Common names: Wheat bran, fine wheat bran, coarse wheat bran, coarse wheat feed
Scientific Name: Triticum aestivum L.
Feed categories: Cereal grains and by-products
Production/Availability:
Wheat bran, a by-product of the dry milling of common wheat (Triticum aestivum L.) into flour, is one of the major agro-industrial by-products used in animal feeding. The sample of wheat has been collected from different region and season of the Bangladesh. Wheat bran is a bulky feed that can be used to lighten dense, heavy feed mixtures. It can be readily incorporated into mashes. Good bran should have a fair coating of flour and be in the form of large, dry and non-adherent flakes. Wheat bran represents roughly 50% of wheat offal’s and about 10 to 19% of the kernel, depending on the variety and milling process. In industrial countries, these products used to be sold separately (coarse bran, fine bran, middlings, second clear, thirds, etc.) but are now mixed together in variable proportions.
Physical Characteristics:
Test weight of wheat bran is considered the most common and easiest way to quantify wheat bran. The basic factors that affect the test weight of wheat bran are kernel size and shape, kernel density, maturity of wheat, anseases and actual wheat variety. In terms of color, vary from light brown to off white and the odor is fresh and free mustiness.