Differences between feed grains and food grains, description and what it looks like

WHEAT
(
Triticum
), a genus of annual and biennial grasses of the grass family, is one of the most important grain crops.
The flour obtained from grains is used to bake white bread and produce other food products; Flour milling waste serves as feed for livestock and poultry, and has recently been increasingly used as a raw material for industry. Wheat is a leading grain crop in many regions of the world and a staple food in northern China, parts of India and Japan, many Middle Eastern and North African countries, and the southern plains of South America. Also on topic:
CEREALS

The main wheat producer is China, the second largest is the USA; followed by India, Russia, France, Canada, Ukraine, Turkey and Kazakhstan. Wheat grain is the most important agricultural commodity in international trade: almost 60% of all grain exports. The world's leading exporter of wheat is the United States. Canada, France, Australia and Argentina also export a lot of wheat. The main importers of wheat are Russia, China, Japan, Egypt, Brazil, Poland, Italy, India, South Korea, Iraq and Morocco.

There are thousands of varieties of wheat, and their classification is quite complex, but there are only two main types - hard and soft. Soft varieties are also divided into red-grain and white-grain. They are usually grown in regions with guaranteed moisture. Durum varieties are grown in areas with a drier climate, for example where the natural vegetation type is steppe. Western Europe and Australia produce mainly soft varieties, while the USA, Canada, Argentina, Western Asia, North Africa and the former USSR produce mainly hard varieties.

Feed grain: what is it?

The development of the livestock industry increases the need for livestock feed. According to statistics, approximately half of the annual grain harvest is spent on these needs. Wheat accounts for about 20 million tons. Feed grain is used exclusively for feeding livestock.

Feed and fodder wheat – are they the same thing or not?

Feed – wheat grades 5 and 6. These are non-food types that are used only as animal feed.

That is, feed and feed wheat are essentially the same thing.

What is feed wheat and how does it differ from food wheat?

Everyone knows what wheat is. However, this widespread cereal is divided into several groups according to quality. Not all of them are even suitable for human consumption.

Basic product requirements

In order for wheat to be used as fodder, it is not enough that it corresponds to class 6 or 5. You also need to:

• the grain was intact;
• there were no foreign odors;
• there were no harmful insects that could harm livestock and poultry.

Strict requirements are also imposed on the following properties:

• humidity;
• mass proportions and characteristics of proteins;
• coloring;
• gluten content;
• foreign impurities.

Standards governing the quality of feed wheat exist both at the international and national levels. Therefore, one should focus on provisions that are adequate for a specific territory.

The difference between individual types of agricultural feed is due to the unequal volume of cellulose. Its share directly correlates with the size of those individuals that will receive this food. Horses and cattle are given feed as rich in cellulose as possible.

Shelf life is determined by the quality of drying. The less moisture in the product, the more net carbohydrates there are.

This is especially important when the cold season arrives. But it’s not enough to take these points into account; you’ll also have to think about the hardness of the grains

The softest wheat is suitable for very small birds and animals. Horses and cows need to be given a more solid product!

What is good and bad about feed wheat?

As for the weaknesses of fodder wheat varieties, it should be noted:

• increased amount of starch;
• deficiency of fats, fiber and sugar;
• excessive carbohydrate content.

Too much starch in the diet is harmful not only to people, but also to animals. They too may suffer from digestive problems.

Since there are a lot of carbohydrates, the balance of nutrients is disrupted and there is a risk of obesity. And a deficiency of fiber threatens indigestion and poor absorption of wheat. Due to all these factors, feed wheat in its pure form is not used as feed by anyone.

Flaws

The disadvantage of feed wheat is its high content of gluten and starch, which form a sticky mass in the stomach of animals that can cause pain and colic in the abdomen. In addition, excessive consumption of wheat forage by livestock can lead to obesity, which increases the risk of developing various diseases. Therefore, it is necessary to very carefully monitor the dosage of all feeds so as not to harm your farm.

Typical composition of feed wheat

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Feed corn varieties

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There are many varieties of feed corn. Farmers prefer to plant corn, which can also be used for food during milky ripeness. After full ripening, it has large, nutritious grains and is suitable for long-term storage.

