POULTRY FOODS 39 



SEEDS AND THEIR BY-PRODUCTS 



Foods the quality of which is unquestionably good are 

 the most economical for poultry. Shriveled, immature, 

 or imperfect grains do not contain the full amounts of 

 digestible nutrients, and such grains are likely to be 

 deficient in protein. When the best results are desired 

 none except good, plump, mature grains are used. The 

 same principle applies in selecting the by-products of 

 grains. 



The relative value of poultry foods can best be esti- 

 mated when the food value of each is well understood. 

 It is usually more profitable to buy the foods rich in 

 protein than those lacking in this valuable principle. 



WHEAT 



Whole Wheat. A grain of wheat is made up of an 

 outer shell, an inner lining, and a food center, its 

 structure in a general way resembling that of an egg. 

 The shell of the wheat kernel is composed largely of 

 crude fiber; the central part contains some protein, but 

 consists mainly of starch. The protein, or gluten, of the 

 wheat is the most valuable part of it, and no other grain 

 will fill the place of wheat as a food for the production 

 of lean meat and eggs by fowls. Wheat is rich in both 

 protein and the fat-forming principles, but it is a better 

 food for making blood, flesh, and feathers than for fat- 

 tening purposes; hence, it is a better food for egg- 

 producing hens than for those intended for the market. 

 Wheat is commonly one of the several grains used in 

 making up a ration for fowls. Although the best whole 

 grain for hens, it does not form a perfect ration when 

 fed alone. 



Second grades of wheat can be purchased at a lower 

 price than the higher grades. If they are sound and 

 have good feeding qualities, these second-grade wheats 

 can be used to advantage; but if they are shriveled or 

 blighted, they have little value. Burned, wet, musty, or 



