WHEAT
Wheat and its by-products are among the common ingredients used in animal feed.
Wheat grain (Triticum aestivum) has a very variable composition, crude protein content can range from 60g/kg DM to 220g/kg DM, usually in the range 80-140 g/kg DM._cc781905-5cde-3194 -bb3b-136bad5cf58d_Climate, soil diversity and fertility affect the protein content of wheat.
The most important proteins present in the seed endosperm are prolamin (gliadin) and glutelin (glutenin). The mixture of proteins present in the endosperm is often referred to as "gluten". The amino acid composition of these two proteins is different, glutenin has about three times more lysine than gliadin. The main amino acids in wheat gluten are non-essential amino acids such as glutamic acid (330 g/kg) and proline (120 g/kg).
Impurities
Any part that is not wheat (e.g. stem fragments, twigs, leaves, insect carcasses, weed seeds, other plants, other seeds, rocks, resins)
Total number of damaged seeds
Includes seeds and seed fragments damaged by excessive soiling, weather damage, disease, germ damage, overheating, insect and pest damage, mold, germinating and other spoilage conditions. other physical damage.
Physical characteristics
Color: From yellow to dark brown depending on characteristic of each type of wheat.
Free from vermin and live insects
Chemical properties
Protein: 12% min
Humidity: 14% max
Impurities: 2% max
Weight: 72-76 kg/hl min
Uses: Wheat is an additional ingredient in animal, poultry and aquatic feed
Specification: Goods