Feedstuffs
• According to their origin they can be:
–
–
–
–
–
–
–
Grass and forage crops
Roots and tubers
Silage
Hay, straws
Cereal grains and by-products
Protein concentrates
Feed additives
Grass and forage crops
• High water content (70-85%), positive effect on
milk production
• The protein content is species dependent
– alfalfa 180-280 g/kg d.m.
– grasses 125-160 g/kg d.m.
– high NPN content (40-45%)
• Soluble carbohydrates
– legumes < grasses < corn
• Their fibre content changes with the age of plants
(15-45%)
• The digestibility of nutrients is before flowering the
highest
Grass and forage crops
• Low phosphorus (2-3g kg d.m.), but high
calcium content (13-15 g/kg d.m.)
• The level of micro elements soil, rain fall and
fertilization dependent
• Rich in carotenes
• Except thiamine (B1) and cobalamin (B12)
their water soluble vitamin content is
sufficient
Change in nutrient content of plants with the
age
proteins
Cell content
Cell content
lipids
sugars
minerlas
hemicellulose
Cell wall
Cell wall
cellulose
lignin
Legumes
• High protein (170-240 g/kg d.m., high fibre (270300 g/kg d.m.) Ca, carotene and vitamins,
valuable feedstuffs
• Anti-nutritive factors
– Saponines (causing bloat)
– Estrogenic compounds
– Limited feeding rate
alfalfa (lucerne), clovers
Cereal forages
• Grown alone or mixed with legumes
• Limited protein content (60-120 g/kg d.m.)
• High nitrate accumulation capacity
rye, oats, barley
Brassica forage crops
• Rich in protein (100-150 g/kg d.m.), soluble
carbohydrates and Ca
• Contain goitrogenic substances (hinders the
intake of iodine by the thyroid gland)
kales (brassica oleracea), rapes, cabbage
•
•
•
•
•
Sugar beet leaves
By-product during harvesting (6-10t/ha)
Its crude protein is mostly NPN (betain, glutamic
acid)
Soil contamination affects the quality
High oxalic acid content (5-10%) Ca-oxalate
Positive effect on the milk production
Sunflower
• Should be start to feed before harvesting
• High energy, low protein content
• Its better to plant together with legumes (peas,
beans, vetches)
Roots and tubers
Characteristics:
• High water content (70-95%)
• Low fat, mineral and fibre
• Low protein (5-12% d.m.), mostly NPN
• The main nutrients are starch or sugar
• Positive effect on milk production,
• Difficult to store
• Before feeding washing, chipping or grinding
• Anti-nutritive factors
• solanine (potato)
• oxalic acid (beet leaves)
Turnips
Mangels, fodder beet, sugar beet (beta vulgaris)
Potatoes
Cassava (manioc)
Sweet potatoes
Silage
• The name of the container or walls is silo
• Silage: produced by the fermentation of high
moisture crops under anaerobic conditions
• Lactic acid bacteria ferment the naturally
occurring sugars and produce lactic acid, acetic
acid, butyric acid
• During the fermentation process decrease the
protein, fat and carotene content of the silage,
compared to the raw material
• High protein, high water low fermentable sugar
content can hinder the success of fermentation
• Additives, containing sugars, bacteria or enzymes
can help to produce high quality silage
Silage
• The digestibility of nutrients decrease
a bit due to the increase of temperature
• The quality depends on the chemical
composition and age of plants, and the
success of fermentation
• The high organic acid content can
decline feed consumption
• It is used mostly in ruminant
nutrition, but good quality silages can
be fed also with pigs and horses
Hay
• Haymaking is the traditional method of
conserving green crops
• The success is entirely dependent upon the
weather
• The aim is to reduce the moisture content of
green forages to a level (15-20%) that inhibits the
action of plant and microbe enzymes
• Significant feedstuff of ruminants, horse and
rabbit
• supply nutrients
• due to its high fibre content has a positive
effect on the rumen action and the peristaltic
movement of the intestine
• promote saliva secretion
Hay
• Feeding hay results to produce more acetic acid in the
rumen, which increase the fat content of milk
• The good quality hay contains still carotenes, vitamins,
minerals and flavour materials
• The quality depends on the :
• planting place (mountain, lowland)
• the botanical composition
• the age of plants at cutting
• the success of drying (weather)
grass hays , alfalfa hay, cereal hays
Artificially dried forages, grass meals
• Using high temperature (500-1000oC) for 0.5-2 minutes
• The temperature and time of drying must be are very carefully controlled,
amino acids, vitamins can be damaged
•Can be used in pig and poultry nutrition after milling in the form of meal or
pellet, but their fibre content is still a constraint
• The protein, vitamin and carotene content of the meals and pellets are higher
compared to the hay
• Mostly high protein containing forages, like alfalfa are used
• 1st class alfalfa meal should contain not more than 10% water, min. 19%
protein and min. 140mg carotene
Straws
• Consist the stem and leaves of plants after the removal of the ripe seeds
• Produced from most cereal crops and from some legumes
• High fibre (30-40%), low protein, fat, digestible carbohydrate, vitamin content
• In Europe only rarely used in nutrition
• In many tropical and subtropical countries, where the forage production is
insufficient, plays as the essential basal food of ruminant livestock (cattle and
horse max.:2-3kg/day; sheep: 0,5-1 kg/day)
• barley, oat, maize, rice (can be used in nutrition)
• wheat, rye (poor in nutritional value)
• legume straws (peas, soybean etc.)
