PROSESING PAKAN
Tujuan prosesing Pemilihan metode prosesing biji 2.1. Pertimbangan nutrisi 2.2. Pertimbangan non nutrisi 3. Metode prosesing biji 3.1 Perubahan mekanis (mechanical alterims) Pengulitan (dehulling) Extruding Grinding Rolling Dried roling (cracking, crushing) Steam rolling (crimping, steam crimping)
3.2 Perlakuan panas (heat treatment) Prosesing panas kering (dry heat processing) Micronizing Popping Roasting b. Prosesing panas basah (moist heat processing) Cooking Exploiding Flaking (Steam Flaking and Pressure Flaking) Pelleting (Crumbling, Crushed pellets)
3.3 Perubahan kandungan air (mositure alterations) Bran mash Drying (dehydrating) High moisture grain (early harvested) Reconstituted grain Watered feeds 3.4 Blocks 3.5 Liquid supplement 3.6 Fermenting 3.7 Hydroponic (sprouted grain) 3.8 Unprocessed (whole) corn
4. Beberapa aditif non-nutrisi Antifungais (mold inhibitor) Antioxidants Enzymes Flavoring agent Pellet binders 5. Efek penyimpanan pada bahan pakan Penurunan karoten Trace mineral menghancurkan vitamin Kerusakan karena cahaya (riboflavin, pyridoxin, vitamin C) Penurunan kandungan Vitamin A, D dan E
e. Thiamin (B1) sedikit terpengaruh f. Fat deterorate g. Protein may deterorate h. Insect may destroy
PROSESING PAKAN Fisik Penambahan dan pengurangan air Pemanasan (Gelatinasi pati, denaturasi protein) Tekanan Aglomerisasi Pengurangan ukuran partikel
KIMIA Perubahan struktur pati Memisahkan matrik protein Perubahan kecernaan dan hasil akhir metabolisme FISIkOKIMIA (terjadi secara simultan) PROSESING PAKAN MEMPENGARUHI Nilai nutrisi pakan