Feeding Dairy Cattle 



fore, we would expect to find brewers' dried grains and malt 

 sprouts to l)e feeds high protein in nature. This is exactly 

 what we do find. 



Briefly the process of the manufacture of beer from bar- 

 ley is as follows: The first stage of manufacture is the malt- 

 ing. The barley is moistened and put into a warm room on 

 the floor in a layer a few inches thick. The moisture and the 

 warmth causes the barley to sprout. The sprouts are allowed 

 to grow until the experience of the malster tells him that 

 all of the starch in the barley grain has been transformed 

 into malt sugar. This takes a number of days.. The sprouted 

 barley is then kiln-dried and run over screens which take out 

 all the dirt and break off the small sprouts. The screened 

 barley is the commercial product which we know as malt 

 and practically all of the starch in this barley grain has been 

 converted into maltose sugar. In the process of screening 

 the malt sprouts are all broken off and this gives us the 

 commercial feed that we know as malt sprottts. 



The malt is then brewed which takes out the malt sugar 

 and this is used in the manufacture of beer. This 

 process of manufacture leaves as a residue of the barley 

 kernel, the ash, the protein and the fiber and the fat. There 

 is also considerable carbohydrate matter which was not 

 transformed in the process of malting. This residue is kiln- 

 dried and comes on the market as brewers' dried grains, a 

 high protein feed having a great deal of value. 



THE FEEDING VALUE OF MALT SPROUTS 



Malt sprouts contain 26.4 per cent, protein. Therefore, 

 they rank as a high protein feed. In 100 pounds of malt 

 sprouts there are 20.3 pounds of digestible crude protein and 

 in one ton of malt sprouts we have 1412 pounds of total 

 digestible nutrients. On the basis of total digestible nutri- 

 ents malt sprouts would have in them somewhat more diges- 

 tible material than wheat bran and about the same amount as 

 in ground oats. Besides malt sprouts are high in protein 

 and will help in a ration in which there is a necessity for pro- 

 tein. This protein in malt sprouts is, however, not so 

 valuable as the protein found in other grains. 



Malt sprouts having been dried in a kiln and because of 

 their nature absorb water very rapidly. Therefore, if one is 

 going to put into his ration more than two or three pounds 

 of malt sprouts per day, he is likely to have digestive troubles 

 with his cows unless the malt sprouts are soaked before 

 ieeding. A very good way to use malt sprouts is to soak 



Page One Hundred Twenty 