• “Golden Fleece” is an early feed corn. Grows up to 170 cm in height. There is resistance to bad weather conditions and diseases. Heads of cabbage are 22 cm long, weighing 170-220 g. The grains are dark yellow, quite wide in shape. Productivity is high.
• “Pearl” is a variety of excellent taste. The plants are virtually disease free during growth, making them easy to grow. The ripening of heads of cabbage occurs on the 75th day after emergence. The length of the crop is up to 2 meters. Ears weighing up to 250 g, 18-20 cm long. The grains are almost orange when ripe. Productivity per hectare up to 12.5 tons.
• "Aurika" is an early forage-type corn. Has stable immunity to typical corn diseases. Ripens 76-80 days after emergence. Practically does not get sick during ripening. Heads of cabbage reach 20 cm, weighing 220 g on average. The yield per hectare of plantings is 20 tons.

Feed corn is used to feed farm animals

• “Viola” is an early variety of fodder corn. The cobs can be harvested 70 days after the sprouts appear. The grains are quite tasty; in milky ripeness they can have a pronounced sweetness if cooked correctly. The immune system is strong. Heads of cabbage grow up to 16-20 cm, weighing up to 330 g. The grains have a light yellow, lemon color. Productivity per hectare up to 14 tons.
• “Kubansky early ripening” is another early variety of feed corn. Ripening occurs on days 82-89 after the sprouts appear. This feed corn grows up to 1-1.5 meters. The heads of cabbage are thick, up to 30 cm. It can grow in unfavorable conditions, and almost never gets sick.
• “Saratov sweet” corn grows up to 210 cm, although it can be lower. The weight of the cobs is 150-190 g. The grains are dark yellow, and may be orange. The variety is resistant to diseases, cold snaps, and drought. It has good taste. During the period of milky ripeness, the cobs can be eaten.

History of the origin of the plant

Since wheat began to be eaten in those distant times when there was no writing and permanent settlements, it is now difficult to establish where this cereal came from and what region it comes from. It was used for cooking by primitive people who lived in the 9th millennium BC. e. Initially they used wild wheat, but over time they began to domesticate it. This process took about 4,000 years.

Did you know? The root trunk of 1
plant is surrounded by many hairs: their number is 14 billion.
and the total length is 600 km. Presumably, the history of the origin and development of wheat originates in the territory of modern Turkey . Subsequently, this culture began to appear in other countries near the Aegean Sea, in India, Ethiopia, and China. And by the beginning of our era, cereals were grown almost everywhere in Asia and Africa. During the era of the Roman Empire, this plant was already grown in Europe. Residents of North and South America have cultivated it since the 16th century. In the XVIII-XIX centuries. wheat grew abundantly on Canadian and Australian lands.

How are grains and legumes processed for feed?

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It is important to properly prepare forage. This is necessary for better absorption and maximum effect from its use.

The specifics of the preparation process are influenced by the type of additive chosen. Processing methods for grains and legumes are different. Grain varieties include oats, barley, and rye. Processing of grain crops:

1. Crushing, crushing or breaking. A mandatory method for destroying the hard shell of grain. In this form, the forage is absorbed faster.
2. Flattening or crushing. The procedure allows you to improve the taste of the forage. The resulting product is absorbed in its entirety. The body does not need to spend effort digesting the hard shell of the grain.
3. Micronization is a heat treatment process (exposure of forage to infrared rays). As a result, the shell cracks and the feed grain becomes soft.
4. Chilling to increase the sugar content of forage.

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Legumes are lupine and soybean. Such feed is subjected to heat treatment. Most often, steaming or boiling is carried out. When exposed to heat, the antinutrients contained in the product are destroyed. Ready-made forage has a high content of protein, valuable for milking animals.

Feed consumption accounting

It is carried out according to the number of feeding days. Approximate structure: at the beginning of the month the number of goals is recorded, the data is entered into a journal. Over the next month, all changes are made to the herd: addition of new animals, loss of livestock. In parallel with this, they keep records of consumed feed. At the end of the month, the results are compiled; the formula for calculations is identical to determining the volume of milk yield.

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Controlling feed consumption is needed for a number of activities. This is a forecast of feeding days and determining the number of individuals to receive feed additives.

Product requirements

There are international requirements for feed grain - the absence of foreign odors, the integrity of the grains and the absence of dangerous infections. In this case, the type and variety can be any.

The list includes the following points:

• healthy appearance of grains and their characteristic color;
• absence of stains, traces of mold and rot, or musty odor on the grain;
• the percentage of litter does not exceed 5;
• percentage of mineral impurities - no more than 1;
• percentage of grain impurities - no more than 15;
• the percentage of specimens affected by the head fungus is no more than 10;
• the percentage of specimens showing traces of Fusarium infection is no more than 1;
• at least 87% dry grain per kilogram of product.

