A simple method for identification of adulteration of several feed materials

First, the basic common sense of identifying adulteration of feed raw materials 1. Smell, touch, see and taste four methods to distinguish. 1.1 smell: specific feed materials have their own unique fragrant smell, such as peculiar smell, strange smell, moldy smell or tasteless (adulteration can mask the fragrance) means that the feed is a fake raw material. 1.2 touch: because the human body has bioelectricity, it can be repeatedly inserted into the feed raw material by hand, and then pulled out and shaken off. If the small material is not easy to shake off, it means there is a fake. 1.3 see whether the color and luster of ① is consistent. Specific feed materials have their inherent luster, if there are substances with different colors and glossiness in the same batch of raw materials, it is false; whether the ② particle size is neat or not. To see whether there are neat fine particles or ultra-fine matter in the finer-grained raw materials, and there is a certain amount. If so, the damage can be compared with specific raw materials. 1.4 taste: specific raw materials have a fixed taste, such as sweet, sour, astringent, bitter, fragrant, etc., if you taste it often, you will know the difference; especially stone powder, zeolite, sand and so on. 2. Identification examples of adulteration of some common feed materials 1. Soybean meal dealers often mix large pieces of bran flakes, rice husks, rice bran and ground loess corn flour into fine particles, and then color them to make "soybean meal". There are also those that are only colored by granulation of ground loess and mixed in soybean meal, resulting in the crude protein content of soybean meal reduced to less than 30%. Identification: ① smelled that the soybean meal mixed with "soybean meal" changed from strong fragrance to faint fragrance or no fragrance at all. According to ②, the color of soybean meal is yellowish, the dark yellow with high heating temperature, and the gloss of non-adulterated soybean meal is very obvious and uniform, while the overall gloss of soybean meal mixed with "soybean meal" decreases, especially that of "soybean meal". After taking away the neat and large ones, you will leave the small ones, then pick them up with your right index finger and thumb and rub them hard. You can see at a glance that the real soybean meal, even the finest particles, is not fine with two fingers. ③ taste, real soybean meal has bean flavor, while adulterated tasteless (corn flour, stone powder, etc.) or soil flavor (mixed with loess, sand, etc.). ④ water immersion, take appropriate amount of samples into a large glass, soak in water for 2 hours, then stir gently with a small stick. If there is stratification, the upper layer is soybean meal, the middle layer is corn flour (cake), and the lower layer is loess, calcium powder, stone powder and so on. ⑤ drop iodine sprinkle, take a small amount of sample on the glass slide, drop a few drops of iodine on the sample, if the substance turns blue-black after 1 minute, it is proved to be mixed with corn, wheat bran, rice bran and so on. 2. Cotton meal is mainly mixed with laterite, bentonite, brown zeolite powder or sand powder, and some are made into "cotton meal" with calcium powder, various kinds of soil, wheat bran, rice bran and rice husk. Identification: cottonseed meal is produced in different places and the processing process is different, which leads to different color and quality of cottonseed meal. It is easier and more accurate to identify cottonseed meal by sensory inspection combined with water immersion method. 3. Fish meal is often mixed with feather meal, blood meal, leather meal, corn gluten meal, wheat meal, fish oil, bone meal, shell meal, urea, ammonium salt and so on. Identification: ① smell, good quality fish meal has a light fish flavor, no fishy smell, strange smell or pungent ammonia smell. ② look, with the origin (Peru, Japan, Russia, China offshore) and fish species (Peru Nobex sardines, Japanese sardines, Russian white fish, China offshore mackerel, etc.) and different processing technology, but the color and gloss is the same, particle size is the same, you can see a large number of loose fish muscle fibers, a small amount of fish eyes, fish bones, fish scales. ③ taste, good fish meal taste with the mouth fish flavor without strange taste, easy to taste in the mouth, but adulterated not at all. ④ immerse, put a small amount of fish meal into a glass filled with water, stir gently with a small stick, the good quality fish meal quickly sinks to the bottom of the cup, the water is clear, there is no floating matter, but after secondary or adulterated mixing, the water is turbid, the precipitation is slow, and there are floating matter on it. A large number of adulterated varieties and a large number of adulterated varieties can be reflected at different levels. ⑤ odor testing, heat the right amount of samples in an airtight container that can be heated (preferably with a tapered bottle with a lid) for 15 minutes, then open the lid. If you can smell ammonia, it is mixed with urea. 4. Bone powder is often mixed with shell powder, zeolite powder, fine sand and other identification: the identification of bone particles can be seen as long as the large particles and fine powders are separated, and then the fine objects are carefully observed. ① pure bone meal has its inherent odor, while adulterated bone powder has less or very small odor. The color of ② pure bone powder was grayish white and fine particles, while the color of doped bone powder was white or dark. ③ took a small amount of samples into the test tube and barbecued on the fire, the bone powder produced steam, then produced the pungent smell of burning hair, and the adulterated bone powder produced little vapor and smell, even no vapor and smell. When ④ put a small amount of samples into dilute hydrochloric acid, pure bone powder will make a "rustling" sound for a short time, and there are no bubbles on the surface of the particles, and finally all dissolve and become turbid, while adulterated bone powder has no such sound phenomenon. 5. Chloro acids (mainly methionine and lysine) are often mixed with starch, glucose, stone powder and so on. Recognition: methionine is pure white or yellowish crystal, glossy, sweet taste, adulteration is fine powder, low gloss, taste strange, astringent. Lysine is milky white or yellowish brown grain crystal or fine powder, low gloss, sour taste, and sour taste decreased after adulteration. It can be identified by dissolving method. If 1 g sample is dissolved in 50ml distilled water, it is true if all of it can be dissolved, such as a small amount of insoluble matter at the bottom of the bottle or suspended matter in the water is false. 6. Wheat bran is often mixed with rice bran, peanut bran, sawdust, talc powder, calcium powder and so on. Identification: if a small white powder pops up, it is proved to be mixed with talcum powder or calcium powder. If there is white powder on your hands, it is easy to shake off the residual flour, while talc powder and calcium powder are not easy to shake off. Grab a handful of bran with your hand and rub it hard. If it forms a ball, it is pure bran. If the hand has a feeling of rising, it is suspected that there are rice husks, sawdust and peanut bran. -- Thank you for sharing-- reply "fongsong007, you are welcome, make progress together!" -- Dude! Which year is Nannong from? -- learned, thank you for sharing is very practical-- there is no feed identification method ah. I really want to know how to tell the difference between good and bad feed. -- good things for everyone to use-- good things, thank you for providing them! -- studied. -- hard work, very good information-- good information! Thank you! -- A good collection of materials