FOODS FROM BY-PRODUCTS 26/ 



of broken straw. From 25 to 33 per cent of wheat is made 

 into by-products, of course not including the frosted or 

 shrunken grain or the screenings. 



Wheat bran is probably more extensively used in feed- 

 ing live stock than any single by-product of any kind of 

 grain. There are but few instances in which it may not be 

 fed to live stock with decided benefit. It is richer in protein 

 than the whole grain which gives it high adaptation to the 

 needs of growing animals and to milk production. It con- 

 tains a large proportion of the mineral matter and a con- 

 siderable proportion of the gluten which makes it good bone 

 making food. It has the requisite bulkiness necessary to 

 make it feed well with highly concentrated foods such as 

 corn. 



The germ remnants in it to some extent promote diges- 

 tion. It is also a mild laxative. The feeding value of bran, 

 except perhaps for young swine, is higher than chemical 

 analyses would indicate. Moreover, the fertilizer from 

 feeding it is rich in plant food. The best interests of agri- 

 culture, therefore, demand that this by-product shall be re- 

 tained and fed in the country to the greatest extent possible. 



For calves, bran is excellent from the time that they be- 

 gin to take food other than milk. It is specially helpful 

 when feeding some concentrated food as corn or rye meal, 

 but is not so necessary when feeding ground oats. For 

 growing calves, the bran should usually form not less than 

 two-thirds of the meal when fed along with corn, rye or 

 barley meal, but for calves that are being fattened, it should 

 not form a large proportion of the meal ration and in some 

 instances none at all. For young cattle that are being win- 

 tered on dry fodder other than clover hay, two or three 

 pounds of bran fed daily, or even a less quantity with other 

 meal, will produce excellent results. There is perhaps no 

 kind of meal that will not be improved as food by its pres- 

 ence, and the more dense and concentrated the meal, the 

 more beneficial it is to mix bran with it and the larger is the 

 quantity of bran that may be mixed into it. 



