TAMU ANSC 318 - Methods of Chemically Evaluating Feedstuffs and Nondestructive Analysis (5 pages)

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Methods of Chemically Evaluating Feedstuffs and Nondestructive Analysis



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Methods of Chemically Evaluating Feedstuffs and Nondestructive Analysis

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Methods of Chemically Evaluating Feedstuffs and Nondestructive Analysis


Lecture number:
5
Pages:
5
Type:
Lecture Note
School:
Texas A&M University
Course:
Ansc 318 - Feeds & Feeding
Edition:
1

Unformatted text preview:

ANSC 318 1st Edition Lecture 5 Outline of Last Lecture I Function and Digestion of Proteins Vitamins and Minerals Analysis of Feedstuffs Outline of Current Lecture II Methods of Evaluating Feedstuffs a Chemical based b Nondestructive c Animal based d Microbiological III Proximate Analysis System a Background b Steps of Analysis c Weaknesses d Components of Fractions IV Van Soest System a Background b Components c Proximate Analysis vs Van Soest V Additional Chemical Analysis VI Near Infrared Spectroscopy NIRS a Background b Advantages c Disadvantages Current Lecture Methods Used to Evaluate Feedstuffs Chemical Analysis I Proximate Analysis System II Van Soest Analysis System III Specific chemical analyses minerals vitamins etc Nondestructive Analysis I Near Infrared Reflectance NIR Spectroscopy Animal Based Methods I Metabolism trials II Feeding Experiments III In vivo methods cannula single of multiple Microbiological Methods These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute I II Nylon bag procedures in situ In vitro procedures Proximate Analysis Background most common chemical method used method of evaluating feed quality without having to conduct metabolism trials or feeding experiments Developed by Weende Experiment Station in Germany during the 1850 s the basis for the Total Digestible Nutrients TDN system to evaluate energy availability Separates Sample into 6 Different Fractions 1 Water feed samples heated to 105 C for 24 hours Water content calculated by beginning weight end weight 2 Crude Protein CP Kjeldahl method older nitrogen analytical method CP content N content x 6 25 6 25 Factor inverse of 16 N content of plant CP Leco Nitrogen Method newer nitrogen analytical method Weakness of CP Analysis not all protein contains 16 N nitrogen analysis doesn t distinguish between non protein nitrogen NPN like urea and true proteins 3 Crude Fat or Ether



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