Oftentimes corn together with the cob is crushed and ground
at the same time. The product obtained is called corn-and-cob
meal. When the preparation is ground exceedingly fine, so that
the coarse fibres of the cob are reduced to fine particles, this
mixture may be economically used in poultry mashes. In general,
corn cobs consist largely of crude fibre and consequently have a
low value. When fed to poultry, this becomes a serious objec-
tion. When corn-and-cob meal is used in place of corn meal, the
ground oats and wheat can be eliminated from the mash. It is
desirable to use all possible means to keep the fibre content low.
Gluten meal is a by-product of corn, resulting from the manu-
facture of starch. In the manufacturing process the starch is —
separated from the gluten cells and husk by gravity. Gluten is
really the corn grain less the starch. Gluten meal is rich in fat
and protein, is highly concentrated, and should be used in poultry
mashes to no greater amount than 10 per cent. Corn bran, another
by-product from the manufacture of starch, consists of the shell
or hulls of the corn grain, and is rarely used for poultry. Gluten
is one of the best sources of concentrated vegetable protein.
Gluten feed is a term used for defining prepared rations or feed
mixtures containing a certain percentage of gluten meal combined


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with other less expensive, bulky products. It is generally a poor
practice to purchase the so-called gluten feeds without a guaranteed
analysis. Even in such cases the true gluten meal is to be preferred,
as it has a known digestibility.
