AVS-3750 Lecture Notes - Lecture 8: Arginine, Trypsin, Bran
7 Dec 2020
School
Department
Course
Professor
Document Summary
8 processing methods & nutrient availability: methods of feedstuff preparation, why process, increase ease of handling, some have to be dry to ship (because of weight, etc. ) Nfc are found: exposing that area for digestion which increases digestibility, cracked corn, not a whole lot of processing just broken down into smaller pieces, less digestion than others here, steam flaked corn. Ndf: ex: soybeans to soybean hulls ingredient goes from. 5: grains absorbs moisture, softer, reduces dust, steam-rolling, extra step as rolling except you add hot steam which increases digestibility of endosperm, grinding, reduces material into the size you wanted, ex: finely ground or coarsely ground, pelleting. 8: start with shelled corn, main products: starch, some other sweeteners, oil, germ separators / extractors extract oil, products of wet corn milling, one bushel of corn produces. Rud: browning decrease availability of amino acids present on that specific grain, nutrient composition of selected corn milling co-products.
