Physical Techniques to Check Feed Quality (RCVetS.com)

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Information about Physical Techniques to Check Feed Quality (RCVetS.com)
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Published on March 20, 2014

Author: PakRose1

Source: slideshare.net

rcvets.com http://www.rcvets.com/2014/03/check-feed-quality-by-physical.html Physical Techniques to Check Feed Quality Hello Guys, I hope you all will be all right. The topic, we are going to discuss today, is the techniques used to check the Quality of feedstuff. Usually, 3 types of techniques are used for this purpose: 1. Physical Techniques 2. Chemical Techniques 3. Biological Techniques This time, we’ll only discuss Physical Techniques in Detail. So, let’s start with their Properties: Physical Techniques are very easy but rough techniques. They want highly experienced and fully trained people. In these techniques we check the factors like colour, taste, odour (smell), size, homogeneity, dryness and sound of feedstuff. Colour Is the colour matters? Yes, it matters in case of feed. By observing the colour, we can check the quality of feedstuff. If the colour is not normal, we easily understand that there is a problem. The colour may be changed by exposure of feedstuff to the extensive sunlight, rain or fungi. Colour is also an indicator of age or maturity of the plant. For Example the colour of Sorghum darkens as the plant matures and its Tannin content increases. Tannin binds the proteins of feed and decreases the digestibility of feed.

Size Size of grain is very important. It directly defines the energy or starch content of the grains e.g Maize grains have maximum energy among the all others. Small grains have low metabolized energy because of highest proportion (ratio) of coating of hulls. At mill level, a technique is used, named as “Test Weight” In this technique, we weigh 100 grains of any crop and compare it with the standard weight. Different Measurements of Energy (E) Gross E (GE) – Fecal E (FE) = Digestible E (DE) DE – Energy released through urine= Metabolized E (ME) ME – Heat Increment (HI) = Net Energy (NE) Homogeneity Homogeneity is the homogeneousness of feedstuff, which may be affected by the presence of contaminants, weeds, dust, hulls etc. Some contaminants may be added by suppliers to increase the weight of feedstuff. Most of the grains are contaminated with husk and sand. Some common examples of other contaminants are: Feedstuff Common Contaminants Ground nut cake Husk, urea Soyabean meal Urea Fish meal Urea, NaCl Mineral mixture NaCl, Marble, Granite Molasses Water Maize Cobs Rice Polishing Rice husk Winnowing is a process by which we separate sand from grains. In this method, we add the sample in water after weighing and then grains are separated from the surface of water, while the sand remains in water. The grains and the sand are, then, weighed separately to check to quantity of sand present.

Smell Smell or bad odour is usually produced when the feedstuff is stored for longer intervals. It occurs mostly in case of silage. It may be due to be rancidity. To save the feedstuff from rancidity, The Excrusion method is used. It is a process in which we extract the oil from cake to make meal using machines, known as Extruders. Taste Every ingredient has specific taste. Change in taste indicates the presence of Mycotoxins or other contaminants. If there are contaminants, the taste of grains become bitter. This is a less commonly used method of checking the feed quality. Touch We can check the dryness of feedstuff by touch. Sound If Seeds or grains are dry, more sound is produced when they are dropped on the ground from a certain height. So, this also indicates the dryness of it. But, it is not an accurate method.

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