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Pre-Vet 3 > 9. Processing of Feeds > Flashcards

9. Processing of Feeds Flashcards

1
Q

What factors are considered in feed manufacturing?

A
  1. Focus is to meet the dietary needs of the animal through diet formulation.
  2. Knowledge of species requirements is also important
  3. Farmers often work with nutritionists to develop diets that meet the nutrient requirements of their animals.
  4. When determining the degree of complexity required in a diet, factors like the species being fed, desired level of performance, and budget constraints must be taken into account.
  5. Cost - protein that isn’t used turns into waste,
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2
Q
A
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3
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4
Q

What are the purposes of processing feeds?

A
  1. Improving profit margins
  2. Altering the physical form of the feed
  3. Changing the density of the feed
  4. Modifying palatability and intake:
  5. Enhancing nutrient availability and digestibility
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5
Q

Explain the purpose of processing feeds: Improving profit margins

A
  • Reduces cost by improving feed efficiency
  • Improve production from better utilization (reduced
    wastage).
  • Increase intake
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6
Q

Explain the purpose of processing feeds: Altering the physical form of the feed

A
  • Easier to consume – pelleting, cubing because it reduce fines, reduce selection, improve handling efficiency
  • More digestible
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7
Q

Explain the purpose of processing feeds: Changing the density of the feed

A
  • Reduce transportation charges.
  • Bulky to control intake.
  • Increase density to increase amount consumed
  • Dairy cows increased nutrient requirements in transition period but have low voluntary feed intake during the same time.
  • Flaking reduces density but improves surface area of
    the grain for improved digestibility.
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8
Q

Explain the purpose of processing feeds: Modifying palatability and intake:

A
  1. Adding to improve palatability e.g. molasses, flavors, fats
    - Adds nutrient content while improving intakes
  2. Adding to limit consumption: salt
    - Palatable in limited quantities but in excess very limiting.
    - Animals on pasture or range need limiting factor on free choice of minerals and some feeds.
    palatability
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9
Q

Explain the purpose of processing feeds: Enhancing nutrient availability and digestibility:

A

Processing increases surface area for microbes and digestive enzymes and thus improves utilization.

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10
Q

Explain the types of processing: dehulling

A
  1. Removal of outer-coat of grain /nut.
  2. Hulls high in fiber, low digestibility for monogastrics.
  3. Used as fiber source in ruminants
    - Sunflower hulls
    - Soybean hulls
    - Oat hulls
  4. Can affect protein levels in meals.
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11
Q

Explain the types of processing: Extrusion

A

1.Typically used for cereal grains.
2. Feed is ground, and heated with steam.
- Heated feed is forced through a tube by an auger
- The holes are cone shaped from smaller to larger allowing the feed to expand causing disruption of the starch molecules
3. ~5-6% residual oil in meal.

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12
Q

Explain the types of processing: Pressing

A
  1. Widely used to extract oil from oilseeds.
  2. Cooked seed flakes pressed in a series of screw
    presses/expellers.
  3. Removes part of oil while avoiding excessive
    temperatures.
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13
Q

Explain the types of processing: Solvent Extraction

A
  1. Widely used to extract oil from oilseeds
  2. Seeds prepared by cleaning, drying, tempering, cracking, dehulling, conditioning, and flaking.
  3. Flakes extracted using a solvent
  4. Highly efficient, oil content of meal 1-2%
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14
Q

Explain the types of processing: Grinding

A
  1. Reduces particle size by impact, shearing, or attrition
    - May change digestibility of fibre
  2. Hammer mill
    - Hammers to decrease size until it passes through a screen
    - Desirable when pelleting follows
  3. When mash or meal is final product
    - e.g. Mash – poultry
  4. Economics depends on power, speed, screen size and type of grain
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15
Q

Explain the types of processing: Steam flaking

A
  1. Grain is initially cleaned
  2. Conditioned in a steam chest which cooks the grain
  3. Grain is rolled into a flat flake
  4. This process significantly improves the digestibility of the grain.
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16
Q

What is the purpose of steam flaking? Explain it’s significance in soybeans.

A
  1. Common for corn and soybean
    - In soybeans, heat – deactivates trypsin inhibitor
  2. Steam flaking is a common standard – many measured to that standard
    - First process that showed a major increase in feedlot performance
  3. 70-80 % of DM in concentrates is composed of starch
    - Therefore, processing of ingredients is primarily to improve the availability of starches and in turn improve feed efficiency and digestibility
17
Q

Explain the types of processing: Rolling

A
  1. Dry – cracking or crushing of grain by steel
    rollers
  2. Steam
  3. Expose grain to steam for 1-8 minutes before
    rolling
  4. Increases palatability and animal acceptance
  5. Reduces fines
  6. May add up to 6 % moisture to grain
18
Q

