19 – Feed Industry and Feed Ingredients Flashcards
1
Q
What 4 ingredients broadly do you need to make a complete animal diet?
A
- Energy ingredients (grains, fats and oils, byproducts, others): HIGHEST
- Essential fatty acids (omega 3 and 6)
- Protein ingredients (plant seeds, animal byproducts, synthetic AA)
- Vitamins and minerals (Ca and P, vitamin and mineral premixes)
2
Q
Energy ingredients: examples
A
- Cereal grains
- Milling by-products
- Seed and mill screenings
- Molasses and related products
- Animal and vegetable fats
- Others
o Dried whey
o Breakfast cereal waste
o Apple pomace
o Sugar waste
3
Q
Cereal grains: energy ingredients
A
- Usually HIGHEST inclusion rate of any ingredient in animal feeds and most pet feeds
- Cereal grains used in animal feeds
o Off-grade grains
o Purpose grown grains (corn)
4
Q
Corn
A
- Most important cereal grain for animals
- Grown primarily for animal feeds
- Highest yield, highest digestible energy
- Large seed, no hull
- High energy b/c of high starch and high oil
- Low and poor quality protein (low in Lys, Met, Try)
- Now being grown more in Canada (needs warmth and water)
5
Q
Rice
A
- Humans consume more than any other crop
- Broken grains used for pet food
- Widely used in pet food b/c of low allergenicity
o Lowest grain in protein and fat: 80% starch
6
Q
Wheat
A
- Target market is for human food
- Prairies=second in importance to barley in animal feed
- Contributes to pellet quality
- Tends to pulverize during grinding, leading to excessive fines which contribute to gastric ulcers in pigs
- No hull=low fiber
- High energy (higher than barley, but not as high as corn)
- High starch: 65%,
- Low oil: 2%
7
Q
Barley
A
- Largely by-product of malting industry=feed
- Criteria for malting NOT the same as feed
- High starch, low protein, less emphasis on yield
- *major grain for swine and ruminants in western Canada
- Contains 4-5% beta-glucans
o Add beta-glucanase to poultry and pig feeds to DECREASE viscosity and INCREASE digestibility
8
Q
Oats
A
- Preferred grains for horses
- Palatable yet high fiber prevents overeating
- Oil imparts sheen to coat
- Preferred ingredient for pullets: prevents obesity
- Easily dehulled to yield groat (kernel)
- Very digestible
- Preferred ingredients in diets for weaning pigs
- High oil leads to rancidity (usually coated to destroy lipolytic enzymes)
- Low energy-hull (20% of kernel weight)
- High fiber
- High oil
- Crude protein: 12%
- *best AA balance of cereals
9
Q
Rye
A
- Animal performance often below expectations
- Feed consumption is reduced (restrict level in diets)
- Susceptible to ergot contamination
o Vasoconstrictor
o Abortions, hallucinogenic - Strictly regulated
- Nutrient level approaches wheat
- Pentosans
- Similar beta-glucan: increases viscosity, but enzymes are less effective
- May affect feed intake
10
Q
What are the advantages of by-products?
A
- Contains useful nutrients
- Frequently very inexpensive
11
Q
What are the disadvantages of by-products?
A
- Variable nutrient content from batch to batch
- Availability on a consistent basis
12
Q
Wheat by-products
A
- Milled to produce flour for human consumption
o wheat bran
o wheat middlings
o wheat shorts
o distillers dried grain with solubles (DDGS)
13
Q
Wheat bran
A
- outer layer of kernel plus some flour
- 14-18% CP, 12% CF
- Laxative ingredient
- 1% phosphorus, 0.1% calcium
14
Q
Wheat middlings
A
- Intermediate product of wheat milling, containing less fiber and more flour
- Intermediate product of wheat milling, containing less fiber and more flour
- 14-18% CP, 8% CF
- 1% phosphorus, 0.1% calcium
15
Q
Wheat shorts
A
- Same as wheat middlings except must contain NO more than 7% CF
16
Q
Distillers dried grains with solubles (DDGS)
A
- By-product of ethanol production
- ~36% protein, 5% fat
17
Q
What is corn is fractionated to create?
A
- Starch
- Oil
- High fructose corn syrup
- Corn gluten meal (60% protein)
- *2 types: dry fractioned products and wet-milled
18
Q
Dry fractioned corn
A
- Dry it and centrifuge it out
o Grits
o Flour
o Hominy
o Germ - *food and industrial applications
19
Q
Wet-milled corn
A
- Use some water and heat to ‘cook’ it
o Starches are cooked and solubilized - Get very purified starch products
- Can then do chemical modifications to change digestibility and other characteristics
o Can get purified glucose
o Fructose (‘sweeter’ sugar) - Many food and industrial applications
20
Q
What is corn gluten meal?
A
- Palatable
- Cheap
- Poor AA balance
- Protein from the corn endosperm
- Widely used in aquaculture feeds
21
Q
Molasses and related products
A
- Can be fed at levels up to 20% of the diet in pigs without reducing gain or feed intake
- Contains
o 78% dry matter
o 3.5-10.6% crude protein
o 62% sucrose
o 1510 Kcal/Kg DM
22
Q
What are some examples of animal and vegetable fat?
