Feeding Dairy Cattle 



sufficient digestible protein. Only when the ration as a 

 whole, considering both roughage and concentrates, is lack- 

 ing in protein does a high protein feed have a value above 

 the value of a low protein feed, having the same digestible 

 nutrients per ton, except that the high protein feed always 

 has the greatest manurial value. 



('ORX AND ITS By-Products: With the above introduc- 

 tion we may now consider somewhat in detail the by-products 

 that may be used. The manufacturing process using corn as 

 raw material give us as foods for dairy cows, distillers' dried 

 grains, gluten meal and gluten feed in the high protein class ; 

 germ oil meal in the medium class; corn bran and hominv 

 feed in the low protein class. Corn meal and corn and cob 

 meal comes in this latter class although not by-products. 



Distillers' grains, from the manufacture of alcohol and 

 whiske}', are one of the finest feeds for their high protein 

 content and the large amount of total digestible material. 

 They are also bulky. The)- may well form the foundation 

 of a ration. 



Gluten meal differs from gluten feed in that corn bran is 

 not added in the case of the meal. This makes the meal less 

 bulky and with a high protein content. Gluten feed has the 

 corn bran in it. Corn bran is like wheat bran and is some- 

 what more valuable. Corn bran, gluten meal and gluten 

 feed all arise in the manufacture of starch and glucose from 

 corn. There is not much gluten meal on the market. 

 Gluten feed may l)e used as a high protein feed and naturallv 

 is classed with cottonseed meal where bulk is not needed. 

 Distillers' grains would be chosen if bulk is needed in the 

 mixture. 



Hominy feed comes from the manufacture of corn foods 

 for human consumption. It is somewhat more valuable 

 than corn meal for dairy cows and will keep better in bulk. 

 These corn by-products are all very useful in feeding. Germ 

 oil meal also arises in the process of starch and glucose 

 manufacture. It is the cake remaining after oil is expressed 

 from the germs or pits of the corn kernel. 



Wheat and its By-Products: \\'heat gives us several 

 medium protein by-products. Ground wheat itself falls into 

 the low protein class. Wheat bran, standard wheat mid- 

 dlings, flour wheat middlings, and red dog flour are all sepa- 

 rated mechanically in the process of flour making from 

 wheat. They increase in total digestible matter and decrease 

 in bulkirtess in the order named. The finer products 



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