Processing of seed feed
The nutritional value of seed-based feed is high, but to enhance its palatability and digestibility, various processing methods are applied before feeding. This ensures that the nutrients in the seeds are more effectively utilized by animals. The seed coat, hull, internal starch structure, and certain inhibitory substances (such as trypsin inhibitors) can hinder nutrient absorption. Therefore, appropriate processing is essential to improve feed quality.
First, grinding or crushing is commonly used to increase digestibility. Whole grains are less digestible for animals, so grinding helps break down the seeds into smaller particles. The ideal particle size varies depending on the animal: pigs and older animals benefit from 1 mm, while cattle and sheep require 1–2 mm. Horses need a coarser grind, around 2–4 mm. Birds can be fed crushed seeds as well. However, finely ground feed tends to absorb moisture more easily, so proper storage and handling are important to prevent spoilage.
Second, pelleting is another effective method. By adding about 16% water and heating the seeds with steam to around 120°C, the seeds are pressed into flakes. After cooling, additives such as vitamins and minerals are mixed in to create a balanced feed. This processed feed improves digestibility, energy utilization, and overall nutrition, making it an excellent option for livestock.
Third, heat treatment is widely used to boost feed quality. The effectiveness of this process depends on factors like temperature, duration, and the type of feed. For example, cooking soybean meal at 130°C for no more than 20 minutes helps reduce trypsin inhibitors and improve palatability. Another method is microwave treatment, which uses infrared radiation (with wavelengths between 4–6 micrometers) to increase the digestible energy content of the feed, leading to better growth rates and feed conversion efficiency.
Fourth, biological methods such as saccharification, germination, and fermentation are also employed. Saccharification involves using enzymes from malt to convert starch into maltose, enhancing the flavor and digestibility of the feed. This process typically requires soaking the seeds in water, maintaining a temperature of 55–60°C for 4 hours, and optionally adding 2% malt to speed up the process.
Germination is another beneficial technique. When seeds are allowed to sprout, they convert starch into sugars and produce valuable vitamins like carotene, vitamin C, and B-complex. The germination process involves soaking barley at 15–16°C for a day, then placing it in a warm, moist environment until roots appear. After 6–8 days, the sprouts are ready to be fed to animals, with specific quantities recommended based on the animal type.
Fermentation is another key method where microorganisms, particularly yeast, help increase the levels of B-vitamins and aromatic compounds in the feed. This not only improves palatability but also enhances the health and productivity of livestock. The process involves mixing crushed seeds with yeast, water, and ensuring proper temperature and ventilation during fermentation.
By applying these techniques, farmers and feed producers can significantly improve the quality of seed-based feeds, ensuring better nutrition and performance for animals. Each method has its own advantages and is chosen based on the type of feed and the needs of the livestock.
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