From the perspective of the production of fishmeal, the marine wild fish is superior to the freshwater fish; the deep sea is better than the offshore waters; the lower temperature water is better than the higher temperature water; the same fish is better than the smaller one; Whole fish is better than the divided fish chops and miscellaneous; the degreasing is better than the full fat; the return to the fish paste is better than the return to the fish paste; the fresh fish is better than the dried fish; the timely processing on the work boat is better than the long distance Not processed in time after transportation.
As industrial feed exceeds the rapid growth of GDP every year, domestic feed ingredients have experienced a certain shortage in recent years. Industry insiders predict that the shortage of raw materials has become a status quo in recent years and even for a long time in the future. (Southern Rural Newspaper, Agricultural News, )
At the same time, since May 1, 2012, the new implementation of the Regulations on the Administration of Feed and Feed Additives has further improved the requirements and specifications for the use of feed ingredients. The Regulations also impose many restrictions on additives and drugs. .
For purchasers and quality control personnel of feed ingredients, how to select the ideal feed ingredients under such circumstances has become an urgent requirement.
The book of agricultural wealth: In recent years, what changes have occurred in the feed ingredients in the past, and which ones need the attention of raw material purchasers?
Yang Haipeng: With the shortage of feed ingredients, different raw materials have appeared to a certain degree of unsatisfactory conditions. This unsatisfactory situation can be summarized as follows: the quality of corn is not stable; the problem of freshness of soybean meal is large; the test of chowder needs to be strengthened; the situation of fishmeal Quite complicated and so on. (Southern Rural Newspapers, Agricultural News, Xinmu), such as fishmeal, in recent years, the production of fishmeal in major producing areas such as Peru has reached its limit, while the demand of feed enterprises has increased year by year, the use of fishmeal has increased, and The quality of the producing areas is uneven and requires the attention of buyers and users.
Farming Treasures: How do buyers identify better quality fishmeal?
Yang Haipeng: As one of the main feed ingredients, the appearance characteristics and intrinsic quality of fishmeal vary greatly due to the difference in the variety and composition of raw materials and processing methods. At present, a lot of fishmeal is made from the waste of processed fish in the food industry, and its quality is worthy of attention.
From the perspective of the production of fishmeal, the marine wild fish is superior to the freshwater fish; the deep sea is better than the offshore waters; the lower temperature water is better than the higher temperature water; the same fish is better than the smaller one; The whole fish is better than the divided fish chops and miscellaneous; the degreasing is better than the full fat; the return of the fish paste is better than the return of the fish paste; the fresh fish is better than the dried fish; the timely processing on the work boat is better than the long distance Not processed in time after transportation.
In terms of processing method, indirect heating and drying is better than direct fire heating and drying; indirect hot air heating and drying is better than indirect hot air heating and drying; decompression, low temperature drying is better than normal temperature and high temperature drying; uniformity is lower in moisture. It is superior to high and low moisture mixing and high local moisture; in the appropriate processing stage of the South Rural Reporting Agriculture and Agriculture Co., Ltd., it is better to add reasonable compound anti-oxidation and preservatives than the random one. Agents... These factors affect the effective amino acids, fatty acids, "growth factors", freshness, digestibility, etc. of fishmeal. To fully understand the quality of fishmeal requires a wealth of knowledge, adequate information and testing methods.
Agricultural Treasures: What are the main methods for testing the quality of fishmeal? What needs to be strengthened?
Yang Haipeng: At present, there are sensory examinations and microscopic examinations for the quality inspection of fishmeal. The sensory examination of fishmeal includes looking at the color, smelling, and taste. Of course, only the odor, microscopic examination, and better fishmeal are checked for spelling. Trained inspectors can put a small sample into the mouth, without chewing, slowly, which is helpful for assessing the quality of fishmeal.
This method has higher requirements for the inspector and requires a lot of experience. Combined with microscopy, the fishmeal variety, processing method, freshness, salinity, sand content, digestibility, etc. will be clearly identified. Many other tests can be used when conditions permit.