Cereal grains
Characteristics:
• Cereal grains are essentially carbohydrate concentrates, the main
nutrient is starch (600-700 g/kg d.m.)
• Their protein content ranges from 80-120g/kg d.m., the protein is
deficient in certain essential amino acids, like lysine and
methionine
• The germ contains more oil
• The lipid content of wheat, barley, rye and oats is 10-30 g/kg,
sorghum, maize and oats 30-60g/kg d.m.
• The fibre content depends on the presence of husks and hulls
(barley, oats, rice: 50-200g/kg d.m.). Naked grains contains less
fibre (wheat, corn, rye: 23-30g/kg d.m.)
• High phosphorus content in the aleuronic layer, but it is present as
poorly digestible phytic acid
• They are good sources of vitamin E and thiamine (B1)
• Their price is increasing due to the increasing demand on human nutrition and bio
fuel production.
• Hungary has good conditions for producing cereal grains.
wheat, rice, barley, oats, rye, maize, triticale, sorghum
Leguminous seeds
• High protein content (22-43%), which is rich in lysine,
deficient mostly in methionine
• Protein of cereal grains and legume seeds completing each
other
• Their energy content is similar to those of the cereals,
except high oil seeds (soybean)
• High phosphorus content
• Contain anti-nutritive materials, like cyanogenetic
glycosides (beans, lupine seed), undigestible galactosides
(beans, peas, soybean) lectins, anti trypsin material
(soybean). Some of these materials can be destroyed by heat
treatment.
soybean, peas, beans, sweet lupine seed
Soybean seed
• Contains 15-20% oil, 35% high quality protein
• In raw form it contains protease inhibitors, lectins,
allergenic, goitrogenic factors
•Therefore should be fed after heat treatment (toasting,
steam flaking, extracting, hot pelleting etc.)
• Can be used in the nutrition either in the form of extracted
meal or in „full fat” form
Milling by-products
bran
• produced after releasing the bran coat from the endosperm
• contains mostly the seed coat, the aleurone layer and partly
the germ and some parts of the endosperm of the seed
• Important quality criteria is the amounts of endosperm and
aleurone, it determine the protein content of the bran 10-16%
• their N-free content ranges between 55-60%, the fibre
content between 8-14%
• rich in P, K, Mn és Zn, 50% of phosphorous is bound to
phytic acid
• contains high amounts of some water soluble vitamins
• can be contaminated by mycotoxins
wheat, rye, oats, barley, maize,
fine wheat feed
• containing less coat and aleurone and more
endosperm compared to the bran
• their energy content is higher, protein and fibre
content lower than those of bran
• can be fed to all classes of animals safely
germ
• rich in protein (26-29%), oil (6-8%), vitamin E,
and low in fibre
• it is separated from the white flour because the
high oil content of germ would decrease its
warranty period
• valuable, expensive, used also in the human
nutrition
wheat, corn,
Oilseed cakes and meals
• residues remaining after removal of the greater part of the oil from the seed
oilseed cakes
• employing pressure to force out the oil from the seeds
• its fat content is still determinant (10%)
rapeseed , sunflower, soybean, cottonseed
extracted meals
• using organic solvent, usually hexane to dissolve the oil from the seed
• the process used mostly in the oil industry called extraction
• they contain high protein (25-40%), and low fat (1-2%).
