WHEAT POLLARD

							TITLE    WHEAT POLLARD

COURSE   ANIMAL NUTRITION
NAME     NUR ZULAIKHA BINTI MAT
         ZAWAWI
MATRIC   D11A028
NO.
DATE     29 FEBRUARY 2012
LECTURER DR WAN ZAHARI MOHAMED
                                       WHEAT POLLARD


      What is wheat pollard?
         .1 Definition of wheat pollard
Wheat is a plant used principally for its grain as human food and livestock feed. Wheat
byproducts of bran pollard,middlings, shorts which are major source of protein supplements for
ruminants. It also used also to a limited extent as a fodder by grazing the green crop or as green
chop.Pollard is fine protein rich feed supplement for farm animals. It is a by product from the
milling of wheat for flour. It also called short.Wheat pollard is a by-product of the flour milling
of grain.




Enrichment

      The flour stream passes through a device that measures out specified quantities of
       enrichment. The enrichment of flour with four B vitamins (thiamin, niacin and riboflavin)
       and iron, begun in the 1930s. In 1998 folate, or folic acid, was added to the mix of
       vitamin B. If the flour is self-rising, a leavening agent, salt and calcium are also added in
       exact amounts.Wheat milling byproducts are relatively low in available energy and high
       in fiber content.
       What is the nutritive value?

   2.1 Definition of nutritive value

        Nutritive value is an indication of the contribution of a food to the nutrient content of the
        diet. This value depends on the quantity of a food which is digested and absorbed and the
        amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it
        contains. This value can be affected by soil and growing conditions, handling and
        storage, and processing.


   2.2 Nutritive value for wheat pollard
         TYPICAL NUTRITIONAL ANALYSIS
       PROTEIN     %           :         15.00
       CALCIUM     %           :         0.10
       PHOSPHO     %           :         0.70         The quality pollar protein is better than corn
       RUS
       METHIONI    %           :         0.20         but lower than quality protein in milk, fish
       NE                                             and Pollard is rich with phosphorus, ferum,
       LYSINE      %           :         0.60
       CRUDE       %           :         7.00         but low in calcium. Pollard content 1,29%
       FIBRE                                          P, but it only have 0,13% Ca.
       ME          MJ/kg       :         11.50
       RUMINANT
       DE HORSE    MJ/kg       :         12.50
       DE PIG      MJ/kg       :         11.50
       ME          MJ/kg       :         9.00
       POULTRY




As shown in Table 2, both viscous and non-viscous grains contain considerable amounts of
insoluble NSP. These NSP often end up by-products, such as brans and Distillers Dried Grains
with Solubles (DDGS). For instance, wheat bran contains approximately 40% NSP which are
predominantly arabinoxylans (Englyst, 1989). Wheat pollard, on the other hand, has slightly
lower (34%) of NSP and still lower for wheat germ (17%). In a good quality rice bran, the NSP
content rarely exceeds 25%, which consist of approximately equal amounts of arabinoxylans and
cellulose (Saunders, 1986). The NSP in cereal by-products are largely insoluble, although wheat
bran contains up to 3% of soluble NSP. It appears that the NSP in cereal by-products are also of
low molecular weight and even when they are solublised, will not form highly viscous gel
(Annison et al., 1996).


4.0 Proccesing Method




       Figure 2 : Milling process in New Zealand
          Product control
    Wheat arrives at the mill by truck, ship, barge, or rail car. Before the wheat is even
     unloaded, samples are taken to ensure it passes inspection. X-rays may be used to detect
     any signs of insect infestation. Meanwhile, product control chemists begin their tests to
     classify the grain by milling and baking a small amount to determine end-use qualities.
     .
          Cleaning the Wheat
    The first milling steps involve equipment that separates wheat from seeds and other
     grains, eliminates foreign materials such as metal, sticks, stones and straw; and scours
     each kernel of wheat.

          Magnetic Separator and separator

     The wheat first passes by a magnet that removes iron and steel particles.Vibrating screens
    remove bits of wood and straw and almost anything too big and too small to be wheat.

          De-Stoner and Disc Separator and Scourer

    Using gravity, the machine separates the heavy material from the light to remove stones
     that may be the same size as wheat kernels.
    The scourer removes outer husks, crease dirt and any smaller impurities with an intense
     scouring action. Currents of air pull all the loosened material away.

          Conditioning the Wheat
          Tempering

    Now the wheat is ready to be conditioned for milling. This is called tempering. Moisture
     is added in precise amounts to toughen the bran and mellow the inner endosperm. This
     makes the parts of the kernel separate more easily and cleanly.

