemp cake 12.0 20.2 8.0 23.9 9.0 10.3 1.6 89 22.6 49.0 1 : 2.2 



Cocoanut cake 10.5 14.7 6.2 16.7 8.2 32.1 9.3 100 16.3 76.5 1 : 4.7 



Linseed cake 11.0 8.7 6.5 28.8 7.9 25.4 4.3 97 27.2 71.8 1 : 2.6 



Poppyseed cake 11.5 11.2 11.0 28.2 11.2 11.8 5.6 95 26.6 66.2 1: 2.5 



Palmseed cake 9.7 23.8 4.0 13.5 1.1 30.0 9.3 100 13.1 70.2 1: 5.4 



Palmseed meal, extracted. . 10.9 25.4 4.3 13.8 1.5 36.4 14.0 100 13.3 66.0 1: 4.3 



Rape cake 10.0 11.1 IH 21 A 8.1 22.3 0.9 95 23.0 61.1 1: 2.7 



Sesame cake 9.5 6.8 10.7 36.6 11.8 14.6 5.0 97 35.5 79.4 1:2.1 



Soy-bean cake meal 11.2 7.0 6.1 39.2 4.4 25.6 5.5 96 38.4 73.4 1: 1.9 



Soy-bean cake meal, 



extracted 11.5 1 .Z 6.5 46.6 1.4 27.5 7.2 96 40.7 73.0 1:1.8 



Sunflower cake 9.2 14.0 6.5 33.5 9.9 16.0 3.6 95 30.5 68.1 1: 2.2 



Animal Products. ^ , ^ 



Fish meal, poor in fat 12.8 .. 32.6 47.3 1.6 .. ..100 43.6 44.0 1: 1.0 



Cadaver meal 7.0 2.7 22.0 39.5 15.8 . . . . 100 24.6 69.8 1 : 2.9 



Meat meal (tankage) 10.8 .. 3.8 67.2 12.5 .. .. 100 63.6 89.9 1:1.3 



Cow's milk, separated 90.3 .. 0.8 3.8 0.2 4.7 ..100 3.8 7.6 1:2.0 



iSTTie crude protein of molasses consists almost exclusively of nitrogenous substances of non- 

 Blbuminous nature. 



