Week 6

Feed Processing

Grain processing

Text Transcript

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• Cold processing
  • Rolling – crushed between crimped rollers
    • Fast, economical processing of like grains
  • Grinding – broken into pieces with swinging hammers
    • Slower, requires more energy than roller, can process different grains at the same time

    

  • Soaking and reconstitution – swells seed coat
    • Not suited to large quantities
    • Must be fed quickly
    • Limited transport to distant feeding areas
    • Sprouting legumes reduces anti-nutritional factors
  • Acid preservation – ensiling or treating grains with organic acids
    • Requires air-tight storage, limited ability to transport
    • Stored at 30 – 35% DM, produces lactic acid
      • Reduces need to dry fresh grains prior to storage
      • Good palatability, but reduced intake with HM forages
    • HM corn = whole corn on dry basis (see Table 11-10 on page 216)
• Heat processing
  • Steam rolling or flaking
    • Introduce hot moisture (steam) then roll
    • Flaking holds grain in steam longer for higher moisture, flatter grain flake – gelatinizes starch

    

  • Pelleting
    • Grinds feed and pushes the mash through holes to make round pellets – some gelatinization
    • Increased density over ground or flaked grain
    • Multiple ingredients can be incorporated into the pellet
    • Fines can be made palatable

  

  • Extrusion
    • Like pelleting, but can be higher moisture, fat
    • Extruded products dry and are crumbled
    • Heats the product – destroys anti-growth factors in legumes, protect some protein from rumen breakdown

  

  • Popping, Exploding
    • Open the seed coat by heating interior moisture to explode endosperm
    • Reduces density of feed significantly
    • Not suited to processing large quantities, uncommon use today
• Spray coating processed grains
  • Fat or molasses sprayed on or mixed in processed feeds
  • Coatings may include yeast, mineral/vitamin sources, etc.
  • Increases palatability, reduces dust, fines