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Animal Nutrition, Feeds and Feeding > ANFF topic 4 part 2 > Flashcards

ANFF topic 4 part 2 Flashcards

1
Q

What are the categories of non-dry feeds?

A
  • wet feeds

- moist feeds

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2
Q

Describe both types of non-dry feeds.

A

Wet feeds

  • consists of ground fresh/frozen fish, fish-processing waste and/or acid-preserved hydrolysed fish waste
  • animal flesh
  • usually used by farmers who make feed on farm site, aka farm needs

Moist feeds
- freshly pelletized feeds which are not dried

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3
Q

What forms are wet and moist feeds usually in?

A
  • non-formed chunks
  • pastes
  • cake
  • dough-balls
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4
Q

What are the two forms of dry feeds?

A
  • mash/meal

- pellets: floating, sinking, slow sinking

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5
Q

Describe dry feeds.

A
  • dry mixes contain fish meal, cooked starch, vitamin, mineral premixes and alginate binder
  • the bulk of the feed used in intensive fish farming is commercially produced dry feed
  • dry feeds can be broadly divided into compressed, expanded and extruded pellet types
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6
Q

How are sizes of pellets categorized?

A
  • grow-out feeds/macro feeds: more than 1.5 mm diameter or crumble size; used in full-scale culture
  • microfeeds: less than 1.5 mm size
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7
Q

Describe the categorization of pellets based on the feed manufacturing process.

A

Extruded pellets

  • produced using an extruder
  • two-types
  • type 1: grow out extruded pellets are produced in a single-screw extruder
  • type 2: micro feeds are produced in twin-screw extruders
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8
Q

What are hazards in feed manufacturing?

A
  • each hazard is associated with particular sources and routes of contamination and exposure in feed making process and handling
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9
Q

List some products that are at high risk of contamination.

A
  • compound/complete feeds
  • grains and oilseeds (whole and meals)
  • fruit and vegetable products
  • forage (grasses, hay, silage)
  • minerals (trace elements and binders)
  • animal by-products (meat, bone meal and fats)
  • aquatic products (fishmeal, shellfish, seaweed and krill)
  • fermentation/biomass and dried products
  • viable microbes
  • silage additives
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10
Q

What are some chemical substances (contamination) that may be found in animal feeds?

A
  1. Dioxins
    - dioxins, dibenzofurans, dioxin-like PCBs
    - could be inherent to a product (e.g. clay minerals: dioxin absorbed by clay)
    - could be introduced during processing (e.g. lime in citrus pulp)
    - could be contaminated fuels used in the drying of feed products
    - could be from contaminated forage crops that are grown in the vicinity of certain industrial processes (e.g. incinerators: one of the point sources of dioxins; absorbed by the crops as they grow)
  2. Mycotoxins: Aflatoxin B1
    - toxin produced by fungi
    - feeds most susceptible to aflatoxin are: cereals (esp maize), cottonseed, peanut, copra (dried coconut kernels), palm kernel, rice bran
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11
Q

What are some primary sources of microbiological hazards and name some examples of microbiological substances that cause contamination?

A
  • contaminated pasture land, forages and animal & vegetable protein meals fed directly to animals
  • brucella, salmonella and endoparasites
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12
Q

How does brucella cause contamination?

A
  • the placenta of infected animals contain high levels of Brucella micro-org.
  • infected ruminants may deliver/abort offspring in fields where grazing takes place or on pastures that is harvested and used for animal feed
  • contaminated forage is then fed to milking animals and the micro-organisms may be excreted in their milk
  • if milk is not pasteurized prior to consumption by humans, it is a risk to food safety
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13
Q

How does salmonella cause contamination?

A
  • infection in animals has a direct impact on transmission to humans via food of animal origin
  • mostly contaminated feed
  • meat, eggs
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14
Q

How do endoparasites cause contamination?

A
  • e.g. Echinococcus, Toxoplasma gondii, Cisticerus, Trichinella: pose a risk to human health
  • ingestive stages can contaminate animal feeds
  • colonize/infect farm animals
  • pose a threat to human health if infected or contaminated products are ingested
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15
Q

How to minimize contamination (general)?

A
  • feed and feed ingredients should be obtained and maintained in a stable condition
  • protect ingredients during production, handling, storage and transport from: pests, chemical, physical and microbiological contaminants and objectionable substances
  • feeds should be in good condition and meet accepted quality standards: Good agricultural practices (GAPs), Good manufacturing practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP)
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16
Q

How can the plant minimize contamination?

A
  • internal design and layout of establishments should permit good hygiene practices; protection against cross-contamination
  • activities should be adequately separated by physical or other effective means where cross-contamination may result
  • personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene is maintained (washbasins, supply of hot and cold water, suitably controlled temperature water)
  • adequate number of toilets of an appropriate hygienic design with hand wash basins in close proximity (provide soap, paper towels, other suitable means of drying hands); adequate changing facilities and facilities to wash/disinfect hands in product handling areas
17
Q

How can personal hygiene minimize contamination?

A
  • people known or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through feed, should not be allowed to enter any process area
  • feed handlers should maintain personal cleanliness and wear: suitable protective clothing, head covering, safety footwear
18
Q

What are some sanitation programs?

A
  • remove residues and dirt that may be a source of contamination
  • documented and ensure that processing, storage and handling facilities are cleaned in a manner that is sufficient to maintain feed safety at all times
  • cleaning and disinfection programmes should be monitored for their suitability and effectiveness
  • only food compatible cleaning and disinfectant/sanitising agents should be allowed to come into contact with feed products

Animal Nutrition, Feeds and Feeding (19 decks)

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