Malt sprouts deficient in protein are unofficially termed No. 2 Malt Sprouts. Barley can be malted by the compartment or drum methods. Their bitter flavor can cause palatability problems when high levels are utilized or when abrupt changes are made in feed levels. Color should be a golden straw shade. Odor is a typical malt odor.
Sprouts have excellent absorption qualities and are good carriers for liquid feed ingredients.
Malt sprouts have a fair B-vitamin content and have been demonstrated to contain an unidentified growth factor. The malt sprouts supply is limited. Available supplies are located in the malt-producing areas of the Pacific Northwest and the Midwest.