Evaluation of Feed Quality

Question 1

The usual observations made with the naked eye or with the use of hand lens or microscope can detect off-quality feed ingredients or finished feeds.

Answer 1

Visual Examination

Question 2

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

Answer 2

Feed microscopy

Question 3

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

Answer 3

Proximate analysis

Question 4

Moisture is very critical in feeds because of cost and
feeds containing more than __% moisture are very store.

Answer 4

12%

Question 5

the first analysis given on the feed tag, is a calculation resulting from determination of the percent nitrogen (N) in the feed. It is obtained by multiplying the N content of the feed by 6.25.

Answer 5

Crude Protein

Question 6

This is a rapid, convenient and economical method for screening or evaluating the feeding value of roughages used in ruminant nutrition research and development studies.

Answer 6

In Vitro Fermentation

Question 7

is capable of fractionating proteins into the constituent amino acids.

Answer 7

Amino acid analyzer

Question 8

facilitates analyses for most mineral elements. The asked sample is resuspended in solution passing through a flame that serves to disperse the molecules into individual atoms.

Answer 8

Atomic absorption spectrophotometry

Question 9

is popular for the separation and analysis of mixtures of compounds. It analyzes fatty acids, amino acids, vitamins, biological drugs, etc.

Answer 9

High Performance Liquid Chromatography

Question 10

uses infrared light rays for feed analyses. It takes only about 20 sec/sample to obtain results for proteins, fats, fiber and moisture.

Answer 10

Near Infrared Reflectance (NIR)

Question 11

is a process by which different feed ingredients are proportionally combined to give the animals the proper amount of nutrients they need.

Answer 11

Feed formulation