According to GOST definition, weeds include soil particles and pebbles, weed seeds, grain husks, particles of stems and leaves, grains and seeds of legumes and other crops.

As for grain impurities, it can be sprouted or unripe grain, as well as broken, wrinkled and deformed specimens.

When purchasing fodder that you plan to feed livestock with, be sure to take a handful of the product and smell it; the presence of a musty odor indicates that the forage is of poor quality and was stored in violation of the requirements. It is not recommended to purchase such a product, as it can cause livestock poisoning and death.

Where is it grown and produced?

Wheat is cultivated in half of the world's countries (about 100). China takes the lead in growing the crop in question. Also in the top five are India, the USA, France, and Russia. To grow wheat, you need to make a relatively large effort. This feature is due to the fact that it has a weak root system.

This cereal grows best if its predecessors were the following crops:

• corn;
• legumes;
• rape;
• oats.

It is not recommended to sow the plant after barley. These crops have the same susceptibility to disease, so there is a possibility that after barley, the rhizomes of wheat may rot. Before sowing cereal, the soil in the field must be harrowed and cultivated.

Familiarize yourself with the features of the growing season of winter and spring wheat.

After a few weeks, you need to go through the plow, and only then can you sow the seed. According to standards, in the forest-steppe, 35 kilograms (0.035 tons) of spring cereals and 40–45 kg (0.040–0.045 tons) of winter cereals are planted per 1 hectare of land. It is best to plant spring wheat in the first ten days of spring, and winter wheat in the second ten days of autumn . For proper growth, the soil is fertilized with peat, phosphate, manure, and potassium.

Video: how wheat grows

Classification of feed wheat

Depending on compliance with such indicators as appearance, mass fraction of gluten and its quality, glassiness, wheat is divided into several classes. World and domestic standards may differ from each other and include 5 classes for durum wheat varieties or 6 classes for soft wheat, which are combined into 3 groups:

• Group “A” includes grain of classes 1-3. This is the best wheat used in the food industry. Only this grain is exported to the foreign market and is called strong.
• Group “B” includes class 4 wheat, rich in strong varieties. Pasta and crushed cereals are produced from this grain.
• Feed wheat includes grain of class 5-6.

Whatever the classification, feed grain is always of the lowest quality, and therefore belongs to the lowest class. It is never used in food and is not mixed with stronger varieties.

Botanical evolution.

Although many wheat varieties are specially bred by plant breeders, thousands of others arose spontaneously by crossing cultivated forms with each other and with wild grasses. Probably the oldest cultivated species of wheat are T. aegilopoides

) and einkorn (
T. monococcum
). Only in their cells was a diploid set of seven pairs of chromosomes found. The center of distribution of the first species is Armenia, Turkey and Georgia, from where it penetrated to the west. Einkorn wheat may have originated in northeastern Turkey and southwestern Transcaucasia, or a little further south in eastern Iraq. It is believed that she became the ancestor of almost all modern varieties.

The next step in the evolution of wheat was the emergence of tetraploid species with 14 pairs of chromosomes. Only one of them is known to grow wild - spelt, emmer, or emmer wheat ( T. dicoccum

), common in southern Armenia, northeastern Turkey, western Iran, northern Israel, Syria and Jordan. It is also the oldest of the cultivated tetraploids, once cultivated more widely than all other types of wheat. Although emmer, like einkorn, has a brittle ear axis and the scales do not lag behind the grains during threshing, other tetraploids became the first wheats in which the ears no longer broke, and the grain was completely threshed from the scales. These types include durum, Persian, Polish and fat wheat.

The youngest wheats are hexaploids with 21 pairs of chromosomes. This is a product of hybridization of tetraploids with some similar species, which has seven pairs of chromosomes, most likely with a wild grass of the genus Aegilops ( Aegilops

). Two hexaploid species, including spelled, once the staple Central European wheat, have grains that are non-threshing (membranous), like einkorn and spelt. On three other hexaploids, called naked, i.e. Summer wheat, dwarf wheat and short-grain wheat account for the majority of the world's production of this crop.

Are feed concentrates used when baking bread?

