Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-08-24

Corn wheat and oats. with their by
roducts. cornmcal, gluten meal bran'
holdings and oatmeal Tor ground oats''
re the chief articles in the rations adopt
a by American poultrymen
Tho analysis Of whole corp is ia9 wa
e., l5 ash, 100 protein, 81 fiber @'f nj
ro.en free extract, and "a fat. That OF
orrmeal is i5.n water, IA ash 81 pro-
Gin, 10 fiber, ISL nitrogen free extract,
s fat Gluten meal is N.G water, "S ash,
DO protein, 20 fiber, 49, nitrogen free
xtract. SIS fat Cunmcal is ~ per cent
ieestihle, and is the standard starchN
eed. Gluten meal is very diGes;ihle pro-
cir concentrate (3l.5 per cent digestihle
,otein and ranks with linseed meal III
Utritive value.
Corn has one part Of digestihle protein
r los parts " digcsible carbohydrates
nd fats 1t is an excellent heating food
O., winter feeding, and has strong fatten-
rg qualities
Gluten meal and feeds are the hy-prod-
tets in the manufacture Of starch and
Iucose from Indian corn In other words
hat portion Of commercial Thcllod corn
hat remains after the separation Of the
arger part OF the starch, the germ and
he bran by The processes employed in
he manufacture of corustarch and glu-
ose It is "A very dgest.be protein con-
cntrate
The value Of corn as Il poultry food is
n the large amount Of oil and sugar it
contains, and the ease of digestion It is
he richest in carbohydrate nutriments
with the exception of sunfower seed and
FaxseedD but decidedly low in the min
rial nutrients. and weak in protein. corn
should he fed with such foods as are
Itch in protein and ash.
A COMPLETE WELL-BALANCED
GRAIN
Wheat analysis shows a difference in
he spring and winter varieties String
wheat calls for 1914 water, 10 ash. l2j
protein. is fiber, IL nitrogen free ex-
ract and - fat Winter wheat has 1913
water, is ash, lis protein, is fiber, 10
nitrogen free extract, - fat.
OF the by-products, bran has 1l.9 water,
IS ash, l5.4 protein. go fiber, $50 nitro
gen free extract, and 40 fat. MiddlinGs
have 121 water, 3.3 ash. l5.6 protein, 40
fber 6oi nitrogen free extract, and 40
tat.
Wheat stands At the head of all Noul-
try grains. 1t is the most nearly COM
plete and wel-balanced, 1t contains less
bill, but more protein and starch than
Does corn. The hy-products-hra and
middlings-are Of more value, pound for
pound, than the whole grain Wheat bran
consists mostly Of the outer coverings OF
the wheat kernel, and a good quality
should contain AT least 10 per cent. of pro-
Elm. Wheat middlngs consist chiefly OF
the inner layers of the covering of tn,
wheat kernel.
Wheat bran is only g. per cent digest
hle. has 125 per cent. of dgestiblc pro
tein, and from the standpoint of nutri
lion cannot otherwise he regarded thar
hs an expensive feed. But it is palatablc
blightly laxative, and forms a valuable
feed with which TO mix the heavier con
rentrates Wheat middlings possess ahou
b per cent greater feeding value thar
bran
While wheat bran is not so rich in pro
ten as gluten feed, gluten meal, oil meal
pr the best grades of wheat or buck
wheat middlings, it contains more min
oral matter. 1t also adds bulk to tn
ration so that the stomach juices can &C
upon II,
Middlngs contain very little crude fibre
Being rich in elutinous matter, middinG
ARE most valuable to use with cornmca
end in the mashes OF all rations contain
ing much corn. But n mash made areel
of middings is doughty, sticky, and ne
iclished by fowls. One-fourth to one
third is the proportion of mddlings CON
monty used.
FOOD THAT GIVES ENERGY,
Oats are richer in digestible protei
than either corn or wheat The oil cor
tent, however, is about the Same as
corn. TIE starchy material is propo
tlonately low Good oats arc probabl
the best whole grain TO balance heav
corn ration. There is greater stimuli;
ling virtue in oats than in other grain
The analysis of oats is 10 water 9
ash. lis protein, o5 fiber 597 nitroge
free extract, and so fat.
An English analysis of oats is six p,
cent. of fat, 10 per cent of flesh formin
Il per cent of warmth giving. and tV
per cent. Of bone-making properties ri
hus: or fibre is extremely great, being
per cent of the whole.
This same authority says best Who
contains three per cent. of fat, Z per cor
of hesh-forming, 10 per cent. Of Wermt
giving, and two per cent. Of hone-makil
properties, with very little husk or hbl
or Indian corn one authority stat
there is eight per cent fat, II per cel
flesh forming, e. per cent. Warmth-giVir
md ono per cent. Of bone-maknG qua
ties.
Oats are not recommended for fms
Ing food, while fattening for market,
they produce a light color to the ~
and shanlss. not desirable In Ameiic
CarcaSSes
Other grains than corn, wheat and o.
are frequently added to the bill of ia
some poultrymen, chief among whi'h {
Eafr corn, buckwheat and barley.
The analysis Of Kahr corn is l25 v
ter, IS ash, 1913 protein. - fiber, 1O1
troSen free extract, and 20 fat. f-r hu'
wheat, l2.6 water, 30 ash 100 pro Gin,
fiber. CAS- nitrogen free extract, and
fat. For barley, 1913 water, "a ash,
protein, 81 fiber. COS nitrogen free extr
and is fat. Kafir corn is one Of the "