Feed Ingredient Quality

Question 0

List the five factors affecting unacceptable mixer profiles

Answer 0

• Worn or altered equipment
• buildup of residues
• weighing errors
• filling mixer beyond capacity

Question 1

Coefficient of variation:

Answer 1

This is a calculation used to assess variability of a data set. It is calculated as the standard deviation divided by the mean multiplied by 100.

Question 2

What is the maillard reaction and what amino acids are likely to be affected?

Answer 2

Maillard Reaction: Overheating

• Free amino group from Lys or Arg +

aldehyde group of reducing sugars

forms an amino-sugar complex

• This complex is unavailable to the

animal.

Question 3

What is the difference between corn grade 2 and 3?

Answer 3

• # 2 Yellow Dent Corn is used in the feed industry
• Yellow Corn: Corn that is yellow-kerneled and contains not more than 5% of corn from other colors.
• Heat-damaged kernels: Kernels and pieces of corn kernels that are materially discolored and damaged by heat.
• Damaged kernels: Kernels and pieces of corn kernels that are badly weathered-damaged, diseased, frost-damaged, germ-damaged, heat-damaged, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.
• Foreign material: All matter that passes readily through a 6/64 round-hole sieve and all matter other than corn that remains on top of the 12/64 round-hole sieve.

Question 4

What nutrients are analyzed for finish feeds on a weekly basis?

Answer 4

Weekly Ingredient Testing Schedule

Ingredients Analysis

Corn = Moisture, Protein, and Fat

Wheat =Moisture, Protein, and Fat

SBM =Moisture, Protein, Fiber, Fat, and KOH Solubility

Peanut Meal= Moisture, Protein, Fiber, and Fat

Bakery Meal =Moisture, Protein, Fiber, Fat, ash, and sodium

Question 5

What nutrients are analyzed for finish feeds on a weekly basis?

Answer 5

• Corn
• Wheat
• SBM
• Peanut Meal
• Bakery Meal
• Animal
• Protein Meals
• Fat

Question 6

Discuss the differences in assays to estimate protein quality of SBM.

Answer 6

Protein solubility assay is an indirect measurement.

• Advantages: Easily conducted and gives more reproducible results than trypsin inhibitor activity assay.
• > 85% = Underprocessing
• < 70% = Overheating
• Urease activity: Useful for only detecting underprocessing because the activity falls to zero as SBM is heated.
• Orange G Binding Capacity: Very little change with increasing temperature

Question 7

How do trypsin inhibitors affect AA digestibility.

Answer 7

• Trypsinogen to Trypsin
• Chymotrypsinogen to Chymotrypsin
• Trypsin inhibitors decrease bioavailability of amino acids.
• Trypsin inhibitors bind to trypsinogen and chymotrypsinogen and prevent the conversion to trypsin and chymotrypsin.

Question 8

Maillard reaction:

Answer 8

An amino sugar complex formed from an amino group of a amino acid and aldehyde group from a sugar. Amino acid from this complex is unavaliable to the animal.

Question 9

Trypsin inhibitor:

Answer 9

Trypsin inhibitors reduce the activity of trypsin and chymotrypsin decreasing amino acid digestibility in soybeans. Hence, the basis of adding heat to process SBM.

Question 10

Flush diet:

Answer 10

An ingredient is added to a mixer to remove feed additive residues in the mixer. Residues from feed additives used in broiler diets can adversely affect reproductive performance of broiler breeders.