Quality Control of Feed flavors for Feed

مراقبة جودة نكهات الأعلاف للأعلاف

Quality Control of Feed flavors for Feed

The Feed flavors for feed is generally required to have strong special properties and meet the requirements of the breed age and taste preference of specific animals; its flavor concentration is relatively stable, and can withstand various adverse factors in processing, transportation and storage to varying degrees; compatibility Good property, no conflict with feed raw materials and other feed additives; good uniformity and consistency, so as to avoid grading phenomenon when mixing feed; good safety, less residue in animal products. All kinds of natural and synthetic fragrances, solvents and other auxiliary materials used in the production of Feed flavors must comply with the provisions of the People’s Republic of China on the permitted raw materials for food additives. In order to judge the quality of Feed flavors, the following main indicators can be used to control:

1. Appearance

The appearance is mainly controlled by several quality control indicators of color, particle size and free flow. The color can be visually compared between the production sample and the standard sample under appropriate light.

Particle size is an index to control the diameter of powder flavor particles. Generally, a range of amplitudes can be specified, and the minimum percentage of particles that meet the range of these ranges in the overall fragrance can be specified, which can be determined by a biological microscope combined with a micrometer eyepiece.

The smaller the volume of the processed particles of the Feed flavors itself, the larger the surface area per unit volume, and the more opportunities for contact with the feed particles, and the better the effect of Feed flavors. The smaller the feed particles added with the Feed flavors, the larger the odor emission area, and the stronger the flavor is.

Free-flowing properties can be obtained by shaking the powder Feed flavors in a dry stoppered glass bottle, and there should be no sticking to the wall.

  1. Aroma

Sensory indicators need to be judged by experienced personnel who are familiar with aroma and aroma. The method is to conduct sensory evaluation of aroma and taste by comparing production samples with standard samples.

Describing or communicating “scents” is very difficult and requires special training. The “aroma language” is based on mutual understanding of expressions, such as: milky, spicy or fruity. These descriptions are imprecise, “spicy” can mean anise, clove, cinnamon, and “fruity” can mean strawberry, green apple, banana. Perfumers use a single criterion for precise description: rose like phenethyl alcohol, green apple like cis-2-hexenal, fresh cream like milk lactone. Ordinary people who are not familiar with aroma language “know” the flavors they imagine, but cannot describe them. It is best to strengthen communication between the perfumer who develops the Feed flavors for feed and the customer, understand the opinions of the customers, and satisfy their ideas. . To make customers get satisfied products.

  1. Water content

The moisture index can be determined by the loss on drying method, whether it conforms to the range specified in the product standard. Feed flavors with too high water content will form bonds and lose their loose, free-flowing state, making it difficult to use. The powder fragrance can be shaken by placing it in a dry stoppered glass bottle, and there should be no sticking. In addition, the high water content is not conducive to the odor emission of the fragrance agent, and the external performance is insufficient fragrance.

  1. Volatility and thermal stability

The Feed flavors must have certain volatility and certain stability (shelf life, generally one year), so that it will not lose its flavor during feed processing, granulation and storage, and maintain its efficacy. It is also required to have a certain shelf life (usually one month) after mixing with the feed.

Generally, the advantages and disadvantages are judged by applying the data of the comparative test.

  1. Effectiveness

It can improve the palatability of feed, increase animal appetite, increase feed intake and daily gain, and also improve feed conversion rate when the feed itself is properly formulated. It can give the product a special style and enhance the commodity.

  1. Physical and chemical standards

The quality should be stable, and the products should be uniform within each batch and between different batches. The powder solid products should not be layered, agglomerated, and balled. This requires that the particle size of the carrier is small and each component does not absorb moisture. Good chemical stability, no chemical reaction with other components in the feed, and no rapid self-oxidative decomposition, resulting in bad smell and taste. Other sanitation and bacteria, heavy metal indicators are tested according to national standards.

Similar Posts