FORTY-SECOND ANNUAL CONVENTION 243 



Nutritive Value of the Grains and Concentrates. 



As a general rule, the energy or heat-producing material is 

 found chiefly in the stem and leaves of the plant and the protein 

 is largely in the seeds. The great exception is in the case of 

 legumes, which have larger percentages of protein throughout 

 the plant and particularly in the leaves. It should be noted, 

 therefore, that in supplying grain we are chiefly concerned with 

 the protein it contains. 



Two classes of feeds are used for making up the grain ra- 

 tion, namely, grains and by-products of the manufacturing in- 

 dustries. The grains produced on the farm and commonly used 

 for cattle feeding are corn, oats, barley and rye. In many cases 

 the demand for these grains for other purposes has become so 

 great that the dairyman can not afford to use them ; consequently; 

 it has usually been found more economical to use the by-pro- 

 ducts of the manufacturing industries. The following are among 

 the most common of these feeds : Wheat bran, wheat middlings^ 

 linseed meal, cottonseed meal, gluten meal, gluten feed, hominy 

 feed, brewers' grains, malt sprouts, distillers' grains, beet pulp, 

 molasses, buckwheat middlings, coconut meal, peanut meal. 



The following analysis represent digestible nutrients in lOO 

 pounds. The fat is multiplied by 2.25 and added to the carbo- 

 hydrates. This represents the energy or heat-making part of 

 the feed. 



Wheat Bran. 



Digestible Nutrients — Protein, 12.5 per cent; carbohydrates and fat, 48.4 

 per cent. 



Bran is the outside coating of grains, and is the residue or 

 by-product from the manufacture of flour. Wheat bran may be 

 derived from winter or spring wheat, and there is little difl^erence 

 in its composition from either source. 



From a physiological standpoint wheat bran is one of the 

 very best feeds for cows. It is slightly laxative in nature, and 

 generally tends to keep the cow's digestive system in good con- 

 dition. The price based upon its protein content is usually so 



