Oat flour?

[phoebejane]

Those of you that feed oat flour - what kind do you feed? Specifically if I wanted something with a high level of beta glucan is that common in a good organic type of oat flour? And do you feed it dry or wet- talking about 1/4 cup not huge volumes. TIA

[csaper58]

I buy mine in the bulk section of Whole Food Grocery Store. About $ 0.99 per pound.

It is added to my horse’s wet pellets.

I am using the oat flour to make a home made version of Succeed.

[leheath]

I also feed oat flour from the bulk section of a Whole Food Grocery Store and I feed it dry without any problems.

[JB]

The oat flour used in, say, Succeed, is not the same as just ground oats you get in the grocery store. That’s likely nothing more than literally grinding the whole oats into flour, unless it specifically says otherwise. That’s relatively little beta glucan to the relatively large amount of starch.

The oat flour used for hind gut health is the oat bran ground to flour. That’s where the beta glucan is, and where most of the starch is not.

[csaper58]

@JB

The oat flour used in, say, Succeed, is not the same as just ground oats you get in the grocery store. That’s likely nothing more than literally grinding the whole oats into flour, unless it specifically says otherwise. That’s relatively little beta glucan to the relatively large amount of starch.

The oat flour used for hind gut health is the oat bran ground to flour. That’s where the beta glucan is, and where most of the starch is not.

The non-soluble (starch) Beta-D Glucan is found in the bran too. If oat bran was only the water soluble beta gluten, oat bran would completely dissolve in water.

It is the non-soluble Beta-D Glucan that serves as a prebiotic to grow the ‘good’ gut flora that help to heal the gut.

For that reason I find the oat flour suits my needs, and pocket book, and my horse responds well to it.

If others wish to add some oat bran, more power to them.

[JB]

@csaper58

The non-soluble (starch) Beta-D Glucan is found in the bran too. If oat bran was only the water soluble beta gluten, oat bran would completely dissolve in water.

Of course, as I said, “where most of the starch is not”, not “where none of the starch is”.

The point was that if you feed whole oats ground to flour, you get all the starch of the oats.

If you are looking for the concentrated beta glucan that companies use as a digestive aide, it’s not that. It’s the bran separated out and ground to be that oat flour.

That is all I was pointing out, since some seemed to think all you had to do was grind whole oats, or buy ground whole oats, and you’d get the same thing. You’d have to feed a lot more of the whole oat flour (and all the added starch that comes with it) to get the same amount of beta glucan. That’s all.

[mzm_farm]

Is there any B-Glucan in wheat bran?

[JB]

According to this yes, but at .5-1%, pretty significantly less than oat at 3-8%
https://www.hindawi.com/journals/jnme/2012/851362/

Interestingly enough, barley has 2-20%. I wonder what makes the range so large?

[csaper58]

@JB

Of course, as I said, “where most of the starch is not”, not “where none of the starch is”.

The point was that if you feed whole oats ground to flour, you get all the starch of the oats.

If you are looking for the concentrated beta glucan that companies use as a digestive aide, it’s not that. It’s the bran separated out and ground to be that oat flour.

That is all I was pointing out, since some seemed to think all you had to do was grind whole oats, or buy ground whole oats, and you’d get the same thing. You’d have to feed a lot more of the whole oat flour (and all the added starch that comes with it) to get the same amount of beta glucan. That’s all.

The thread is about Feeding Oat Flour

Both the ‘starch’ (Beta-D-glucan), and the B-glucan are beneficial.

It is very confusing to many that both Beta-D-glucan and B-glucan are both referred to as Beta glucan.

As I said…What I want is mostly the non-soluble form of Beta-D-glucan for a prebiotic, and a little of the soluble B-glucan. So Oat Flour is what works for me.

@mzm farm Wheat Bran is ~ 40% fiber and most of that is insoluble fiber. Oat Bran is ~ 17% fiber much of that the soluble fiber B-glucan…

All bran product have a poor calcium/phosphorus ratio for horses. I always feed alfalfa to horses getting any kind of bran regularly to even that out.

[mzm_farm]

Found this concise blurb that may be of help to others as well: “Wheat bran contained approximately twice as much total dietary fiber (38%). The beta-glucan fraction of the total dietary fiber was similar for the barley (29%) and oat (28%) brans, but wheat bran had negligible quantities of beta-glucans.”

[JB]

@csaper58

The thread is about Feeding Oat Flour

Of course it is. And the OP also said:
"Specifically if I wanted something with a high level of beta glucan "

Grinding up whole oats makes for a lower concentration of beta glucan. To feed “enough” of the bg, you have to feed MORE whole oat flour.

That is why I pointed out that since the only reason I know of (there may be others) is to help with hind gut issues, it is not the same “oat flour” found in those products. They start with the bran where the bg is concentrated.

[csaper58]

@JB

Of course it is. And the OP also said:
"Specifically if I wanted something with a high level of beta glucan "

Grinding up whole oats makes for a lower concentration of beta glucan. To feed “enough” of the bg, you have to feed MORE whole oat flour.

That is why I pointed out that since the only reason I know of (there may be others) is to help with hind gut issues, it is not the same “oat flour” found in those products. They start with the bran where the bg is concentrated.

Grinding whole oats makes for a lower concentration of B-glucan, not beta glucan. The combination of B-glucan plus Beta-D-glucan in ground oats (aka oat flour) makes ground oats a very rich source of beta glucan.

Again, the point is… there is more than one type of beta glucan and both types found in whole oats are very helpful to the horse’s gut.

Just like…Yellow Delicious apples and Granny Smith apples are both yellow/green apples used for baking, and a pie made with only one or the other is not as good as a pie with a nice balance of both.