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"#2 Malt Sprouts"

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USDA Rural Information Center

#2 Malt Sprouts
by Gary Pfalzbot
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#2 Malt sprouts are obtained from malted barley by the removal of the sprouts, which may include some of the malt hulls, other parts of the malt and foreign material unavoidably present.

Malt sprouts are an inexpensive source of protein, which also supplies adequate fiber for normal rumen function and fat test. Sprouts are about as bulky as dried brewers grains and supply slightly less total digestible nutrients. They are somewhat bitter and thus should be mixed with other feedstuffs for palatability. It is recommended not to exceed a level of 15% malt sprouts in a concentrate mixture for dairy cows for other stock.

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