Abstract
The chemical compositions of kaoliang and its bran, which were used for this experiment, were as follows:
Digestion trials were made with sheep in following four cases to know diges tibilities of kaoliang and its bran, and the effect of the treatment of boillng or grinding on the digestion of the constituents of kaoliang:
1. Untreated whole grain.
2. Boiled whole grain (soaked in water over a knight and then boiled for about 2 hours).
3. Ground kaoliang (ground as fine as to pass through a sieve, having openings Imm. in diameter).
4. Kaoliang bran.
The results of the trials were as follows:
Digestibility Coefficient.
The best result was obtained by the ground kaoliang, and both of untreated and boiled whole grain were utilized about the same degree. It is noticiable that, in all cases the digestibility coefficient of the protein in kaoliang was found to be very low. We have observed that there were many indigested whole grains excreted in the feces when untreated kaoliang or boiled whole grain was given and sometimes the amount of indigested whole grains was reached 26 per cent of the given amount.
