ABSTRACT
Quality of feed ingredients is one of the most important factor having significant effect on the health and production of poultry. Therefore, utmost care should be taken for the supply of wholesome feeds. Physical methods of feed evaluation are crude processes but important for the procurement of ingredients. The physical characteristics of feeds are assessed on the basis of soundness of food grains, moisture content or dampness of the feeds, colour of the feeds, taste, odour, presence of insects and fungi and cake formation in stacked feeds. The first step of quality control is the physical assay of feed ingredients and compounded feeds. Generally four tests are used for the physical evaluation of feed ingredients. Acceptable standard values for other food grains are probably not available. The food grains should be uniform in shape and size and that should be characteristic for the feeds.
