Ingredient Evaluation And Diet Formulation

Page

  1. 1 Description of Ingredients 11
  2. Corn 11
  3. Wheat 15
  4. Milo 19
  5. Barley 21
  6. Rice 23
  7. Wheat by-products 25
  8. Bakery meal 28
  9. Rice by-products 29
  10. Soybean meal 31
  11. Soybeans 35
  12. Canola meal 37
  13. Corn gluten meal 40
  14. Cottonseed meal 42
  15. Flaxseed 44
  16. Meat meal 47
  17. Poultry by-product meal 50
  18. Feather meal 52
  19. Fish meal 54
  20. Fats and oils 57

OTHER INGREDIENTS

  1. Oats 65
  2. Rye 65
  3. Triticale 66
  4. Molasses 66
  5. Dehydrated alfalfa 67
  6. Full-fat canola seeds 67

f 26. Groundnut (peanut) meal 67

m ( 27. Peas 68

  • 28. Safflower 68
  • 29. Sesame meal 68
  1. Lupins 68
  2. Blood meal 68
  3. Sources of calcium, phosphorus and sodium 69
  4. Trace minerals 71
  5. Synthetic amino acids 74
  6. 2 Ingredient testing 77
  7. Bulk density 77
  8. Proximate analysis 78
  9. Amino acid analysis 79
  10. Metabolizable energy (AME or TME) 80
  11. Near infra-red analysis (NIRA) 80
  12. Urease testing of soybeans and soybean meal 82
  13. Protein solubility 82
  14. Protein and amino acid dye-binding 83
  15. Fish meal gizzard erosion factor 83
  16. Sorghum tannins 84
  17. Gossypol in eggs 84
  18. Fat assays 84
  19. Hulls in rice by-products 85
  20. Mineral solubility 85
  21. 3 Feed additives 86
  22. Pellet binders 86
  23. Anticoccidials 86
  24. Antibiotics, growth promoters 88
  25. Antifungal agents 90
  26. Probiotics and prebiotics 91
  27. Yeast 92
  28. Enzymes 92
  29. Pigments 96
  30. Flavoring agents 96
  31. Worming compounds 97
  32. Odor control 97
  33. 4 Feed toxins and contaminants 98
  34. Mycotoxins 98
  35. Plant toxins 99
  36. Autointoxication 106
  37. Bacterial toxins 106
  38. Chemotherapeutic drugs 107
  39. Toxic seeds 107
  40. 5 Feed manufacture 110
  41. Vitamin-mineral premixes 110
  42. Vitamin stability 112
  43. Pelleting 112
  44. Expanding, extrusion and thermal cooking 113
  45. 6 Water 115
  46. Water intake 115
  47. Water output 117
  48. Water balance and dehydration 117
  49. Drinking water temperature 118
  50. Water restriction 118
  51. Water quality 119
  52. General management considerations with water 121
  53. 1 Description of Ingredients
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