Wet corn is now on the market, and wet corn brings many problems
Wet corn is now on the market, and wet corn brings many problems
1. The use of wet corn: high moisture, easy to scorch,
2. Mold exceeds the standard
There are other problems that you all need to point out!! I am just throwing out a brick to attract jade
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Recently, as soon as new corn was used, there was an immediate reaction on the market
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Of course the main issue is moisture, and moisture must be strictly controlled, otherwise it will mold
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When corn has high moisture, grinding energy consumption is high, conditioning temperature is low, and finished product moisture is high.
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After new corn is harvested, it does not mean it is fully mature; there is still an after-ripening process. New corn contains a kind of resistant starch that is not easily digested and is not easily digested and absorbed by pigs, so its nutritional value is lower than that of old corn. Every autumn and winter we find that finishing pigs have a large feed intake but do not grow fast, and there are more rectal prolapses, which is often related to new corn. In addition, note that if new corn is dried before it naturally ripens, the resistant starch is not easily changed, and the phenomenon of low digestibility and utilization will also occur. Therefore, in autumn, it is necessary for pig farms to store some old corn and use a transition when using new corn for production.
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More floury meal, lower energy on a dry matter basis, higher feed-to-meat ratio
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Thanks for the reminder!!! I wonder if anyone has any strong data to explain this??
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Indeed
Any grain has an after-ripening process
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What Floor 5 said is good - I learned something
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Reply to 4#gqk2004
I learned something
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Calculate the formula after converting to dry matter, but the cost will rise quite a bit
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How should expansion be adjusted when corn moisture is high?
2. Mold exceeds the standard
There are other problems that you all need to point out!! I am just throwing out a brick to attract jade
--------------------------------------
Recently, as soon as new corn was used, there was an immediate reaction on the market
--------------------------------------
Of course the main issue is moisture, and moisture must be strictly controlled, otherwise it will mold
--------------------------------------
When corn has high moisture, grinding energy consumption is high, conditioning temperature is low, and finished product moisture is high.
--------------------------------------
After new corn is harvested, it does not mean it is fully mature; there is still an after-ripening process. New corn contains a kind of resistant starch that is not easily digested and is not easily digested and absorbed by pigs, so its nutritional value is lower than that of old corn. Every autumn and winter we find that finishing pigs have a large feed intake but do not grow fast, and there are more rectal prolapses, which is often related to new corn. In addition, note that if new corn is dried before it naturally ripens, the resistant starch is not easily changed, and the phenomenon of low digestibility and utilization will also occur. Therefore, in autumn, it is necessary for pig farms to store some old corn and use a transition when using new corn for production.
--------------------------------------
More floury meal, lower energy on a dry matter basis, higher feed-to-meat ratio
--------------------------------------
Thanks for the reminder!!! I wonder if anyone has any strong data to explain this??
--------------------------------------
Indeed
Any grain has an after-ripening process
--------------------------------------
What Floor 5 said is good - I learned something
--------------------------------------
Reply to 4#gqk2004
I learned something
--------------------------------------
Calculate the formula after converting to dry matter, but the cost will rise quite a bit
--------------------------------------
How should expansion be adjusted when corn moisture is high?