1. INTRODUCTION
2. MILL BY-PRODUCTS
3. OIL EXTRACTIVES
4. ANIMAL BY-PRODUCTS
5. MISCELLANEOUS
1/ Lecture was presented by G. WalkerP. Raven and G. Walker
Western Farmers Association
Seattle, Washington
The abundance of feed grains in the U.S.A. often obscures the importance of industrial sources of raw materials for the domestic feed industry. Published data from research in poultry and swine nutrition show corn or wheat as the predominant dietary component and soybean meal or fish meal as the only dietary protein source in test diets. Often a test ration would consist of just a cereal grain and soybean meal plus mineral and vitamin supplements.
Increasing competition in the feed industry plus rising cost of traditional feed ingredients in recent years are forcing feed manufacturers to increase the use of less expensive feed ingredients such as by-products from the milling and food processing industries. Feed formulations have been aided by more complete and reliable information of the nutritive value of these products as well as by the development of linear programming techniques for least cost diet formulation based on a large selection of ingredients.
Some of the more commonly used industrial by-products currently used for fish diet manufacture in the U.S.A. are listed below.
2.1 Wheat Germ Meal
2.2 Wheat Red Dog
2.3 Wheat Bran
2.4 Wheat Middlings
2.5 Wheat Mill Run
2.6 Corn Gluten Feed
2.7 Corn Gluten Meal
2.8 Rice Groats
2.9 Rice Bran with Germ
2.10 Rice Polishings
2.11 Oat Groats
Wheat germ meal consists chiefly of the germs of the wheat berry, with some bran and middlings. A rather wide variety of wheat germ grades are produced, depending on the area and regional demand. The quality of wheat germ meal is influenced by the presence of screenings and the level, of other wheat products, which can lower the fat or protein level. Excessive storage time may result in rancidity, due to the oxidation of the rather high level of fat. Generally, I wheat germ meal may have a crude protein level of 25-30 percent; crude fat, 7-12 percent; and crude fibre, 3-6 percent.
Wheat red dog consists of offal from the tail of the mill, together with some fine particles of wheat bran, wheat germ and wheat flour. Wheat red dog is a fine, floury, light-coloured feed ingredient. The colour may range from creamy white to light brown or light red, depending on the type of wheat being milled. Wheat red dog can act as a pellet binder, as well as contributor of protein, carbohydrates, minerals and vitamins to the feed. Wheat red dog may have a crude protein level of 15.5-17.5 percent; crude fat, 3.5-4.5 percent; and crude fibre, 2.8-4.0 percent.
Wheat bran is the coarse outer covering of the wheat berry. Sometimes screenings are ground and added to the bran. Wheat bran contributes bulk to ruminant feeds and is a source of carbohydrates, protein, minerals and vitamins. Generally, wheat bran will have a crude protein level of 14-17 percent; crude fat, 3-4.5 percent; and crude fibre, 10.5-12 percent.
Wheat middlings consist of fine particles of wheat bran, wheat shorts, wheat germ, wheat flour and some of the offal from the tail of the mill. The quality of middlings may be influenced by the amount of screenings added and the fineness of grind. A moisture level over 14 percent may cause problems, especially in hot, humid climates. Wheat middlings have a crude protein, level of 15-17 percent; crude fat, 3-4 percent; and crude fibre, 8.5-9.5 percent.
Wheat mill run consists of wheat bran, fine particles of wheat bran, wheat shorts, wheat germ, wheat flour and the offal from the tail of the mill. Ground run of the mill screenings are normally added. Wheat mill run is available in the west, but not normally found in other areas of the country where mill run is separated into bran, middlings and red dog. Wheat mill run may have a crude protein level of 14-17 percent; crude fat, 3-4 percent and crude fibre, 8.5-9.5 percent.
Corn gluten feed is that part of commercial shelled corn that remains after the extraction of the larger portion of the starch, gluten and germ by the process employed in the wet milling manufacture of corn starch or syrup. Generally, corn gluten feed will contain a crude protein level of 21-22 percent; crude fat, 1-2.5 percent; and crude fibre, 8-10 percent.
Corn gluten meal is the dried residue from corn after the larger part of the starch and germ have been removed and the bran separated by the process employed in the wet milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm. Corn gluten meal may contain fermented corn extractives and/or corn germ meal. The crude protein level may range from 41-43 percent; crude fat, 1-3 percent; crude fibre, 4-6 percent; and xanthophyll, 140-220 mg/kg.
Rice groats are the ground rice kernel, without the bran. Rice groats contain approximately a crude protein level of 8.6 percent; crude fat, 1.2 percent; and crude fibre, 1.0 percent.
Rice bran with germ is primarily the pericarp or bran layer and the germ portions of the rice kernel. The crude protein level is approximately 13.3 percent; crude fat, 15.0 percent; and crude fibre, 11.0 percent.
Rice polishings are the outer portions of the rice kernel produced by the process used in producing polished white rice. Rice polishings have a crude protein level of 11.8 percent; crude fat, 13.2 percent; and crude fibre, 3.0 percent.
