Physical and Mechanical Processing Technology:

Forages
WEEKS 5

Bogor Agricultural University (IPB)

Nahrowi
Head of Feed Sci. and Technology Laboratory
President AINI-Indonesia

LAB ILMU DAN TEKNOLOGI PAKAN

DEPARTEMEN ILMU NUTRISI DAN TEKNOLOGI PAKAN, FAPET
IPB UNIVERSITY 2020
Feedstuffs for Fedlot Industry
Casssava waste (Onggok) SBM

Rice bran and/or pollard Copra meal and or PKM

Corn Coffee hull/roughage

Mollases Minerals

DDGS/CGF FA and FS
Feedstuffs for “integrasi sawit sapi”

Grass

Legume

Pelepah sawit

Lumpur sawit (?)

Palm kernel meal

 Feedstuffs constrains
“Integrasi Sawit – Sapi”

(3)
(1) (2)
Feedstuffs
Jenis/ragam bahan Low Legum grass
availability in dry
pakan sedikit ratio
season

(4) (5)
Anti nutrition Unbalanced nutrient
 GOALS of FEED PROCESSING

1. Improved feed efficiency.

2. Increased feed intake
3. Improved carcass quality and/or yield grade
4. Reduction in feed waste.
5. Lower transportation and storage costs.
6. Reduced labor costs
 GOALS OF FEED PROCESSING

7. Reduced energy costs of processing

8. Reduced harvest costs
9. Improved health by reduction in digestive
disorders (founder, bloat & acidosis).
 Feed Processing
 Processing should be based on ingredients used and the
handling system
 Poorly processed feeds can cause poor performance
 Particle size variation
 Inadequate blending
 Sorting
 Health problems
 Poor feed utilization
 Forage processing
• Every days cows spends:
- 5-6 hours eating
- 8-10 ruminating
• If forage particle too fine, cows ruminate less and they develop
stomach upset
• If forage particle too coarse, cows easily select the palatable
one
• Most particles leaving the rumen are smaller than 1mm,
although particles as large as 5 cm may leave the rumen
(Welch, 1986).
 Rate of Passage Through the Rumen is
Affected by:
1. Level of feed intake
Higher feed intake increases rate of passage.

2. Feed particle size

Smaller feed particles have a faster rate of passage.

3. Forage:Concentrate Ratio
Liquid rate of passage is faster with a higher percentage of
dietary fiber due to increased re-mastication and re-
swallowing (ruminating).
 Rate of Passage Through the Rumen

• Liquid
4 – 10% / hour (1 to 1.7 times per day)
• Solids
Concentrate (grain) particles
2 – 7% / hour (.5 to 1.7 times per day)
• Roughage (forage) particles
1 – 6% / hour (.25 to 1.5 times per day)
Forage Processing Methods
• Chopping, Grinding, Shredding
• easier to handle
• less storage area required
• less waste
• better production
Chopping

• cut down to 2”
• dusty
• leaf loss possible in field chopping
Shredding

• similar to chopping, stems cut longitudinally

rather than crosswise
• coarse forages (fodder, stover)
 Cubing (wafering)

• compressing coarsely cut hay into cubes 1

1/4” square by 2” long
• 30-32# per cubic foot
• relatively coarse material
• horses can choke on cubes
• Increase production and does not affect
butter fat content in milk
Drying (hay)

• Taken from field,

• chopped,
• dried by heat
• costly
 Ensiling

• moist forage stored in a silo in absence of air

• 2-3 weeks to cure
• Very versatile
• all forages
 Grinding

• less than 1” lengths

• more costly than chopping
• swine and poultry
• not desired for ruminants (pass through rumen
to quickly)
• add molasses to control dust
 GRINDING

 Oldest and Most common processing method

 Passing feed through hammer or roller milll
 Set screens-variable degrees of fineness
 Relatively inexpensive, and easy to justify economically
 Either hammer or roller mill
 Measure fineness by microns
 Uniform grind produces uniform mixing and consumption
 Too fine can cause palatability problems, handling
problems, dust, gastric ulcers
 Finely ground and pelleted hay lowers fat content
in milk and increase digestion problem in ruminant
 Advantages of grinding

• Destruction of heat labile anti-nutritional factors

• Improve nutrient digestibility by increasing the surface area of
the feed particle
• Improve feed acceptability and pelletability
• Improve the mixing property of individual feedstuffs
• Increase the bulk density of feedstuffs
Pelleting
• Ground forage forced through a steel die &
compressing in round or rectangular mass &
cut to length
• add binding agents
• requires fine grinding
• improves quality of poor forages
• easier handling
Pelleting

• Combination of heat, moisture, and pressure forcing feed through a

dye
• Reduces dust
• Reduces losses and fines
• Reduces sorting
• Increases digestibility
• Higher cost
• Pellet quality may be variable
• Swine diets
• Improved performance due to increased consumption
• Higher rates of gain and feed efficiencies
 Factor affecting pellet quality

 Formulation (40 %)
 Conditioning (20%)
 Particle Size (20%)
 Cooling (5%)
 Diet specification (15%)
 Problems Associated with Processing
Forages

• Increased production costs.

• Dust and loss of leaf protein.