POULTRY FEEDS AND FEEDING 



per cent and the ash from i to 6 per cent. Both yellow 

 and white corn are used which gives a corresponding 

 color to the product. Artificial yellow coloring matter is 

 sometimes added to the white product. The gluten meal 

 is now practically all used up in making gluten feeds. 

 Most of the oil is pressed out of the germ, leaving a cake 

 that is called germ oil cake or corn oil cake. This is higher 

 in fat than gluten, but lower in protein. 



Hominy feed, also called hominy meal or chop, con- 

 tains the bran coating, the germ and some of the starchy 

 parts of the grain obtained in manufacturing hominy 

 grits for human consumption. It is similar to corn in 

 composition, but is slightly lower in nitrogen free extract 

 and higher in fiber and in fat. It is sweet and clean 

 and usually keeps better than corn meal. Corn bran con- 

 tains slightly more nitrogen free extract and fat than 

 wheat bran, but only about three-fifths as much protein, 

 while it is higher than wheat bran in fiber. It is rarely 

 sold as a separate feed and is not nearly as good a poultry 

 feed as wheat bran. 



Corn and corn meal are the grains most palatable and 

 best liked by poultry. In the experiments conducted by 

 the U. S. Department of Agriculture, Washington, D. C, 

 where bran, middlings, meat scrap and corn meal were 

 kept in separate hoppers before the fowls they consumed 

 much larger quantities of corn meal than any other prod- 

 uct throughout the year. The average consumption of 

 these products for a year, for White Leghorns, was 66 

 per cent corn meal, 26 per cent meat scrap and 4 per cent 



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