Wheat

Introduction

Wheat is classified into three types - hard, soft, durum. It is used in bread, pasta, brewing and starch manufacture, with soft varieties generally used as animal feed. The naked grain has a prominent crease and is oval in shape. Wheat can now be fed at higher levels in compound feeds due to the inclusion of enzymes which reduce stickiness. Feed wheat in the UK has been grown for bread or biscuit making qualities but failed to attain the grade, hence unavailability for feed. The most common use of wheat is to make bread which requires hard wheats, with high proteins and high Hagberg falling numbers so it can make a stiff dough.

Origin

The most common cereal in Europe and other temperate countries.

Nutritional Information

Very high in energy with average protein (13%). High in starch (64%), low in fibre (3% as a naked grain), but tends to be low in vitamins especially biotin. Vitamin E is reduced when grain is stored moist with preservatives. It is useful for increasing milk proteins in yields and for the promotion of growth. Approximately 10% of the starch is rumen unfermented.

Colour/Texture

Pale brown oval grain.

Palatability

Good

Limits on Usage

Contains high levels of gluten which, if excessively ground, can result in a sticky dough, reducing digestion. The readily fermentable carbohydrate present can cause acidosis when fed at high levels to ruminants.

Recommended Maximum Inclusion Rates %

Calf 25 Creep 60 Chick 50 Dairy 40 Weaner 55 Broiler 60 Beef 40 Grower 50 Breeder 65 Lamb 25 Finisher 50 Layer 60 Ewe 35 Sow 50

Handling/Storage

Can be crushed and rolled or coarsely ground (2mm for Pigs, 4mm+ for Poultry). Sheep can eat whole grains. Wheat will improve pellet quality (10% minimum).