Quality
Oat groats are the nutricious part of a grain of oat and are manufactured by removing the protective hull from the oat grain. One use of a groat is steamed and rolled it to make a rolled oat.
The groat is high in protein 18.5%, energy 14.4Mj/Kg and fats 7.1% which makes groats a highly digestible grain with excellent nutrition performance for quality feeds.
A recent analysis of a sample of our production by the Wagga Wagga Feed Quality Testing Laboratory was as follows:
| Results | Units | LOR | Dehulled Oats |
|---|---|---|---|
| Dry Matter | % | 0.5 | 92.6 |
| Neutral Detergent Fibre | % | 10.0 | 15 |
| Acid Detergent Fibre | % | 4 | 5 |
| Crude Protein | % | 4 | 18.5 |
| Inorganic Ash | % | 3 | 3 |
| Organic Matter | % | 75 | 97 |
| DMD | % | 39 | 85 |
| DOMD | % | 38 | 84 |
| Metabolisable Energy | Mj/Kg DM | 4.5 | 14.4 |
| Crude Fat | % | 1.1 | 7.1 |
LOR Limit of Reporting, the minimum quality that can be reported with confidence All results are reported on a dry matter basis unless otherwise stated. All units of % are g/100gms equivalent