Dried brewers grains is a by-product of the manufacture of beer or wort (the sweet liquid that comes from mashing grains - unfermented beer). The dried extract residue of barley malt alone, or in mixture with other cereal grains, is a medium level protein feed ingredient.
Brewers grains are more commonly used in feeding ruminant animals because it is an excellent source of by-pass protein and digestible fiber.
Malt sprouts are obtained from malted barley by the removal of the sprouts. Malt sprouts may include some of the hulls, other parts of the malt and foreign material unavoidably present. Malt sprouts consist of dried sprouts and rootlets produced during the malting (i.e., germination of sprouting) of barley for brewing. Sprouts typically contain 24% crude protein. Malt sprouts with less than 24% crude protein are sometimes referred to as No. 2 malt sprouts.
Malt sprouts are a medium protein, medium energy, high fiber feedstuff. They are somewhat bitter and thus should be mixed with other feedstuffs to prevent feed refusal.
Corn gluten meal is a by-product in the production of corn starch and corn syrup. It is typically a golden yellow meal or light brown granules. Corn gluten meal is a high in protein (~60%). A high fiber variety of corn is available and corn gluten meal made from this corn type is lower in protein (41%) and higher in crude fiber. Corn gluten meal is often used as a feed supplement in feeds for livestock, poultry and pets.
Organic corn gluten meal is hard to get, and recently had to compete with organic crop production since corn gluten meal has been identified as a natural preemergence herbicide. Corn gluten meal is being marketed as a natural alternative for lawn and garden weed control.
Feed ingredient co-products of ethanol fermentation from corn (Purdue University)
Use of dry distillers' grains with solubles by poultry (Purdue University)
The term 'hominy' refers to corn without germ. Hominy is a by-product from the manufacture of pearl hominy, hominy grits, or table meal from corn. Hominy is similar in appearance to ground corn, but has slightly more energy and protein. The fat content of hominy varies depending on the type of manufacturing process used.
Oat groats are made by dehulling oats and removing all fines and broken kernels.
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