Lecture 17: Feed processing Flashcards
1
Q
what are the reasonings for feed processing?
A
- alter physical form
- improve nutrient availability
- improve handling/palatability
- to preserve & detoxify
- isolate specific ingredient parts
2
Q
grinding
A
- greater surface area
- increased fiber utilization
- to facilitate further processes
- to decrease segregation & mixing problems
3
Q
what are the 3 different grinding mills?
A
- hammer mill
- roller mill
- burr mill
4
Q
hammer mill
A
- rotating hammers
- most common
- uniform grind (fine) & non-uniform grind (coarse)
5
Q
roller mill
A
- not commonly used
- forms a flake
compressing grain between 2 rollers
6
Q
burr mill
A
- grains only
- uniform grind
- 2 burr plates
7
Q
what happens if we mix too short of time?
A
drugs and micronutrients FAIL to mix throughout the grain base
8
Q
what happens if we mix too long of time?
A
drugs and micronutrients may SHIFT OUT of the grain base
9
Q
pelleting
A
- form into small cylinder-shapes
- most common way feeding
- heat, moisture, friction
- processing is most expensive operation within the feed mill
10
Q
3 step-process for pelleting
A
- conditioning, steam
- pelleting
- cooling
11
Q
advantages of pelleting
A
- increase consumption
- decrease dust and segregation
- improved fiber utilization
- improved P availability
- less storage space
- decrease waste and selective eating
12
Q
disadvantage of pelleting
A
- increased cost
- quality control
- fat additions
- improper pelleting = feed spoilage
13
Q
what are the 4 types of heat processing?
A
- extruding
- flaking
- roasting
- micronizing
14
Q
advantages for heating process
A
▪ Increased nutrient availability
▪ Increased palatability
▪ Destroy enzyme inhibitors
▪ Inactivate toxins
15
Q
disadvantage for heating process
A
Reduce palatability
▪ Reduce certain vitamins
▪ Bind protein (amino acids) – Maillard reaction
▪ Cost
