Use off Agro‐industrial

g by‐
y
products As Feed Resources

Prepared by
Seyoum Bediye
di

December 14, 2016

 CONTENT
1. Introduction
2. Objective
3. Nutritional characteristics and uses of AIBP
3.1. Cereal processing by‐products
3.2. Oilseeds processing by‐products
3.3. Abattoir by‐products
3.4. Brewery, distillery and winery by‐products
3.5. Horticultural by‐products
3.6. By‐products of Sugar industry
4. Safety and quality of Agro‐industrial by‐products
 OBJECTIVES
• Provide basic information on nutritional characteristics
and potential uses of AIBP in ruminant and non‐
non
ruminant nutrition
• Provide information on ggeographic
g p locations where
AIBP are available and wider use can be made
• Avail evidence on biological and socio‐economic
performance
f off selected
l t d ttechnologies
h l i ffor wider
id use
• Provide information and approach worth considering
for improving adoption of Technologies related to AIBP
• Provide updates for ensuring safety and quality of AIBP
 Introduction:
1.Animal Agriculture at macro‐economic level
• Animal agriculture is an integral component of
Ethiopian agriculture in all agro‐ecologies and
production system
• Estimates suggest animal agriculture accounts
for 25 Percent of the GDP, 45 % of AGDP, 11 %
of export and foreign currency earning and up
to 85% daily income
• The potential of animal agriculture is not yet
fully exploited
 Introduction:
1.Animal Agriculture at macro‐economic level
• Huge population (57 million cattle
cattle, 29 million
sheep, 29 million goats, 50 million poultry etc)
• Diverse breeds ( 26 breeds of cattle,
cattle 14 breeds
of sheep and 11 breeds of goat etc)
• Forage
F genetic
i resources
• Diverse agro‐ecologies
 Introduction:
1.Animal Agriculture at macro‐economic level
• Realizing this potential the GoE, in its growth
and transformation plan has identified animal
agriculture as new source of growth
• Growth in agriculture is expected to lead to
structural change towards industrialization via
agro‐ industries
• Development of integrated agro‐industrial
parks in four regional states have already
been endorsed by GoE
 INTRODUCTION
2.Role
l off improved
i d nutrition
ii
• Good nutrition is a pre‐requisite
pre requisite for animal
production from various perspectives
• Optimal use of available feed resources based
on scientific principles is essential towards
improving biological and economic efficiency
• Good feeding based on scientific principles
also helps to attain maximum genetic
potential, enhancing disease resistance and
for ensurs environmental sustainability
 INTRODUCTION
3.Role
l off AIBP in improved
d nutrition
• Most AIBP are rich in essential nutrients
offering opportunity in reducing nutritional
deficiencies
• Nutritional enhancement of low quality basal
diet
• Offers possibility for best cost ration
f
formulation
l i
 2. Categories of AIBP
I. no Category Example

1 Cereal processing by‐products Bran, middling, shorts, screenings

2 Oilseeds processing by‐ Oilseed cakes (noug, flax, rapeseed,
products peanut sesame
sesame, safflower , sunflower
etc)
3 Abattoir by‐products Fish meal ,Bone meal, meat meal,
blood meal,
meal meat and bone meal
4 Brewery, distillery and winery Brewers dried grains, brewers dried
by‐products yeast
By products of local breweries and
By‐products
distilleries
5 Horticultural by ‐products By‐products of fruits
6 By‐products of Sugar industry Molasses, baggase, sugare cane tops
 2. Nutritional characteristics of AIBP
2.1. By‐products of Cereal processing
• Wheat bran: It is the course outer wheat kernel plus some flour.
It contains about 15‐17 CP, 12MJ/kg ME, rich in P but low in Ca
Commonly used in ruminant diet & small quantities in poultry

• Wheat middlings: Consists of fine particles of bran, wheat germ

and wheat flour with higher
g proportion
p p of ggerm and flour than
bran. It contains 16‐18 %CP

• Wheat short : consists of the same components as wheat

heat
middlings but contain low fiber (not more than 7% CF). Typically
suitable for poultry
 Nutritional characteristics of AIBP
2 1 By‐products
2.1. B d t off cereall processing
i
(Bran, middlings, short and screenings)

