This document discusses feed conservation, storage, and quality control. It covers objectives like understanding methods to determine nutrient composition of feeds. It describes how to properly collect and report on feed samples. Various preservation methods are outlined, including drying, salting, freezing and changing pH. Physical and sensory evaluation methods for hay and silage are also summarized. Key factors that influence hay quality like maturity, leafiness, color and odors are defined.
This document discusses precision feeding in livestock. It begins by explaining how precision feeding aims to meet the exact nutrient requirements of individual animals through determining the right amount, composition, and timing of feed. This is achieved through tools like precise nutrient analysis, ration formulation based on digestible nutrients, use of additives, and appropriate feeding management methods like phase and split-sex feeding. Phase feeding in particular is described as improving performance and economic return while reducing nutrient excretion compared to single-diet feeding programs. The overall goal of precision feeding is optimizing production efficiency while minimizing environmental impact.
Digestion and metabolism trials are conducted to determine the digestibility and utilization of nutrients from feeds. Digestion trials measure the absorption of nutrients from the gastrointestinal tract by determining apparent digestibility coefficients. Metabolism trials provide more information by also measuring nutrient balances through the collection of urine, milk, gases, etc. Different methods are used to conduct these trials including direct collection methods using cages and bags, indirect methods using markers, and in vitro laboratory methods.
This document discusses various types of feed additives, including:
1. Additives that influence feed stability like antifungals and antioxidants
2. Additives that modify animal intake, growth, feed efficiency and performance like feed flavors, buffers, methane inhibitors, ionophores, probiotics, and yeast
3. Other additives like organic acids and antibiotics
It provides examples of specific additives used and their purposes, effects, and recommended dosages. Student groups are assigned topics to research like adsorbants, feed supplements, ionophores, and growth promoters.
Feed additives are non-nutritive products used in small amounts to improve feed quality, nutrient utilization, and growth performance in poultry. Common feed additives include growth promoters, toxin binders, antioxidants, electrolytes, emulsifiers, feed preservatives, pellet binders, and coccidiostates. Growth promoters can be antibiotic growth promoters, natural growth promoters like prebiotics, probiotics, synbiotics, yeasts, organic acids, herbal supplements, enzymes, and vitamins and minerals.
The document discusses feeding practices for livestock in India. It notes that feeding accounts for 70% of total livestock production costs. Major constraints to feeding include scarcity of quality feed resources and imbalanced feeding. The document recommends strategies like precision feeding, using protected nutrients like bypass protein and fat, area-specific mineral mixtures, feed processing techniques like silage and complete feed blocks. It provides feeding schedules and formulations for dairy cattle, poultry and laying hens. The document emphasizes adopting the right feeding strategies tailored to individual animal needs for economical and sustainable livestock production.
The document discusses nutritional management strategies for livestock during times of scarcity caused by natural calamities. It describes how floods can damage crops, stored feed, and water sources. It recommends using fallen leaves, crop residues, and aquatic plants as alternative feeds during floods. It emphasizes balanced feeding for different classes of livestock based on their nutrient needs. Complete feed blocks and urea treatment of straw are presented as techniques to improve the nutritional value of available feeds.
This document discusses various feed additives used in livestock and poultry production. It defines feed additives as non-nutrient substances that can accelerate growth, improve feed efficiency, or benefit health or metabolism. The document then provides a broad classification of common feed additives including growth promoters, disease preventing agents, supplements, and auxiliary substances. Specific examples within each category are listed and described in more detail.
This document discusses the proximate analysis method of feed and fodder composition developed at the Weende Experimental Station in Germany in 1865. It outlines the major components analyzed in proximate analysis including moisture, crude protein, ether extract, crude fiber, nitrogen-free extract, and ash. The procedures for determining each fraction are described. Both the merits and limitations of proximate analysis are discussed, noting it provides a basic analysis but does not characterize specific nutrients or account for all components like fiber.
This document discusses precision feeding in livestock. It begins by explaining how precision feeding aims to meet the exact nutrient requirements of individual animals through determining the right amount, composition, and timing of feed. This is achieved through tools like precise nutrient analysis, ration formulation based on digestible nutrients, use of additives, and appropriate feeding management methods like phase and split-sex feeding. Phase feeding in particular is described as improving performance and economic return while reducing nutrient excretion compared to single-diet feeding programs. The overall goal of precision feeding is optimizing production efficiency while minimizing environmental impact.
Digestion and metabolism trials are conducted to determine the digestibility and utilization of nutrients from feeds. Digestion trials measure the absorption of nutrients from the gastrointestinal tract by determining apparent digestibility coefficients. Metabolism trials provide more information by also measuring nutrient balances through the collection of urine, milk, gases, etc. Different methods are used to conduct these trials including direct collection methods using cages and bags, indirect methods using markers, and in vitro laboratory methods.
This document discusses various types of feed additives, including:
1. Additives that influence feed stability like antifungals and antioxidants
2. Additives that modify animal intake, growth, feed efficiency and performance like feed flavors, buffers, methane inhibitors, ionophores, probiotics, and yeast
3. Other additives like organic acids and antibiotics
It provides examples of specific additives used and their purposes, effects, and recommended dosages. Student groups are assigned topics to research like adsorbants, feed supplements, ionophores, and growth promoters.
Feed additives are non-nutritive products used in small amounts to improve feed quality, nutrient utilization, and growth performance in poultry. Common feed additives include growth promoters, toxin binders, antioxidants, electrolytes, emulsifiers, feed preservatives, pellet binders, and coccidiostates. Growth promoters can be antibiotic growth promoters, natural growth promoters like prebiotics, probiotics, synbiotics, yeasts, organic acids, herbal supplements, enzymes, and vitamins and minerals.
The document discusses feeding practices for livestock in India. It notes that feeding accounts for 70% of total livestock production costs. Major constraints to feeding include scarcity of quality feed resources and imbalanced feeding. The document recommends strategies like precision feeding, using protected nutrients like bypass protein and fat, area-specific mineral mixtures, feed processing techniques like silage and complete feed blocks. It provides feeding schedules and formulations for dairy cattle, poultry and laying hens. The document emphasizes adopting the right feeding strategies tailored to individual animal needs for economical and sustainable livestock production.
