Power point will help to understand the animal feed preparation in feed mill. what are the different processes involving in the readymade animal feed preparation.

1. Animal Feed Technology
Presented By:
Dr. Dharmesh Tewari
Assistant Professor, Department of Animal Nutrition
College of Veterinary Science & A.H.
Acharya Narendra Deva University of Agriculture & Technology
Kumarganj, Ayodhya, Uttar Pradesh-224229

2. “Application of physical, chemical, biochemical,
biological and engineering techniques to
increase the nutrient utilization of feeds and
fodders in animal system for the development of
livestock and poultry and feed industry.”
Definition

3.  The Association of American Feed Control Officials
(AAFCO) was established in 1909.
 American Feed Manufacturers Association (AFMA) was
founded in 1909 in Wisconsin and its name was
changed to American Feed Industry Association (AFIA)
in 1985.
 Feed industry came into existence in India in 1961 with
the establishment of a feed plant in Ludhiana, Punjab.
 Compound Livestock Feed Manufacturers Association
(CLFMA) was formed on 8th June, 1967.
History

4. Complete feed: A nutritionally adequate feed for animals other than humans; by
specific formula compounded to be fed as the sole ration and is capable of
maintaining life and/or promoting production without any additional substance,
except water, being consumed.
Concentrate: A feed used with another to improve the nutritive balance of the total
and intended to be further diluted and mixed to produce a supplement or a
complete feed.
Supplement: A feed used with another to improve the nutritive balance or
performance of the total and intended to be (1) fed undiluted as a supplement to
other feeds, (2) offered free-choice with other parts of the ration separately
available or (3) further diluted and mixed to produce a complete feed.
Premix: A uniform mixture of one or more microingredients with diluent and/carrier.
Premixes are used to facilitate uniform dispersion of the microingredients in a large
mix.
AAFCO Definitions

5.  To make more profit
 To alter particle size
 To change moisture content
 To change density of feed
 To change palatability
 To increase nutrient content
 To increase nutrient availability
 To detoxify or remove undesirable
 To improve keeping qualities
 To less moulds, salmonella and other harmful
Advantages of processing

6. DRY and WET processes
Moisture- essential in some methods but may be
detrimental in others
or
COLD and HOT processes
Heat- essential part of some methods, but not
utilized at all in others.
PROCESSING METHODS

7. ROUGHAGE PROCESSING
METHODS

8. DRY METHODS
1) Baling: Forage cut and dried in the
field condition and then baled or
bundled with Baler
2) Chopping/Chaffing: Chopped into
small pieces as fine or coarse particles;
machine called chaff cutter; avoid
wastage; improves digestion
3) Grinding : Process of particle size
reduction
 Course grinding: improves the feed
consumption and growth rate
 Fine grinding: reduce the digestibility
of CF

9. 4) Pelleting : Improves the consumption
of poor quality roughages; size of pellets
12/64” to 48/64” and has a density of 40 Ib/
cft.
5) Dehydration : Process of reduction of
moisture content in a dehydrator using a
temp. 600-15000 F for a short time period
of 3-5 minutes.
6) Cubing : Increases the density of
roughages upto 30Ib/cft. good quality hay
is sprayed with water to increase the
moisture content upto 14%.

10. GRAINS PROCESSING
METHODS

11. DRY METHODS
1) Grinding: Simplest and least expensive
method for particle size reduction; vary
from fine to coarse but medium fine
grinding is best; increase the surface area;
improves feed utilization
2) Dry Rolling: Rolled or cracked grain are
prepared by passing through a roller mill.
Properties of grain under dry rolling and
grinding are very similar

12. 3) Popping or puffing: Produced by the
action of dry heat at 350-450° C for 15- 30
seconds; sudden expansion of the grain
which ruptures the starch granules and
thus starch is more available to rumen
micro flora; increase palatability and feed
intake by 5-10%.
4) Micronizing: Same as popping, except
that is provided in the form of infrared
energy.
5) Crimping: The process of rolling of
feed ingredients with the use of
corrugated rollers is called crimping.

13. 6) Extruding: Passing the grain or mixtures
through a machine with a spiral screw that
forces the grain through a tapered head;
Grain- ground and heated, and mixed with
other ingredients, producing a ribbon-like
product; Gelatinization during extruding,
starch becomes soluble and absorbs large
quantities of water.
7) Roasting: Passing the grain through flame
at 149°C ; inactivates the enzymes or
inhibitory factor.
8) Crumbles: Granular particle size feed
produced from the grinding of pelleted feeds.

14. WET METHODS
1) Soaking: Grain soaked for 12-24 hours in water
sometimes with heat, softens the grain, which swells during
the process, making a palatable product.
2) Steam Rolling: Grains treated with steam for different
period of time depending upon the pressure used prior to
rolling; increases gelatinization of starch to 45-50%.
3) Steam Flaking: Modification of steam rolling by
increasing the amount of time steam is applied or by the
amount of pressure ; influences the density of the feed;
Results depend on Steaming time, temperature, grain
moisture, roller size and tolerance, processing rate, type
and variety of grain.

