Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
19 Cards in this Set
- Front
- Back
- 3rd side (hint)
|
Why process livestock feeds? |
*mixes ingridients into homogeneous diet *boost nutrient content *reduce particle size *increase palatabily *reduce feed wastage *allow for better handling by machines *detoxify poisons & other anti-nutritional factors *prevent spoilage(preserve) *boost nutrient content |
|
|
|
Meal |
mixture of feeds in which all the ingridients are ground or reduced in particle size |
|
|
|
Cake |
product resulting from extracted oil or lipids from seeds,meat or fish |
|
|
|
Pellets |
Product resulting from compacting and forcing mixed ingredients through die openings by a machanical process |
|
|
|
Crumbles |
Product resulting from pellets reduced to granules |
"Crumbs" |
|
|
Blocks |
Mixed feed compresses into a solid mass that can hold form and usually exceeds 900g in weight |
|
|
|
Range cubes |
Large pellets designed to be fed on the ground * 1.75-2.25cm in diameter * 3.5-6cm in length |
|
|
|
Reconstitution |
25-30% |
|
|
|
High moisture grain |
(Ca 20-35%) |
|
|
|
Acid preservation of high moisture grain |
Use acids at 1-15% of total |
|
|
|
Packaging includes |
Weighing,Taping,Coding,Sacking and Sewing |
|
|
|
Steam rolling |
-1-8 minutes -Marginal increases in moisture content of grains -Feeding value not significantly improved compared to dry rolling
|
|
|
|
Steam flaking |
15-30 minutes Increase moisture content by 18-20% Grain then rolled bettween corrugated rolls resulting in almost flat flakes |
|
|
|
Pressure flaking |
Steamed for 1-2 minutes Cooled to 90°C Dried to 20% moisture More expensive than steam flaking |
|
|
|
Roasting |
-Air dry grain heated in a roaster to about 150°C -Reduces moisture to about 5% -becomes puffed and slightly caramelized -during roasting starch is partially gelatinized - |
|
|
|
Extruding |
-Heat and pressure applied to ADG as pushed by tapered spiral screw through an opening -Creates ribbon like product that breaks into thin flakes |
|
|
|
Popping |
-Gain exposed to very high temperatures (370-430°C) for a short time (15-30 seconds) -Starch gelatinizes and expands -reduced to 3% moisture content -product isually rolled and moistened prior to feeding |
|
|
|
Exploding |
-Placed in high tensile containers and steamed under pressure of 17.6 kg/m² -after 20 seconds pressure released and grains come out as de hulled balls |
|
|
|
Micronizing |
Heated at 90 - 150°C by exposure to microwaves from an infrared generator Put in knorling roller which makes diagonal and parallel pressure on grain -internal moistore vapprizes l,gelatinization and expansion occurs but no pop -product has density of about 320 kg/m² |
|
