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Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word feed more often refers to fodder. Animal feed is an important input to animal agriculture, and is frequently the
The use of agricultural land to grow feed rather than human food can be controversial (see food vs. feed); some types of feed, such as corn , can also serve as human food; those that cannot, such as grassland grass, may be grown on land that can be used for crops consumed by humans. In many cases the production of grass for cattle fodder is a ...
Grain crimping or moist grain crimping is an agricultural technology, an organic way to preserve feed grain into livestock fodder by fermentation.. Crimped grain brings health benefits to the animals and economic benefits such as cost savings and increased meat or milk production to the farmer.
Food & Water Watch and other groups are seeking to require federal regulation of concentrated animal feeding operations
The advantages of silage as animal feed are several: During fermentation, the silage bacteria act on the cellulose and carbohydrates in the forage to produce volatile fatty acids (VFAs), such as acetic, propionic, lactic, and butyric acids. By lowering pH, these produce a hostile environment for competing bacteria that might cause spoilage. The ...
If their type of feed is changed dramatically, or if they are fed moldy hay or hay containing toxic plants, they can become ill; colic is the leading cause of death in horses. Contaminated hay can also lead to respiratory problems in horses. Hay can be soaked in water, sprinkled with water or subjected to steaming to reduce dust.
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
The oats are cooked in milk, water or a mixture of the two. Scottish traditionalists allow only oats, water and salt. [20] There are techniques suggested by cooks, such as presoaking, but a comparative test found little difference in the end result. [20] Various flavourings can be used and may vary widely by taste and locality.