Wheat-mill feeds

An advantage of pelleting is that it may improve both intake and the efficiency of feed utilization, particularly with fibrous ingredients such as wheat milling by-products. A further advantage of pelleting is that it can help to reduce microbial counts in the feed. 

Oats, wheat milling by-products, corn gluten feed and other maize starch by-products, maize feed flour, sorghum 0.31... 

Cereal grains, cereal by-products (wheat milling by-products and gluten feed), legume and oil seeds (pea, lupin, faba bean, full fat rapeseed and full fat sunflower seed), oil seed meals (groundnut, rapeseed, linseed, sunflower, copra, sesame and soybean), dehydrated sugar beet pulp, dehydrated potato, carob and molasses. 

By-product from soft wheat milling. It consists principally of particles of endosperm with more fragments of the outer skins than in the wheat feed flour (n = 436). 

Flour and Feed Meal The roller mill is the traditional machine for grinding wheat and lye into high-grade flour. A typical mill used for this purpose is fitted with two pairs of rolls, capable of making two separate reductions. After each reduction the product is taken to a bolting machine or classifier to separate the fine flour, the coarse produc t being returned for further reduction. Feed is supphed at the top, where a vibratoiy shaker spreads it out in a thin stream across the full width of the rolls. 

Pyridoxine is a component of several enzyme systems involved in N metabolism. In general, diets provide an adequate amount, in the free form or combined with phosphate. Some feedstuffs such as linseed and certain varieties of beans may contain pyridoxine antagonists. Pyridoxine is one of the vitamins that suffers during feed processing, 70-90% of the content in wheat being lost during milling (Nesheim, 1974). A severe deficiency results... 

In conventional feed manufacturing this by-product is regarded as a combination of bran and shorts and tends to be intermediate between the two in composition. It also may contain some wheat screenings (weed seeds or other foreign matter that is removed prior to milling). It is commonly included in commercial feeds as a source of nutrients and because of its beneficial influence on pellet quality. When middlings (or whole wheat) are included in pelleted feeds, the pellets are more cohesive and there is less breakage and fewer fines. 

Wheat shorts consist of fine particles of wheat bran, wheat germ, wheat flour and the offal from the tail of the mill. This product must be obtained in the usual process of commercial milling and must contain not more than 70g/kg CF IFN 4-05-201 Wheat flour by-product less than 70g/kg fibre. (Note the Canadian feed regulations have the IFNs for middlings and shorts reversed). 

Svihus, B., Klovstad, K.H., Perez, V., Zimonja, O., Sahlstrom, S., Schuller, R.B., Jeksrud, W.K., Prestlokken, E. 2004. Physical and nutritional effects of pelleting of broiler chicken diets made from wheat ground to different coarsenesses by the use of roller mill and hammer mill. Animal Feed Science and Technology 117 281-293. 

The increased lime content of bread by the use of the new process is a very happy coincidence even though incidental. Unfortunately, in modem methods of milling the greater part of the mineral constituents of wheat is lost to white flour. As indicated by Teller seven-eighths of the phosphoric acid, eleven-fourteenths of the potash and lime of wheat are found in the stock feed consequently, a partial restoration of the lime in white bread must be considered highly desirable. ... 

Stenvert, N. L. 1974. Grinding resistance, a simple measure of wheat hardness. Flour and Animal Feed Milling 12 24r-27. 

Conventional breeding has established triticale as a valuable commercial crop, mainly for stock feed, particularly where conditions are less favorable for wheat cultivation. Much less effort has been invested in attempts to improve the milling and baking properties and, as a result, the requirements for foods for humans have not been closely approached. This has caused frustration among some of those involved in the quest to make triticale an acceptable human food. However, slow progress in science needs to be understood in relation to the difficulty of the problem. It illustrates the need for a systematic, multidisciplinary attack. 

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