ANSC 2120 Lecture Notes - Lecture 3: Pressure Cooking, Heat Treating, Feedlot
22 Feb 2016
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***monetary benefits of improved animal performance and/or labor must exceed cost of processing. Increase digestibility and nutrient access through altered physical form/decreased particle size. Isolate specific plant parts that are more valuable (cid:2) Improve handling and storage efficiency; reduce waste amount. >32% ndf or >22% adf (cid:2) (cid:2) Dry processing: grinding, dry rolling/cracking, popping/micronizing, extruding, roasting, pelleting. Wet processing: steam rolling/flaking, high moisture storage (silage/ensiling), soaking, reconstitution, pressure cooking, exploding. Heat treatment: effects may be positive or negative depending on the type of feed and the nature of the heating process. Concentrates (grains) increase in energy value: partial gelatinization of starch in cereal grains causes, decrease protein degradation in the rumen; improves, degradation of toxic factors feed nutritive value for ruminants. Antitrypsin deactivated by heat in soybeans: overheating can cause decreased protein quality due to caramelized sugars reacting with amino acids to form insoluble complexes. Called the maliard reaction: degradation of fat-soluable and some b-complex.
