1. The feed industry has developed a variety of products (premixes, supplements, vitamin/mineral packages) that enable producers to use feed additives effectively and safely.
2. Materials used in animal nutrition to:
2.1. improve feed efficiency
2.2. promote faster gains
2.3. improve animal health
2.4. increase production of animal products
3. Types of Feed Additives
3.1. Additives that influence feed stability, feed manufacturing, and properties of feed.
3.1.1. Antifungal
3.1.1.1. Used to prevent fungal (mold) growth in stored feed ingredients and mixed feed.
3.1.1.2. Mold inhibitor
3.1.1.2.1. moisture content 13-14%
3.1.1.2.2. humidity 80-85%
3.1.1.2.3. temperature 55°F
3.1.1.3. Propionic acid (sodium or calcium propionate-salt) – 1% in the diet (90 days)
3.1.1.4. Sulfur dioxide
3.1.2. Antioxidants
3.1.2.1. Preservatives that prevent the autooxidation of fats.
3.1.2.2. Natural antioxidants- vitamin E and C
3.1.2.3. Synthetic antioxidants- ethoxyquin, butylated hydroxytoluene (BHT).
3.1.2.3.1. Very affective in preveting deterioration of stored feed
3.1.2.3.2. Prevent these reaction in animal tissue
3.1.2.4. 62.5 and 125 ppm – ethoxyquin (broiler diets)
3.1.3. Pellet binder
3.1.3.1. Used to give firmer, stronger pellets with reduced tendency to crumble
3.1.3.2. Bentonites – 2-3% in diet
3.1.3.2.1. Improve the utilization of urea by ruminants
3.1.3.2.2. Absorb mycotoxins
3.1.3.3. Ball clay – poultry and fish diet
3.1.3.3.1. 3-4 ppt in diet
3.2. Additives that modify animal growth, feed efficiency, metabolism and performance
3.2.1. Feed flavor
3.2.1.1. Feed flavor are used to:
3.2.1.1.1. increase the acceptance of diets of low palatability
3.2.1.1.2. increase the intake of palatable
3.2.1.1.3. increase the intake of diets during periods of stress
3.2.1.2. Sucrose
3.2.1.3. Saccharin
3.2.2. Digestion modifiers
3.2.2.1. Enzymes
3.2.2.1.1. used to digestion of substances that the animal is intrinsically incapable of digesting.
3.2.2.1.2. Cellulase enzyme – digesting cellulose.
3.2.2.1.3. ß-glucanase- increase the digestion of ßglucans (carbohydrate in barley and oats)
3.2.2.2. Buffers
3.2.2.2.1. is salt of weak acid or base that resist a pH change (neutralizing agents)
3.2.2.2.2. Used for ruminants fed high-concentrate diets.
3.2.2.2.3. Sodium bicarbonate – (<pH 6.0, protein and cellulose) increased dry-matter digestibility in beef cattle.
3.2.2.2.4. Limestone (pH 5.5)
3.2.2.3. Probiotics
3.2.2.3.1. To describe microbes used as feed additives.
3.2.2.3.2. Improving its gastrointestinal microbial balance. (yogurt)
3.2.2.3.3. Lactobacillus acidophilus – Streptococcus faecium, Bacillus subtilis.
3.2.3. Metabolism modifiers
3.2.3.1. Hormones
3.2.3.1.1. Diethylstilbestrol (DES) – synthetic estrogen used for cattle
3.2.3.1.2. Melengestrol acetate (MGA) – synthetic progestrone
3.2.4. Growth performance
3.2.4.1. Antibiotics
3.2.4.1.1. Natural metabolites of fungi that inhibit the growth of bacteria.
3.2.4.1.2. Most antibiotic names end with ‘cin’ or ‘mycin’
3.2.4.1.3. Functions: treat diseases caused by bacteria; added to food to enhance the rate of the growth, reduce stressed
3.3. Additives that modify animal health
3.3.1. Drugs
3.3.1.1. For the treatments and prevention of disease or internal parasites
3.3.1.2. Worming agents – phenothiazine, dichlorovos, piperizine
3.3.1.3. Coccidiostats – monensin, amprolium, sulfaquinoxalene.
3.4. Additives that modify consumer acceptance
3.4.1. Xanthophylls
3.4.1.1. Important in poultry and fish nutrition
3.4.1.2. Sources:
3.4.1.2.1. Alfalfa(200mg/kg)
3.4.1.2.2. Yellow corn (20mg/kg)
3.4.1.3. Marigold petal meal – 6000 to 10,000mg/kg xanthophylls
3.4.1.4. 1-3% alfalfa meal in diets.