The document discusses nutritional management strategies for livestock during times of scarcity caused by natural calamities. It describes how floods can damage crops, stored feed, and water sources. It recommends using fallen leaves, crop residues, and aquatic plants as alternative feeds during floods. It emphasizes balanced feeding for different classes of livestock based on their nutrient needs. Complete feed blocks and urea treatment of straw are presented as techniques to improve the nutritional value of available feeds.
This document discusses various feed additives used in livestock and poultry production. It defines feed additives as non-nutrient substances that can accelerate growth, improve feed efficiency, or benefit health or metabolism. The document then provides a broad classification of common feed additives including growth promoters, disease preventing agents, supplements, and auxiliary substances. Specific examples within each category are listed and described in more detail.
This document discusses the proximate analysis method of feed and fodder composition developed at the Weende Experimental Station in Germany in 1865. It outlines the major components analyzed in proximate analysis including moisture, crude protein, ether extract, crude fiber, nitrogen-free extract, and ash. The procedures for determining each fraction are described. Both the merits and limitations of proximate analysis are discussed, noting it provides a basic analysis but does not characterize specific nutrients or account for all components like fiber.
This document discusses feeding strategies for high-yielding dairy cows. It notes that milk is synthesized from nutrients absorbed from the bloodstream. High yielders are defined as cows producing over 20 kg/day or buffaloes over 15 kg/day. Feeding strategies for high yielders include providing extra rations of high-quality roughage and concentrates, gradually increasing concentrates, and maintaining 14% crude protein. Challenge feeding involves increasing concentrates before calving to prepare cows for high milk production. Minerals like calcium, phosphorus and magnesium are also important to meet requirements and prevent issues like milk fever. Buffers help maintain rumen pH for optimal fiber digestion and milk fat levels.
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
Livestock play an important role in most small-scale farming systems throughout the world.
They provide traction to cultivate fields, manure to maintain crop productivity, and nutritious food products for human consumption and income-generation.
Despite the importance of livestock, inadequate livestock nutrition is a common problem in the developing world, and a major factor affecting the development of viable livestock industries in poor countries.
Thus the feed resources plays a major role in farm animals.
This document discusses the importance of balanced diets for optimizing animal production. It defines key terms like balanced diet and animal productivity. It explains that animals cannot synthesize minerals and must obtain them through diet, but feed and fodders alone do not provide all required minerals. The document outlines various nutrients needed in animal diets and how balanced rations are necessary to meet nutritional needs as sole feeding of one ingredient is insufficient. Balanced rations can lead to greater returns through improved health, fertility and productivity. The consequences of imbalanced feeding like reduced growth and milk production are also described.
The document discusses transition cow management, which refers to the three weeks before and after calving. This is an important period as the cow's metabolism and nutrient demands dramatically increase. How the cow copes during this transition period will impact her performance for the rest of the lactation cycle. The document outlines the goals, stages, and feeding recommendations for transition cows. It emphasizes the importance of meeting calcium and energy demands through close-up rations with proper DCAD levels to minimize health issues in fresh cows.
Factors influencing the nutrient requirements in poultrySunil Yadav
This Presentation will help you to understand the various factors that are responsible for the nutrient requirement of poultry. While formulating feed for any classes of poultry we should consider all these factors for a better outcome from the bird.
This document discusses feedstuffs and nutrition for large animals including swine, sheep, and goats. It defines feedstuffs and their primary functions of providing nutrients and energy. It describes the international feed identification system and the eight classes of feedstuffs. For each species, it discusses their water, energy, protein, mineral, and vitamin nutrition as well as common nutritional diseases and feeding management practices.
Dry matter intake of cows can be influenced by physical fill, metabolic feedback, and oxygen consumption. It is also affected by moisture, neutral detergent fiber, and fat content of diets as well as the forage to concentrate ratio. Additional factors include cow behavior, dominance at the feed bunk, weather, feeding method as a total mixed ration or individual ingredients, feeding frequency, sequence of feeding, and access time to feed. Maximizing intake requires adequate bunk space and feeding time for cows.
This document summarizes various feed ingredients used in poultry feeds. It discusses common energy sources like maize, sorghum, and wheat. It also discusses protein sources such as soybean meal, groundnut cake, and sunflower cake. The document provides information on the nutritional composition of each ingredient. It also discusses additives used in poultry feeds like antibiotics, anticoccidials, enzymes, and probiotics. Finally, it notes standards and guidelines for broiler, layer, and breeder feeds from organizations like BIS and NRC.
Heat treatment and chemical treatments can increase the bypass protein content of feed ingredients fed to ruminants. Heat treatment through processes like autoclaving can increase the rumen undegraded protein fraction by denaturing proteins and forming protein-carbohydrate complexes. Chemical treatments using formaldehyde or lignosulfonate can also increase rumen undegraded protein by forming cross-links between amino acids or precipitating protein respectively, making it less susceptible to microbial breakdown in the rumen. The level of treatment and feed ingredient impacts the effectiveness at increasing bypass protein for ruminant digestion and nutrition.
This document discusses feed processing technologies for sustainable animal production. It notes that livestock are important for food security, income, employment, and other benefits. However, in Bihar, India, availability of nutritious fodder is limited, forcing farmers to rely on poor quality crop residues. Processing crop residues through physical or chemical methods can increase digestibility and intake by breaking down lignin and cellulose. Common physical processing methods include chopping, grinding, soaking in water, and densification through baling or pelleting. Supplementation is also recommended to optimize use of low quality roughages.
This document discusses precision feeding in dairy cattle. It defines precision feeding as meeting nutrient requirements with maximum precision to ensure efficient and safe production while minimizing environmental pollution. Precision feeding involves phase feeding, with different dietary formulations for early, mid, and late lactation. Key aspects of precision feeding discussed include improving nitrogen use efficiency, reducing methane emissions, and using additives to maintain rumen health and increase nutrient utilization.
