Skip to main content
ISU
Extension
County Offices
Iowa State University | Extension and Outreach
Extension Store
Menu
Toggle
Search
Toggle
Search
Cart
My Account
Store Home
Agriculture & Environment
Crops
Farm Management
Livestock
Rural Sociology
Environment
Pesticide Applicator Training Manuals
Field Guides
Families & Health
Home and Family
Food, Nutrition and Health
Finances
Housing
Strengthening Families Program
Economic Development
Local Government
Community Development
Retail
Planning and Zoning
Yard & Garden
Gardening
Flowers
Lawn, Shrubs, Trees
Vegetables and Herbs
Fruit
Master Gardener
Plant Diseases
4-H
Agricultural Science
Civic Engagement and Leadership
Communication and Arts
Healthy Living
Marketing
Member Resources
STEM
Volunteer Resources
More Resources
New & Revised
Outreach
Spanish/Español Resources
View All Topics
Remaining Time: 1:59:59
Remaining Time:
Timeout Warning
Your shopping cart will expire in
Redirecting to the homepage...
Extending your session...
An error has occurred,
redirecting to the homepage...
Crops
Crops
CROP 3083O
Non-Grain By-Product Ingredients Module
Mark
This module identify common non-grain by-product ingredients, recognize the origin of non-grain by-product ingredients prior to receipt at the feed mill, identify specialized equipment used to process non-grain by-product ingredients, and recognize hazards associated with non-grain by-product ingredients. This grain module is brought to you by the
Iowa Grain Quality Initiative
, and was produced by the former Crop Adviser Institute.
Click here to access the Non-Grain By-Product Ingredients Module
Learning objective:
Identify common non-grain by-product ingredients, the origin of ingredients, specialized equipment used, and associated hazards.
Introduction:
Originally, non-grain by-products were intended for human consumption, however they are now utilized in nutrient composition for animals. Typically high in energy and protein and concentrated in vitamins and minerals, the most common non-grain by-products are spray-dried whey, citrus pulp, bakery by-product, bread meal, cake meal, and potato meal.
Processing:
Processing steps vary based on the product, but usually include a drying process, typically spray-drying, and hammer milling to create a consistent particle size. Hammer mills, spray-dryers, and screw presses are common equipment used during this process.
Potential hazards:
Animal or human health risks from non-grain by-products are low, but can come from physical hazards found in facilities like wood, metal or insect pieces. Other potential hazards may include pesticides in citrus by-products, cleaning substances, mycotoxins from molds, and oxidation products. From a risk assessment perspective, none of these hazards pose substantial risk to either animal or human health.
Pages / Length:
Publication Date:
09/2016
Available Stock:
Permanent link for this product:
https://store.extension.iastate.edu/product/14582
Related Products
*Product contains more buying options
CROP 3083N
Rendered Ingredients Module
CROP 3083P
Medicated Feed Additives and Other Regulated Ingredients Module
CROP 3083Q
Production Animal Digestion and Nutrition Module
CROP 3083R
Production Animal Feed Formulation Module
CROP 3093A
Soybean Growth and Development - Soybean Staging
$2.00
CROP 3094A
Corn Growth and Development - Corn Staging
$2.00
CROP 3094B
Corn Growth and Development - Key Growth Stages
$2.00
CROP 3093B
Soybean Growth and Development - Key Growth Stages
$2.00
CLG 105
Whole Farm Conservation Best Practices Manual
Free
PM 1688
A General Guide for Crop Nutrient and Limestone Recommendations in Iowa
$2.50
PM 1945
Soybean Growth and Development
$8.00
PMR 1009
Corn Growth and Development
$14.00
*
AS 14
Pasture Management Guide for Livestock Producers
$5.00
CROP 3162
Field Crop Production Handbook
$12.00
AEP 1002
Online review course for the Iowa Certified Crop Adviser Examination
$100.00
Back to top
My Account
Forgot Password?
New User?
Create An Account