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The extent to which fats are rancid is generally measured by the initial peroxide value (IPV) test. Although many laboratories perform the IPV test, results of this test can be confusing and difficult to interpret. The IPV test is reported in “milliequivalents.” A milliequivalent (meq) is a unit of measurement that allows the measurement of [...]
Fats or high-fat ingredients are added to feeds to provide energy, provide essential fatty acids, solubilize fat-soluble vitamins, improve palatability, minimize dust and provide lubrication. However, along with these benefits, fats can introduce problems associated with oxidative rancidity.
Oxidative rancidity of feed fats can reduce metabolizable energy, destroy fat-soluble vitamins and reduce palatability. In severe cases, [...]
The lack of moisture is the primary reason pathogens do not rapidly multiply in feeds. Thus, the primary task in preventing pathogen multiplication in feed is moisture control. Obvious sources of moisture, such as roof leaks, uninsulated pipes or areas where wind can blow rain in, must be eliminated. It should also be recognized that [...]
Control of microbial pathogens in feeds and feed mills involves procedures to
1. Exclude pathogens form the feed
2. Prevent multiplication of the organism in the feed
3. Kill pathogens within the feed and prevent recontamination.
It should be clearly understood that feed milling processes are incapable of killing certain pathogens (i.e., spore formers) Thus, these pathogens MUST be [...]
Sampling is an often over-looked area when gathering information about pathogens in the feed mill environment. Certainly, the collection of adequate samples that represent the batch being sampled is important. However, a more basic question must be addressed. Are we certain that the contamination detected in the feed came from the sample or from the [...]