Unit- I, Lecture- 5 discusses measures of feed energy. It begins by outlining the objectives of imparting knowledge on partitioning of feed energy for livestock. It then defines various measures of feed energy from gross energy to net energy. Gross energy is the total energy in a feed. Digestible energy is gross energy minus energy lost in feces. Metabolizable energy is digestible energy minus losses in urine and gas. Net energy is metabolizable energy minus heat produced during digestion. The lecture provides details on how each form of energy is calculated and factors that can influence energy values.
Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion...Dr. Rahul kumar Dangi
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals.
Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production.
Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid.
Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet.
Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants.
Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions
Very little digestion occurs in the mouth in farm animals.
The small intestine is the site of carbohydrate digestion in monogastrics.
Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units.
The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters.
Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics.
Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes.
Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid.
VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver.
Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid.
Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES
Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly.
The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases.
Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen.
Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral.
Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis).
Non-fibrous carbohydrat
The nutritive value of grasses and pastures is influenced by several key factors:
(1) Stage of maturity has the greatest impact, as protein decreases and fiber increases with maturity. Young plants are most nutritious.
(2) Edaphic or soil influences like texture, nutrients, and aeration impact plant nutrient absorption.
(3) Climate factors such as precipitation, temperature, and light exposure can modify plant mineral and organic matter content.
(4) Plant species vary in palatability, digestibility, and nutrient profiles, impacting what livestock consume.
(5) Range condition is affected by grazing intensity, which influences factors like photosynthesis and root-shoot balance. He
This document provides information on feeding management of sheep and goats. It discusses the importance of feed costs in livestock production. Key points include feeding schedules for kids from birth to weaning based on milk, creep feed, and forage intake. It also outlines nutrition requirements and feeding practices for does based on their stage of production such as dry, breeding, gestation and lactation. Different feeding systems for goats like tethering, intensive and extensive systems are also summarized.
1. Post-harvest losses of horticultural crops in India are estimated between 5.8-18.1% for fruits and 6.9-13% for vegetables due to lack of cold storage, inefficient supply chains, and inaccessibility for small farmers.
2. Biological factors like respiration and ethylene production as well as environmental factors like temperature and humidity influence the deterioration of fruits and vegetables after harvest.
3. Maturity at harvest, harvest method, and post-harvest handling and storage conditions impact the quality and shelf life of horticultural crops. Proper harvest practices and cold storage can help reduce post-harvest losses.
Food processing Principles and methods.pptxAnjaliPn2
The document discusses food processing and preservation. It covers the physiological, psychological, and social functions of food. Food is classified based on nutritive value into basic food groups like basic four, basic five, and basic seven. Methods of food preservation include thermal processing like cooking, blanching, and pasteurization which destroy microorganisms and inactivate enzymes. Other methods are use of chemicals, drying, filtration, fermentation, and irradiation to prevent spoilage from microbes, insects, and chemical/physical factors.
This document discusses feeding strategies for high-yielding dairy cows. It notes that milk is synthesized from nutrients absorbed from the bloodstream. High yielders are defined as cows producing over 20 kg/day or buffaloes over 15 kg/day. Feeding strategies for high yielders include providing extra rations of high-quality roughage and concentrates, gradually increasing concentrates, and maintaining 14% crude protein. Challenge feeding involves increasing concentrates before calving to prepare cows for high milk production. Minerals like calcium, phosphorus and magnesium are also important to meet requirements and prevent issues like milk fever. Buffers help maintain rumen pH for optimal fiber digestion and milk fat levels.
This document discusses protein metabolism in ruminant animals like cows. It explains that ruminants can utilize non-protein nitrogen sources through microbial fermentation in the rumen. Microbes in the rumen break down feed proteins into amino acids and ammonia. Excess ammonia is absorbed and converted to urea by the liver, with urea either recycled back to the rumen or excreted in urine. Bacterial protein synthesized in the rumen provides amino acids for growth and milk production. The mammary gland uses amino acids absorbed from the blood to synthesize the proteins found in milk, especially caseins.
Livestock play an important role in most small-scale farming systems throughout the world.
They provide traction to cultivate fields, manure to maintain crop productivity, and nutritious food products for human consumption and income-generation.
Despite the importance of livestock, inadequate livestock nutrition is a common problem in the developing world, and a major factor affecting the development of viable livestock industries in poor countries.
Thus the feed resources plays a major role in farm animals.
This document discusses the importance of balanced diets for optimizing animal production. It defines key terms like balanced diet and animal productivity. It explains that animals cannot synthesize minerals and must obtain them through diet, but feed and fodders alone do not provide all required minerals. The document outlines various nutrients needed in animal diets and how balanced rations are necessary to meet nutritional needs as sole feeding of one ingredient is insufficient. Balanced rations can lead to greater returns through improved health, fertility and productivity. The consequences of imbalanced feeding like reduced growth and milk production are also described.
The document discusses transition cow management, which refers to the three weeks before and after calving. This is an important period as the cow's metabolism and nutrient demands dramatically increase. How the cow copes during this transition period will impact her performance for the rest of the lactation cycle. The document outlines the goals, stages, and feeding recommendations for transition cows. It emphasizes the importance of meeting calcium and energy demands through close-up rations with proper DCAD levels to minimize health issues in fresh cows.
Factors influencing the nutrient requirements in poultrySunil Yadav
This Presentation will help you to understand the various factors that are responsible for the nutrient requirement of poultry. While formulating feed for any classes of poultry we should consider all these factors for a better outcome from the bird.
This document discusses feedstuffs and nutrition for large animals including swine, sheep, and goats. It defines feedstuffs and their primary functions of providing nutrients and energy. It describes the international feed identification system and the eight classes of feedstuffs. For each species, it discusses their water, energy, protein, mineral, and vitamin nutrition as well as common nutritional diseases and feeding management practices.