• Rice bran: has moderate CP (9‐12 %), ME (

10 4 MJ/kg),
10.4 MJ/kg) CF ( 11%) and rich in P

• Cereal grain screenings: broken or shriveled

kernels of grains, with wide nutritional
composition
 2.2. By‐products of oilseeds processing:
Noug seed cake
• It is one of the oilseed cakes commonlyy used as
protein supplement
• Its CP content varies from 28‐38% with most
values lying between 30‐35%
30 35%
• The crude fat content ranges from 2.1‐12‐6%
with ME content of 2.37 Mcal/kg DM
• Its use in poultry diet is as good as peanut cake.
However, in ruminant diet its use is not as good
us linseed
li d cake
k and d cotton seed
d cake
k
• Inclusion of noug cake in poultry diet is from 20‐
30% in poultry diet
 2.2. By‐products of oilseeds
processing: Linseed
d cake
k
• It is also among the commonly used protein supplement
• It has CP content of 30%, ME content of 11 Mcal/ kg DM
• In terms of amino‐acid profile it has low lysine and
tryptohane, low caroten and vitamin D with fair content of
Ca and B vitamins
• The key amino acid content of linseed cake does not
effectively compensate for deficiencies of the cereal grains
• It contains toxic material known as linamarin that has a
growth depressant effect to growing poultry
• Its inclusion is usually limited to about 5% and preferably
not fed to poultry
• However it is commonly uses in ruminant diet as source of
escape N
 2.2. By‐products of oilseeds
processing: Peanut cake
k
• It is a common p protein supplement
pp with CP
content of 45‐50%, ME ( Mcal/kg), Low fiber ( 6‐
13 % CF)
• In terms of aminoacid profile it has lower
methionine content than other oilseed cakes
• It is low in calcium, carotene and vit D
• Storage in cold conditions may lead to
contamination with mold (A.flavus)
• In warm and moist climates it should not be
stored longer than 6 weeks.
 2.2. By‐products of oilseeds
processing: cottonseedd cake
k
• It has a thick cut and hulls which is rich in fiber
and low digestibility
• It has high CP content of 36‐40%, deficient in vit
D carotene,
D, carotene calcium and rich in P
• In terms aminoacids its protein quality is low (
low lysine, methionine and tryphtophane
contents)
• It has toxic substance known as gossypol ( 0.03‐
20%) that
h cause reduced
d d growth h iin chicks
hi k
• In ruminant diet it the best protein supplement
 2.2. By‐products of oilseeds
processing: sesame cake k
• With CP content of 42% and 6 6.5
5 crude fiber it
has chemical composition close to peanut
cake
• It has high methionine, cystine, trptophane,
Ca P and Mg but low lysine
Ca,
• No toxic factor has been recorded in sesame
cake
k so ffar
 2.2. By‐products of oilseeds
processing: sunflower
fl cake
k
• Has variable nutritive value due to differences
in crude fiber and method of extraction
• Its CP content usually ranges from 35‐
35 40%
with ME content of 10 Mcal/kg
• It has the highest sulphur amino
amino‐acid
acid content
of all the major oilseed cakes
• In poultry ration it is best used with high
lysine supplements such as meat meal and
soybean meal
 2.2. By‐products of oilseeds
processing: safflower
ffl cake
k
• It is generally less palatable relative to other
oilseed cakes
• Its CP content varies from 23 ‐42 42 % (in
undecorticated meal Vs decorticated) and crude