15. 4) Pressure cooking: Cooked with live steam at 50 psi for
1.5 min in air tight pressure chamber.
5) Exploding: Subjected to high pressure steam (250 psi)
for about 20 sec and followed by sudden decrease to
atmospheric pressure; similar to popped grain.
6) Pelleting: Accomplished by grinding the feed ingredients
and then forcing them through a die; Increases palatability;
Alleviates separation of ingredients and sorting.
7) Reconstitution: Water is added to raise the moisture level
to 25-30% and wet product stored in an oxygen limiting silo
for 14-21 days: increases the solubility of grain protein

16. Grinding
Mixing
Processing
packaging
Operations in Feed Mill

17.  Increase the productive value of feed
 Increase the consumption rate of feed
 Enhance palatability
 Increase digestibility of feed
Increase the nutritive value of feed
Advantages of Feed Mill

18. Cutting: It is reduction accomplished by pushing or forcing a thin sharp
knife through the materials to be reduced, e.g. Chaffing of green fodder,
straw, hay.
Crushing: It is accomplished by applying a compressive force to the
particle to be reduced. Ball mills, percussion mills and jaw crushers are
examples of mills using the crushing principle.
Shearing: It is a combination of cutting and crushing. Ensilage cutter or
rotary type knife and stationary bar cutter use the shear principle.
Impact grinding: It is most commonly used for reducing particle size in
the feed industry. Hammer mills, Jet mills, Centrifugal input mills use this
principle
Particle size reduction principles

19. Hammer Mills
 With the aid of rotating metal bars (hammers) that
blow the ground product through a metal screen.
 Size of the product- controlled by changing the
screen size.
 Grind anything from a coarse roughage to any
type of grain.
 Sig. amount of dust lost in the process and the
finished product- usually dustier than that with a
roller mill.
Rotor assembly with series of disks mounted on the horizontal
shaft ; Free-swinging hammers Suspended from rods;
Perforated screen; Removal of ground product Either gravity- or
Air-assisted.
Grinding

20. Roller mills (Rolling)
 With the coarse grains- barley and oats- usually
corrugated rollers are used and create a
product called crimped grain
 Produce a less dusty feed than that produced
by hammer mills.
 Roller mills not used with roughages
Rolls rotate at same speed→ Compression is the primary
force used.
Rolls rotate at different speeds→ Shearing + compression
are the forces used
Rolls are grooved→ Tearing & Grinding components
introduced.
Coarse grooves → Less size reduction
Finer grooves → More size reduction

21. It is the single operation that would be required in a plant to
define it as a feed mill. The aim of mixing is to disperse the
ingredients of a certain assortment (called formula) so that
each small unit of the whole has the same proportion of each
ingredient as in the original formula.
Two type
Mixing

22. Vertical batch mixer:
It is used in thousands of feed mills and farms.
They may be single screw or double screw for elevating the
material.
These are relatively inexpensive and do a job of mixing most
ingredients.
 They are little slower than horizontal mixers and are not used in
larger feed mills.
Structure
 It consists of a vertical bin tapering to a point at the bottom.
 A tube containing a vertical screw conveyor elevates and mixes the material
as the mixer is filled.
 The screw conveyor continuously elevates the product and distributes it
over the top of the mixer.
 Repeated elevation of the product produces blending.
 These units range in capacity from 0.5 to 5 tonnes.

23. Horizontal mixer:
 This mixer is the one most commonly used in larger feed mills
 This mixer has right and left hand augers which convey the
material from one end of the mixer to the other while it is
tumbled within the mixer.
These mixers are equipped with openings at several places
along the bottom to aid in more rapid discharge.
Structure
 The mixer shaft is accurately machined and mounted on bearings and is fitted
with ribbons/paddles which thoroughly agitate and blend the ingredients to
produce homogenous mix.
 The ribbon assembly/paddle is housed in a tub, the lower half of which is
circular.
 Suitable speed reduction drive is provided to drive the mixer shaft at the
designed speed to achieve proper mix with or without liquid additives

24. Horizontal mixer
Double paddle Ribbon blenders
 Curved paddle blades which scoop, lift and
tumble materials as they are conveyed to
the centre of the mixer, where they are
continuously over lapped and cross blended.
 A turbulent upward and downward
movement provides the intense type of
action
 Required to blend solids and liquid additives
including molasses blended with dry
material. These mixers have a slide loading-
cum-inspection platform.
 Principle of these blenders is the same as
paddle mixers except that they have double
worm type ribbons.
 Large one continuously conveys the material
forward and the small one conveys it
backwards.
 Continuous cross blending action tends to
thoroughly mix the composition.
 Suitable for blending powdery material of
uniform fineness.

25. Pelleting has become an important
and necessary process in the
densification of a variety of
materials. However, pelleting
increases the cost of machinery and
involvement of high energy.
Pelleting

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