Method of Rapidly identifying whether common feed material is mold or not

Provided by HZM Group

Hot summer, high temperature, heavy rain, wet etc factors, make feed become mold even worse. Feed  mold will cause large economy loss. Thus, it’s essential for farmers to know some small skills through eyes, touch, smell, taste and other sensory evaluation method.   

Today, introduce some simple identification methods of mold for corn, soybean meal, wheat bran!

Ⅰ. Helpful approaches to identify moldy corn:

Method 1: moldy corn shows corn skin is particularly easy to separate;

Method 2: observe embryo, corn embryo inside has bigger black or deep gray area, that is moldy corn, qualified corn with a little bit black at bottom;

Method 3: Taste, good corn tastes sweet, moldy corn tastes bitter;

Method 4: On plumpness, moldy corn has low proportion, grains are not plump, there are floating grain in water.

Ⅱ. Teach you how to identify good soybean meal and moldy soybean meal

Toxin contamination level of soybean meal is totally decided by beancurd content in soybean meal, because beancurd is the easiest concentrated place of mycotoxin, the higher beancurd content is, the higher mycotoxin of soybean meal is.

Method 1: seeing shape, qualified pure soybean meal will be irregular fragments or powder, sometimes a small amount agglomeration. After mixed zeolite powder, corn etc impurities, color is light, more agglomeration, visible white powder. In addition, if too much shell beans, the quality is worse.

Method 2: View color, high-quality meal is light yellow brown to light brown, the same color. If the color is white, mostly uremic enzyme is too high, if the color is red , that is low uremic enzyme. Pale yellow soybean meal because of inadequate heating, dark brown or dark yellow soybean meal because of excessive heating due to quality are poor.
Method 3: Smell, high-quality soybean meal with a baked bean flavor, quality meal with a baked bean flavor, there should be no rot, mildew smell bad or coking, raw tofu and beany flavor (new production of soybean meal have beany). The incorporation of the debris in the soybean smell a little bean flavor, no doping amount of bean flavor. Smells burned severely when heated over; in the mouth then animate the smell of heated soybean shortage.

Method 4: By experience, soybean meal with safety water content, when grasping, scattered is good, moisture high fat meal with the clutch, feel sluggish.
Ⅲ. How to determine the quality of bran

Method 1: Smell, fresh bran has light wheat flavor, conversely, no smell, or even the odor;

Method 2: touch (grasp), tightly grasp by hand, bran will scatter soon, slowly scatter, shows too much water inside.

Method 3: See it carefully, there are special white special fine white powder inside, indicating mixed with talcum powder; skin greenish yellow illustrate the added rice bran.