Dry matter intake of cows can be influenced by physical fill, metabolic feedback, and oxygen consumption. It is also affected by moisture, neutral detergent fiber, and fat content of diets as well as the forage to concentrate ratio. Additional factors include cow behavior, dominance at the feed bunk, weather, feeding method as a total mixed ration or individual ingredients, feeding frequency, sequence of feeding, and access time to feed. Maximizing intake requires adequate bunk space and feeding time for cows.
This document summarizes various feed ingredients used in poultry feeds. It discusses common energy sources like maize, sorghum, and wheat. It also discusses protein sources such as soybean meal, groundnut cake, and sunflower cake. The document provides information on the nutritional composition of each ingredient. It also discusses additives used in poultry feeds like antibiotics, anticoccidials, enzymes, and probiotics. Finally, it notes standards and guidelines for broiler, layer, and breeder feeds from organizations like BIS and NRC.
Heat treatment and chemical treatments can increase the bypass protein content of feed ingredients fed to ruminants. Heat treatment through processes like autoclaving can increase the rumen undegraded protein fraction by denaturing proteins and forming protein-carbohydrate complexes. Chemical treatments using formaldehyde or lignosulfonate can also increase rumen undegraded protein by forming cross-links between amino acids or precipitating protein respectively, making it less susceptible to microbial breakdown in the rumen. The level of treatment and feed ingredient impacts the effectiveness at increasing bypass protein for ruminant digestion and nutrition.
This document discusses feed processing technologies for sustainable animal production. It notes that livestock are important for food security, income, employment, and other benefits. However, in Bihar, India, availability of nutritious fodder is limited, forcing farmers to rely on poor quality crop residues. Processing crop residues through physical or chemical methods can increase digestibility and intake by breaking down lignin and cellulose. Common physical processing methods include chopping, grinding, soaking in water, and densification through baling or pelleting. Supplementation is also recommended to optimize use of low quality roughages.
This document discusses precision feeding in dairy cattle. It defines precision feeding as meeting nutrient requirements with maximum precision to ensure efficient and safe production while minimizing environmental pollution. Precision feeding involves phase feeding, with different dietary formulations for early, mid, and late lactation. Key aspects of precision feeding discussed include improving nitrogen use efficiency, reducing methane emissions, and using additives to maintain rumen health and increase nutrient utilization.
Unit- I, Lecture- 5 discusses measures of feed energy. It begins by outlining the objectives of imparting knowledge on partitioning of feed energy for livestock. It then defines various measures of feed energy from gross energy to net energy. Gross energy is the total energy in a feed. Digestible energy is gross energy minus energy lost in feces. Metabolizable energy is digestible energy minus losses in urine and gas. Net energy is metabolizable energy minus heat produced during digestion. The lecture provides details on how each form of energy is calculated and factors that can influence energy values.
Carbohydrate digestion and metabolism in Ruminants Carbohydrate Digestion...Dr. Rahul kumar Dangi
The rumen of such animals will have higher amylolytic bacteria than cellulolytic bacteria present in the rumen of roughage- and pasture-fed animals.
Factors such as the forage:concentrate ratio, the physical form of the diet (ground vs. pelleted), feed additives, and animal species can affect the rumen fermentation process and VFA production.
Molar ratios of VFAs are dependent on the forage:concentrate ratio of the diet. Cellulolytic bacteria tend to produce more acetate, while amylolytic bacteria produce more propionic acid.
Typically three major VFA molar ratios are 65:25:10 with a roughage diet and 50:40:10 with a concentrate-rich diet.
Changes in VFA concentration can lead to several disorders of carbohydrate digestion in ruminants.
Rumen acidosis occurs when animals are fed high-grain-rich diets or when animals are suddenly changed from pasture- or range-fed to feedlot conditions
Very little digestion occurs in the mouth in farm animals.
The small intestine is the site of carbohydrate digestion in monogastrics.
Pancreatic amylase acts on alpha 1,4 links, and other disaccharidases and remove disaccharide units.
The end product (mainly glucose) diffuses into the brush-border using ATP-dependent glucose transporters.
Undigested (fiber, nonstarch polysaccharides [NSP]) in the hindgut can serve as an energy source for hindgut microbes in monogastrics.
Ruminant carbohydrate digestion is very different from monogastrics. First, there is no amylase secreted in the saliva and then most carbs are fermented in the rumen by microbial enzymes.
Carbohydrates are fermented to volatile fatty acids (VFAs) in the rumen. These include acetic acid, propionic acid, and butyric acid.
VFAs are absorbed through the rumen wall into the portal vein and are carried to the liver.
Ratios of the VFAs change with the type of diet. Roughage diets favor microbes that produce more acetic acid, whereas concentrate diets favor microbes that produce more propionic acid.
Carbohydrate fermentation disorders in ruminants include rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets or when there is a sudden change from pasture to feedlot FIBROUS CARBOHYDRATES
Cellulose and hemicellulose bound with lignin in plant cell walls or fiber. Provide bulk in the rumen. Fermented slowly.
The lignin content of fiber increases with plant maturity and the extent of cellulose and hemicellulose fermentation in the rumen decreases.
Fiber in the form of long particles essential to stimulate rumination. Which enhances the breakdown and fermentation of fiber and stimulates ruminal contraction, and increases the flow of saliva to the rumen.
Saliva contains sodium bicarbonate (baking soda) and phosphate salts which help to maintain pH of the rumen close to neutral.
Rations lacking fiber generally result in a low percentage of fat in the milk and contribute to digestive disturbances (e.g., displaced abomasum, rumen acidosis).
Non-fibrous carbohydrat
The nutritive value of grasses and pastures is influenced by several key factors:
(1) Stage of maturity has the greatest impact, as protein decreases and fiber increases with maturity. Young plants are most nutritious.
(2) Edaphic or soil influences like texture, nutrients, and aeration impact plant nutrient absorption.
(3) Climate factors such as precipitation, temperature, and light exposure can modify plant mineral and organic matter content.
(4) Plant species vary in palatability, digestibility, and nutrient profiles, impacting what livestock consume.
