Animal Feeds

The animal feeds is the whole of the conditions of Alimentation made with the animal of breeding.

Types of factors concerned

Hygienic conditions

The animal feeds evil reasoned can be dangerous for the Santé. For example, if food is given the morning in a avicolous breeding, the maximum production of heat will be carried out after midday and one risks a “heat stroke”.

Economic impacts

In the farms, it is the highest charging station. The associated costs with the culture of fodder surfaces and the product purchases of food represent more than 50% of the Cost price of the animals. To be able to reduce this cost, one can introduce less expensive raw materials like the by-products of the Agribusiness industry or carry out the Transhumance. Effective means of reduction of the cost of the animal feeds consist in removing all the product purchases external with the farm. In the case of the production of bovine meat, it is possible to practice exclusively the Embouche containing grass of natural meadows. A continuous assessment of the ration of grass ingurgitée by the animal during the 8 hours of chattering (method developed in the Apple-brandy in the years 1950 by Dr. Voisin) made it possible to produce up to 1000 kg of meat per annum per hectare.

Effects on the quality of the product

The food has an effect on the quality of the Viande or the derived livestock products; for example on the whiteness of the meat of Calf (it is necessary to weaken the animal to obtain this paleness) or on the Food value of the Lait.

Types of food

Since 2000, the animal flours cannot be built-in any more with feedingstuffs in France.

Fodder

They are the sheets and the stems of spontaneous or cultivated herbaceous plants. They constitute the base of the food of the Herbivore S. One classifies them according to their content of dry matter (MS):

80 - 90% water: green fodder. They are consumed in the state in the meadow, on the cultivated pieces or in the cattle shed.
50 - 80% water: Ensilage S. They are the fodder collected then acidified and sterilized by lactic bacteria.
15 - 20% water: Hay. It is collected fodder once dry.

There exists an intermediate category called “dry grain”. Instead of collecting a Corn or a Sorgho with a crushing reaping-machine which produces a magma that one compacts to make the Ensilage, one collects the grain of corn or with sorghum like marketing it and one is satisfied to crush it to store it such as it is in a sealed plastic bowel. The grain is thus preserved safe from the air during the six months necessary to its consumption in winter. One gives in this case to the animal of the hay to ensure his digestion. An ox of 300 kg will need per day for 6 kg this grain and 10 kg hay to ensure its food intake of growth, with a profit of 700 gr. of live weight per day. This process running in Argentine saves the reaping-machine to be ensiled, the work of transport and compaction, as well as the handling of the consumable good in winter. Moreover it makes it possible to collect the grain with an high rate of moisture what is important when harvest is done in rainy weather.

Concentrates

They are at the base of the food of monogastric the not herbivores and of the Volaille S. They are FAF (manufacture with the farm) or bought at private co-operatives or organizations. In this category, one finds:

seeds of Cereal S: examples Barley, Corn.
protéagineuses and oleaginous seeds: examples Pea, Soya, Lupin.
industrial by-products like the cracks (broken grain), the glutenmeal (obtained during the extraction of corn) or of the de-oiled soya bean oil cake.

Others

Roots, Tuber S, fruit pulps (citrus fruits, grape, tomatos), Whey.

Control food

One must study parameters which are good indicators of the digestive use of the animal.

Each proportioning is carried out for a given food and a species.

Teneur of matter dries (MS). It is the remaining mass after a heating of food with 103°C during four hours.
Ash content. It is the remaining mass after incineration of food with 550°C during six hours. It corresponds to minerals.

Organic matter (MO) of food = ms - ashes

Proportioning of the matter nitrogenized by the process of Kjedahl. One mineralizes food with sulphuric acid. The various nitrogen shapes (except nitrates) are found in the sulfate shape of ammonia. The nitrogen of the sulfate of ammonia is proportioned by soda in the form of ammonia and is proportioned. As the proteins contain approximately nitrogen 16% (NR), then one can say % proteins = %N * (100/16)
Dosage of the fat contents. They are solubilized in ether of oil, separated from ether and weighings. However all the Lipide S are not solubilized and conversely one finds in the substances solubilized of made up nonlipidic like some Pigment S.
Teneur of intracellular glucidic components/extractive not nitrogenized (ENA).
CB (crude fiber), obtained after basic Hydrolysis acid then. ENA = MO - MY - CB - MG .

See too

Cartography of the marks of the animal feeds

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