Cereal Chem 45:612 - 615.  |  VIEW ARTICLE
Influence of Method of Pelleting on Utilization of Energy from Corn, Wheat Shorts, and Bran.

J. D. Summers, H. U. Bentley, and S. J. Slinger. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Two experiments were conducted to investigate the effect of double steam-pelleting and dry vs. steam- pelleting on the nutritive value of corn, wheat, bran, and wheat shorts. Steam-pelleting was definitely superior to dry-pelleting on the basis of growth, feed efficiency, and metabolizable energy value for the bran diets but to a lesser extent for diets containing wheat shorts and corn. The results suggest that in the case of wheat bran a substantial improvement in nutritive value can be obtained if this ingredient is preprocessed by steam-pelleting and grinding prior to inclusion in diets which are to be fed as mash, dry- pelleted and crumbled, or steam-pelleted and crumbled. It would appear to be slightly beneficial to preprocess wheat shorts and corn if these ingredients are to be later used in mash diets.