290 Maine Agricultural Experiment Station. 1917. 



An inspection of the figures in the tables shows a loss of 

 material in all the different stages of growth. There is a larger 

 loss of dry material in tray No. 1 where only very little growth 

 has been made than in tray No. 2 where considerable more 

 growth had been made and some roots formed. In the wooden 

 trays to which a liberal amount of water was applied it was 

 thought that the loss might be due to leaching but the same 

 thing occurred in the glass dishes where no leaching occurred 

 and the loss could not be accounted for in that way. 



Trays No. 3 and 4 represent about the usual sizes that oats 

 are grown to feed out, consequently the average analyses of these 

 two trays would probably be nearer the true composition of 

 sprouted oats as usually used in practise than any one of the 

 trays alone. The average analyses of these two trays shows a 

 loss of dry matter of 14.5 per cent, crude protein 3.5 per cent, 

 protein calculated from albuminoid nitrogen 9.6 per cent, nitro- 

 gen free extract (starch, sugar, etc.) 27.2 per cent and fat 12.8 

 per cent. The greatest loss was in starch but that was partly 

 made up by the increase in sugar. 



SUMMARY. 



Sprouted oats at the proper stage to feed will carry about 

 77 per cent of water, 2.8 per cent protein, 3 per cent crude fiber, 

 1.3 per cent fat and 16 per cent nitrogen free extract. 



There is an actual loss of dry matter in sprouting oats and 

 the only advantage of the process is to produce a succulent 

 green food at times when grass or other green foods are not 

 available. 