(5) Range condition is affected by grazing intensity, which influences factors like photosynthesis and root-shoot balance. He
This document provides information on feeding management of sheep and goats. It discusses the importance of feed costs in livestock production. Key points include feeding schedules for kids from birth to weaning based on milk, creep feed, and forage intake. It also outlines nutrition requirements and feeding practices for does based on their stage of production such as dry, breeding, gestation and lactation. Different feeding systems for goats like tethering, intensive and extensive systems are also summarized.
1. Post-harvest losses of horticultural crops in India are estimated between 5.8-18.1% for fruits and 6.9-13% for vegetables due to lack of cold storage, inefficient supply chains, and inaccessibility for small farmers.
2. Biological factors like respiration and ethylene production as well as environmental factors like temperature and humidity influence the deterioration of fruits and vegetables after harvest.
3. Maturity at harvest, harvest method, and post-harvest handling and storage conditions impact the quality and shelf life of horticultural crops. Proper harvest practices and cold storage can help reduce post-harvest losses.
Food processing Principles and methods.pptxAnjaliPn2
The document discusses food processing and preservation. It covers the physiological, psychological, and social functions of food. Food is classified based on nutritive value into basic food groups like basic four, basic five, and basic seven. Methods of food preservation include thermal processing like cooking, blanching, and pasteurization which destroy microorganisms and inactivate enzymes. Other methods are use of chemicals, drying, filtration, fermentation, and irradiation to prevent spoilage from microbes, insects, and chemical/physical factors.
Harvesting refers to collecting crops from fields with the intent of using them for food, energy, or materials. There are several methods to determine when to harvest crops, such as weather conditions, moisture content, seed color and hardness. Storage aims to preserve harvested crops by controlling factors like temperature, moisture, and pests to maintain quality over time. Key practices include cleaning, drying, sorting, packaging, and pest management. Post-harvest activities ensure crop quality and extend shelf life through processes like cooling, packaging, storage, processing, and transportation.
The document discusses various internal and external factors that affect the quality and post-harvest losses of fresh produce. It identifies several key causes of losses, including lack of temperature management, rough handling, poor packaging, and lack of education. Biological, microbiological, mechanical, physiological, and chemical factors can all contribute to losses between harvest and consumption, which amount to 30-50% of production in some areas. Proper temperature control, packaging, and education around quality maintenance are important for reducing post-harvest losses.
Mechanism for the contamination of fruits and vegetablesmike paul
The document discusses the mechanisms of contamination of fruits and vegetables from farm to consumption. It covers pre-harvest factors like cultivar type, soil and climate conditions, and farming practices. Harvest and post-harvest handling are also discussed, including storage, transportation and the various microbiological, chemical and physical hazards at each stage that can contaminate produce. Common preservation methods to prevent spoilage during storage are also summarized.
STRAND 2.0 FOOD PRODUCTION PROCESSES.pptxkimdan468
The document provides instructions for roasting potatoes and grilling chicken. It discusses different cooking methods including roasting and grilling. For grilling, it describes preparing and cooking chicken pieces on a grill. For roasting, it provides steps for roasting potatoes in an oven, including peeling, boiling, and tossing the potatoes in oil, garlic and salt before roasting. It emphasizes the importance of food safety practices like handwashing and using clean utensils when handling and presenting food.
This document discusses maturity indices and harvesting practices for vegetable crops. It provides examples of maturity indices for various crops like potatoes, cabbage, and tomatoes. Some signs of maturity are color, weight, size, and texture. The document also discusses different types of maturity, methods to determine maturity, proper harvesting techniques, and important considerations for post-harvest handling to maintain quality. Key steps include harvesting at the right time of day, proper maturity, preventing injury, and sorting/grading after harvest.
The document discusses the principles of food processing and preservation. It covers four key points:
1) Food preservation aims to extend shelf life by inhibiting microbial growth and chemical deterioration through methods like controlling temperature, moisture, pH and atmosphere.
2) Common preservation methods include freezing, drying, pickling, canning and salting which inactivate microbes using techniques like heat, cold or high salt levels.
3) Spoilage is caused by enzymes, microbes and chemical/physical factors like oxygen and light. Proper handling and storage conditions are important to prevent damage.
4) Preservatives like sulfites, nitrites and benzoic acid are used as antimicrobials to inhibit bacteria, yeast
The document discusses food and spoilage. It defines food as any nutritious substance consumed to maintain life, provide energy and stimulate growth. Spoilage is the deterioration of food quality making it inedible, caused by microbial and biochemical processes. Factors like moisture, temperature, and microbes determine spoilage. Food preservation methods stop or slow spoilage by killing microbes or inhibiting their growth, helping to prevent food poisoning from contaminated food.
Post Harvest Management of Vegetables CropsBasudev Sharma
This document discusses post-harvest management techniques for fresh vegetables. It begins by explaining that fresh vegetables are highly perishable and can face losses from factors like temperature, humidity, and physical injury during handling. It then outlines objectives to understand post-harvest loss causes and control measures, marketing channels and losses, and management techniques. The document covers harvesting maturity, cleaning, sorting, grading, packaging, storage, and transportation methods. It emphasizes the importance of post-harvest management in maintaining quality and reducing losses to increase smallholder competitiveness and food security.
Economic use of plant resources, Medicinal Plants, gardening. All the basic garden plants along with gardening techniques, beneficial plants and their acitve components, cultivation practices, useful plants along with their botanical name and family. Medicinal plants, also called medicinal herbs, have been discovered and used in traditional medicine practices since prehistoric times. Plants synthesize hundreds of chemical compounds for various functions, including defense and protection against insects, fungi, diseases, and herbivorous mammals.Owing to fast paced world that we are living in, we are getting far from the nature. While the lifestyle that we live can have adverse effect on us, it is important to know that by introducing small changes in our daily life can go a long way in keeping us healthy and energetic. Therefore, the importance of Ayurveda holds true in today’s life as it is based on the principal of bringing us close to nature and relying on its natural powers to cure us and keep us healthy without any side effects.
