Soybean cake or rapeseed cake is the most common and most commonly used vegetable protein feed material. The difference between cakes and meals is mainly reflected in the higher fat content and higher energy level in the former, but the relatively low protein content. The protein content of soybean cakes (soybeans) reaches 40% to 45%, and the essential amino acid composition ratio is quite good. The protein content of rapeseed cake is also about 35%. Its amino acid composition is characterized by a high content of methionine, so it can be used in combination with soybean cakes to increase the methionine content in the diet; the arginine content is the cake. It is the lowest in feed, so it can improve the ratio of lysine to arginine when used in combination with cottonseed cake. (1) Somatosensory detection methods for soybean cakes (粕): 1. Color: High-quality cakes, consistent color, yellow-brown cakes, light yellowish-brown or pale yellow. The inferior product has different shades of color. The color is too dark due to overheating. Too light is due to insufficient heating. 2. Appearance morphology: high-quality cakes, pods are small pieces or pieces, no fermentation, agglomeration, mildew, insects and debris. 3. Odor: High-quality cakes, glutinous roasted azuki bean flavor, no rancidity, musty, coke and raw bean flavor. (b) Sensory test methods for rapeseed cake (粕): 1. Color: The high-quality rapeseed cake is brown, and the rapeseed meal is yellow or light brown, while the inferior product is dark in color and has no oily luster. 2. Appearance morphology and feel: The high-quality rapeseed cake is in the shape of a flake or cake, and the rapeseed meal is in pieces or coarse powder. There is a loose feeling in the hands and there is no agglomeration or mildew. 3. Smell: High-quality cakes, pods have a rich rapeseed oil flavor, no smell, smell. (3) Storage methods: Like fishmeal, raw materials such as soy cakes and sesame cakes should also be stored in a clean, dry, ventilated and cool place, and the total number of bacteria should be regularly tested. , E. coli, Salmonella, and Aspergillus flavus. (4) Precautions: 1. Soybean cake (粕) obtained without heat treatment or underheating contains anti-nutritional factors such as anti-trypsin and erythrocyte prothrombin. When the content is too high, it will reduce the rate of digestion and absorption of the protein. As a result, animal diarrhea, etc., and utilization of basic amino acids such as lysine in the heat-treated soybean cake (soybean meal) will decrease. 2. Anti-nutritional factors contained in rapeseed cakes are mainly metabolites of glucosinolates, which can cause liver hemorrhage in animals, goiters, and decreased coagulation. In addition, rapeseed cakes also contain anti-nutritional substances such as tannins, sinapine, and saponin, which affect animal feed intake and reduce the digestion and utilization of nutrients such as proteins. Therefore, rapeseed cakes must be detoxified before they are used as feed, and they should also be used when formulating diets. When rapeseed cake is used in the broiler material, the content of trimethylamine in the egg rises, often causing odor, which can degrade the quality of the egg.
Intra Oral Camera,Dental Intra Oral Cemera,Dental Camera
Sofine Electric Co., Ltd. , http://www.sofine-dentistry.com