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Feed Mixing and Storage

Feed Mixing and Storage. October 10, 2012. Factors that Influence Stored Feed . Moisture Heat Pests. Desired Moisture (when stored in aerobic conditions) . W hole grains should contain less than 13% moisture. Shelled corn can go up to 15.5%

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Feed Mixing and Storage

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  1. Feed Mixing and Storage October 10, 2012

  2. Factors that Influence Stored Feed • Moisture • Heat • Pests

  3. Desired Moisture(when stored in aerobic conditions) • Whole grains should contain less than 13% moisture. • Shelled corn can go up to 15.5% • Ground and/or rolled grains should contain < 11%. • Baled forages should be cured to contain 18-20% before being stored.

  4. Facilitating Safe Moisture Storage • Artificial drying • Disadvantage: can be expensive due to energy costs • Field drying – crop remains in the field longer • Disadvantage: weather losses/damage, predators, harvest loss, time in field • Proper ensiling

  5. Too much moisture • Bacteria growth • Mold growth • Fungi growth • Reduce palatability, alter nutrients, and produce toxins • Fermentation and heat = browning • Spoilage and nutrient destruction • Issues with caking • Spontaneous combustion risks

  6. Pest Infestations • More common issue for grains rather than forages. • Insects or rodents • Damage may be grain destruction or contamination. • Feces and urine contamination 10 x more than grain destruction or consumption • Reduce palatability • Increase risk of disease

  7. Reducing Pest Issues • Store feed in rodent proof containers • Don’t store against the wall. Leave space. Off floor. • USDA inspection issue • Empty and clean bins when not used. • Clean up spills. • Keep feed rotated – first in first out. • Get a rat terrier!!!

  8. Mixing Feeds • Most important thing is accurate formulations and proper weighing. • Scales must be adequate and appropriate. • Scales should be maintained and kept clean, calibrated on a regular schedule. • Conversions are a must-have skill. • % to grams per ton, Lb to Kg, g to Lb, oz to grams • 16 oz per Lb • 453.6 grams per Lb • 1000 grams per Kg • 1 mg/kg = 1 ppm

  9. Types of Feed Mixers • Two major types • Batch Feed Mixers • Continuous Flow Mixers

  10. Batch Feed Mixers • Types • Vertical • Horizontal • Auger wagon

  11. Mixers • Comparing horizontal with vertical mixers: • Better for molasses and liquid ingredients. • Handle silage and ground hays better. • More expensive. • Require less mixing time. • Typically higher energy cost

  12. Batch Mixers • Stationary • Advantages: High accuracy, flexibility for mixing • Disadvantages: Feed needs transported to mixer, storage, labor and energy costs • Portable • Advantages: Convenient to producer, ease of transport, uses existing tractors for power, fenceline feeding, freshly mixed • Disadvantages: Equipment tied up, labor and time, start up costs (renting or purchasing)

  13. Continuous Flow Mixers • Ingredients are simultaneously measured, ground and mixed. • Advantages: automated, little space needed, accurate, may be more ideal for smaller situations and batch sizes. • Disadvantages: No roughage, storage costs, energy costs, transporting costs associated with ingredients and finished mixes.

  14. Mixing of Feeds • Order of ingredients added is EXTREMELY important to the final mix. • Typical corn/SBM diets • About 25% corn should be added first to “charge” the mixer. • Followed by vitamin/mineral premix, additives, protein supplements. • Followed by remaining grain. • Liquids should not be added at the very end but after the critical additives (approximatley 60 – 70% of the mixing time)

  15. Factors Affecting Mixing Efficiency • Type of mixer chosen • Sequence of ingredients • Filling of mixer • Length of mixing time • Ingredient particle size • Ingredient density • Proper clean out • Flushing with ground grain after mixing a batch

  16. Interpreting Mixer Tests • Assay for salt in multiple locations within the mix to determine the mean & standard deviation. • Determine coefficient of variation (CV): • %CV = SD/mean x 100 • < 10% CV is Excellent mixing • 10 – 15% CV = Good = increase mixing time by 25 – 30% • 15 – 20% CV = increase mixing time by 50% • > 20% CV = may need to re-evaluate other factors

  17. Example Mean = 0.523 Standard Deviation = 0.1156 CV = (0.1156/0.523) x 100 = 22.10% What would you do with this mix?

  18. References • PDF Articles on Mixing • Testing Mixer Performance – K State Extension • Sequencing of Feed Ingredients for Mixing – South Dakota State University • Residue Avoidance Program – ISU Extension • Book • Processing Feeds = pages 265-271 • Mixing and Storage = pages 271 – 275 • Laws and labeling (including collective terms) = pages 305 - 316

  19. GA Requirements for Labeling

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