A
- Tallow: beef fat
- Grease: port fat, poultry fat
- Restaurant grease
- Vegetable oils: HIGHEST QUALITY
o Canola oil is rick in omega-3 FAs
23
Q
Grease: pork fat, poultry fat
A
- Lower melting point than tallow
o MORE unsaturated fatty acids (not as solid at room temperature)
24
Q
Restaurant grease
A
- From deep fryers
- Fat deteriorates during cooking
25
Q
Vegetable oils
A
- Highest quality
- Added to mixtures to improve overall quality
- Expensive but highly digestible
- Ex. canola oil, soybean oil, palm oil
o Palm oil=most saturated
26
Q
What are some examples of protein ingredients?
A
- Animal proteins
- Marine proteins
- Seeds from plants
- Fermentation products
- Brewery and distillery products
- AAs
27
Q
Meat by-products: definition
A
- Mostly non-meat (not striated muscle)
o Lungs, spleen, kidney, blood, bone - NOT hair, horns, teeth or hooves
28
Q
Meat meal: definition
A
- Needs to be mostly meat
- No hair, horns, hide trimming, manure and stomach contents
29
Q
Poultry: definition
A
- Combination of flesh and skin
o Mostly meat - No feathers, heads, feet
- NOT rendered=no fat separation
30
Q
Poultry meal: definition
A
- Rendered product of flesh and skin
31
Q
Poultry by-product: definition
A
- Non-rendered products
o Heads, feet, viscera
32
Q
Poultry by-product meal: definition
A
- Ground and rendered parts of carcass
o Heads, necks, feet, undeveloped eggs, - No feathers
33
Q
Animal proteins in feeds: %’s not used in human market
A
- 43% of cattle
- 47% of swine
- 33% of poultry carcasses
- *22B kg in US alone
- Currently most of this is rendered and fed as animal feeds
34
Q
Animal protein concentrates
A
- Valued for nutritional value and by-product recycling
- Historical concern with product consistency (need to be cautious with high phosphorus)
- Biological concerns
o Salmonella cycle-contamination in animal byproducts reintroduces Salmonella to animals
o *Major and growing problem in poultry meat and eggs
35
Q
Meat meal or meat/bone meal
A
- Slaughterhouse wastes and dead animals
- Cooked, fat extracted dried as meal
- High protein (50%), high calcium (8%), high phosphorus (4%)
- Lower in lysine than soybean meal
o High proportion of non-muscle tissue
36
Q
Animal blood and blood meal
A
- 15L/cow
- 2-3L/pig
- 600M L/year
- Red cells and plasma are dried using spray drying
37
Q
Blood meal
A
- 90% protein
- Good source of highly digestible iron
- AA balance is poor
- Maximum 1-2% of diet
o Don’t want to much iron and due to the poor AA balance
38
Q
Plasma products
A
- Spray-dried porcine/bovine plasma
- Very expensive
- Used to fortify weanling pig diets
- Increases feed intake and average daily gain by up to 50%
- Immunoglobulins present in plasma may be responsible for this effect
39
Q
Milk products
A
- Whey protein concentrate
- Skim milk powder
40
Q
Whey protein concentrate
A
- Liquid remaining after removal of protein and fat during cheese manufacture (90% water)
- Lactose removed
- Spray-dried
- Used in milk replaces and weanling pig diets
41
Q
Marine proteins
A
- Fish meal primarily
- 65-75% protein
- Premium ingredient for pig starter diets, aquaculture, pet foods
- Comes from 2 types of fisheries
o 1. Purpose caught fish: used in animal feeds only
o 2. Fish offal from processing
42
Q
Plant proteins
A
- Ex. soybeans
- Accounts for 75% of all protein used in animal agriculture
- Price of soybean sets price of all other plant proteins
- *soybean meal commands a premium price due to
o Consistency
o Familiarity
43
Q
Soybeans
A
- Meal is primary product
o Oil is by-product - 2 types
o 48% protein if dehulled
o 44% protein with hull (ruminants: hull fiber has high digestibility) - AA balance complements cereal very well
- Very high in Lys but deficient in methionine
44
Q
What are the soybean meal antinutritional factors?
A
- Heat labile
o Trypsin inhibitor - Heat stable
o Phytate
o Tannins - *soybean is poisonous unless heat-treated or solvent extracted
45
Q
Canola meal
A
- Oil: primary product
o Meal is secondary - Characterisitcs compared to soybean meal
o Lower protein
o Lower energy
o Higher fiber - *canola meal is lower in lysine but higher in methionine than soybean meal
46
Q
What are the antinutritional factors of canola meal?
A
- Glucosinolates
o Heat labile; heat treatment of canola desirable but not essential
o Affects iodine metabolism
o May reduce feed consumption marginally - Phytate
o Canola is high in phytate
o Low phytate varieties in development
47
Q
Field (dried) peas
A
- Most exported for human market
- Off grade fed to pigs
- Fiber is very digestible
- 22% protein but tends to be variable
- 35% startch
- Peas added to diet can replace protein meal and cereal
- Anti-nutrients but at low levels so heat processing is not essential
- SK represents 60% of worlds trade in peas
