MF2037 Evaluating Feed Components and Finished Feeds - K-State ...

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4ties, unsaponifiable materials (M.I.U.), and free fattyacids (FFA). FFA content should not exceed 15percent.Additionally, NIR technology works well formeasuring oil content in oilseed crops (e.g., soybeans),corn, and on complete feeds.FiberCrude fiber includes the materials that are indigestibleto humans and non-ruminant animals. It is definedas the material that is insoluble in dilute acid and dilutealkali under specified conditions. Crude fiber is used asan index of an ingredient’s feeding value since materialshigh in fiber are typically low in nutritional value.MineralsMineral analysis procedures are described in theNational Feed Ingredient Association’s (NFIA, 1991)Laboratory Methods Compendium, Volume I.Calcium constitutes about 2 percent of the bodyweight and is important for bones, teeth, and musclecontraction and relaxation, especially the heartbeat; hasa role in the transmission of nerve impulses; is necessaryfor blood clotting; and activates a number ofenzymes.Phosphorus is closely associated with calcium, thus,a deficiency or overabundance of one will interferewith the utilization of the other. Phosphorus is involvedwith bone formation and maintenance, teeth development,milk secretion, and building muscle tissue; it isan essential element in genetic material, metabolicfunctions, and osmotic and acid-base balance.Magnesium interacts with calcium and phosphorus.If extremely low, magnesium will cause calcium to bedeposited in soft tissues forming calcified lesions. Anexcess of magnesium upsets calcium and phosphorusmetabolism.Sodium helps control the osmotic pressure and acidbasebalance in body fluids (upon which depends thetransfer of nutrients to the cells and removal of wastematerial from cells). Sodium is associated with musclecontraction and nerve function.Pepsin DigestPepsin digest is a procedure used to determine theprotein digestibility of animal by-product meals.Animal by-product meal is processed under extremetemperature conditions that can cause the proteins tobecome denatured and indigestible. Results of a pepsindigest analysis are usually reported as a percentage ofpepsin indigestible residue or percent of crude proteinthat is pepsin indigestible. The AFIA Feed IngredientGuide II lists the following recommendations foranimal by-product meals:■ Poultry Feathers. Not less than 75 percent ofcrude protein should be pepsin digestible.■ Meat Meal. Not more than 14 percentindigestible residue and not more than 11percent of crude protein should be pepsinindigestible.■ Meat and Bone Meal. Not more than 14percent indigestible residue and not more than11 percent of crude protein should be pepsinindigestible.UreaseUrease is an enzyme (present in soybeans) that actson urea to produce carbon dioxide and ammonia.Urease is controlled by heating to denature the enzyme,and as such, is analyzed in soybean meal to assess if ithas been properly processed.MicroscopicAll microscopic identification is based upon relatingthe items seen to known material. Through the use oflow magnification (8 to 50 times) materials are examinedand identified based on physical characteristicssuch as shape, color, particle size, softness, hardness,and texture. Feed microscopy is a useful method foridentifying impurities/contaminants and evaluating thequality of incoming ingredients. It also serves as auseful method for identifying missing ingredients infinished feed.M.I.U.M.I.U. stands for moisture, impurities, andunsaponifiable material. Fat sources should be evaluatedfor these components and should not exceed thefollowing levels: moisture less than or equal to1 percent, impurities less than or equal to .5 percent,unsaponifiable material less than or equal to 1 percent.BrixBrix is a term commonly used to indicate the sugar(sucrose) content of molasses. This analysis is performedbased on the optical properties of the molassesusing a refractometer. Brix is expressed in degrees andis closely related to percent sucrose. The AFIA FeedIngredient Guide II specifies a Brix reading of 79.5degrees.
