Dried brewers grain

Draganov (1986) reviewed findings on the utilization of brewers grains in poultry and livestock diets and concluded that it could be used as a partial substitute for wheat bran, soybean meal and sunflower seed meal in poultry diets, e.g. at levels up to 200g/kg in broiler diets. More recent research, however, has indicated that dried brewers grains caused a reduction in feed intake when included in broiler diets at more than lOOg/kg (Onifade and Babatunde, 1998). Results with laying hens indicated a reduction in body... 

Eldred, A.R., Damron, B.L. and Harms, R.H. (1975) Evaluation of dried brewers grains and yeast in laying hen diets containing various sulfur amino acid levels. Poultry Science 54, 856-860. 

Distilleries produce distillers dried solubles and grains, 26—35% CP, as the by-products of Hquor and wine (qv) production. Brewers grains, 26—29% CP, are by-products of beer (qv) produced from barley fermentation (see Beverage spirits, distilled). 

Brewers dried grains are the dried extracted residue of barley malt alone or in mixture with other cereal grain or grain products resulting from the manufacture of wort or beer and may contain pulverized dried spent hops in an amount not to exceed 3% evenly distributed IFN 5-00-516 Barley brewers grains dehydrated. 

Brewers grains are commonly fed to farm livestock, usually cattle or pigs. Most of the brewers grains used in poultry diets are in the dry form. 

Maize Dried brewer s grains Soya bean meal Maize silage Timothy hay ... 

F factor is 0.5 for light materials such as barley, beans, brewers grains (dry), coal (pulverized), cornmeal, cottonseed meal, flaxseed, flour, malt, oats, rice, and wheat. 

Includes materials with small lumps mixed with fines. Values of F are alum, 1.4 ashes (dry), 4.0 borax, 0.7 brewers grains (wet), 0.6 cottonseed, 0.9 salt, coarse or fine, 1.2 soda ash (heavy), 0.7. Includes semiabrasive materials, fines, granular, and small lumps. Values of F are acid phosphate (dry), 1.4 bauxite (dry), 1.8 cement (dry), 1.4 clay, 2.0 fuller s earth, 2.0 lead salts, 1.0 limestone screenings, 2.0 sugar (raw), 1.0 white lead, 1.0 sulfur (lumpy), 0.8 zinc oxide, 1.0. 

Also called thiamine, occurs widely in food, bnt mostly in small amounts. The best source of thiamine is dried brewers yeast. Other good sources include meat (pork, lamb and beef), ponltry, whole-grain cereals, nuts, pulse and dried legumes. Because thiamine has a high tnmover rate and is not appreciably stored in the body, a continuous supply is required. The heart, kidney, liver and brain have the highest concentrations, followed by the leukocytes and red blood cells. 

Onifade, A.A. and Babatunde, G.M. (1998) Comparison of the utilisation of palm kernel meal, brewers dried grains and maize offal by broiler chicks. British Poultry Science 39, 245-250. 

Dried yeasts are used extensively in animal feeds. Most distillers and brewers yeasts are incorporated by co-drying with the spent grains. Approximately 15,0001 of brewers yeast is dried for this purpose. The main use is in rations for monogastric animals. Active (ie, Hve) dry yeast is incorporated into feed for ruminants and is beUeved to aid digestion. Diets supplemented with these yeasts are also claimed to lead to increases in weight gain and productivity. Appreciable amounts of brewers yeast and torula (C. utihs) are also used in pet foods, principally for dogs and cats but also in feeds for birds, fish, mink, and bees. 

Steep grains in 1V2 gallons of 150° water for 30 minutes. Strain out the grains and add extract. Bring to a boil and add 1 ounce of Perle hops. Boil for 20 minutes and add 4/s ounce of Northern Brewer hops. Boil for 40 minutes and turn off heat. Add remaining hops and let steep for 5 minutes. Cool, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when cool. Ferment for 10 days at 70°. Rack to the secondary fermenter and ferment for 84 days at 40°. Prime with 1 cup dry malt extract and bottle. 

Humans are unable to synthesize thiamine, so they must obtain the vitamin from other sources in which it occurs naturally. The best sources of thiamine are brewer s yeast, whole grains, wheat germ, lean meats, organ meats (such as liver and kidney), fish, dried beans, soybeans, peas, nuts, green leafy vegetables, avocados, raisins, plums, and kelp. Thiamine is also made synthetically by a process that was first developed in the 1930s by American chemist Robert R. 

Disk Presses Figure 18-157 shows a disk press. The two disks, or press wheels, converge to a very narrow space at the bottom. This is the point of maximum compression, which can be more than 14 times the feed pressure. The press wheels have channels to carry the liquid from the dewatered product, and they are covered with a screen plate. Wheels 1.5 m (5 ft) in diameter are used on a large press that requires about 80 connected horsepower and produces just under 1 tonne/h (0.9 ton/h) of sohds (dry basis). Typical applications are fibrous materials such as coffee grounds, pineapple and citrus peels and wastes, alfalfa, and brewer s spent grain. 

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