Processing of seed feed

The nutritional value of seed-based feed is high, but to enhance its palatability and digestibility, various processing techniques are applied before feeding. This helps maximize the utilization of nutrients in the seeds. However, certain components such as the seed coat, hulls, internal starch structures, and inhibitory substances (like trypsin inhibitors) can hinder nutrient absorption. Therefore, proper preparation is essential for optimal performance. First, grinding or crushing is commonly used. Feeding whole grains can reduce digestibility, so grinding increases the surface area, making it easier for animals to absorb nutrients. The ideal particle size varies by species: pigs and older animals require 1 mm, while cattle and sheep need 1–2 mm, and horses benefit from 2–4 mm. Birds can also be fed crushed feed. However, once ground, the feed becomes more susceptible to moisture absorption, so careful storage and handling are necessary to maintain quality. Second, pelleting is another effective method. By adding about 16% water to the seed feed and heating it with steam at around 120°C, the material is pressed into a sheet. After cooling, it is mixed with various additives to form a flattened feed. This process enhances digestibility, energy utilization, and overall nutrition, making it more appealing to livestock and suitable for direct feeding. Third, heat treatment is widely used to improve feed quality. The effectiveness depends on factors like temperature, time, and feed type. For example, cooking soybean-based feeds at 130°C for no more than 20 minutes helps reduce trypsin inhibitors and improve palatability. Another method is microwave heat treatment, which uses infrared radiation (4–6 micrometers) to boost digestible energy, growth rates, and feed conversion ratios. Fourth, biological methods such as saccharification, germination, and fermentation are also valuable. Saccharification involves using amylase from malt to convert starch into maltose, improving flavor. When seeds are soaked in water and kept at 55–60°C for 4 hours, sugar content can rise to 8–12%. Adding 2% malt can speed up the process. Germination is another technique where seeds sprout, converting starch into sugars and producing vitamins like carotene and B-vitamins. Barley, for instance, is soaked, then germinated under controlled conditions for 6–8 days until the shoots reach 6–8 cm. This sprouted feed is highly nutritious and can be given in specific amounts depending on the animal. Fermentation is also popular, especially for carbohydrate-rich seeds. Yeast is added to crushed seeds, and after mixing with warm water and allowing it to ferment for 6–9 hours, the feed becomes richer in B-vitamins and aromatic compounds, enhancing both taste and nutritional value. This method is particularly beneficial for improving digestion and reproductive performance in livestock.

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