Corn, wheat bran, soybean meal and fish meal are commonly used feed ingredients in livestock and poultry farming. Due to differences in variety, origin, harvest time, processing method and storage conditions, there are differences in quality. The use of raw materials of poor quality to formulate feeds will affect the performance of livestock and poultry. Although national standards and industrial standards have clearly stipulated the quality of these raw materials, but in the actual production, the quality is also difficult to control the quality of the problem, the existing problems can be used on-site sensory analysis and laboratory chemical detection methods to determine the merits of raw materials. The technical points are:

1. Sensory index of corn: good corn color and luster should be consistent, full grain, there is the smell of cereals, there is no odor, impurity content ≤ 1%, mold grain ≤ 2%. Corn with high content of impurities should be screened for impurities when used; corn with high moisture content should be prevented from mildew and spoilage during use and storage, and must be removed for obvious moldy particles. The amount of mold-removing agent should be appropriately added to the feed.

2. Sensory index of wheat bran: The appearance was fine crumb, the color was fresh and consistent, no fermentation, mildew, agglomerate and odor. Wheat bran is susceptible to worms and rancid. When the moisture content exceeds 14%, it is susceptible to mold deterioration in a high-temperature, high-humidity environment.

3. Sensory index of pods: Light yellowish-brown or light-yellow irregular pieces or coarse powder, uniform color. No fermentation, mildew, agglomerate, insect infestation; little skin, no soybean meal, straw and other impurities; there is a normal bean flavor children, no raw taste, burnt taste, musty taste and other odor children.

4. Sensory indicators of fishmeal: Red fish meal is yellow-brown and yellow-brown and white fish meal is yellow-white. Tissue bulky, fibrous tissue, containing a small amount of fish-eye beads, fish scales, fishbone or fish bone, no agglomeration and mildew, fish smell, no burning smell and rancidity of children.

5. Laboratory chemical analysis: Collect representative samples and perform nutritional index testing. Crude protein and moisture content of several raw materials should reach the following indicators: corn crude protein content ≥ 8%, moisture ≤ 14%; wheat bran crude protein content ≥ 15%, moisture ≤ 13%; soybean meal crude protein content ≥ 43%, Moisture ≤12%; imported fishmeal crude protein content ≥63%, moisture ≤10%. Other indicators can refer to national standards and industry standards for comprehensive determination.

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