Judging the quality of feed ingredients Do not rely too much on data

"The procurement of raw materials for feed can not be simply pursued by a certain level of indicators," said Yang Haipeng, a researcher at the Ministry of Agriculture's Wuhan Feed Inspection Institute, at the 2012 Feed New Technology Symposium and Formulation and Raw Material Procurement Training Course recently held at South China Agricultural University.

In recent years, the tension of various raw materials has become an indisputable fact in the industry. Under such circumstances, the quality of many traditional high-quality raw materials is also changing quietly. This requires people involved in the control of raw material quality to learn more accurately. Grasp the inherent characteristics of raw materials.

According to Yang Haipeng's introduction, some procurement and formulators have overvalued protein, energy, and other data indicators when selecting bulk raw materials. In fact, many raw material data do not represent true availability. For example, meat and bone meal, raw material manufacturers only provide indicators such as crude protein, ash, and various types of amino acid composition in meat and bone meal can better reflect the quality of its essence. "The meat and bone meal that requires 50% of the crude protein content has a lysine content of not less than 2.6%, and cystine and proline cannot be too high," Yang Haipeng said. Many raw material manufacturers added meat and bone meal. There are too many ingredients such as animal hoof horns. Although the crude protein index is very high, such meat and bone meal has low digestibility and utilization.

According to reports, through the use of stereomicroscopes, animal hair, hoof horns, feathers and other substances contained in meat and bone meal will be “invisible,” and animals’ hooves, tendons, and other substances are easily visible under the microscope. The inspector of experience can even directly determine the quality of MBM through odor and other factors.

Yang Haipeng also provided a relatively simple method for judging the freshness of meat and bone meal: Put the meat and bone meal in a beaker and cook it like a "boiled soup." Fresh, high-quality meat and bone meal will gradually emit a natural broth aroma. On the contrary, poor quality meat and bone meal will emit a more unpleasant pungent odor.

For some other protein materials (such as soybean meal), the level of protein in the eyes of many buyers is an important measure of their quality, and sometimes even the only standard. However, in Yang Haipeng's opinion, this method of measurement is too one-sided, which has caused the poor quality of feed to a certain extent. “Feeds with poor quality on the market currently have very high protein targets,” Yang Haipeng pointed out sharply.

He designed a raw material scoring method to determine the raw materials: according to different raw materials, the origin, appearance, maturity, survival, freshness and other factors were divided into different scores. When purchasing raw materials, Choose raw materials that are more excellent in overall scores.

In practice, many raw material purchasers often overlook many of them. "For example, pods, the source of soybeans is very important, the US beans and soybeans in Northeast China are the best, and the quality of Brazilian soybeans with high protein content is relatively poor, but many formulators like the latter. This is not a good choice. “Yang Haipeng believes that soybeans grown in cold regions contain more animal growth factors.

When the soybeans are stored for too long, and after high temperatures, the cotyledons red deepen, which greatly destroys their quality, and these are usually not reflected in their data indicators. Yang Haipeng suggested that qualified raw material purchasers should go to the processing plant of soybean meal to observe whether the soybeans they used have similar phenomena.