This topic includes a comprehensive detail on the feed additives, its types composition and use in animal and dairy industry

1. Dr. Zahid iqbal SI(M)

2. INTRODUCTION
 Ingredient or a mixture of ingredients
 Non-nutrients
 To increase value of ration
 Result in
 Higher growth rate
 Higher production
 Increased feed efficiency

3. “A substance added to a feed,
in smaller quantities,
for the purpose of fortifying it
other than as a direct source of nutrient”
Feed additives can be classed
according to the mode of action as follows
DEFINITION

4. INTRODUCTION
 Pellet Binders
 Enzymes
 Growth Promoters
 Antibiotics
 Probiotics
 Mould Inhibitors
 Toxin Adsorbents
 Antioxidants
 Anticoccidials
 Grit
 Dewormers
 Buffers
 Flavoring agents

5. FEED ADDITIVES- Desirable effects
 General
 Alter metabolism
 Affect growth
 Change pH
 Manipulate microflora
 Improve digestion
 Increase yield
 Reduce acidosis
 Improve immune response
 Increase palatability
 Reduce the faecal odor
 Reduce joint pain


6. FEED ADDITIVES- Desirable effects
 Ruminants
 Increase milk production
 Increase milk fat or protein
 Increase growth
 Increase DMI
 Maintain desired rumen pH
 Stimulate rumen microbial synthesis of protein/VFA
 Change rate of passage
 Improve nutrient digestion in the rumen
 Stabilize rumen environment
 Reduce heat stress
 Improve health(less ketosis or acidosis)

7. FEED ADDITIVES- Classes
 Growth promoters / FE Enhancers
 Antibiotics, pre and pro-biotics
 Hormones
 Many others
 Medicinal
 Anti-coccidial
 Coccidiostats
 Dewormers
 Others
 Buffers/ Neutralizers
 Anti-oxidants
 Preservatives
 Binders
 Direct fed microbes (DFMs)

8. FEED ADDITIVES- Classes
 Others
 Colouring agents
 Flavouring
 Emulsifiers
 Phytogens
 Enzymes
 Mold inhibitors
 Anti –fungal
 Odor and fly control products

9. FEED ADDITIVES- Regulatory control
 DRAP-Ensure
 Food safety
 Animal safety
 Additive efficacy
 Minimum environmental impact
Precautions
Follow manufacturer inst
Correct amout
Proper mixing

10. ANTIBIOTICS
 PRINCIPLES
 Reduction or elimination of the activity of pathogenic bacteria
that may cause subclinical infection, thus allowing the host to
achieve production levels closer to their potential.
 eg; CLOSTRIDIA  producing toxins in the intestines.
 ■ Elimination of bacteria that produce toxins that reduce the
growth of the host animal;
 ■ Stimulation of the growth of microorganisms that synthesise
unidentified nutrients;
 ■ reduction of the growth of microorganisms that compete with
the host animal
 ■ increased absorptive capacity of the small intestine through a
decrease in the thickness of the intestinal wall.
 Effects
 Improve availability & absorption of nutrients.
 Increase feed efficiency

11. ANTIBIOTICS
 Mode of action
 Interfere with synthesis of bacterial cell wall-Flavomycin &
Avoparcin
 High-molecular-weight (>1200) compounds that act on
Gram positive
 Poorly absorbed by the host and thus are non-toxic,
 No detectable residues
 No withdrawal period
 Inhibit bacterial protein synthesis- Tylosin, virgiamycin
 Active against Gram-positive
 Medium molecular weight (>500).
 Absorption greater than higher-molecular-weight compounds,
 No withdrawal period.

12. ANTIBIOTICS
 Mode of action
 Inhibitors of bacterial DNA synthesis:Nitrofurans and
quinoxaline-Noxides
 Broad spectrum of activity,
 A low molecular weight (about 250)
 Require withdrawal periods.
 Ionophore antibiotics-
 interfere with the electrolyte balance (Na/K) of bacterial cell by
 transporting potassium into the cell, which then requires energy
to pump it out. The ion pump fails to operate efficiently and
potassium accumulates inside the cell. Water enters by
 osmosis and the cell ruptures.
 Monensin sodium is an example of this type of antibiotic.

