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Non-Grain By-Product Ingredients Module

Cassie Jones
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 Crop Advisor 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.

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Publication Date: 09/2016




Permanent link for this product: https://store.extension.iastate.edu/product/14582