fiber 15
15‐30%
30% (decorticated Vs unun‐decorticated)
decorticated)
• In poultry diets it should be supplemented with
protein sources of animal origin or soybean meal
for adequate provision of lysine and sulphur
containingg amino acids
 2.2. By‐products of oilseeds
processing: rapeseedd cake
k
• Rapeseed contains glucosinolates that
interferes with the action of thyroid gland
• It has CP content of 39 % and ME of 11
Mcal/kg
• Lower
L llevell off iinclusion
l i off up to 5 % ffor
poultry and 27% levels in ruminant diet is
preferred
f d
 2.3.Abattoir by‐products
2.3.1.Fish
h meall
• The meal consists of dried and gground whole or
cut up fish by‐products
• Its crude protein ranges from 35‐70% depending
on the type of product ( whole fish or cuttings)
• It has an excellent protein quality (lysine and
methionine) since it has a high content of AA in
optimal ration
• It is a good source of B vitamins and high in Ca
and dP
• It is an excellent source of escape N for ruminant
diet as well
 2.3.Abattoir by‐products
2.3.2. Meat meall
• It is a by‐product
by product of slaughter houses and
meat packing industry
• It is a high protein feed with protein of good
quality
• Meat meal is rich in Ca, P and a good source of
riboflavin, vitamin B2 and vitamin B12.
• Its CP content about 55% and Its protein
quality is not as good as fish meal
 2.4.Abattoir by‐products
2.3.3. Meat anddbbone meall
• It is
i similar
i il tot bone
b meall but
b t contains
t i more
bones ( rich in Ca and P)
• The CP content usually ranges from 45‐50%
• The product is designated as meat and bone
meal if it contains more than 4
4.4%
4% P an
indicative of high proportion of bone
 2.4.Abattoir by‐products
2.3.4. Blood
l d meall
• It is dried and ground blood that usually
contains up to 80% CP
• It has poor amino acid profile/imbalance i.e
ie
high leucine content and extremely deficient
in isoleucine
• Thus high blood meal inclusion in poultry diet
usually
ll lleady
d to d
delayed
l d growth h
 2.4.Abattoir by‐products
2.3.5. Bone meall
• Prepared first cooking bones under steal
pressure to remove excess fat and meat
• The resulting brittle is then ground
• Bone meal usually contains 30‐35 % Ca and
about
b 15% P
2.4. Brewery, distillery and winery by‐
products
d
• With rapid expansion of breweries, distillery
and winery in the country, their by‐products
can be used as ruminant or non‐ruminant
feed
• They offer unique opportunity for farmers and
feed mills located in the proximity of such
factories
• These category of by‐products have moderate
CP, digestibility and ME
 2.4. Brewery, distillery and winery by‐products
2.4.1. Brewers dried grains (BDG)
• It is a dried residue of barleyy malt alone or in mixture
with other cereal grains or grain by‐products resulting
the manufacture of beer
• BDH hash moderate
d t CP (16‐24%)
(16 24%) and dhhas about
b t 8o%
8 % off
the energy value of barley grain
• It is commonly used in ruminant diet particularly dairy
and layers ration
• It is a costly ingredient because of cost of
transportation and cost of drying
• Inclusion of small quantities of BDG in layer rations has
been noted to improve egg production and egg quality
 2.5. Brewery, distillery and winery by‐products
2.4.2. Brewers dried yeast
y

