Professional Documents
Culture Documents
Ann604 170822163241
Ann604 170822163241
Ann604 170822163241
SUBMITTED TO SUBMITTED BY
DR.M.VENKATESWARLU M.VISHNU PRASAD
PROFESSOR RVM/16-54
*Feed evaluation
Measuring amounts of feed constituents or
available nutrients in feeds and forages
Therefore give animals enough feed to meet
nutrient requirements and choose cost effective
feedstuffs.
OBJECTIVES
* Understanding of methods used to determine nutrient
composition of feeds
* Knowledge of sample collection methods
* Identify and communicate how feed samples are reported
* Comprehension of how feed stuff digestibility is
determined
* Understand various energy measurements and how they
are used
* Physical and economical evaluation of feeds
Preserved feeds and forages
* Preservation technology can minimize losses, but cannot
eliminate them.
* Two basic measures:
* To prevent the activity of the enzymes present in the
product.
* To protect the product from "external deterioration factors"
such as bacteria, molds, yeasts, insects, rodents, etc.
* Enzymes
* many of the enzymes found in food cause decomposition,
e.g., protease decomposes proteins, amylase decomposes
starch, lipase decomposes fats, and respiration enzymes
decompose sugars, etc.
* The effect of enzymes is preservation is negative.
Food preservation methods
*Drying
*changes the osmotic pressure and water activity,
suppresses enzyme activity and protects the product
against attack by bacteria, yeasts and moulds.
Examples; grains, seeds, hay, straw, etc.
*Salting
*changes the osmotic pressure, suppresses enzyme
activity and protects the product against attack by
bacteria, yeasts and moulds.
Examples; include fish and meat.
* Sweetening
* changes the osmotic pressure, suppresses enzyme activity and
protects the product against attack by bacteria, yeasts and
moulds. Examples; honey, sugar, molasses, jam/jelly making,
etc.
* Freezing
* reduces enzyme and microorganism activities. Examples; fish,
meat, vegetables, etc
* Radiation
* radioactivity and microwaves - this suppresses enzyme activity.
The products will remain good as long as they are not
contaminated again.
* Changing the pH
* As in pickling and ensiling - this protects the products as long as
the pH remains low.
Four main motivations for preserving forage:
* Silage
* Haylage
Processing of feed and forages
*
1. Alter physical form
2. Alter particle size
3. Prevent spoilage
4. Isolate particular portion of plant
5. Improve palatability
6. Inactivate toxins or anti-nutritional
factors
7. Easy of handling
8. Increase digestibility
Processing methods
*
Dry processing Wet processing
Grinding Soaking
Dry rolling Steam rolling
Popping Steam processing &
Extruding flaking
Micronizing Pressure cooking
roasting Exploding
Pelleting
reconstitution
*
Physical evaluation
Visual Appraisal
such as sight, smell and feel, but they are important
tools for evaluating forages and feeds. Colour, leaf
content, stem texture, maturity, contamination
from weeds, moulds or soil, and observations on
palatability are examples of useful visual
determinations.
*FEED MICROSCOPY