COMMERCIAL FEEDS 



8l 



Composition of Oat and Corn and Oat Fbeds 



Composition in per cent. 



Protein 



Fat 



{ether 

 extract) 



Nitrogen 

 free ex- 

 tract 



Oat feed 



Corn and oat feed 

 Oat hulls 



7-2 

 8.7 

 3-3 



2.1 



3-9 

 i.o 



53-1 

 65.2 



52.1 



23-4 



9.2 



29.7 



8.6 

 9.6 

 7.2 



5-6 



3-4 

 6.7 



Fig. 7. — Corn kernel. 



a — is the husk or skin covering the whole kernel; it consists of two distinct layers, 

 the outer and inner, which when removed constitute the bran and contain practically 

 all of the crude fiber of the whole grain; ^— is a layer of gluten cells which lie imme- 

 diately underneath the husk; it is, as a rule, yellow in color and cannot be readily 

 separated from the remainder of the kernel; this part is richest in gluten; c— is the 

 germ which is readily distinguished by its position and form; it also contains gluten 

 though it is particularly rich in oil and mineral constituents; rf— the large portion, is 

 composed chiefly of starch; the dark color indicates the flinty part in which the starch 

 cells are most closely compacted. Illustration after New Jersey Exp. Sta. Description 

 after Mass. Exp. Sta. 