• It is the dried yeast by‐product resulting from the brewing

of beer
• It contains CP content of 35% and above
• It is an excellent source of highly digestible protein of good
quality ( lysine, leucine and methionine)
• Brewers dried yeast can replace 80% of the animal protein
in poultry rations
• It is most commonly used as source of B vitamins ( i.e
vitamin B1 (thiamin), B2 (riboflavin), niacin, B6(pyridoxine),
B3 (pantothenic acid), biotin and B12.
• It also contains substantial amount of vitamin E and pro‐
vitamin D
 2.5. Brewery, distillery and winery by‐products
2.4.3. By‐products from local breweries and
distilleries
• By‐products
By products of home brewed and home
distilled local alcoholic beverags such Tella
atella and Areqe atlella have similar
nutritional values to the industrial products
• They have variable nutritional content due to
the ingredients used in the brew.
• They are widely used for ruminant diet and
they can also be used in poultry diet (thesis
based studies at Haramaya university).
 2.4.By‐products of Sugar industry
P d ti status
Production t t off sugar industry
i d t b by‐products
d t iin Ethi
Ethiopia
i
(in million ton)
35 33

30

25

20 18.33
2015/16
15 12 84
12.84 2019/20
10
5.92
5 4 26
4.26
1.82
0.61 0.62
0
Molasses Sugarcane tops Bagasse Total
 2.4.By‐products of Sugar industry:
Cane molasses
l
• Cane molasses is a good energy source but
low in protein
• It is a good source of minerals such as Ca
Ca, K
K,SS
and trace minerals
• It
I is
i very palatable
l bl and d an excellent
ll appetizer
i
• Molasses can be included in sufficient
quantity in ruminant diet and limited quantity
in poultry feed
 2.3.Use of molasses in ruminant diet
2.4.1.Use in liquid
l d form
f
• Use of molasses ((as 48% total ration)) in fatteningg
diet of Boran steers has led to 893 gram of daily
weight gain
• In an other study where molasses was included
as part of fattening diet 696 gram of daily weight
gain and dressing percentage of 57 has been
recorded
• Thus, molasses can support the desired level of
weight gain
gain, market weight and dressing
percentage to make the Ethiopian beef industry
competitive
2.3.Use of molasses in ruminant diet
2.4.2.Use as Multi‐nutrient block (Background)
• Livestock production in developing counties is largely
dependent on fibrous feeds mainly crop residues and
low quality pasture
• These feed resources are deficient in N, readily
fermentable energy, minerals and vitamins
• Thus use of non‐protein nitrogen source such as
urea source of readily fermentable energy such as
urea,
molasses helps the growth of microorganisms in the
rumen which digest the fibrous feeds.
• This
Thi increases
i the
h digestion
di i andd consumption
i off
fibrous feeds allowing the animal to maintain and often
increase productivity
 2.3.Use of molasses in ruminant diet
2 4 2 U as Multi‐nutrient
2.4.2.Use M lti t i t block
bl k (Background)
(B k d)
• The use of solid urea‐molasses block ((MNB)) with
urea, molasses, vitamins and minerals to
supplement the nutrients deficient in the main
feed offers several advantages:
feed,
1. Ease of transport
2. Storage
3. Use
4. Reduction of urea toxicityy in other approaches
pp (
drinking water, sprinkling in a solution)
5. Increase in productivity
2.3.Use of molasses in ruminant diet
2.4.2.Use as Multi‐nutrient
l bl k
block
Table 2 Typical
yp composition
p of MNB developed
p at HARC

I Ingredient Percent Remark

no
1 Molasses 34 Soluble CHO
2 Urea 10 Soluble N
3 Cement 15 Binder
4 Wheat bran 25 Escape CHO
5 Oilseed cake 13 Source of N
6 Salt 3 Mineral source
Total 100
 2.3.Use of molasses in ruminant diet
2.4.2.Use as Multi‐nutrient
l bl k
block
• Alternatives in substitution of cement by other
binders has shown termite soil can substitute cement
• Urea can also be substituted byy other locallyy
available sources
p MNB based on molasses can
• The scope
accommodate mineral sources and ingredients
which can be used for parasite control as well
 Procedures in manufacturing of MNB
1. Preparation of equipments and ingredients
1.1. Equipments
Moulds
Mixing equipments and
weighing scales

