evaluation of feed quality

Question 1

stand out as the two major problems in feed production.

Answer 1

poor feed quality and adulterated feed ingredients

Question 2

have set up quality control laboratories which test the ingredients with the end view.

Answer 2

big feedmills

Question 3

typical, bright, uniform color

Answer 3

color

Question 4

clean, characteristic smell, no evidence of over-cooking and under-cooking as in the case of beans

Answer 4

odor

Question 5

reasonable particle size for the product.

Answer 5

texture

Question 6

non-sticking, no wet spots, free flowing.

Answer 6

moisture

Question 7

consistent in color and texture

Answer 7

uniformity

Question 8

no evidence of heating

Answer 8

temperature

Question 9

characteristics of the bags of finished feeds, concentrates, premixes that need careful and through inspection.

Answer 9

° clumps, moldy spots
° musty, moldy or “off” odor
° wet spots
° hot spots
° excessive fine or very coarse pieces or combination of both
° excessive foreign materials
° evidence of rodents, birds infestation

Question 10

it is the study of the appearance of the feed sample under the microscope.

Answer 10

feed microscopy

Question 11

involves minimal cost

Answer 11

feed microscopy

Question 12

equipment and instruments required for feed microscopy are;

Answer 12

° low power stereo-microscope
° set of sieves
° illuminator
° twizzer or forceps
° probe or needle
° spot plate and a set of standards

Question 13

the collection of representative samples is essential for an effective quality control program.

Answer 13

sampling and sample preparation

Question 14

this could be done either by screening or flotation.

Answer 14

separation

Question 15

removes the fine starch dusts from the particles for easy identification.

Answer 15

screening method

Question 16

it is necessary to separate the organic and inorganic fractions of the feed sample.

Answer 16

flotation technique

Question 17

a small amount of feed sample is placed in spot plate/petri dish and observed under the microscope.

Answer 17

examination

Question 18

widely used as an index of nutritive value of the feed, although it does not define the nutrient content of the feeds.

Answer 18

proximate analysis

Question 19

a feed ingredient is analyzed into six fractions namely;

Answer 19

moisture, crude fiber (CF), ether extract (EE) or crude fat, , crude protein (CP), ash and nitrogen-free extract (NFE)

Question 20

the water content depends on the kind of feed.

Answer 20

moisture

Question 21

the percentage amount of water in feeds is determined by placing a weighed sample in a crucible which is then heated in the oven at??

Answer 21

100°+5°C

Question 22

the first analysis given on the feed tag, is a calculation resulting from determination of the percent nitrogen (N) in the feed.

Answer 22

Crude Protein (CP)

Question 23

includes all the portions of a feed soluble in ether. it commonly referred to as a EE.

Answer 23

Ether Extract (EE) or crude fat

Question 24

contains the true fats in feeds, which on hydrolysis yields essential fatty acids (EFA) that are essential to maintain the normal functions of the body.

Answer 24

Ether Extract (EE)

Question 25

composed of the fibrous portions of plants, relatively low in digestibility and in nutritive value.

Answer 25

Crude Fiber (CF)

Question 26

major components of crude fiber

Answer 26

cellulose, hemicellulose and lignin

Question 27

is the mineral matter of the substance that remains after burning off the dry matter.

Answer 27

ash

Question 28

is a mixture of all starches and sugars plus some hemicellulose and much of the lignin.

Answer 28

nitrogen-free extract