Thus, fodder - cereal grains and legumes - is intended mainly for feeding farm animals. In Soviet times, regulations prohibited the use of such concentrates when baking bread. Today, cooks and bakers, unfortunately, do not observe any special standards in this regard. In the production of bread, they can also use low-grade flour. This, of course, does not have the best effect on the quality of the finished product.

To improve the structure of bread made from low-grade flour, manufacturers use various types of improvers. This is basically gluten in its pure form. But be that as it may, feed grain itself (grade 5 flour) is still not used very often for baking such products. Usually cheap bread is produced using 3-4 grades of flour.

Indicators of feed wheat

For forage there are mandatory quality requirements. Thus, feed wheat GOST R 52554-2006 must be healthy, not infested with pests and have industrial value. The composition may contain grain impurities up to 15%, weeds - 3%, sprouted grains no more than 2% Humidity should not exceed 15%,

In terms of protein content, feed wheat exceeds all other cereal crops; in addition, it is a high-calorie feed, second only to corn. The grain contains 10-15% proteins, a small amount (up to 2%) fats, 2-3% sugar, up to 65% carbohydrates, which are mainly represented by starch. There is also a full set of essential amino acids, vitamins B, E, PP, microelements - potassium, phosphorus, magnesium, sodium.

State standardization

The quality indicators of feed grain are regulated by certain GOST standards, according to which the grain should not be affected by bacterial and fungal microorganisms that are dangerous to the life of humans and animals and should not have any foreign odor. These standards also determine the appearance, color, shape, transparency and gloss of the grain.

The main quality indicators of feed wheat according to GOST are:

• the presence of impurities (husks, remains of leaves, stems and soil, weed seeds, spoiled grains, weeds, grains of other crops) no more than 5%;
• presence of mineral impurities less than 1%;
• the content of grain impurities is less than 15%;
• the color and condition of the grain are normal, characteristic of wheat of higher classes;
• normal aroma without hints of malt, putrefactive or moldy processes, mustiness;
• damage to grain by fusarium - less than 1%;
• dry matter content – ​​87% or more; the amount of grain affected by fungal smut up to 8%.

Grain impurities include grain that does not meet established standards, namely:

• crushed;
• broken and corroded (up to 50% of the total mass);
• sprouted;
• wrinkled and deformed;
• immature.

When determining quality indicators, they take into account not only the external state, but also the composition of the grain - the quantitative content of crude protein, carbohydrates, dry matter and dry fiber. The following indicators also participate in the classification:

• degree of pest damage;
• total amount of impurities;
• protein and gluten content in grain;
• humidity level.

Features of feed wheat

What is feed wheat? It is a cereal that meets a certain quality standard, but is not suitable for use in the food industry and for sowing. Fodder is the basis of nutrition for animals and birds.

Feed wheat of class 5 is distinguished by a large amount of carbohydrates, but a lower proportion of protein, fiber and fat. Cereal quality standards:

• Availability of vitamins B and E;
• The grain moisture level is no more than 12%;
• Protein content from 10 to 16%;
• The amount of grain impurities is no more than 13%.

If feed wheat is rich in cellulose, then it is fed to large and small cattle and horses. Varieties with less cellulose are used to feed pigs, poultry, and fish.

Durum feed grain is recommended for pigs and cattle, while soft feed is more suitable for small domestic animals and poultry.

Feed wheat is also used in the preparation of compound feed. In a high-quality combined feed, the high lysine content ensures an equal ratio of amino acids to phosphorus, which allows animals to fully digest the grain. The use of feed prepared on the basis of feed wheat allows young meat breeds to gain weight faster and improve the taste of meat.

While there is a large share of benefit, there is harm from using wheat as the only food for livestock in:

• High starch content. This leads to various gastrointestinal diseases;
• Excessive amounts of carbohydrates. With a deficiency of protein and fiber, it causes obesity.

The optimal amount of wheat in the main diet for small livestock and pigs is up to 40%, for cattle - up to 35%, for horses - up to 30%, for small domestic animals from 20 to 40%, for birds - up to 60%. For birds, rabbits, young sheep and goats, it is recommended that the grain be sprouted or crushed before feeding.

To store feed grain, elevators, plastic bags or special sleeves are used. Seamless sleeves are made of polymer. It does not allow air, moisture, light rays to pass through, and does not heat up, so storing grain in sleeves is the most effective and long-term.

Biology.