          Impact Scourer
    Centrifugal force breaks apart any unsound kernels and rejects them from the mill flow.
    From the entoleter, the wheat flows to grinding bins, large hoppers that will measure or
     feed wheat to the actual milling process.

          Grinding the Wheat

    The wheat kernels, or berries, are now in far better condition than when they arrived at
     the mill and are ready to be milled into flour. Wheat kernels are measured or fed from the
     bins to the "rolls," or corrugated rollers made from chilled cast iron.
    This modern milling process is a gradual reduction of the wheat kernels. The goal is to
     produce middlings, or coarse particles of endosperm. The middlings are then graded and
    separated from the bran by sieves and purifiers. Each size returns to corresponding rollers
    and the same process is repeated until the desired flour is obtained.
   The rolls are paired and rotate inward against each other, moving at different speeds. Just
    one pass through the corrugated "first break" rolls begins the separation of bran,
    endosperm and germ.

        The Miller's Skill

   The miller's skill is demonstrated by the ability to adjust all of the rolls to the proper
    settings that will produce the maximum amount of high-quality flour. Grinding too hard
    or close results in bran powder in the flour. Grinding too open allows good endosperm to
    be lost in the mill's feed system.
   From the rolls, the grist is sent way upstairs to drop through sifters. The grist is moved
    via pneumatic systems that mix air with the particles so they flow, almost like water,
    through tubes. This is a great advance in health and safety from earlier methods of
    moving the grist with buckets.

        Sifters

   The broken particles of wheat are introduced into rotating, box-like sifters where they are
    shaken through a series of bolting cloths or screens to separate the larger from the smaller
    particles.
   Inside the sifter, there frames. Larger particles are shaken off from the top, or "scalped,"
    leaving the finer flour to sift to the bottom.
   The "scaled" fractions are sent to other roll passages and particles of endosperm are
    graded by size and carried to separate purifiers.

        Purifiers

   In a purifier, a controlled flow of air lifts off bran particles while at the same time a
    bolting cloth separates and grades coarser fractions by size and quality.
   "Reconstituting," or blending back together, all the parts of the wheat in the proper
    proportions yields whole wheat flour. This process produces a higher quality whole
    wheat flour than is achieved by grinding the whole wheat berry. Reconstitution assures
    that the wheat germ oil is not spread throughout the flour so it does not go rancid so
    readily.

        Bleaching the Flour

   Toward the end of the line in the millstream, if the flour is to be "bleached," the finished
    flour flows through a device, which releases a bleaching-maturing agent in measured
    amounts.In the bleaching process, flour is exposed to chlorine gas or benzoyl peroxide to
    whiten and brighten flour color. Chlorine also affects baking quality by "maturing" or
    oxidizing the flour, which is beneficial for cake and cookie baking. Finally, the flour
    millstream flows through pneumatic tubes to the packing room or into hoppers for bulk
    storage.
       5.0 Inclusion level

SUGGESTED MAXIMUM INCLUSION RATES
IN A TOTAL RATION
SPECIES                INCLUSION RATES
PIGS                           0%
Starter                       20%
Finisher                      25%
Breeder
POULTRY                       15%
Layer                         10%
Boiler
CATTLE                        50%
HORSES                        40%
SHEEP                         40%



  5.1 Direction to use

• Wheat pollard is very palatable and can be used in diets of pigs, poultry, ruminants and horses
   of all ages. However due to its bulkiness and high fibre content, it is not suggested for use in
   diets for very young stock.
• Its bulkiness could also limit its use in diets fed to poultry using automatic feeding equipment
where ‘bridging’ in feed bins can result. Levels up to 15 percent will not usually cause these
problems, but this may vary depending on the characteristics of the feed bin in use.



  5.2 Function of wheat

      5.21Function of wheat refer to species usage

          a) Beef: Feeding wheat to ruminants requires some caution as wheat tends to be more
          apt than other cereal grains to cause acute indigestion in animals which are unadapted
          to it. The primary problem appears to be the high gluten content of wheat which in the
          rumen can result in a "pasty" consistency to the rumen contents and reduced rumen
          motility. Whole wheat may be efficiently used by cattle, but it's nutritive value is
          improved by some form of processing. It is generally conceded that its feeding value
          is optimized by dry-rolling, coarse grinding or steam-rolling to produce a thick flake.
          Fine grinding of wheat generally reduces the feed intake and is likely to cause acidosis
          and/or bloat. Never-the-less, when available for feed, it can be substituted equally for
          corn on the basis of TDN to a maximum of 25% of dry matter intake for beef.

          b) Sheep: Whole-grained wheat intended for adult sheep need not be ground or
          processed before incorporating into rations since these species chew feed more
          completely. In the case of early-weaned and artificially-reared lambs, the palatability
          of whole-grain wheat is improved by pelleting.