Wheat middlings
Co-products from the wheat flour industry are collectively known as wheat middlings, but sometimes are divided according to protein and fiber concentrations into wheat bran, wheat shorts, wheat red dog, and wheat mill run. The wheat milling process removes the starch from wheat, which results in co-products with lower energy density and higher protein and fiber content (Rosenfelder et al., 2013). The concentration of total fiber is usually between 25-35%, which may reduce growth performance and carcass yield with high inclusion of wheat middlings. The inclusion of wheat middlings is more often used as a fiber source in diets for gestating sows.
The low bulk density of wheat middlings increases the volume of the feed unless is in a pelleted form. Capacity of mixers, trucks, feed bins, and feeders must be considered when adding unpelleted wheat middlings to the diet, particularly at relatively high inclusion rates.