Articles & Resources

Evaluating Feed Components and Finished Feeds: Part 1

Ingredient quality is the foundation upon which an animal ration is built. Therefore, establishing an ingredient quality evaluation program is an essential component of a successful feed processing operation. Routine evaluation of finished feed quality will help ensure that proper ingredient storage, proportioning, grinding, and mixing were performed. This bulletin contains information pertaining to ingredient specifications, suggestions on which feed ingredient and finished feed properties should be analyzed, types of assays to perform, and how to interpret lab results. The first step in evaluating ingredients and finished feed quality involves collecting a representative sample as described in the bulletin, Sampling: Procedures for Feed (Herrman 2001).

Tags · Evaluating Feed Components and Finished Feeds · Ingredient Specifications · Bulk density of a material · Test weight · Nutritional Properties

• Continue reading • Comments (3) 04.01.2007. 00:59

Evaluating Feed Components and Finished Feeds: Part 2

Moisture
Moisture content affects an ingredient's nutritional content and its performance during handling, storage, and processing. Both direct and indirect measures of ingredient and finished feed moisture are approved for feed industry use. Direct methods include oven drying and distillation while indirect methods include near infrared (NIR) spectral analysis, conductance, and water activity. The oven drying method involves the removal of free water from a sample through heating and measurement of weight loss. This procedure is based on the principle that the boiling point of pure water is 212 degs F (100 degs C) at sea level.

Tags · Analysis of feed ingredients and finished feed components

• Continue reading • Comments (13) 04.01.2007. 00:10

Evaluating Feed Components and Finished Feeds: Part 3

Laboratories
When selecting a laboratory, price should not be the only consideration. It is important to find out which professional association laboratory personnel belong to and analytical techniques used. Official methods are tested and approved by members of these professional organizations: i.e., Association of Official Analytical Chemists (AOAC) or American Association of Cereal Chemists (AACC).

Tags · Evaluating Feed Components and Finished Feeds: Part 3

• Continue reading • Comments (0) 04.01.2007. 00:02

Grain Grading Standards in Feed Manufacturing

Each year, some low quality grain enters the market channel following a growing season that is characterized by drought, extreme heat during a sensitive stage in crop development, excess moisture, an early frost, plant disease, or other malady. During years when vast geographical areas are affected by unfavorable growing conditions, a large quantity of lowgrade grain may be available for purchase and feeding. In such markets, livestock producers may realize additional profits when utilizing lowgrade grain that has been discounted.

Tags · Corn/Maize/Grain grading · Feed manufacturing · Grain Grades and Standards · Grade determining factors · Special grades · Damaged kernels · Heat damage · Germ damage

• Continue reading • Comments (0) 20.10.2006. 08:29

Corn Grading Procedures: Part 1

Definition of corn: Grain that consists of 50 percent or more of whole kernels of shelled dent corn and/or shelled flint corn (Zea mays L.) and not more than 10.0 percent of other grains for which standards have been established under the United States Grain Standards Act.

Definition of other terms

(a) Broken corn. All matter that passes readily through a 12/64 round-hole sieve and over a 6/64 round-hole sieve according to procedures prescribed in FGIS instructions.

Tags · Corn · Maize · Grading · Procedures · Broken Corn · Damaged Kernels · Yellow corn · White corn · Mixed corn

• Continue reading • Comments (0) 09.05.2006. 06:48