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State Chemist Office

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Ingredient Protein Values
 
In 2012 and past years, the Indiana State Chemist has sampled and analyzed several different corn and oat products. These products were analyzed for protein content as well as other factors. The protein results for corn and oats are presented as an aid to formulate feeds:
 
CORN RESULTS
2008

103 Samples
High - 8.9 %
Average - 7.18%
Low - 6.07%
2009

171 Samples
High -  8.00%
Average - 6.72%
Low -  5.30%
2010

82 Samples
High - 8.66%
Average - 7.13%
Low - 5.88%
2011

85 Samples
High - 7.73%
Average - 7.44%
Low - 6.23%
2012

73 Samples
High - 9.16%
Average - 7.99%
Low - 5.89%
OAT RESULTS
2008

28 Samples
High - 12.13 %
Average - 10.07 %
Low - 8.87 %
2009

25  Samples
High -  11.92%
Average - 9.60%
Low -  9.00%
2010

15 Samples
High - 11.83%
Average - 10.23%
Low - 9.20%

2011

14 Samples
High - 10.60%
Average - 9.87%
Low - 9.54%

2012

2 Samples
High - 10.05%
Average - 9.87%
Low - 9.68%

WHAT IS THE PROTEIN LEVELOF THE GRAIN YOU ARE USING?