13. ANTIBIOTICS
 PROPERTIES
 Narrow spectrum
 Min gut absorption
 EXAMPLES
 Zn Bacitracin
 Penicillin Lincomycin
 Virginiamycin Enramycin
 DISADVANTAGES
 Resistance
 Cost
 Restriction
 Use restricted by EU since 2000

14. ANTIBIOTICS
 Approved low level continuous for contol of-
 Entero-toxemia in lambs
 Liver abscesses in fattening cattle
 Diarrhea in young mamals deprived of colostrum

 In poultry
 Reduction in respiratory disease
 Enteritis & infectious sinocitis
 Improved egg production and hatchability

15. HORMONES
 Hormones- Chemicals produced in a specific region and transported
to another region o perform specific physiological function
 Improve FE
 Increase rate of growth
 Mainly used in cattle
 Malengastrol To suppress estrus in heifers.
 Ralgro TM. Anabolic implant
 Synovex TM Estrogen And progesterone
 Rapid gain TM . Testosteron and estrogen
 Steer Old tm Progestron and estradiol
 BOVINE Somatotropin hormone Increase FE and milk
production in lactating dairy cattle

16. PELLET BINDERS
DEFINITION:
Agents used to increase the strength of pellet
PELLET INDEX:
Satiability of intact pellets
Physical shaking and agitation
For a predetermined time
50-60 ------------- Corn Soya --------------Low
90 ------------- Wheat --------------High
MATERIALS:
- Molasses @ 4%
- Ligno-Sulphonates @ 1- 1.2%
- Wheat & Wheat shorts  10 %
- Colloidal Clay (Sodium bentonite) @ 5-12 Kg / Ton

17. ENZYMES
 Biological catalyst
 Protein in nature
 Total 3,000 types
 Over last 10-15 years 35 commercially used
 OBJECTIVES
 To augment endogenous enzymes
 To add that are not available
 To counter the anti nutritional factors
 PROPERTIES
 PH stable
 Heat stable
Compatible to minerals

18. EXOGENOUS ENZYMES
 Betagluconase.
 Arabinoxylase.
 Oligosaccharidase.
 Protease.
 Lipase
 Phytase.

19. ENZYME PROPERTIES
BETAGLUCONASE &
ARABINOXYLASE
 NSPs
 Betaglucans  In Barley + Rye
 Pentosans  In Wheat
 Both these exogenous enzymes

Depolymerise 70 – 75 % NSPs
 Complex Polysaccharides
 Absorb water in gut
  Viscosity of digesta
  Digestion capability
  Absorption of nutrient
  Moisture to litter
 Net  in M.E
CEREALS
β
Glucans
Pento-sans
(g/Kg DM)
Wheat 5 61
Barley 33 76
Rye 12 89

20. ENZYME PROPERTIES
 Oligosaccharidases & Proteases
 Raffinose, cellobiose, etc…
 Present in soybean meal
 There is  in AME
 upto 4-7% in AME + Amino Acids
 Lipases
less enzyme produced in young chick(< 21d)
 Soaping Effect
 Fat loss in excreta
 AME
Inclusion = 1%   100 Kcal
 Phytase
Ph. is expensive,
Pollutes environment ie; manure
Ph.  In form of Phytic Acid in cerials
Adding 500 units / kg feed  .10 % available Ph
Advantages
 available organic Ph
Ph level in Manure
 availability of Ca, Zn, Cu
 1-2% digestibility of AA
Disadvantages
High Cost
Degraded at 65 C

21. PROBIOTICS
 PRINCIPLES
 Living organisms
 Change in pH of gut  lactic Acid
 Decrease E Coli & Its toxins
 Absorb feed toxins to some extent
 Inhibit Salmonella colonization in gut
 TYPES
 Lactobacilli, Bifedium,
 Yeast, Saccharomyces
 DISADVANTAGES
 Heat labile (pelleting)
 Can be use only as oral preparations

22. PREBIOTICS
 Compounds other than dietary nutrients that modify the balance
of the microfloral population by romoting
the growth of beneficial bacteria and thereby provide a healthier
intestinal environment. Non-digestible food ingredients usually
CHO-
Galacto-oligosacchhrides (legume seeds)
Fructo-oligosacchhrides (cereal grains)
Mano-oligosacchhrides (yeast cell wall)
Selectively enhance beneficial bacteria in the gut like bifidobacteria and
lactobacilli. FOS have bifidogenic action , produce acetic acid
Effects
Growth promotion of probiotic gut flora
Reduce att of harmful bacteria to gut wall
Imrove digestive health and mineral absorption
Enhance immune function

23.  FACTORS
 Pre Harvest fungus
 Environment ( Hot, humid )
 Insect infestation
 High moisture 14-15%
 INHIBITORS
 Propionic Acid @ 1%
 Acetic Acid @ 2%
 Fumaric Acid @ .5%
 Ammonization
 Chilling
 Gentian Violet
MOLD INHIBITORS

24. TOXIN ADSORBENTS
 Toxins once produced difficult to destroy
 Adsorbers
 Activated charcoal  200 gm / Ton

Afla toxins
 Alumino Silicates  0.5 -1.2 %

Afla toxins
T2 toxins
Yeast also in practice
 Disadvantages
Alumino silicates bind essential minerals