• taking out the fat, the palatability of the products decrease
• removal of the husk lowers the fibre content and improves the
digestibility of nutrients
soybean, cottonseed, coconut, linseed, rapeseed, groundnut, sunflower,
cocoa bean meal
Sugar industry by-products
sugar beet pulp
• after washing, slicing and soaking in water, most of the sugar content is
removed, the residue is called sugar beet pulp
• after pressing its dry matter content increase till 18-20%, its fibre level
is about 20%, the protein 10% d.m.
• positive effect on the milk production
• cattle can feed 15-25 kg/day, but can be used also in pig and horse
nutrition
• must be used in fresh state, producing silage or dried to a moisture of
10%
• the dried form of beet pulp must be soaked with water, because of the
big water taking capacity
• after milling can be incorporated into the compound feeds of
monogastric animals
beet and cane molasses
• After crystallisation and separation of the sugar from the water extract, a
thick black liquid remains
• About 50% of its dry matter is still sucrose
• it has laxative effect, so only limited amounts can be used
• can be used as additive in pelleting (sticking effect)
• sometimes used as additive of silage making
By-rpoducts of the brewing industry
malt culms
• After soaking and germination of barley (malting process) malt is dried
and sprouts are removed
• during germination starch is converted to maltose and other sugars, can
be fermented by the yeasts
• it has a protein content about 25%, rich in lysine and methionine
• its fibre content ranges between 10-15%, and can be fed mostly with
ruminants and horses
brewers grain
• after the so called mashing process the sugary liquid is taken off and
brewers grain is the residue
• it contains all the nutrients of the malt (fat, fibre, protein) except starch
• it can be used in wet and dried form
• mostly cattle feedstuff, cows can given 10-15kg, sheep 0,5-1 kg/day
brewers yeast
• it is the most valuable by-product of this industry
• after fermentation the yeast is filtered off and dried
• rich in protein (50%), lysine and water soluble vitamins
• mostly pig and poultry feedstuff at 3-5% inclusion rates
Starch industry by-products
•Producing starch mostly potato, manioc and corn are used
•Raw materials are grinding and the starch will be soaked with
dilute acid solution.
•The germ is removed, it has the similar nutrition value to
wheat germ
•The de-germed grain is than finely ground and the bran is
separated by screens.
•the remaining liquid remains starch and protein (gluten), which
are separated by centrifugation
gluten
• by-product of the maize based starch production
• high protein content (40-50%), its biological value is
middle classed
• can used as colouring material for example in poultry
feeds
Animal protein concentrates
•High protein content and high biological value
•Used mostly in feeding of young, intensively growing animals
•Contain highly available Ca and P, vitamin A, D and B12
Milk products
whole milk
• used mostly to feed suckled calves, lambs, young dairy and bull calves
• important human food, expensive, used only rarely in animal nutrition
skim milk
• the residue after the cream has been separated from milk by centrifugation
• low fat and fat soluble vitamin level
• the amount of the other nutrients (protein, sugar, minerals are identical to the
whole milk
• valuable feeds with almost 100% digestibility
• can be fed in a fresh or fermented form
whey
• During the process of cheese making, casein is precipitated and with it most of
the fat and about half of the Ca and P.
• Its protein content is low (1%), most of its is lactoglobulin, which is a very
good quality
• rich in water soluble vitamins
• used mostly in the pig nutrition
•in dried and powdered form can be incorporated into compound diets
Meat by-products, meat meal, meat and bone meal
• slaughter house by-products and death animals are cooking and pressing
the cooked material to remove most of the oil and water. Than it will be
dried and grinded.
• during the heat treatment microbes are killed
• high protein content (45-62%), high biological value
• maximal fat content 15%,
• it is advised to supplement with antioxidants
• according to the bone content its mineral content can change
significantly (in average 10% Ca, 3-5% P)
• used mostly in the diets of young poultry and pigs at 3-8%
Fishmeal
• produced from whole fish or fish slaughterhouse by-products with the
same method as meat meal
• its quality depends on the species and origin of fish and then ratio of the
fish and the by-product
• higher protein content compared to meat meal (65-75%),
• valuable source of vitamins, Ca and P
• the best quality meals contain salt and fat not higher than 2-3 and 10%
respectively.
• feeding at higher ratio can cause fishy taints to the product