The wheat plant has a culm-stem, characteristic of all cereals, with nodes and usually hollow internodes, and the leaves are simple, linear, alternate, two-rowed. Each leaf extends from a node and consists of a sheath, covering the overlying internode like a split tube, and a long narrow plate. At the border between the vagina and the plate there are three outgrowths - a wide membranous tongue adjacent to the stem, and two finger-like ears covering the latter.

The upper internode, or peduncle, bears the inflorescence - a complex spike. It consists of a geniculate central axis and successively small simple inflorescences extending from it - spikelets, facing the axis with the wide side. Each spikelet bears on its axis from two to five successively departing flowers, the totality of which is covered from below by two - upper and lower - spikelet scales, which are the covering leaves of a simple inflorescence.

Each flower is protected by a pair of specialized bracts - larger and thicker lower and relatively thin upper floral scales. For some, the so-called spinous wheat varieties, the lower flower scales end in a long awn.

The flowers are usually bisexual, with three stamens and a pistil bearing two feathery stigmas. At the base of the ovary there are two or three small scales - floral films, or lodicules, equivalent to the perianth. By the time of flowering, they swell and push apart the scales surrounding the flower. Wheat is a mostly self-pollinating plant, although cross-pollination occurs in some types. After fertilization, the ovary turns into a small hard fruit, a caryopsis, held in the ear by flower scales.

A caryopsis, or grain, is a pericarp formed from the wall of the ovary, inextricably linked to a single seed that contains the embryo and endosperm. The embryo is located on the side at the base of the grain and consists of a bud, a root and a modified cotyledon adjacent to the endosperm - the scutellum. After germination, the embryonic root will give rise to the primary root system, the bud will give rise to the above-ground organs of the plant and its “adult” roots, and the scutellum will secrete enzymes that digest the endosperm and carry its nutrients to the seedling that has begun to develop.

The sown grain of wheat absorbs water, swells and germinates. The bud and the embryonic root emerge and grow upward and downward, respectively. At the soil surface, from the first node of the straw formed from the bud, adventitious roots emerge, which vigorously branch and form the so-called. fibrous root system. The transition point between the stem and the root is called the root collar. Just above it, the lower nodes of the stem are closely brought together, and lateral shoots develop from the axils of their leaves near the surface of the soil - wheat tillering occurs.

Until this stage, the plant is considered a seedling. Then the phase of exit into the tube begins, i.e. rapid elongation of the straw, followed by heading, i.e. inflorescence formation: the upper internode (peduncle) carries the spike 7–10 cm above the top leaf.

When the grain has reached its final size, it contains an embryo and a watery, initially transparent, then becoming white endosperm as the starch content increases (the stage of so-called milk ripeness). Gradually, the moisture content of the grain decreases and its contents begin to resemble sticky dough in consistency (waxy ripeness). Fully ripened (technically ripe) grain is hard.

Types of corn

There are several varieties that differ from each other in grain composition, appearance, shape, and structural features:

1. Dentoform.
2. Siliceous.
3. Waxy.
4. Sugar.
5. Bursting.
6. Starchy.
7. Membranous.

All these types, except filmy, are widely used in various branches of food production. There are also several hybrid varieties derived from the listed species.

Each species includes many varieties.

Dental corn

Tooth corn is so called because of the similarity of the shape of the grains to the shape of horse teeth: they are elongated, oblong, dense, and have a depression at the top. This species is characterized by high productivity and particular unpretentiousness. Kink corn is the most economical variety of maize. It is cultivated in all corn-producing countries.

Flint corn

Flint corn grains are shiny, smooth, and rounded at the ends; the color of the cobs can be either white or yellow. The species is characterized by a high content of solid starch. Characterized by endurance, excellent yield, short ripening time. The grains are used to produce flakes, cereals and other raw materials. Unripe cobs have a delicate sweetish taste and are often consumed boiled.

In the photo: completely unique ears of flint corn of the Glass Gem variety, obtained as a result of long-term selection of plants with grains of unusual color.

Waxy corn

This species gets its name due to the wax-like consistency of the grains. The surface of its grains is hard, matte, smooth, and the color may vary. This is not a very hardy variety with low yields, but its grains have a unique chemical composition of starch. Thanks to this, the flour made from them is characterized by increased stickiness.

Sweet corn

This is the undisputed leader in cultivation among all types of this grain crop. Due to its delicate sweetish taste, it is called milk corn in everyday life. As the name suggests, the fruits of this species are characterized by a high sugar content; its amount in the sweetest varieties is 10–12%.

