Raw material and nutrient lexicon

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Oat bran

Hulled oat bran is a by-product of the extraction of oat productsfor human nutrition. In the milling plants (hulling mills) specialising in oat flake production, the oats are mechanically hulled by dehulling. The dehulled oats are rolled and further hydrothermally treated so that at the end of this production process there are oat flakes for human nutrition. The by-product "oat hull bran" contains the outer layers of the oat kernel (aleurone layer, seed coat and pericarp) and certain proportions of oat hulls. The crude fibre contentis decisive for the use in animal feed and can vary between less than 20 to more than 25 % depending on the husk content. The higher the crude fibre content, the lower the crude protein content. In commercially available products, the crude fibre content is between 20 and 25 % and the crude protein content between six and ten %. Oat bran is mainly used as a dietary component in horse and rabbit feed.

Illustration of the raw material oat bran (© Deutsche Tiernahrung Cremer).

Oat bran

Ingredients

Content
(per kg original
substance)

Dry matter, g/kg

910,00

Crude protein, g/kg

68,00

Lysine, g/kg

2,80

Methionine, g/kg

0,50

Methionine
+cystine, g/kg

1,80

Threonine, g/kg

2,80

Tryptophan, g/kg

0,13

UDP, %
of crude protein

15,00

nXP, g/kg

92,00

RNB, g/kg

-3,90

Crude fibre, g/kg

225,00

Crude fat, g/kg

30,00

Sugar, g/kg

10,00

Starch, g/kg

160,00

Starch content
consistency, %

10,00

resistant starch
(bXS), g/kg

16,00

NDForg, g/kg

ADForg, g/kg

NFC, g/kg

Structural value
(SW), /kg

0,54

Crude ash, g/kg

54,00

ME, MJ/kg
(pig)

5,70

ME, MJ/kg
(poultry)

7,00

ME, MJ/kg
(beef)

7,50

NEL, MJ/kg

4,35

Calcium, g/kg

1,30

Phosphorus, g/kg

1,50

digestible
Phosphorus, g/kg
(pig)

0,38

Sodium, g/kg

0,40

Sources: DLG feed value tables for pigs; DLG feed value tables for ruminants; Rechenmeister 2000 (Chamber of Agriculture Westphalia-Lippe); CVB Veevoedertabel; DLG Information 2/2001 Structure and carbohydrate supply of the dairy cow