The book of agricultural wealth: In addition, soybean meal is also one of the main protein raw materials in the feed. The current price of soybean meal has increased with the increase of international price. The index for judging its quality is mainly reflected in the protein content. Besides, how should it be? Correctly evaluate its quality?
Yang Haipeng: At present, many formulators and feed purchasers know that the quality of raw materials such as fishmeal can not only look at the crude protein content, but as an important raw material for feed, soybean meal, the current industry focus is still only on the crude protein content. This is a big mistake. And the loss caused by this cognitive bias is enormous!
As one of the by-products of oil processing, the quality of soybean meal is closely related to soybean. Therefore, the quality of soybean meal should first be concerned with the quality of soybean from its processing source. In the national standard for soybeans used in the national oil industry, the quality grade indicators of soybeans are divided and specified in detail. Among them, the two indexes of cotyledon color-changing grain and imperfect grain content of soybean are quite important and easily overlooked by the feed industry. .
In the new National Standard for Feed Soybeans, the urease activity permitting index was removed; the crude fiber and coarse ash indicators were removed because the soybeans matured or not, or the insects, mildew, and quality deteriorated. The indicators do not reflect their actual quality. At the same time, the indicators of imperfect grains, moldy grains and thermal damage particles were added and required as grades.
The book of agricultural wealth: What kind of soybeans do the color-changing grains and heat-damaged grains specifically affect the quality of soybean meal? (Southern Rural Newspaper, Agricultural News, )
Yang Haipeng: Soybeans with long storage time and high temperature seasons will have two cotyledons with reddish color on the umbilicus, commonly known as "red eye". After that, the cotyledons are deep red, commonly known as "red change". Cotyledons are waxy and transparent, commonly known as "immersion oil" "Or" oil. The reason why soybeans produce oil and red change is that the protein coagulates under the action of high temperature, which destroys the state of coexistence of fat and protein. Therefore, fat is immersed in oil and pigmentation is caused. The cotyledons turn red. The amount of reddening of soybeans increases with the storage time under high temperature conditions.
The quality of soybean meal processed by soybeans with the above phenomenon has changed a lot.
The book of agricultural wealth: At present, some of the soybeans used for processing in China are from the Northeast, and others from the United States, South America and other countries. Are there any differences in the quality of these soybeans?
Yang Haipeng: Of course there are differences, and these differences are quite obvious. From the quality point of view, the best soybeans are soybeans in the northeast of China. These soybeans grow for a long time and have more nutrient deposition. For example, a large part of soybeans currently used in China for consumption are northeast soybeans, which smell very sweet. "Very fragrant" is not only the quality of protein, but also the role of other unknown nutrients.
Most of the imported soybean quality in the United States is similar to that in Northeast China because the latitude and climate of the producing areas are very similar to those in Northeast China. However, because of the different production areas, their quality is somewhat different. Soy protein and oil content in the northern United States are lower and the particles are smaller. The processed soybean meal has a yellowish appearance.
It is worth noting that Brazilian soybeans have high temperature and humidity in their main producing areas. Therefore, Brazilian soybeans have high oil content, reddish appearance and bright skin, and the color of the produced soybean meal is red. At the same time, due to its high protein content, it is usually possible to produce various protein content of soybean meal. On the surface, the protein of Brazilian soybean is the highest, but the quality of its soybean meal is relatively inferior to that of Northeast soybean and US soybean. Domestic soybeans are rarely used in Brazilian soybeans. It is unscientific for many domestic formulators to pursue high-protein soy meal.
The book of agricultural wealth: In recent years, the quality of domestic corn has also undergone major changes. The problem of mycotoxins has become more and more prominent. How do feed enterprises and aquaculture companies choose higher quality corn to prevent these problems?
Yang Haipeng: Corn is the most important feed ingredient in the breeding process. The corn in different regions of China has great differences. Even if the same kind of corn is used, the matters needing attention in different regions are different. For example, in Guangdong, most of the feed enterprises need to be procured from the northeast. Corn has undergone a long period of transportation on the way, coupled with the influence of high temperature and high humidity, which will reduce its quality. These are all things to be aware of.
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