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Feed Tech
Wednesday, July 16, 2008 5:29:10 PM
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Feed formulation
 
American Soybean Association-International Marketing, Southeast Asia
 
 

While it is true that the main factors influencing the nutritive value of a diet are the ingredients employed and their chemical composition, there are many other factors that can have a marked influence on the feeding value of a diet. Unfortunately since many of these are routine steps in feed manufacturing, often a minimum amount of effort is put into making sure that they are optimised so as to maximise diet efficiency.

 

One of the first steps in feed processing is the grinding of cereals. The main effect of grinding is to improve feed utilisation. This is accomplished by increasing the surface area of the grain portion of the diet by a marked reduction in particle size.

 

One of the first steps in feed processing is the grinding of cereals. The main effect of grinding is to improve feed utilisation. This is accomplished by increasing the surface area of the grain portion of the diet by a marked reduction in particle size.

 

Laying diets were formulated, using up to 67 percent of the corn samples. No difference was noted in hen performance when fed these diets even though particle size averaged 1422 m from the roller mill and 844 m from the hammer mill. If such results are consistent under commercial conditions, evaluating grinding conditions may make significant savings in energy cost.

 

The above excerpt comes from the technical report's first segment "Feed Processing and Nutrient Enhancement". The report contains another eight segments, including,

  • Preventing mixing errors and cross-contamination of premixes and feeds
     
  • Formulating with phytase to maximise poultry performance
     
  • Ingredient quality and performance
     
  • Importance of nutrient levels and variability in feedstuffs
     
  • Use of true ileal digestible amino acids in feed formulation
     
  • The economics of ingredient allocation
     
  • Formulation of diets on a digestible amino acid basis and factors affecting digestibility of feedstuffs
     
  • Effects of processing on nutrient content of soybean meal
 
For more of the article, please click here

 

Article made possible through the contribution of American Soybean Association-International Marketing, Southeast Asia.

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