Agro industrial by products

and other feed ingredients

back
Cereal Product By products
Maize Maize grain • Corn Cobs
• Maize bran
• Maize oil cake
• Corn gluten feed
• Corn gluten meal
• Enzose
• Corn steep liquor
• Corn flakes
• DDG
Wheat Wheat • Wheat Bran
• Wheat middlings
• Wheat gluten
• Wheat germ oil
• Wheat straw

Barley Barley grain Barley hay and Silage

Oat Oat grain Oat hay and silage
Rice • Rice hulls
• Rice bran
• Rice polish
• Rice broken

Sorghum, Millet Sorghum, Millet grain

Cottonseed processing
Corn wet milling process
Meal: (Physical form) An ingredient which has been ground
or otherwise reduced in particle size (AAFCO, 2000)

Meal - a feed ingredient having a particle size similar to flour.

Cake - residue remaining after pressing seeds, meat or fish

to remove oil, fat or other liquid.
Wheat
Wheat Bran
Bakery products
Potato chips
Potato chips
Potato chips
Barley
Oats
Sorghum
Maize grains
Corn cobs
Maize Gluten 30%
Maize Gluten 60%
Maize Oil cake
Maize Bran
Corn Flakes
Cotton seed cake
Toria cake
Canola meal
Sunflower meal
Rice Polish
DCP
Urea
Urea Molasses Blocks
Factors affecting nutritive value of feeds
From Proximate Analysis
• CP
• EE
• NFE
• CF
• Ash
How do they affect nutritive value of a feed?
If unpalatable, then?
Examples
• Sunflower meal
• Rapeseed cake
• Corn steep liquor
• Enzose
• Oats
• Cottonseed cakes
• Soybean meal
• Maize Gluten Feed
• Other Anti nutritional factors
• Toxins (aflatoxins) in maize and cottonseed due to fungus growth
Adulterants
• Wheat bran
KUNDHEE (wheat straw, marble powder, husk,
wood saw dust)
• Cottons seed cake
Rotten cottonseeds, waste of cotton, Wheat
bran, Husk, popcorn waste, Kachra of garments
• Molasses
Mud, water, chemicals
• Rice polishing
Rice husk, soil, marble powder
• Maize/corn
moisture, fungus, wrinkled, eaten by grain
insects
• DCP
Any powder cheaper than DCP, marble powder
• Cheaper feed ingredients
• Salt
Marble powder, soil, rock stone
• Soybean meal
Daal Mash broken
• Sunflower meal
Gutter waste, slag from metallurgy, kiln
• Mumni
Mill wastes, husk, corn cobs, soil, marble powder,
Insect eaten grains, flour mill wastes
Factors affecting Nutritive value of fodder crops

Nutritive value?

An index of intake and digestibility

1. Age
2. Fibre contents ( NDF ADF)
3. Protein
4. Legume vs grasses
5. Leaf to stem ratio
6. Physical and chemical treatments
7. Anti Quality factors ( Lignin, Alkaloids, tannins, cutin and silica)
8. Fertilization

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Measure of protein quality for mono gastric animals
Protein quality
• Characteristics of a protein in relation to its ability to achieve
defined metabolic actions or
• Protein's ability to provide specific patterns of amino acids to
satisfy the demands for synthesis of protein or
• Usefulness of a dietary protein for growth and maintenance of
tissue, and, in animals, production of meat, eggs, wool, and
milk
• Protein quality also depends on bioavailability or digestibility of
a protein or
• the capacity to provide metabolically available nitrogen and
amino acid to tissues and organs
• All proteins are not equal
• Gelatin, Zein, Casein have different effects on growth
• What makes them different?
• Amino acids they are made up of
• Total amino acids: 21
• Essential amino acids: 9
• Non-essential amino acids: 12
Estimate of protein quality
(a) Biological assays
(b) Chemical analysis

Biological Value (BV) is the proportion of digested protein

retained in the body

= (N intake- (Fecal N + Urinary N)/(N intake-fecal N))*100

• A protein that is completely useable (e.g. egg and human

milk) has BV = 0.9–1.0;
• Meat and fish have BV = 0.75–0.8;
• Wheat protein = 0.5;
• Gelatin =0.
Digestion vs Balance