The color of the grains is usually yellow, but depending on the variety and the degree of maturity of the cob, it can have shades from almost orange to yellowish-white. The shape of the grains can also vary greatly. When cut, grains of this type have a glassy consistency and contain large amounts of sugar.

Attention! Sugar maize is harvested before reaching full maturity and processed as quickly as possible, otherwise the grains lose their taste.

Corn popping

The cobs of this plant species can be of two varieties: with a sharp end and with a rounded end. They are usually somewhat smaller than other types of corn on the cob. The color of the grains may vary between species. The chemical composition of the grain is characterized by a high protein content, and its structure is such that when heated, the moisture contained in the germ evaporates and breaks the hard, thick skin. Interestingly, this variety has a bushy stem, with several ears ripening on each stem.

Attention! In addition to the familiar popcorn, cereals, flour and corn flakes are made from this type of cereal.

Starchy corn

Maize of this variety has a high starch content, which can be up to 80%. Thanks to this chemical composition, the grains are soft, mealy in consistency, easy to process into flour and molasses, and are a raw material for distilling alcohol.

Membranous corn

Due to the peculiar scales covering the grains of this species, it was not used in the food industry. In some African countries it is grown for livestock feed.

What is feed wheat? Features of selection and use

Feed wheat is one of the classes of cereal division based on quality indicators. There are special requirements for such grain, and its use must be rational. Let's find out more about this in the article.

Features of feed wheat

The peculiarity is the low quality of grain compared to food standards. This class of cereal is characterized by the following characteristics:

• a large percentage of damaged grains;
• high content of carbohydrates, mainly starch;
• low concentration of proteins and fats in the composition;
• minimal amount of fiber;
• reduced grain moisture (up to 15%).

What are the requirements for the product?

There are certain requirements for feed wheat. International quality standards and GOST allow any variety and type of wheat, but strictly regulate the following indicators:

• Appearance. The grain must be healthy, have normal color and shape. There should be no smell of mold, rot, malt, etc.
• Impurities. In the total mass of feed wheat, it is not allowed to contain more than 15% of other grains, more than 1% of weed seeds, and more than 3% of mineral waste.
• Infection with fungal diseases. The grain affected by fusarium should be no more than 1%, and up to 10% by smut fungus. Infection with other diseases is not allowed.
• Presence of pests. The fodder should not have any pests in its total mass. Damage by insects and microorganisms that can harm livestock is not allowed.
• Humidity. This figure should not exceed 15%.

How is it different from food grains?

The main difference between feed wheat and food wheat is the quality of the grain. Feed grains undergo less demanding certification before entering the agricultural market. The price of feed wheat is significantly lower than grain of the highest classes.

Advantages and disadvantages of feed wheat

The advantages of forage include:

Disadvantages of feed wheat:

Negative consequences occur only from the use of forage in its pure form. Prepare the diet for animals and birds correctly to get only positive effects from forage.

How to use forage to feed livestock?

Forage is a universal feed used in poultry, livestock and fish farming. Norm of feed wheat in the basic diet for:

• small livestock and pigs - up to 40%;
• Cattle - up to 35%;
• horses - up to 30%;
• small domestic animals from 20 to 40%;
• birds - up to 60%.

Depending on the variety of wheat and its qualities, the direction of use of the cereal and its preparation depends:

• With an increased cellulose content in feed wheat, it is suitable for feeding cattle, small cattle and horses.
• Less cellulose allows the grain to be fed to pigs, poultry and fish.
• To feed poultry and small animals, use soft varieties of fodder grain. Hard grain must be steamed, sprouted or crushed. Cattle and pigs can be given feed based on durum wheat.

It is optimal not only to include feed wheat in the composition of compound feeds, but also to use this grain as the basis for the compositions.

Whether the grain will be completely digestible by animals depends on the quality of the formed feed and its composition. Add other foods to it to compensate for the damage caused by the high starch content.

Enrich the composition by adding fats, protein, fiber, and a vitamin and mineral complex.

Storage rules

Grain with a moisture level of no more than 12% is sent for storage. At the same time, in the granary this figure should be at the level of 40-75%, and the air temperature should not exceed 80 degrees.

Feed wheat tolerates storage well, but to extend its life while maintaining grain quality, follow the following rules:

• dry the grain before storing it in the granary;
• do not mix forage with different levels of moisture and contamination, so as not to provoke spontaneous heating of the wheat;
• do not combine chilled forage with heated dried grain;
• Do not store healthy wheat in the same room as damaged or contaminated grain;
• control the humidity of wheat and air in the grain storage throughout the entire storage period.

