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PROPER STORE RAW MATERIALS AND PREVENT SPOILAGE

PROPER STORE RAW MATERIALS AND PREVENT SPOILAGE

There are various practices that can be used to preserve and ensure feed ingredient and final feed quality during storage.

These include:

  • quality of storage (e.g. temperature, moisture etc.)
  • location of storage (e.g. cooler side of buildings)
  • hygiene of storage, (e.g. regular cleaning & checking)
  • use of preservatives at levels in accordance with the relative risk rating

The risk associated with the different degradation process will vary a lot depending on the type of raw material.

GRAINS

Often there is only one harvest time a year, this implies a long storage time for grains. Storage conditions, moisture content, external weather factors and preventative measures must be considered when storing grains. After the harvest and during storage, grains face mainly microbial degradation in the form of mould growth. The main concerns are post-harvest mycotoxin production, decrease of macro nutrients and reduced palatability. Treating grains with a blended organic acid before short- and long-term storage helps prevent grain mould and bridging of the grain.

HIGH OIL/FAT CONTAINING RAW MATERIALS

Common lipid sources used in feed include rendered animal fats, vegetable oils, blended fats and by-product oils. These lipids are among the most energy-dense nutrients in a balanced feed ration. Importantly, however, these lipids vary significantly not only in their nutritional value but also in their susceptibility to oxidation – a major source of reduced fat and oil quality. To protect these vital nutrients, good practices (all-in-all out, cleaning, …) and inclusion of antioxidants are crucial to maintain quality.

HIGH MICROBIAL LOAD RAW MATERIALS

Foodborne pathogens are a major concern in the food chain. Feed and feed ingredients have been identified as an important source to introduce pathogens in the production chain. One of the well-known risks are animal-derived products, although other raw materials like soybean meal, by-products of wheat and corn and liquid fats can be contaminated as well.
The treatment in feed and ingredients and the reduction of the risk of transfer, is of great importance in the feed industry. Heat treatment is often used to decontaminate, while it does not prevent recontamination as there is no residual effect. In order to limit (re)contamination the use of organic acid-based additives are viewed as alternate solutions.

VITAMINS AND PIGMENTS

Fat-soluble vitamins (A, D, E & K) and xanthophyll-type of pigments are, due to their molecular structure, highly sensitive to oxidation. This can result in a rapid activity decrease of these micro-nutrients. On top, premixes often contain “reactive” ingredients – choline chloride and/or inorganic trace minerals – which can have an aggressive effect on the susceptibility to oxidative destruction – a key driver of vitamin & pigment losses in premixes as well as in feed. Selecting high quality vitamins and the use of antioxidants will improve the vitamin & pigment retention in feed and premixes.

Need more information about Feed Preservation ?

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