Amino Acid sources
Sources of amino acids?
Cereals
Protein meals
Milk protein
By-products
Synthetic amino acids
Crude oil vs food oil?
crude oil = Gums removed, and coloured compounds
Food oil = drying, gums removed, deodorized bleached, removal of free fatty acids
How do we estimate the nutrient requirements?
Nutrient supplementation is subject to diminishing returns but there is an optimal value proposition
What is the return? (Growth rate, feed conversion, health)
Ultimately a function of cost per unit of gain
What is feed assure?
A safety management/ Certification program developed by ANAC
First feed industry HACCP program developed in north America and one of the first in the world
meets CFIA food safety enhancement program standard
Ingredient sampling includes?
Hand grab
Manual probe
Automatic probes
Why add amino acids?
Reduce protein content of diet
reduce costs
Crude degumming is? whats it for?
Some oil is phospholipids
2 fatty acids + 1 phosphorus bound to glycerol
phosphorus has high affinity for water so we remove by crude degumming and add water to mix, heat and then centrifuge
What are the requirements of amino acids relative to each other?
The most efficient protein is one that meet all the need of the animal, therefore no amino acid wasted
Amino acid requirements are based on the state of the animal and the amino acid requirement to max performance
Why do we need a HACCP system?
Identify, evaluate, and control feed/food safety hazards
HACCP is meant to find out what could go wrong at every step in feed manufacturing
Essentially by following a HACCP plan, the feed products will be safer
What is the importance of sampling?
to know the PPM or PPB of non feedstuff within the feed
Feed grade amino acid types?
Lysine, L-lysine HCL, and liquid
Methionine
Threonine
Tryptophan
Valine
Isoleucine
Dried fermentation products
Some key and physical characteristic for feedstocks include?
Fatty acid profile, Free fatty acids
Specific gravity, Refractive index, iodine number, saponification number
FFA %, Titer(melting point), Colour, MIU % (Moisture, insoluble impurities, unsaponifiable matter)
How to practically formulate for AA?
Estimate requirements based on average intake and production and objective
Ideally formulate for energy to lysine ratio
Formulate lysine to amin acid concentration
Ensure a minimum level of crude protein is included
Formulate on an available basis
and use several ingredients
HACCP is not?
Maintenance free
a guarantee of food safety
A government controlled program
A quality control program
What goes into physical inspection?
Visually inspect the load for -
Colour
Texture
Odor
Chemical and biological hazards
drying damage
Broken kernels
Sprouting
Important to formulation
Can reduce costs and CP in diets
increasingly important as we move to ideal protein ratio concepts
lysine and methionine used commonly
The common vegetable oil used in feedstocks include?
Canola oil
Palmitic acid
Soybean oil
Corn oil
Camelina/Flax/Fish oils
Safety margins of formulation?
There is consequences of too much or to little of an ingredient
The safety margin is an average value, cause if you formulate on an average requirements are met 50% of the time
A quality control program includes 4 processes. What are these processes?
Raw materials
Receiving
Milling process
Finished feed
Ergot risk management concerns include?
What and how to measure
Variation within and between labs
Why do you add fat or oil to a diet?
dense source of energy
Source of essential fatty acids (linoleic acid)
lubrication during pelleting
Dust control
Improve pallatability
Some low quality sources of oil include?
Trap grease
Soapstock
Spent bleaching clay
quality assurance is?
A program of policies, procedures and process controls to yield a consistent product
What are receiving guidelines?
Guidelines that provide support to the receivers
Works closely with procurement , nutrition, and production so that guidelines can be adjusted quickly
Strengths of the quality assurance program?
Consistency
Increased communication
SOP's are easily understood
Yearly retraining and internal audits
Check sample program
Adaptability
Provides confidence and accountability to customers