Thanks to the use of natural ingredients and medicinal herbs, Ayurvedic medicines and products today have become a symbol of safety in contrast to synthetic drugs that are considered unsafe and hazardous for overall health.
One way of understanding the basic fundamentals of Indian Ayurved is to spend more time with nature and observe the plants and herbs. Each plant or herb has a specific quality and can be used to treat multitude of ailments and diseases. Medicinal plants like aloe, turmeric, tulsi, pepper, elachi and ginger are commonly used in a number of Ayurvedic home remedies and are considered to be the best aid among fighting ailments related to throat and skin. As a rich source of nutrients, anti-bacterial and antioxidant properties, ayurvedic herbs are non-toxic in nature and so the products or remedies made using them are often recommended for their high therapeutic value.
Treatment with herbal medicinal plants also hold a strong ground because these plants are considered to be safe and have no side effects. Since they are in sync with nature, they hold greater advantage over chemically treated products and synthetic medicines. As opposed to other drugs and medicines, Ayurvedic herbs are known to treat the disease from the root and thus aid in keeping you healthy and fit in the long run.
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RURAL AGRICULTURE AND WORK EXPERIENCE FOR B.Sc Agriculture MANICHANDRAYUMNAM
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Food preservation involves techniques to prevent spoilage and undesirable changes in food. Common methods include heating, pasteurization, canning, baking, refrigeration, drying, fermentation, salting, and adding preservatives or sugar. Food additives are also used to improve storage, appearance, flavor and nutrition of processed foods. They include preservatives, binders, emulsifiers and colors which are added in precise amounts during processing. Proper food preservation helps ensure safe, quality food and reduces waste.
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Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
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A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
2. *Feed evaluation
Measuring amounts of feed constituents or
available nutrients in feeds and forages
Therefore give animals enough feed to meet
nutrient requirements and choose cost effective
feedstuffs.
3. OBJECTIVES
*Understanding of methods used to determine nutrient
composition of feeds
*Knowledge of sample collection methods
*Identify and communicate how feed samples are reported
*Comprehension of how feed stuff digestibility is
determined
*Understand various energy measurements and how they
are used
*Physical and economical evaluation of feeds
4. * Preservation technology can minimize losses, but cannot
eliminate them.
*Two basic measures:
*To prevent the activity of the enzymes present in the
product.
*To protect the product from "external deterioration factors"
such as bacteria, molds, yeasts, insects, rodents, etc.
Preserved feeds and forages
5. *Enzymes
*many of the enzymes found in food cause decomposition,
e.g., protease decomposes proteins, amylase decomposes
starch, lipase decomposes fats, and respiration enzymes
decompose sugars, etc.
* The effect of enzymes is preservation is negative.
6. *Drying
*changes the osmotic pressure and water activity,
suppresses enzyme activity and protects the product
against attack by bacteria, yeasts and moulds.
Examples; grains, seeds, hay, straw, etc.
*Salting
*changes the osmotic pressure, suppresses enzyme
activity and protects the product against attack by
bacteria, yeasts and moulds.
Examples; include fish and meat.
Food preservation methods
Based on various technologies for eliminating enzyme
activity
7. *Sweetening
*changes the osmotic pressure, suppresses enzyme activity and
protects the product against attack by bacteria, yeasts and
moulds. Examples; honey, sugar, molasses, jam/jelly making,
etc.
*Freezing
*reduces enzyme and microorganism activities. Examples; fish,
meat, vegetables, etc
*Radiation
*radioactivity and microwaves - this suppresses enzyme activity.
The products will remain good as long as they are not
contaminated again.
*Changing the pH
*As in pickling and ensiling - this protects the products as long as
the pH remains low.
8. Four main motivations for preserving forage:
*insufficient supply of forage.
*factors are drought, flood, excessively cold or hot weather, and
damage by diseases, insects, rodents and other pests.
*Easy cultivation There are seasons or conditions in which
cultivation of crops is easier, more successful, or more
economical.
*Suitability to area not every area is suitable for all crops, with
respect to climatic and other conditions;
*Keeping stocks A modern farm must always maintain a reserve
supply of feed
10. *
1. Alter physical form
2. Alter particle size
3. Prevent spoilage
4. Isolate particular portion of plant
5. Improve palatability
6. Inactivate toxins or anti-nutritional
factors
7. Easy of handling
8. Increase digestibility
Processing of feed and forages
12. *
Dry processing Wet processing
Grinding
Baling
Field chopping
Pelleting
Cubing
Dehydration
Green chopped
soaking
13. *
Key to reliable feed nutrient evaluation is representative
sample
IDENTIFICATION
thoroughly identify the feed tested
SAMPLING
GRAINS/MIXED FEEDS
Sacked feeds-5 to 7 random samples each containing a
hand full material
14. bulk feeds-12 to 15 samples,widely seperate locations for
sampling(while delivered or fed, if possble)
mix sample in a clean pail, make sure feed doesn’t seperate
Hay
use a core sampler
take a 12-15” core sample that will include stem and leaves
12-15 samples are needed to be accurate
15. *Haylage or silage
upright silos-collect several small samples, mix
together for one composite
pit/bunker silos-4-5 samples, do not collect spoiled
material, do not collect with in 12-18” from edge
Freeze if you are collecting over multiple days
16. *Hay quality can differ widely even within a single species
grown in the same locality.
*The variation largely is due to a lack of understanding of good
haymaking fundamentals
*farmers tend to give less attention to hay crops than to corn,
soybeans, small grains, and other crops.
*Unfortunately, chemical analysis is not always feasible or cost
effective.
*routine chemical analysis does not reveal defects such as
dust, musty odour, mould, foreign material, and leaf
shattering.
Evaluating Hay
17. *Hay Quality Factors
*Hay quality really means feed value and should be
evaluated accordingly. The factors known to influence hay
quality and animal performance include the following:
*1) stage of maturity at harvest,
*2) leafiness,
*3) colour,
*4) foreign material,
*5) odour and condition.
18. *Stage of Maturity
*plant’s stage of development at the time it is
harvested.