25. ANTIOXIDANTS
 PRINCIPLES
 Prevent the free radicals
 Slow the process of oxidation
 Prevent oxidation of the lipids
 Prevent oxidation of fat sol. Vit  ADK
 EXAMPLES
 Natural  Vit E & C
 Ethoxiquine
 Fat  400-500 mg /Kg
 Vit Premix  100-150 mg /Kg

26. ANTICOCCIDIALS
 Impair oocyst growth and reproduction.
 EXAMPLES
 Sulpha drugs  block Vit B metabolism
 Amprolium  block thiamine
 Ionophores  change Na / K conc.
 DISADVANTAGES
 Resistance problem
 Shuttling must be done
 Cocci vaccines are in practice now a days

27. DEWORMERS
 Piprazine
 Levamisole
 Albendazole
 Fenbendazole
 Paralyze the worms
 Narrow spectrum
 Broad spectrum
 Vermicidal & Oocidal
 No production stress

28. Poultry do not have teeth to grind hard grain
Most grinding takes place in musculated gizzard.
The more thoroughly food is ground
The more surface area is created
For digestion and absorption.
Egg shells and limestone are used as grit.
GRIT

29. BUFFERS
 In Live stock Use
 The pH stabilizers
 Saliva A natural buffer
 Optimal pH of rumen  5.8-6.4
 At pH 5.0 -5.5  milk fat
 pH Below 4.0 Acidosis
 COMMON BUFFERS
 NaHCO3
 Mg oxide
 Na Bentonite
 Lime stone
CHALLENGES
Production stress

High conc rations

 CH2O degradation

 Volatile F.A Production

 Ruminal pH ( acidophilus MF )

 Appetite & Saliva Secretion

 Feed intake

 Production

30. COMMON BUFFERS
RECOMMENDED LEVELS
S # Name
% of
Tot Ration
% of Grain
Mix
Lbs / cow
/day
1 NaHCO3 0.6 - 1.0 1.2 - 2.0 0.3 – 0.5
2 Mg Oxide 0.2 - .35 0.4 - 0.7 0.1 – 0.2
3 Na Bentonite 2.0 - 3.0 4.0 - 6.0 1.0 – 1.5
 POULTRY
 Hot season  rough & Shell less eggs
 Na Bentonite & Na Bicarbonate

31. FLAVORING AGENTS
 In chicken  24 taste buds
 In Cattle  25,000 taste buds
i) Where highly unpalatable medicines are being mixed.
ii) During attacks of diseases.
iii) When animals are under stress.
iv) When a less palatable feedstuffs is being fed
Given either as such or incorporated in the ration.
It is not effective in poultry due to lack of taste buds.

32.  PRINCIPLE
  Palatability
  Feed in take
 TYPES
 Natural
 Synthetic
 Less cost
 Easily available
 Consistent quality
 Withstand processing
 Available in liquid and powder form
Form-
Dry powder
0.5-1.5%
FLAVORING AGENTS

33.  Dairy cows sensitive to changes in diet
 Preference for citric tastes and aroma
 Mask bitter taste of vitamins or minerals, anionic salts
 Added to compound feed or TMR
 Cost vs Milk yield
 BEEF Animas
 Mixing with rancid, moldy or acidic feed
FLAVORING AGENTS

34.  Natural
 Garlic
 Anise
 Black cumin
 Fruit extracts
 Chemical
 Vanillin
 Sodium glutamate
 Less cost
 Easily available
 Consistent quality
 Withstand processing
 Available in liquid and powder form
FLAVORING AGENTS

35. Preservatives
 Vit C.
 Calcium sorbate.
 Citric acid
 Phosphoric acid.
 Propylene glycol(toxic for cats)
 Sodium propionate
 Sodium meta bisulfate.

36. FEED ADDITIVES-Use
USA
Additive 1983 1992
Sod bi carb 70 75
Mag oxide NA 66
Yeast culture 17 51
Niacin 16 38
Zn Methionine NA 48

37. Feed Additives-Response
 Milk yield or test.
 Greater feed intake.
 Improved rumen digestion
 Growth response.
 Reduced stress
 Improved health.

38. Feed Additives-Transition cows
 Yes, yeast culture -20 to120 grams.
 Yes, propylene glycol(300-500 ml).
 Yes, Calcium propionate (1/3 Lb)
 Yes, anionic salt.
 May be, protected choline(15 gram)
 May be, direct fed microbes
 May be, Niacin(6-12 gram)
 Rumensin(300 mg)

39. Feed Additives-Transition
cows

40. Feed Additives-Transition
cows

41. Feed Additives-Transition
cows