Feed raw and cooked feeds cannot be absolute

In the past, the traditional feeding method was to heat the feed and then cooked it. With the popularization of scientific knowledge, most farmers, pastoralists and livestock professionals now know that feed is not fed scientifically. It is understood that when the feed is cooked or fried, the nutritional value will be reduced, and in particular many vitamins will be destroyed. After the green feed is cooked, if it is handled improperly, it can also cause poisoning. Therefore, some farmers do not feed any feed. The author believes that this is a bit too absolute.

Most of the feed heat treatment can cause dramatic changes in the protein structure, especially the lysine, arginine, histidine, leucine and phenylalanine in the protein is destroyed, so the utilization of feed protein and Biological values ​​have also changed. Commonly used feeds, such as cereal seeds (grain, barley, bran, rice bran, etc.), oil cakes (bean cakes, peanut cakes, etc.), animal feeds (such as bone meal, fish meal, blood meal, etc.), lees, and beer Badly, once heated, their proteins degenerate, resulting in a decrease in the biological value of the protein.

However, this is not true for all feeds. If the soybean (soybean, black bean) or soybean meal is properly heated, the biological value of the protein can be increased. Because soy contains a trypsin inhibitor, it will stop the digestion and utilization of soy protein in the body. The presence of this trypsin inhibitor in livestock diets will not only reduce the digestion and utilization of protein in the soybean itself, but also reduce the digestion and utilization of the entire dietary protein. With proper heat treatment, trypsin inhibitors can be destroyed, thereby increasing the biological value of soybean protein. For example, the biological value of raw soybean protein is 57%, and after heat treatment, it is increased to 64%. For another example, proteins of some leguminous crops, especially peas, are better digested and utilized after decocting. The use of nitrogen can be increased by 20%, and pigs' weight gain can be increased by 25%. It can be seen that some feeds, such as leguminous seeds and potatoes, have been appropriately heat-treated (times should not be too long, otherwise they will denature proteins), which can increase the biological value of proteins.

Therefore, in the feeding process of livestock, whether the feed is fed raw or cooked depends on the nature of the feed and its molecular structure. It is not possible to engage in a one-knife or absolute process. Feeds that are suitable for raw feed must be fed. Feeds that cannot be fed must be cooked or fried and then fed. In order to give full play to the effects of feed nutrient composition and livestock body production performance, improve the utilization rate of feed for livestock, reach the lowest breeding cost, and obtain the highest economic benefit.

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