*Determining the maturity of legumes and grasses is
easy before harvesting but becomes more difficult
after cutting and baling.
* Weathering or sun bleaching after cutting or the
delay of normal development of legume flowers
due to cool, cloudy weather
19. *Leafiness
*the ratio of leaves to stems
*an excellent indicator of hay quality.
*in legumes is particularly critical because legumes
lose their leaves during curing and handling more
readily than grasses.
*It is extremely important to high quality feed given
about 60% of the (TDN), 70% of the protein, and 90%
of the vitamins are found in the leaves.
* A high percentage of leaves also indicates good
harvest and handling methods.
20. *Colour
*The most desirable hay colour is the bright green of the
immature crop in the field.
* This colour usually indicates that the hay was rapidly
and properly cured, with no damage from rain, moulds,
or overheating during storage.
*A fresh aroma, freedom from must or mould, and a
relatively high carotene content add to its palatability
and feed value.
21. Rain damage.
Hay that has been exposed to rain or to heavy dews or fog
has a characteristic dark brown or black appearance.
Heating damage.
Brown hay indicates heating from microbial (mould) growth
because the hay was not sufficiently dry when it was baled.
Extensive heating, as with brown hay, results in
considerable loss of dry matter, digestible protein, and
energy and destroys much of the carotene and other
vitamins.
22. Foreign Materials
Foreign materials can be divided into injurious and noninjurious
categories.
Injurious foreign material is material that will harm the animal if
eaten. This includes poisonous plants and matter such as wire or
nails.
Noninjurious foreign material is matter that is commonly wasted in
feeding operations but is not harmful to livestock if eaten. This
includes weeds, grain straw, cornstalks, stubble, chaff, and sticks.
23. Odour and Condition
The smell of new hay is the standard by which hay odour is
judged.
mustiness, or a putrefied (rotten) odour result from weather
damage or insufficient drying before baling and indicate lower
quality hay.
Odour problems usually result in lower acceptability by
livestock.
25. *Sensory evaluation
*nose and eyes can tell a lot about silage quality or problems.
*First
*bunker face it should be very smooth and straight. This
minimizes oxygen exposure to the silage.
*Bunker silos with irregular and uneven faces have greater
surface area exposed to oxygen and therefore a greater
chance at increased microbial activity.
evaluation of silage
26. *Second
*the colour of the silage can indicate potential fermentation
problems
* Silages with excessive acetic acid will have a yellowish .
* Those with high butyrate will have a slimy, greenish colour.
* Brown to black silage usually indicates heating from
fermentation and moisture damage.
*These silages have the highest potential for moulding and are
unacceptable feeds.
*White coloration of silage is usually indicative of secondary
mould growth.
27. *Third
*silage odours can also help you evaluate fermentation.
Normal silage has minimal odour because of the lactic
acid.
*Clostridial fermentation results in a rancid-butter smell.
*No silage should have a musty, mildew or rotten smell
due to moulding.
* Remember if the smell of the silage is really unpleasant
, most likely it will be refused by cattle or at least
reduce intake.
28. ODOR COLOR CAUSE
Vinegar Yellowish
Acetic acid production
(Bacillus)
Alcohol Normal Ethanol production (Yeast)
Sharp sweet Normal Propionic acid production
Rancid butter Greenish
Butyric acid production
(Clostridium)
Caramel/Tobacco Dark brown to black
High temperature, Heat
damaged
eventually a good, clean-
smelling
Yellowish or brownish or
golden yellow
lactic acid production
Odor and color evaluation of silages.
29. Physical evaluation
Visual Appraisal
such as sight, smell and feel, but they are important
tools for evaluating forages and feeds. Colour, leaf
content, stem texture, maturity, contamination
from weeds, moulds or soil, and observations on
palatability are examples of useful visual
determinations.
General evaluation of feeds and forages
30. *FEED MICROSCOPY
basic and major tool to identify feed
ingredients,adulterants and contaminants of feeds
qualitative feed microscopy- identifies and
evaluates ingredients and foreign materials
quantitative microscopy-proportioned
measurement of each ingredient in finished feeds
or contaminants and adulterants in ingredients
31. Proximate Analysis
• Dry matter content (100 percent minus moisture
content)
• Crude protein (total nitrogen is measured)
• Ether extract (lipids and fats)
• Ash (mineral content)
• Crude fiber (cellulose and some lignin)
Using the above analysis, the proximate system
estimates the following:
• Nitrogen free extract (sugars, starch and some of
the hemicellulose and lignin)
• Total digestible energy (estimate of digestibility)
Chemical evaluvation
32. While the proximate system has some limitations for
the analysis of forages, portions of it are widely used
today.
Most typical forage analyses use the dry matter and
crude protein
procedures from the proximate system to determine
percent dry matter and percent crude protein.
Ash (total mineral content) and ether extract are
not commonly determined in a typical forage
analysis.
The original crude fiber analysis has been replaced
with the newer detergent analysis.
33. Dry Matter Determination
It is important because all animal requirements are
made on a dry matter basis. It would be impossible
to compare different forages without using the
percent dry matter as a base line.
Dry matter is also very important as the moisture
content will give clues as to how a forage will
preserve when stored by baling or ensiling.
34. Protein Analysis
In legumes protein is the primary nutrient
It is important to understand what protein analysis
tells about the quantity and quality of the protein
present in the forage and feed.
When a laboratory uses wet chemistry, crude protein
will most likely be measured by the standard Kjeldahl
procedure.
This measures total nitrogen which is then multiplied
by 6.25 to arrive at the crude protein value for the
forage.
The 6.25 figure is used because most forages have
about 16% nitrogen in the protein (100 divided by 16
=6.25).
35. True plant protein is roughly 70 percent of the
protein in fresh forages, 60 percent of the total in
hay forage and lower than 60 percent in
fermented forages.
Ruminant animals are able to utilize a portion of
both types of protein.
Many laboratories report a digestible protein
value. a calculated number, such as 70percent of
the crude protein
36. If heat damage is suspected, an analysis for bound
protein or unavailable or insoluble protein
the bound protein as ADF-CP is unavailable or
insoluble crude protein.
a portion of the crude protein in forages that is
unavailable, the percentage of which will increase if
heating has occurred.
