List the five factors affecting unacceptable mixer profiles
- Worn or altered equipment
- buildup of residues
- weighing errors
- filling mixer beyond capacity
Coefficient of variation:
This is a calculation used to assess variability of a data set. It is calculated as the standard deviation divided by the mean multiplied by 100.
What is the maillard reaction and what amino acids are likely to be affected?
Maillard Reaction: Overheating
• Free amino group from Lys or Arg +
aldehyde group of reducing sugars
forms an amino-sugar complex
• This complex is unavailable to the
animal.
What is the difference between corn grade 2 and 3?
- # 2 Yellow Dent Corn is used in the feed industry
- Yellow Corn: Corn that is yellow-kerneled and contains not more than 5% of corn from other colors.
- Heat-damaged kernels: Kernels and pieces of corn kernels that are materially discolored and damaged by heat.
- Damaged kernels: Kernels and pieces of corn kernels that are badly weathered-damaged, diseased, frost-damaged, germ-damaged, heat-damaged, insect-bored, mold-damaged, sprout-damaged, or otherwise materially damaged.
- Foreign material: All matter that passes readily through a 6/64 round-hole sieve and all matter other than corn that remains on top of the 12/64 round-hole sieve.
What nutrients are analyzed for finish feeds on a weekly basis?
Weekly Ingredient Testing Schedule
Ingredients Analysis
Corn = Moisture, Protein, and Fat
Wheat =Moisture, Protein, and Fat
SBM =Moisture, Protein, Fiber, Fat, and KOH Solubility
Peanut Meal= Moisture, Protein, Fiber, and Fat
Bakery Meal =Moisture, Protein, Fiber, Fat, ash, and sodium
What nutrients are analyzed for finish feeds on a weekly basis?
- Corn
- Wheat
- SBM
- Peanut Meal
- Bakery Meal
- Animal
- Protein Meals
- Fat
Discuss the differences in assays to estimate protein quality of SBM.
Protein solubility assay is an indirect measurement.
- Advantages: Easily conducted and gives more reproducible results than trypsin inhibitor activity assay.
- > 85% = Underprocessing
- < 70% = Overheating
- Urease activity: Useful for only detecting underprocessing because the activity falls to zero as SBM is heated.
- Orange G Binding Capacity: Very little change with increasing temperature
How do trypsin inhibitors affect AA digestibility.
- Trypsinogen to Trypsin
- Chymotrypsinogen to Chymotrypsin
- Trypsin inhibitors decrease bioavailability of amino acids.
- Trypsin inhibitors bind to trypsinogen and chymotrypsinogen and prevent the conversion to trypsin and chymotrypsin.
Maillard reaction:
An amino sugar complex formed from an amino group of a amino acid and aldehyde group from a sugar. Amino acid from this complex is unavaliable to the animal.
Trypsin inhibitor:
Trypsin inhibitors reduce the activity of trypsin and chymotrypsin decreasing amino acid digestibility in soybeans. Hence, the basis of adding heat to process SBM.
Flush diet:
An ingredient is added to a mixer to remove feed additive residues in the mixer. Residues from feed additives used in broiler diets can adversely affect reproductive performance of broiler breeders.