Explain high moisture grains in cattle

A
  1. Tempering
    - Adding water to dry grain (at 12-14% moisture) to raise to 18-20% moisture
    - Rolled after 12-14 hr prior to feeding
    - Reduction in fines and better roll
  2. High moisture grain (corn or barley)
    - Harvested at 25-30% moisture
    - Processed through roller and stored in bunkers or bag
    - ensiled: putting wet feed into an air-free environment and then fermenting it (greater harvest flexibility, takes away the need to dry the grain)
19
Q

Which type of processing has the highest/lowest
1. Total digestible nutrients %
2. Digestible energy
3. Net energy maintenance
4. Net energy gain

A
  1. Total digestible nutrients %
    H: steam flaked
    L: dry-rolled
  2. Digestible energy
    H: SF
    L: DR
  3. Net energy maintenance
    H: SF
    L: DR
  4. Net energy gain
    H:SF
    L: DR
20
Q

Explain the types of processing: Rolling

A
  1. Excess destroys nutrients – protein, vitamins
  2. Done properly – increases nutrient availability
    - Destroys trypsin inhibitor in soybean
    - Improves rate and efficiency of gains through partial gelatinization of protein.
    - Improves availability of fats and AA Increases ME
  3. Must be done carefully
21
Q

Explain the types of processing: dry-heating

A
  1. Micronizing
    - Heated to 300º F by gas fired infrared generators as it passes on a steel plate then dropped into rolls (7% moisture).
  2. Cheaper than steam rolling.
22
Q

Explain the types of processing: roasting

A

Corn and Soybeans
- Increase availability of starches and proteins
- Soybeans
- May improves feed efficiency and gains by 10 % over ground corn.
- Increases availability and value of protein for monogastrics.
- Expensive equipment - requires long term investment.

23
Q

Explain the types of processing: pelleting - cubing

A
  1. Compacting and forcing through
    dies
    - Facilitates mechanization
    - Eliminates fines. Increases palatability
    - Alleviates separation of ingredients and sorting.
  2. Increases feed density.
  3. Reduce storage space
  4. Transportation costs
  5. May destroy A, E, & K vitamins if
    insufficient antioxidants
24
Q

Explain the types of processing: Crumbling

A
  1. Pellets crumbled
    - Feed additives
25
Q

Explain the types of processing: Bran mash

A
  1. Steamed wheat bran
  2. Traditional feed for horse on idle days
  3. Watered feeds
  4. Mixing water with feeds to make a gruel, slurry, or swill
  5. Mixing, whey with wheat screenings
  6. Beet pulp
26
Q

Explain what adding fats to processing does

A
  1. Increases energy density of ration
  2. Improves palatability
  3. Facilitates absorption of Vit. A & D
  4. Supplies linoleic acid
    - Animal body requires linoleic acid – all species
  5. Controls dust and fines
  6. Lubricates equipment
    - Coats and clogs equipment if in
    excess.
  7. Solidify in cold weather.
  8. High levels cause pellet to be soft.
  9. Fats can become rancid.
  10. Added at the levels of:
    - 5-10 % swine and poultry
    - 3 – 7 % in ruminants
    - Lower consumption if exceeded
27
Q

What is silage in forage preservation? What crops are commonly used for making silage? What structures are typically used for storing silage?

A
  • Silage is the material produced by controlled fermentation of a high-moisture crop to preserve nutrients for future feeding.
  • Grasses, legumes, whole cereals, and corn are commonly used for making silage.
  • Silage is commonly stored in a silo or bunker.
28
Q

What are the essential objectives of ensiling in forage preservation?

A

The objectives are to maintain anaerobic conditions and discourage the growth of undesirable organisms.

The goal is to achieve minimal nutrient loss during the sensitive and dynamic process of silage fermentation.

29
Q

Why is ensiling wet crops challenging?

A

Wet crops are difficult to ensile due to challenges in maintaining anaerobic conditions and preventing spoilage.

30
Q

What role do additives play in silage production?

A

Additives may encourage lactic acid bacteria growth or inhibit microbial growth to aid silage preservation.

31
Q

What are the five primary factors that control silage fermentation?

A
  1. Forage moisture content
  2. Fineness of chop
  3. Exclusion of air
  4. Forage carbohydrate (sugar) content
    Bacterial populations (natural and supplemental)
32
Q

What does ammoniation of straw/low quality forage cause?

A

1.Works best on straw, low quality grass hay, corn stover.
2. Useful in years of drought when feed supplies negatively affected.
3. May double or triple crude protein levels in crop residues
4. May increase digestibility by 10-30%.
5. May increase feed intake.
6. Anhydrous ammonia maintained under pressure = extreme caution required.
7. Toxicity in cattle if added to moderate/high quality forage

33
Q

Explain mineral blocks

A
  1. salt content will help increase
    intake
  2. Lessens labor requirements for
    range cattle
  3. Alleviates losses from feeding on
    ground or from wind
  4. However, mineral consumption
    tends to be 10% less when offered in the block form as compared to the loose form

Pre-Vet 3 (37 decks)

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