Processing and preservation of feed and fodder

Utilising feed processing technologies to alter the physical and chemical composition of feed materials and enhance nutrient quality, stability, and hygiene is one strategy the feed industry is looking for to offset rising raw material costs. In the last few decades, feed processing has progressed from straightforward "grind and mix" to more sophisticated thermal procedures that combine mechanical and thermal processing of feed ingredients, like pelleting, expanding, and extrusion. Feed processing alters the feed ingredients' molecular structures and particle sizes, among other physical and chemical changes that may or may not improve the feed ingredients' nutritional value. Pig performance and nutrient digestibility are often improved by thermal processing, which also increases protein denaturation, fibre solubalization, and starch gelatinization and utilisation. The nutritional content of processed feeds is decreased as a result of Maillard reactions, oxidation of lipids, loss of vitamins, and additional feed additives, among other detrimental effects of high temperature and prolonged processing. Therefore, before making official recommendations for processing parameters, feed millers should take into account the relationship between animal nutrition and processing.