ABSTRACT
I. Introduction ...........................................................................................................................469 II. Quality Control in Procurement of Feed Ingredients...........................................................470 III. Grinding Feedstuffs...............................................................................................................470 IV. Mill Type...............................................................................................................................474 V. Mixing Diets .........................................................................................................................476 VI. Pelleting.................................................................................................................................480 VII. Pellet Size..............................................................................................................................481 VIII. Pellet Quality.........................................................................................................................483 IX. Pellet Mill Conditioners........................................................................................................483 X. Pellet Binders ........................................................................................................................485 XI. Extrusion of Cereals and Complete Diets ............................................................................486 XII. Extruded Soybeans................................................................................................................488 XIII. Stomach Morphology............................................................................................................490 XIV. Conclusions ...........................................................................................................................492 References ......................................................................................................................................492
In today’s swine industry, few producers or nutritionists would consider feeding pigs without giving great attention to energy and amino acid concentrations and ratios, and to optimum vitamin and mineral supplementation. Selection of reasonably priced, good-quality ingredients and proper processing of those ingredients into complete diets is equally important to the overall profitability of a swine farm, yet good feed manufacturing practices often are given little emphasis. This chapter is a review of basic considerations for feed manufacturing that can be used to maximize nutritional value of ingredients and complete diets for pigs.