5LaboratoriesWhen selecting a laboratory, price should not be theonly consideration. It is important to find out whichprofessional association laboratory personnel belong toand analytical techniques used. Official methods aretested and approved by members of these professionalorganizations: i.e., Association of Official AnalyticalChemists (AOAC) or American Association of CerealChemists (AACC).Some membership affiliations to look for include:AOAC, AACC, American Chemical Society, AmericanOil Chemists Society, National Oilseed ProcessorsAssociation, American Fats and Oils Association,National Institute of Oilseed Products, and NFIA. Alsocheck to see if the lab participates in check sampleprograms provided by the Association of AmericanFeed Control Officials (AAFCO), American FeedIngredients Association, and other professional organizations.Table 2 presents a partial list of labs and mailingaddress, phone number, and web address where servicesand prices are listed. Laboratories and servicesappearing in this publication are used for identificationonly. No endorsement is intended, nor is criticismimplied of laboratories not mentioned.Most labs will analyze for individual components aswell as offer special rates for grouped analyses. Onesuch common group analysis is proximate analysis.Proximate analysis consists of moisture, crude protein,crude fat, crude fiber, ash, and nitrogen-free extract.Analytical Variation (AV)AAFCO has established analytical variation (AV)guidelines in order to assist control officials in makingdecisions regarding marginally acceptable products(AAFCO, 2000). These variances are intended to allowfor inherit variability in sampling and laboratoryanalyses. They are not intended to allow for deficienciesor excesses in a product or poor analytical techniques.Table 3 shows the analytical variances forsome of the common ingredients. If the assay indicatesthat the ingredient is outside the analytical variance,the feed does not conform to label requirements.The concentration range indicates for what inclusionrate (level) the Analytical Variation Percentages(AV%) apply; e.g., moisture AV% applies to feedcontaining between 3 and 40 percent moisture.The AV% can be calculated using the following steps:Step 1: Multiply the expected or guaranteed value bythe value derived from the formula in Table 3 in theAV% column. Convert the AV% value to thedecimal equivalent (move the decimal two places tothe right).Step 2: Add and subtract the value obtained in Step 1to the expected or guaranteed value.Example:Suppose a sample of soybean meal was submitted forprotein analysis. If the expected or guaranteedprotein content was 44%, the acceptable rangewould be 42.9-45.1.Step 1: 44 × {(20 ÷ 44 + 2) ÷ 100} = 1.08Step 2: 44 – 1.08 = 42.944 + 1.08 = 45.1Drug AnalysisThe FDA’s Current Good Manufacturing Practices(CGMPs) stipulate that periodic assays of medicatedfeeds for drug components shall be performed as ameans of monitoring the manufacturing process. Eachcategory II Type A drug must be sampled and assayedthree times each year. For medications containing acombination of drugs, perform the assay on only onedrug each time and rotate the drugs analyzed.If the results of these assays are outside the permissiblelimits listed in Tables 4 and 5 (Feed AdditiveCompendium, 2001), an investigation and correctiveaction must be implemented. The CGMPs also stipulatethat “corrective action shall include provisions fordiscontinuing distribution where the medicated feedfails to meet the labeled drug potency. Distribution andsubsequent production of the particular feed shall notbegin until it has been determined that proper controlprocedures have been established.”Many commercial feed mills and on-farm feedprocessors are not required by law to conduct drugassays since they are not registered (for further information,refer to Kansas State University Extensionbulletins MF-2042 and MF-2043 by Herrman et al.,2000). However, routine inspection of finished feed fordrug potency is a good business practice.Unfortunately, the CGMPs do not provide advice onhow to investigate high or low drug potency. Typicalsources (or reasons) for out-of-tolerance assays includethe following:• the medicated article has lost its drug potency,• incorrect weighing of the medicated article,• poor mixing of the medicated article into the feed,• poor sampling technique.
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Page 3: 3Nutritional PropertiesNutritional
Page 7 and 8: 7Herrman, Tim and Gary Kuhl. 1997.
Page 9 and 10: 9Table 5. Category IIAssay LimitsAs
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