1.2. Collect and prepare the ingredients

‐ Sugarcane
g molasses
‐ urea
‐ salt
‐ cement
‐ salt
‐ wheat bran
‐ oilseed cakes
 MNB preparation
• Never add water to molasses. It has to be thick
• You can check the quality of molasses by dipping a spoon in to it
• If the molasses stays on the spoon it good molasses. If the sugar
cane molasses runs off and leaves it clean it bad molasses.
• Remember, lumps of urea need to be broken
• Before using cement it needs to be mixed with water in the ratio
of two parts cement and one part water
• You need to have source of fiber which absorbs water and binds
the block together
• Before using fiber it must be chopped into small pieces and
passed trough 1‐2 cm screen
• Before making the whole batch of mix we should make a trial
MNB
 MNB is good when:
• The ingredients are very well distributed through out the
block
• It does not have lumps of urea
• It is hard ( too hard to squash between our fingers
• It is resistant (resistant enough not break when a person
steps on them) and
• It is sticky (when we hold a block, our hands should feel the
sticky sugarcane molasses
• Attention: When the blocks do not feel sticky, we need to
increase the amount of molasses we put into the mixture
• After the test product we can make a bigger mixture of
MNB
 Calculation of number of MNB
Category
g y of animal Species
p Range
g of dailyy
intake (g/day)
Large ruminants Dairy cows 500‐700
Beef cattle 500‐700
Bulls 300‐500
Heifers 300‐500
Steers 300‐500
Calves 150‐250
Small ruminants Sheep/goats 70‐150
 Feeding MNB to animals
• MNB are needed especially during dry season or when animals are grazing
on low quality pastures or fed on crop residues
• Animals can also eat MNB during any season of the year
• It can be fed to cattle in:
‐ Saltingg p
places
‐ Feeding troughs and MNB Feeders
Warning: Animals can become intoxicated if they eat too much MNB. This
happens when:
‐ The MNB is so soft
‐ MNB has lumps of urea in eat
‐ Animals are kept in stables or corrals with MNB, but with no other
feed and eat more blocks than they need
 Warning:
Animals
a s ca
can beco
becomee intoxicated
to cated if tthey
ey eat too
much MNB. This happens when
• The MNB is so soft
• MNB has lumps of urea in eat
p in stables or corrals with MNB,,
• Animals are kept
but with other feed, and eat more blocks than
they need
• There is no transition period to let the animals
get used to MNB
 Signs of intoxication and follow up
action
• Signs of intoxication include foam around the
mouth of animals, the rumen swollen on the
left side and they seem to be drunk
• Measures to be taken include
1 Id
1. Identify
if the
h sick
i k animals
i l
2. Remove MNB from the feeder
3. Make the animals as much water as possible
Recent innovations in production and use of MNB

Automatic pressing device for MNB Use of specially designed

Manufacturing (NDDB) dispenser for use of MNB
 Effect of MNB on weight gain of indigenous cattle
in Ethiopia (g/day)

800
700
700

600 560

500

400

300

200

100

0
Control MNB
 Effect of MNB on milk production performance of
l t ti cows (lt/d
lactating (lt/day)) iin Ethi
Ethiopia
i

14
12
12 11
10 9.4

8
Control
6
4.5 MNB
4 3.14
1.98
2

0
Indigenous Crossbred High Grade
 2.3.Use of molasses in ruminant diet
2.4.2. Effect of MNB on milk yyield (g
(gram/day)
/ y) of
Awassi ewes, [Global experience]
1000
888 867
900
800
700
600
500
402
400
300
200
100
0
control MNB Sunflower
cake
 2.3.Use of molasses in ruminant diet
2.4.2. Effect of MNB reproductive
p p
performance ((%)) of
Awassi ewes, [Global experience]
140

120 115

100 89 89
78
80
Control
60
MNB
40
26
20 11

0
Conception Lambing Twining
Impact of MNB of IAEA project RAS/5/035 (data pooled across 12
memberb states
t t based
b d on 353 ffarms and d 2592 animals)
i l)

I.N Parameter Improvement

1 Voluntary feed intake 30 %
2 Milk production 6‐100 %
3 Li weight
Live i ht (dairy
(d i cattle)
ttl ) 20 %
4 Live weight beef cattle 30%
5 Live weight sheep and goats 70%
6 Average cost benefit 1:3.3
7 Average increase in farmers income 38% per cow per day
8 IIncome ffrom b
beeff cattle
l and
d smallll up to 3o
3 % per animal
i l
ruminants
 2.4.3.Global experience on adoption of MNB :
What can we do differently??
• MNB is a practical solution for tropical livestock production
based on low quality roughage
• However, adoption has been low due to various challenges
and there is a need understand what did and did not work
with farmers resources.
• Global experience suggest that widespread adoption of MNB
was constrained by :
Unreliable supply and high cost of molasses,
Inadequate technology transfer or extension methods,
Lack of awareness on cost‐ benefit,
Lack of institutional innovation and holistic approach
 2.4.3.Global experience on adoption of MNB :
Wh t can we do
What d differently??
diff tl ??
• There
e e iss a need
eed to look
oo beyond
beyo d technological
tec o og ca
solutions and create conditions for the
emergence of institutions/ markets/ leaders who
can takek up theh challenge
h ll off technology
h l transfer
f
holistically.
• The
Th idea
id is i nott to
t discount
di t the
th rolel off ttechnology
h l
but to bring on board the organizational issues
dealing with the challenge
• It is important to invest on the processes and
people
p p as it is to invest on technologies
g
 2.4.3. Global experience on adoption of MNB :
Wh t can we do
What d differently??
diff tl ??