Oat groats are the cleaned oats with their hulls removed. Generally, oat groats will contain a crude protein level of 16 percent; crude fat, 6 percent', and crude fibre, 2 percent.
Soybean meal is produced in two major protein levels by different processes. Soybean meal must be heated (toasted) sufficiently to destroy, the trypsin inhibitor. Forty-four percent soybean meal is usually mechanically extracted to produce a meal of 44 percent crude protein; crude fat, 4.7 percent; and crude fibre, 6.0 percent. Forty-eight percent soybean meal is dehulled and solvent extracted to yield meal with a crude protein I level of 48 percent; crude fat, 0.9 percent; and crude fibre, 2.8 percent.
Cottonseed meal is produced in three protein levels. Cottonseed meals are classified as low gossypol if they contain less than 0.04 percent free gossypol. Forty-one percent cottonseed meal has a crude protein. level of 41 percent; crude fat, 2 percent; and crude fibre, 12 percent. Forty-eight percent cottonseed meal has a crude protein level of 48 percent; crude fat, 1 percent; and crude fibre, 8 percent. Although all three cottonseed meals are solvent extracted, the lower protein meals may contain some hulls.
Peanut meal is obtained by grinding the cake, chips or flakes obtained by removal of most of the oil from peanut kernels by a mechanical or solvent extraction process. Peanut meal will have a crude protein level of about 46 percent; crude fat, 1-7 percent; and crude fibre, 10-13 percent.
4.1 Hydrolyzed Poultry Feathers
4.2 Meat and Bone Meal
4.3 Fish Meals
4.4 Blood Meal
Feathers from poultry are collected, ground and hydrolyzed under pressure. During processing the cystine linkage is broken, increasing the value of the meal. Not less than 75 percent of the crude protein must be pepsin digestible. Generally, hydrolyzed poultry feathers will range in crude protein from 80 to 85 percent; crude fat, 2.5 percent; crude fibre, 1.5 percent; phosphorus, 0.75 percent; and ash about 3 percent.
Meat and bone meal is the dry rendered product derived from mammalian tissue, exclusive of hair, hoof, horn, manure and paunch contents. The relatively high fat content of meat and bone meal apparently helps protect the lysine content during rendering. Meat and bone meal generally contain a crude protein of 50 percent; fat, 8-11 percent; crude fibre, 3 percent phosphorus, 4.4-5 percent; calcium, 8.8-10 percent; and ash, about 30 percent.
Fish meals are manufactured by cooking fish, pressing to remove water and oil, and then drying. Fish meals are often made from a single species of fish, e.g., herring meal, but meals containing more than one species, such as bottom fish meal, are also sold. Generally, the single species meals are more uniform in quality. Some typical analyses follow:
|
|
Crude protein (%) |
Crude fat (%) |
Crude fibre (%) |
Sodium (%) |
|
Herring meal |
70 |
7.5 |
1 |
0.5 |
|
Menhaden meal |
60 |
7.5 |
- |
0.3 |
|
Anchovy meal |
64 |
6 |
1 |
0.8 |
|
Carp meal, whole |
75 |
9.5 |
- |
- |
|
Shrimp meal |
36-48 |
3 |
11 |
- |
|
Crab meal |
30 |
1.7 |
11 |
- |
|
Bottom fish meal |
60 |
- |
- |
- |
Blood meal is produced from clean fresh animal blood, exclusive of all extraneous material such as hair, stomach contents, etc. Blood meal may be dried by several processes, but most often by spray drying. Spray dried blood meal has approximately a crude protein level of 85 percent; crude fat, 0.5-3 percent; crude fibre, 2.5 percent; ash, 6 percent; and lysine, 9-11 percent, with an availability of 80-90 percent.
5.1 Corn Distillers Dried Grain with Solubles
5.2 Brewers Yeast
5.3 Brewers Dried Grains
5.4 Dried Whey
This product is obtained by removal of ethyl alcohol by distillation from the yeast fermentation of corn or corn mixture by condensing and drying at least 75 percent of the solids of the resultant whole stillage. Corn distillers dried grain with solubles has a crude protein level of 26-27 percent; crude fat, 7-8 percent; and crude fibre, 8.5-9.5 percent.
Brewers dried yeast is the dried, sterilized, unextracted yeast (Saccharomyces) resulting as a by-product from the brewing of beer and ale. Brewers dried yeast has a crude protein level of 45 percent; crude fat, 1 percent; and crude fibre, 2.7 percent.
Brewers dried grain is the extracted dried residue of barley malt alone or in mixture with other cereal grain or grain products resulting from the manufacture of work or beer and may contain pulverized spent hops in an amount not to exceed 3 percent. Brewers dried grains may have a crude protein level of 24-30 percent; crude fat, 4.5-8.5 percent; and crude fibre, 10.5-16 percent.
Dried whey is the residue obtained by drying whey, a by-product of cheese manufacturing. It contains at least 65 percent lactose; crude protein, 13 percent; about 0.8 percent crude fat; and no crude fibre.
