Broll

Description

Broll (or bran/pollard) is a coarse product obtained whilst milling wheat flour.

 

Nutritional Benefits

A good source of slowly degradable carbohydrate that does not have any associated acidosis risk. The best timing for the use of broll would be in autumn, when intakes are not limited and the grass has a moderate level of protein.

 

Nutritional Information

DM:	85 %
ME (MJME/kg DM):	9.5
CP:	14 %
NDF:	40 %