• An innovative approach that encompasses farmers

with service providers, input and output markets etc
and empower all actors to be able to engage and
respond may be part of the solutions
• It is important to recognize diversity of farms/
livestock systems, given the significant changes
anticipated for many who are today small‐holder
crop livestock farmers.
farmers
2.4.3.Global experience on adoption of MNB :
Wh can we d
What do differently??
diff l ??
• It is important to note that “one
one size fits all”
all
approaches and the feed based solutions need
to be considered in relation to other
technological ( breed, health) aspects as well
as policy,
policy institutional and social dimensions
required to facilitate small holder market
participation
 3.AVIALABILITY OF AGRO‐INDUSTRIAL BY‐PRODUCTS
2 1 Annual
2.1. A l production
d ti off grain
i
Table 4 Estimated annual production of different cereals, pulses and oilseeds
CEREAL GRAINS PULSES OILSEEDS
Type Quintal Type Quintal Type Quintal
Barley 17,816,522 Field pea 3273775 Noug 2,214,155
Wheat 34,347,061 Faba bean 9,439,642 Linseed 1,220643
Maize 61,583,176 Haricot bean 4,097332 Groundnut 1,244,187
Sorghum 36 042 670
36,042,670 Lentil 1514999 Sesame 1813761
Finger millet 7,422,971 Chick pea 4630085 Rapeseed 731104
Oats 436,388 Soybean 636531
Rice 1,210,416 Vetch 3,255,806
Sub‐Total 158,859,204 25454670 7223850

T t l
Total 191 537 724
191,537,724
 3.Annual production of AIBP
I.N Type By‐product Quantity ton)
1 Milling by‐ Bran/middling 336548
products
2 Oilseed Oilseed cakes 403429
processing
3 Brewery by‐by BDG, Yeast 174869
products
4. By‐product
yp of Molasses,, 610350
sugar industry
Total 1,525,196
 3. Geographic locations where good use of AIBP
can be
b made:
d Grain
G i by‐products
b d t
• By‐products of grain processing ( seed cleaning/
processing, oil extraction) especially where grains are
processed for local market or export market can be
used for p
poultryy as well as ruminant diet
• Emphasis should be given to lentil processing for local
consumption like at Beke around Addis Ababa
• Areas where rice bran is produced like in Fogera plane,
plane
BSG, Gambella and Oromiya
• Pulse screenings ( export market) in Adama
• Seed cleaning by‐products from state seed enterprise
• Seed cleaning by‐products from flour and oil mills
 3.Geographic locations where good use of
AIBP can be made:
1. Flour mills Addis Adama corridor and various locations in the country
:

