The idea of the use of yeast as a source of food protein for man and the higher.animals is not a new one; it has, however, been given renewed emphasis by the exigencies of the food situation during the war. Yeast is a highly nitrogenous by-product of the fermentation industries which heretofore has been largely wasted. It also presents the possibility of a synthetic production of protein from e...

The extent of genotype and location effects on chemical composition and nutritive value of grains fed to animals was surveyed. The review covered the winter cereals (wheat, barley, oats, and triticale), the summer cereals (sorghum and maize), and the pulses (field pea, lupins, faba beans, and chickpea) when fed to cattle, sheep, poultry, pigs, rats, and mice. The bulk of the literature does not...