AbstractsMedical & Health Science

The nutritive properties of two by-products of the wet milling of corn.

by David. A. Christensen

Institution: McGill University
Department: Department of Health Sciences.
Degree: MS.
Year: 1960
Keywords: Nutrition.
Record ID: 1497730
Full text PDF: http://digitool.library.mcgill.ca/thesisfile112785.pdf


The supplementary protein value of several combinations of a refined law fiber corn gluten meal and a refined soybean oilmeal in supporting growth of weanling rats was determined using semi-synthetic diets. None of the combinations gave a significant supplementary protein effect. It was noted, however, that replacement of 40 percent soybean oilmeal protein with corn gluten meal protein resulted in a product equal in protein efficiency to soybean oilmeal itself. In an attempt to utilize the milling excess of corn bran, a high fiber low protein corn bran feed was produced on an experimental basis. ln digestibility trials with sheep the corn bran feed was found to be less digestible and yielded less useful energy than commercial corn gluten feed. On the other hand, corn bran feed yielded more useful energy than a good quality legume hay.