2. Oilseed cakes
Noug cake: (W.Oromiya particularly west and south west shewa, East
Wellega, Horro Guduru, Western Amhara i.e Gojam and Gonder)
Groundnut cake: ( west Hararghe)
Rapeseed cake: ( Bale and recently in Amhara)
Sesame cake: Western Tigray, Western Amhara and BSG
3.By‐products from sugar industry: All over the country where sugar
i d t i are currently
industries tl on progress (17 projects)
j t ) and
d new tto established
t bli h d
in Somali , Gode and at Borena in Oromiya
4. Breweries and distilleries: All over the nation
5. Abattoir by‐products: Currently in Addis Ababa with future
expansion aligned to development of Agro‐industrial Parks and sugar cane
industries )
6 H ti lt l by‐products
6.Horticultural b d t
 4. Safety and quality of Agro‐industrial by‐
products:
d
• Food safety has been considered a luxury in countries which have not yet
attained
i d food
f d security.
i H
However, i is
it i currently
l global
l b l concerns including
i l di
developing nations
• Concerns on food safety has increased mainly due to better understanding of
the impact of food borne diseases, a growing middle income class which
shares the value of developed nations and developing countries interest in
exports.
• Among agricultural products, products of animal origin are of special concern
f
from a food
f d safety
f t perspective
ti for
f severall reasons.
• Over 60% of human pathogens are shared with animals and many of these can
be transmitted by animal source products. Moreover, animal source products
often p
provide ggood condition for ggrowth and survival of p
pathogens.
g
• Given the direct linkage between feed safety and the safety of food products
of animal origin (derived from farmed animals), it is essential that feed
manufacture and feed production is taken as important parts of the food
production chain.
chain Thus feed safety is part of the entire food law.
law
4. Safety and quality of Agro‐industrial
b
by‐products:
d key
k global
l b l trends
d
• The feed chain should aim at optimizing monitoring resources in a chain
perspective suggesting Non‐compliant feed shall be intercepted at the
earliest stage as possible along the “top‐of‐the‐pyramid” principle.
• Key tools in achieving this are the application of HACCP principles and the
maintenance of traceability; the main goal being to ensure the risk of
contaminating feed for food producing animals is kept as low as possible.
• GAPs and GMPs are important prerequisite programs for the
implementation of HACCP principles. Effective hazard control is ensured by
the combination of prerequisite programs and the HACCP plan.
• From governance point of view, feed safety and quality assurance is the
responsibility of all participants in the feed chain demanding actors in the
feed industry (feed ingredient manufacturers, feed compounders,
transporters), government institutions.
4. Safety and quality of Agro‐industrial
b
by‐products:
d key
k global
l b l trends
d
• Upstream extension of quality assurance to all suppliers of
feed ingredients, development of early warning system and
tackling problems at early stage and improvement in
communication were also among new features incorporated
to the global feed industry QA program.

• Animal feed manufactures Association started recognizing

the importance of safe feed for safe food and animal feed
chain is rationalized as integral component of food chain.

• Thus, feed safety as part of food safety has started receiving

considerable attention in global food production.
 Table …. Operating components of the Animal Feed Safety
y
System
I no. Title Component

1 Ingredients used in animal feed are safe ( the ingredient and approval process) A

2 Ingredients used in animal feed are safe ( Limits for feed hazards) B

3 The methods used to make, store and distribute animal feed result in safe products C
(production, storage and distribution of safe feed ingredients and mixed feeds)
4 The Agency acquires timely information about unsafe feed and when appropriate, D
makes such information publicly available (reporting of unsafe feed)

5 The levels of regulatory oversight are commensurate with risk to human and animal E
health (Regulatory oversight)
6 Training, education and outreach activities keep partners and stakeholders well F
i f
informedd and
d ensure that
h FDA and d state feed
f d regulatory
l personnell are adequately
d l
trained (Education and outreach)

7 An active and aggressive research program is employed to generate data to aid in G

addressing animal feed safety issues (Research)
 Safety & Quality evaluation of feed
i
ingredients:
di Physical
h i l tests
Color: Every feed ingredient has its own natural color and
deviation from the usual color indicate the ingredient has not
been kept in good condition or has been adulterated by foreign
material
Size and Shape of seed (Grain): Some seeds could be shriveled
suggesting it is of inferior quality and may be attacked with
pests.
Uniformity: By‐products of grain origin may contain seed of weed,
attacked with weevil, broken seeds and may contain adulterant
Smell/Odor: Any un‐usual
un usual smell or odor deviating from the normal
sensory test is an indication of contamination. This test
particularly applies for oilseed cakes
 Safety and quality evaluation of feed
ingredients: Physical
Ph i l tests
• Adulteration: Un
Un‐wanted
wanted materials either
toxic or no‐toxic products can be added to
feed ingredients which reduces the quality of
the ingredient. Common adulterants in feed
ingredients are shown in Table…
Table
• Chemical and microbial tests may be needed
to complement physical tests to ensure safety
and quality of AIBP.
 Common Adulterants in Feed
ingredients
d
I.N Feed ingredient Common adulterant
1 Peanut cake Other oil seed cakes, husk/hull
of peanut
p
2 Soybean cake Non –roasted soybean
3 Fish meal Salt and sand
4 Molasses Water
5 Other grains Husk weed
Husk,
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