CORN AND WHEAT— THEIR BY-PRODUCTS 223 



The manufacture of oil, starch, sugars, and syrups from corn 

 gives us gluten feed, gluten meal and corn germ meal. 



396. Gluten feed. — This product has over twice as much 

 protein as corn meal and is about equal in total digestible nutri- 

 ents. It is one of the most useful feeds, as it is a high protein feed 

 which is usually comparatively cheap and which has the proper 

 bulk to lend itself well to combination with a large variety of 

 materials. The protein of gluten feed is not of as high a quality 

 as that of many other feeds, thus gluten feed should not be fed 

 alone. It should never make up over one-half the grain ration. 



397. Gluten meal. — Gluten meal is that portion of the corn 

 kernel that remains after the separation of the larger part of the 

 starch, germ and bran in the manufacture of starch and sugars. 

 This product has nearly 50 per cent more protein than gluten feed 

 and somewhat more total digestible nutrients. It has little fiber 

 or ash and is a heavy feed. Its lack of bulk limits its usefulness as 

 compared with gluten feed. The particular place of gluten meal in 

 the ration is where a heavy, high protein feed, low in fiber, is needed 

 to supplement ingredients which are low in protein and bulky. 



398. Corn distillers' grains. — This is the corn feed which is 

 a by-product of the distillery. Corn distillers' grains is a high pro- 

 tein feed, which is very digestible. It has the proper bulk and a 

 high feeding value. The feed is very useful as an ingredient of the 

 ration for cows on test. Unfortunately, there is little of it on the 

 market at the present time. 



Wheat and Its By-Products 



In the manufacture of flour the miller tries to separate from 

 the rest of the wheat kernel as large a percentage as possible of 

 the white floury portion. He actually gets about 70 per cent of 

 high-grade flour in the process. The remainder goes into feed. 

 It consists of bran, middlings, red dog flour, and screenings. 

 Taken as a whole these by-products have a higher percentage of 

 protein, fat and minerals than the flour, and have a greater nutri- 

 ent content than the entire kernel, except as regards carbohy- 

 drates. Thus, the wheat by-products have a high feeding value. 



