MANUAL OF OAlTLliJ-FEEBING. 



839 





"Whole wheat, 

 i'er cent. 



Wheat flour. 

 X-'er cent. 



Wheat bran. 

 Pci ceiAt. 



Ash 



1.90 

 18 24 



84.86 



0G7 

 12.22 



87.11 



4.31 



Protein 



Crude fibre. 1 " 



Nitrogen-free extract.. V 

 Fat 



14,23 

 r 7.G0 

 ■ 69.90 

 [ 3.91 





These figures show most plainly how uneconomical it 

 must he, under most circumstanceSj to use the costly grains 

 as fodder. Except in cases where a very Concentrated 

 food is reciuired, the chief value of the grains lies in the 

 albuminoids which they contain, since the non-nitrogenous 

 nutrients can be far more chiefly supplied in roots and 

 coarse fodder. The albuminoids, however, are contained 

 in the cheaper bran in considerably larger proportion, and 

 in view of this fact, the value of the latter as fodder be- 

 comes obvious. 



Digestibility* — The digestibility of bran has been the 

 subject of but few experiments, but it seems in general to 

 be fully equal to that of the grains. The digestibility of 

 wheat bran has been determined with sheep and oxen ; 

 that of rye bran only with swine. 



Bre'wers' Grains. — In the preparation of malt liquors 

 from grain, the starch which the latter contains is convert- 

 ed into sugar by the action of a peculiar ferment called 

 diastase, contained in the malt, and this sugar is then fer- 

 mented, and yields alcohol 



In this process it is chiefly the starch and a small quan- 

 tity of extractive and flavoring matters which is withdrawn 

 from the grain, while nearly all the protein is left be- 

 hind. As a consequence, the residue is relatively richer 



