

OIL SEEDS 53 



the seed is formed by a piece of husk being apparently 

 superimposed on the husk which is adjacent to the 

 kernel, forming a kind of blister, and this part of the 

 husk can be easily removed without exposing the kernel. 

 The husk is thick, horny, and indigestible. 



Palm-nut Kernels are also very rich in oil (49 per 

 cent), moderately rich in carbohydrates (27 per cent), 

 with only a low percentage of albuminoids (8 per cent). 

 The nutrients are very digestible. The residue is called 

 palm-nut cake. 



Cocoa-nut Kernels. Very similar to palm-nut ; 

 residue forms cocoa-nut cake. 



(b) Oil-cakes Low in Fibre. 



The oil-cakes are residues which are obtained chiefly 

 from the various oil seeds after they have been ground 

 to a meal, cooked, and subjected to pressure or treat- 

 ment by solvents in order to extract the major part of 

 the oil. The name of the cake is derived from the 

 particular kind of seed used in its manufacture ; e.g., 

 linseed cake, cotton-seed cake, cocoa-nut cake, etc. 



These oil-cakes are, from a feeding point of view, 

 still very rich in oil. In fact, speaking generally, those 

 cakes with more than 12 per cent, of oil are apt to be too 

 laxative for cattle if 4 Ibs. per head per day is 

 exceeded. Oil-cakes are at the same time very rich in 

 albuminoids, and exceedingly valuable for blending 

 with bulky fodders (hay and straw), which are generally 

 poor in both oil and albuminoids, the effect being to 

 raise the character of the whole diet. 



The quality generally depends on the country of 

 origin of the seed, its purity, and the manner in which 

 the oil has been extracted. Good oil-cakes should be 



