PRINCIPLES OF FEED

AND FODDER
PROCESSING
S.MOHAMMED ZUBAIR
 PRIMARY REASONS FOR
PROCESSING FEEDS
1. To make more profit
2. To alter particle size
Some feeds need to be reduced in size to increase their intake or
digestibility e.g. grinding. In some instances, particle size is increased by
pelleting or cubing to overcome dust problem
3. To change moisture content
Reduced to 10% level for more palatable and digestible
4. To change the density of feed
Bulky feeds reduce feed intake. These are sometimes prepared for the
purpose of reduced energy intake.
5. To change palatability
Molasses, flavours and fats are added. Processing may be used to decrease
palatability and decrease feed consumption e.g. salt feed mixtures.
6. To increase nutrient content and nutrient availability
Starch and protein appear to less available in sorghum compared to other
grains but new processing techniques produced improvement in the feeding
value of sorghum. This is attributed to gelatinization of starch granules
rendering them more digestible.
Pelleting of feeds increases the utilization of phosphorus for chicken and
pigs
8. To detoxify or remove undesirable factors
Considerable control of gossypol is possible by heating.
Heating soyabeans destroys the factors that inhibit the digestive
enzymes, trypsin and chymotrypsin
The toxicity of linseed meal can be removed by adding two or three
parts of water to the meal and allowing it to stand for 12 to 18 hours at a
temperature between 22 to 37 degree celcius
9. To improve keeping qualities
High moisture content grains may be preserved by either drying or
chemical treatment or storing in oxygen limiting silos.
 Similarly green fodders are also conserved as silage.
10. To lessen moulds, salmonella and other harmful substances
Propionic and acetic acid will inhibit mould growth.
Treatment with ammonia or ammonium hydroxide will detoxify
feeds.
 PRINCIPLES OF MIXING AND
COMPOUNDING OF FEEDS
• The compounding of animal feed includes processing of raw materials
of wide range physical, chemical and nutritional characteristics into a
homogenous mixture.
• Certain feed ingredients such as cereals, oilseeds, soyabeanmeal,
meat meal, blood meal, fish meal undergo processing prior to their
inclusion in to compound feed.
 PROCESSING METHODS OF GRAINS
Dry processing methods Wet processing methods

1. Grinding 1. Soaking
2. Dry rolling 2. Steam rolling
3. Popping 3. Steam processing and flaking
4. Extruding 4. Pressure cooking
5. Micronizing 5. Exploding
6. Roasting 6. Pelleting
7. Reconstitution
 PROCESSING METHODS OF
ROUGHAGES
Dry processing methods Wet processing methods

1. Baling 1. Green chopped

2. Field chopped 2. Soaking
3. Grinding
4. Pelleting
5. Cubing
6. Dehydration
 FORAGE CONSERVATION
• Hay
• Silage
• Haylage
THANK YOU