Rolled vs. ground grain for fattening yearling heifers.

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dc.contributor.author Cox, R.F.
dc.contributor.author Smith, E.F.
dc.date.accessioned 2012-01-25T15:49:03Z
dc.date.available 2012-01-25T15:49:03Z
dc.date.issued 2012-01-25
dc.identifier.uri http://hdl.handle.net/2097/13393
dc.description.abstract A great deal of interest in rolled grain has been expressed. Some commercial feeders have purchased rollers in preference to grinders; a few feeders truck grain to town to have it rolled in preference to grinding grain at home. The usual recommendation for grain preparation for fattening commercial cattle has been to have it cracked or medium ground, not finely ground. Rolled grain has been considered by most people to be equal to medium ground or cracked grain and by some to be superior to medium ground or cracked grain. No conclusive experimental evidence was available as to the best method of grain preparation for fattening cattle. The objective of this study then is to find out which is the best method of grain preparation: rolling, coarse grinding or fine grinding. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 1950-1951 Progress Reports en_US
dc.relation.isPartOf Circular (Kansas Agricultural Experiment Station): 273 en_US
dc.subject Beef en_US
dc.subject Rolled vs. ground grain en_US
dc.subject Gain en_US
dc.subject Heifers en_US
dc.title Rolled vs. ground grain for fattening yearling heifers. en_US
dc.type Conference paper en_US
dc.date.published 1951 en_US
dc.citation.epage 25 en_US
dc.citation.spage 24 en_US
dc.description.conference 38th Annual Livestock Feeders’ Day. Kansas State College, Manhattan, KS, May 5, 1951 en_US

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