Depending on the dryness of the grain and the time of year, the height of the forage storage layer in bulk differs significantly:

• In the cold months, raw wheat is covered in a layer of up to 2 m, wet grain - up to 3 m, medium dry grain - up to 4 m.
• In the warm season, the thickness of the layer is reduced by 1.5-2 times.

It is considered optimal to store feed wheat in plastic bags. They do not allow light or moisture to pass through, and prevent contamination of grain by pests and diseases.

Feed grain: what is it?

The development of the livestock industry increases the need for livestock feed. According to statistics, approximately half of the annual grain harvest is spent on these needs. Wheat accounts for about 20 million tons. Feed grain is used exclusively for feeding livestock.

Feed and fodder wheat – are they the same thing or not?

Feed – wheat grades 5 and 6. These are non-food types that are used only as animal feed.

That is, feed and feed wheat are essentially the same thing.

What is feed wheat and how does it differ from food wheat?

Everyone knows what wheat is. However, this widespread cereal is divided into several groups according to quality. Not all of them are even suitable for human consumption.

Basic product requirements

In order for wheat to be used as fodder, it is not enough that it corresponds to class 6 or 5. You also need to:

• the grain was intact;
• there were no foreign odors;
• there were no harmful insects that could harm livestock and poultry.

Strict requirements are also imposed on the following properties:

• humidity;
• mass proportions and characteristics of proteins;
• coloring;
• gluten content;
• foreign impurities.

Standards governing the quality of feed wheat exist both at the international and national levels. Therefore, one should focus on provisions that are adequate for a specific territory.

The difference between individual types of agricultural feed is due to the unequal volume of cellulose. Its share directly correlates with the size of those individuals that will receive this food. Horses and cattle are given feed as rich in cellulose as possible.

Shelf life is determined by the quality of drying. The less moisture in the product, the more net carbohydrates there are.

This is especially important when the cold season arrives. But it’s not enough to take these points into account; you’ll also have to think about the hardness of the grains

The softest wheat is suitable for very small birds and animals. Horses and cows need to be given a more solid product!

What is good and bad about feed wheat?

As for the weaknesses of fodder wheat varieties, it should be noted:

• increased amount of starch;
• deficiency of fats, fiber and sugar;
• excessive carbohydrate content.

Too much starch in the diet is harmful not only to people, but also to animals. They too may suffer from digestive problems.

Since there are a lot of carbohydrates, the balance of nutrients is disrupted and there is a risk of obesity. And a deficiency of fiber threatens indigestion and poor absorption of wheat. Due to all these factors, feed wheat in its pure form is not used as feed by anyone.

Features of forage

Forage feed contains many components of plant origin. They are saturated with protein molecules and help normalize the functioning of the gastrointestinal tract. The following products are used:

Cereals. Here you can find barley, young oats, elements of wheat and corn stalks;

Legumes

Particular attention is paid to peas and lupines. These types of plants are rich in protein, which is so necessary in building muscle mass in animals;

Leaves, small roots from weeds

These ingredients make the feed composition more voluminous and nutritious.

There are two types of forage. He can be:

• Fresh. The food is produced in the spring and summer, when there is a lot of lush grass in the fields and pastures;
• Dry. Corn stalks, small cobs, dry grass and legumes are used here. In the future, the farmer just needs to add a small amount of water to this mixture. This will make it more dense and voluminous for consumption.

Usage

Corn is a unique plant in terms of its breadth of use. Flour, cereals, molasses, starch are made from its fruits, and used for the production of beer and alcohol. Do not forget that paper, viscose, insulating films, linoleum, even film are made from its stems, cobs, and covering leaves. Everyone knows that medicine uses corn silk to treat kidney stones, stimulate the liver, kidneys and gall bladder. In addition, corn is used to make feed for livestock.

Feed corn is perfectly stored in specially equipped premises, from where agricultural enterprises sell it for the production of oil or feed to everyone.

Those who grow edible corn on their plots or buy it at the market boil it for several days. It can only be preserved by freezing or canning.

If suddenly it occurs to someone to use sweet corn for feed, then this can also be done immediately after harvesting. But this is unlikely, because its production is more expensive than fodder. This is what we buy all year for salads and side dishes, take expensive tin cans home and enjoy its sweet, delicate taste.