Daily capital journal. (Salem, Oregon) 1903-1919, 1908-04-20
IDYOCATES THE FEEDING
OF BREWERS GRAINS

- S'"o' Oh the COulTafy II
might be held that such a substance
would act beneflcially upon the pro.
duction of milk and butter.
1t is therefore not surprising that
the practical tests bear out such an
opinion. In the report of the New
York Agricultural Experiment sta
tion about Brewers Grains as a
Food for Mich Cows" (1sS4 is
found this statement. 1--WE have
thus our answer very plainly out
lined; the feeding of the brewers
grains was conductive to the flow
of milk"
And the offlcial report from Ger
many testifies to the fact that
brewers grains have most favor
able effect on the secretion OF milk;
giving a milk of highest quality
and that the butter from such milk
possessed excellent flavor and keep
ing qualities.
Both of these lamentations by
the Tactic and butyric bacteria in
crease the acidity of the wet grains
they are acid lamentations. The
action OF both these bacteria are
checked by the very acid they pro-
duce. And thus II happens that at-
ter a certain time a new and diff
ferent fermentation sets I'm.
This last fermentation is the re-
suit OF the activity OF the putre
faction bacteria or termobacteria,
and this change is the cause of the
rottenlng OF the grains. What par
tlcularly distinguishes this decom-
position from the two previously
mentioned is the production of am
monia. which gradually neutralizes
the caids formed during the two
earlier stages, so that the reaction
turns alkaline. The color of the
grain is dark ned and at the same
time the odor becomes more oifen-
sive. This change commences on the
surface and gradually proceeds
downward. u does not take place
II the air is excluded. and can there
fore easily be prevented. II wet
grains are stored In an alright box
and sprlnkling OF salt added on top
OF every ten to twelve inch layer OF
grains. they will keep in good con-
dltlon over summer.
But even II the grain becomes
slightly putrld. they do not seem to
be more injurious TO the COW than
ripe cheese is TO the stomach.
In the experiment OF the New
York Agricultural station quoted
above grains were fed that had be-
come rotten. black and maggoty, but
no trace of deterioration could be
found In the milk as 20 taste, flavor
ana keeping quality as conse-
quence of such feed
There is. Of course. no necessity
OF allowing the wet grains TO be-
come rotten. Even II the grains in
such state are not injurious 10 the
cattle, their food value Is lessened.
The putrefaction bacteria reduce the
carbohydrates and albumoids part
ly into carbondioxide and ammonia
and thus destroy them.
II the wet grains are dried with
out delay. they contain very little
Tactic acid. The question may there
fore be raised whether the drying
process lessons the value of the
grains. a comparative test of the
feeding value OF moist and dried
grains was carried out at the New
Jersey Agricultural Experiment sta
tion and published in their fifth an
nual report. IL was found that
change from dried grains TO moist
was followed by an increase from
ala pounds per COW to 22.5 pounds
daily. The conclusion Is. therefore,
that the dlgestibility of the food is
slightly diminished by the drying
process.
The advantage OF the dried grains
is that they will keep for any length
of time without becoming deterior-
ated. one pound of dried grain con-
tains as much food as three or four
pounds OF wet, according to the
amount of moisture in the wet
grains.
A sleeping OF half an hour in hot
water or five to six hours in cold
water restores the dried grain TO the
same conditions as when fresh from
the breweries.
Take all in all it can be said both
from a theoretical and practical
standpoint that brewers grains are