Digestibility = (Intake- fecal output)/Intake

Balance = Intake - outgo

Example:
Steer receiving 3.6 Kg of clover hay

Daily N Income, g Out,g

In hay 71.4
In feces 28.4
In urine 58.5
Lost from 15.5
body
Total 86.9 86.9

Digestibility = ((71.4-28.4)/71.4) x 100= 60%

 (𝑁 𝑖𝑛𝑡𝑎𝑘𝑒 − 𝑓𝑒𝑐𝑎𝑙 𝑁𝑖𝑡𝑟𝑜𝑔𝑒𝑛 + 𝑈𝑟𝑖𝑛𝑎𝑟𝑦 𝑁𝑖𝑡𝑟𝑜𝑔𝑒𝑛 )
𝐵𝑉 = 𝑥 100
(𝑁 𝑖𝑛𝑡𝑎𝑘𝑒 − 𝑓𝑒𝑐𝑎𝑙 𝑁𝑖𝑡𝑟𝑜𝑔𝑒𝑛)

If Urinary Nitrogen = 0 then BV ?

(100− 20+0 )
𝐵𝑉 = x 100 = 100% or 1.0
(100−20)

If Urinary Nitrogen > 0 then BV ?

(100− 20+10 )
𝐵𝑉 = x 100 = 88% or .88
(100−20)
If Urinary Nitrogen =20, then BV ?

(100− 20+20 )
𝐵𝑉 = x 100 = 75% or .75
(100−20)

(100− 20+80 )
𝐵𝑉 = x 100 = 0%
(100−20)

• A protein that is completely useable (e.g. egg and human

milk) has BV = 0.9–1.0;
• Meat and fish have BV = 0.75–0.8;
• Wheat protein = 0.5;
• Gelatin =0
Net Protein Utilization (NPU) is the proportion of dietary protein that
is retained in the body under specified experimental conditions (i.e.
it takes account of digestibility;

NPU = BV × digestibility

(100− 20+0 )
𝐵𝑉 = x 100 = 100% or 1
(100−20)

NPU = 100 x digestibility = 100 (100-20)/100) = 80%

If digestibility is 60 then NPU = 60%

 (100− 20+20 )
𝐵𝑉 = x 100 = 75% or .75
(100−20)

Net Protein Utilization (NPU) = 75 x 80% = 60%

Protein Efficiency Ratio (PER) is the gain in weight of growing animals per gram
of protein eaten

PER = Gain in body mass (g)/Protein intake (g)

Example : Calves gain 1000 g/ day and their daily protein intake was 450 g/ day

PER = 1000/450 = 2.2

Protein conversion ratio = reciprocal of PER = 450/1000 = .45

Net Protein Retention (NPR) is the weight gain of animals fed the test protein,
minus the weight loss of a group fed a protein‐free diet, divided by the protein
consumed

Protein Retention Efficiency (PRE) is the NPR converted into a percentage scale
by multiplying by 16: it then becomes numerically the same as Net Protein
Utilization
Relative Protein Value (RPV) is the ability of a test protein, fed at
various levels of intake, to support nitrogen balance, relative to a
standard protein

Chemical Score is based on chemical analysis of the protein

It is the amount of the limiting amino acid compared with the

amount of the same amino acid in egg protein

Protein Score is similar to Chemical Score, but uses an amino

acid mixture as the standard, also known as amino acid score

Essential amino acid index is the sum of all the essential amino
acids compared with those in egg protein or the amino acid
target mixture
Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a
method of evaluating the protein quality based on both the amino
acid requirements of humans and their ability to digest it

A PDCAAS value of 1 is the highest, and 0 the lowest

1.00 casein (milk protein)

1.00 egg white
1.00 soy protein
1.00 whey (milk protein)
0.92 beef
0.91 soybeans
0.76 fruits
0.73 vegetables
0.70 Other legumes
0.42 whole wheat
0.25 wheat gluten (food)
The formula for calculating the PDCAAS percentage is:

=(mg of limiting amino acid in 1 g of test protein / mg of same

amino acid in 1 g of reference protein) x fecal true digestibility%
Protein evaluation systems in Ruminants ?

It is different than in mono-gastric animals

Reasons:

• Fermentation changes the protein quality

• Microbes synthesize protein for the host animals

• Complicated ?

• Nitrogen balance is used to determine the protein quality

with reference to product formation

• Products mean milk and meat

Quiz 23/4/2015 DVM 4th semester at 8.00 AM

Enlist the factors affecting nutritive value of feeds

Define the following:

• Biological value of proteins
• Net protein utilization
• Protein efficiency ratio
• Net protein retention
• PDCAAS