Moist animal feeds

Moist animal feeds are single-ingredient animal feeds supplied directly to the cattle farmer. These may include liquid or stackable products used in rations for cattle or pigs. Stackable products can be ensiled and liquid products are used in bulk feeds.

When moist animal feed is stored, microorganisms cause fermentation: Starch and sugars are converted to lactic acid and other organic acids, and this generally has a beneficial effect on storage life, digestibility and intestinal health. The spontaneous acidification provides preservation. The microbiological quality of moist feeds is a matter of concern, as potentially pathogenic bacteria can displace the beneficial lactic acid bacteria. Undesirable microorganisms reduce the nutritional value of the feed and can affect animal health. Ensiled single ingredient feeds are exposed to the air after the silage pit is opened and may develop undesirable microorganisms.
TLR can analyse moisture-rich products and ensiled feeds for pH, bacteria, moulds and yeast.

Because moist single ingredient feeds are variable products, you will need to know their nutritional composition in order to calculate rations correctly. TLR can also help with this.

Which analyses are available for moist animal feeds?

Weende components

- Moisture, raw protein, crude fat, starch and sugars, fibre fractions (NDF, ADF, lignin).

Nutrients in detail

- Amino acid profile, fatty acid profile, pH, organic acids.

Residues and contaminants

- Physical checks for contaminants and damaged or affected cereal grains

- Pesticides / other crop protection agents

    - Fungicides, including dithiocarbamates

    - Herbicides, such as glyphosate, paraquat and diquat

    - Biocides

- Nitrate and nitrite

- Antibiotics (such as furazolidone in soya)

- Heavy metals, including lead, cadmium and mercury

- Dioxins and dioxin-like PCBs

- Mycotoxins, including aflatoxin, deoxynivalenone, ochratoxin and fumonisins

Microbiological parameters

- Total germ count

- Pathogenic bacteria, such as salmonella, clostridia and E. coli.

- Spoilage microorganisms

- Yeasts and moulds

Viruses, such as norovirus and hepatitis A

Genetic characteristics

- Detecting GMOs with PCR analysis