If the bound or insoluble protein is greater than 12%of
the crude protein, there has been enough heating to
reduce protein digestibility.
If the bound protein is over 15%, there has been
extensive heating in the forage.
37. Crude Fiber Analysis
uses alkali and acid treatments to isolate the
cell wall residue (crude fiber) that represents
undigestible portions of the forage.
It was later learned that ruminants could digest
a portion of the crude fiber.
Crud fat or ether exract
*can be determined by using soxhlet extraction
assembly *ether can be used as a solvent which
extracts all the true fats as well as other
substances soluble in ether
38. Detergent or Van Soest Method of Cell Wall
Determination
in the 1960s by Peter Van Soest this system was
developed because it was determined the crude
fiber system did not differentiate the components
of the cell wall well enough to generate accurate
energy estimates over a wide range of forages
species and maturities.
The crude fiber system was criticized for often
underestimating good quality forages and
overestimating poor quality forages.
39. The forage sample is boiled in a special detergent
at a neutral pH of 7.0.The material is then
filtered.
The soluble portion contains these highly
digestible cell
contents:
• sugars
• starch
• pectins
• lipids (fat)
• soluble carbohydrates
• protein
• non-protein nitrogen
• water soluble vitamins and minerals
40. Neutral Detergent Fiber (NDF) and Acid Detergent Fiber
(ADF)
The insoluble portion of the forage (neutral detergent
fiber) contains the cellulose, hemicellulose, lignin and
silica.
It is commonly referred to as the cell wall fraction.
as the NDF in forages increases, animals will be able to
consume less forage.
NDF increases with the advancing maturity of forages
The fraction of the forage cell wall that is most
commonly isolated and reported is the acid detergent
fiber (ADF).
41. ADF is the portion of the forage that remains
after treatment with a detergent under acid
conditions.
It includes the cellulose, lignin and silica
ADF is important because it has been shown to
be negatively correlated with how digestible a
forage may be when fed.
As the ADF increases, the forage becomes less
digestible.
ADF is sometimes misinterpreted as indicating
the acid content of fermented forages.
46. Mineral Analysis
The minerals typically determined are calcium and
phosphorus.
atomic absorption and colorimetric procedures are most
commonly used to determine the mineral content of the
forage.
47. Near Infrared Reflectance Spectroscopy (NIRS)
Analysis
It is a rapid and low-cost computerized method to
analyze forage and grain crops for their nutritive
value.
Instead of using chemicals, as in conventional
methods, to determine protein, fiber, energy and
mineral content,
48. This method of analysis involves the drying and
grinding of samples which are then exposed to
infrared light in a spectrophotometer.
The reflected infrared radiation is converted to
electrical energy and fed to a computer for
interpretation.
Each major organic component of forages (and
grain) will absorb and reflect near-infrared light
differently.
By measuring these different reflectance
characteristics, the NIRS unit and a computer
determine the quantity of these components in
the feed.
49. The NIRS method of determining forage nutritional
content is very rapid (25 times faster than
conventional laboratory procedures) and less
expensive than wet chemistry methods.
Accuracy depends on good sample collection,
storage and consistent drying, grinding and mixing
of samples prior to analysis.
Without proper calibration, the NIRS analysis can
have serious error.
50. The typical forage analysis generated with NIRS is
similar to that using proximate and detergent
analysis.
NIRS typically reports bound protein, available
crude protein, potassium and magnesium values.
51. In Vitro and In Vivo Disappearance Evaluation
In vivo (in animal) and in vitro (in glass or in test tube)
procedures are seldom used for farm forage analysis.
dry matter disappearance in a specific period of time is
measured and this value will indicate how digestible a
forage
may be the term in situ (in bag) may be used to describe
the procedure where small nylon bags containing
samples of forage are placed in the rumen of live
animals consuming similar diets to the forage being
evaluated.
This is done through a sealed external opening into the
rumen of an animal, called a canula.
52. In vitro is usually a two-step procedure done in test
tubes.
First the forage sample is digested using rumen
fluid from a donor animal to simulate rumen
digestion.
The sample is then digested in an enzyme
solution to simulate digestion in the small
intestine.
Both in situ and in vitro are excellent
techniques for forage evaluation when more
expensive and time consuming digestion or
feeding trials are not possible.
53. Digestion trials are an excellent way to evaluate
forages or other feeds for nutrient availability.
In this procedure, the forage is fed to several
animals.
The amount of forage fed and faeces produced in a
10 to 14 day period is recorded and sampled for
analysis.
Because an analysis can be done on both the feed
and the faeces, it is possible to determine the
digestibility for each nutrient in the feed.
54. Digestible nutrients (TDN).
The actual formula is:
% digestible crude protein +
% digestible crude fiber +
% digestible starch and sugars +
% digestible fats x 2.25 = % TDN
The fats are multiplied by 2.25 because they
contain that much more energy per unit weight.
An estimate of digestibility can then be
calculated.
((dry matter intake - dry matter in feces) ÷ dry
matter intake) x 100 = apparent dry matter
digestibility
55. Conclusion;
qualitative characterization of a forage or feed is the
critical first step in the process of evaluating forage and
feed quality.
Laboratory methods for evaluating feeds are developing
a newer techniques become available and feed evaluation
system become more sophisticated
More strategic and applied research is required to
further develop the science and application of tropical
feed evaluation and laboratory techniques.
56. *
* Principals of food/feed preservation
* ftic.co.il/Forage%20Manual%20Principals-en.php
* Assessing quality and safety of animal feeds
* www.fao.org/docrep/007/y5159e/y5159e03.htm
* Search Results
* [PDF]Forage Nutrition for Ruminants - UC Davis Plant Sciences
* www.plantsciences.ucdavis.edu/.../Forage%20Nutrition%20for%20Rumin
ants.NDSU....
*
Principles of animal nutrition and feed technology D.V.REDDY