beef - row is brewing on the issue of spent grain - absorbent
Use of brewing and distillation
Over the years, product feed has played a crucial role in the country's livestock feeding system.
Knowledge of the specifications of these products enables farmers to make informed decisions about the applicability of their use, storage and relative feed value.
Winery has a wider range of uses
Products from Irish wineries in Cork, Cully and Bush Mills, as well as some imported products from Scotland. This by-
Products are traded under many different names such as super grain, Eornagold, Causewaygold, imported Vitagold and wet distiller's grains.
The quality and availability of these products are very consistent (Table 1).
Distillers are relatively easy to handle and store.
When clamping, they are "stacked" well and can be extended for storage by mixing with the appropriate adsorbent (hulls or pulps)
In sensitive times
This feed can meet all the protein needs in most beef diets.
Products known as brewers grain, traditionally from breweries in Dublin, Cork, Kilkenny and dendoc, are subject to huge demand from beef and dairy farmers.
These grains are the residue left by malt grains after being soaked in beer. making process.
This is different from wet distillers,
There is only one name for Ireland's product trade, which is the grain of the winemaker.
Table 2 provides an overview of the typical analysis of this feed.
Since brewing is a seasonal practice, the grain supply at the brewery is not always consistent.
Most of the winter production is directly supplied to the raised animals.
Prices in the winter months reflect a peak demand for feed.
In the summer, brewery production usually peaked, while demand for fresh feed on the farm was low.
This leads to lower prices and requires professional storage.
Like a wet winery. product, long-
Long-term storage requires the addition of an absorbent.
However, due to its low dry substance content, a higher absorption rate is required to ensure that the product is stacked correctly.
This will ensure the minimum nutritional loss caused by "running"off'.
With the closure of Dundalk and Kilkenny brewery, Diageo's new facility at St James Gate in Dublin centralizes all the brewing of beer.
This concentrated and other processing development has led to significant changes in the products available to farmers now.
There is a lot of discontent, especially with the physical properties of the product.
Dry matter decreased significantly, well below the traditional 24 pc dry matter or the recently announced 20 pc dry matter level.
I received analysis from farmers with dry substances as low as 16 pc.
These low dry substances have an impact on the value of storage and feed, but have no impact on the price. The tell-
The legendary sign of low-dry-substance winemakers grain is the liquid that leaves the truck trailer.
Once tilted, the feed will plummet or spread over a large area.
This low dry material requires a large amount of adsorption agent to stabilize it, thus increasing the cost of the product (see Table 3).
The current delivery price is € 35/ton, and if the dry substance content is higher than 22 pc, the brewery's grain represents a good price/performance ratio based on energy and protein.
With the decrease of dry matter, the table clearly shows the sliding drop of value.
I have also seen a new analysis showing exhaustion of energy and protein levels.
This greatly reduces the value of brewery grains compared to most other feeds.
At a time when feed costs are critical to profitability, farmers need to buy transparency and specifications for all feed.
It is essential that farmers be aware of these issues before agreeing to the winter purchase price of the brewery grain.
The old adage about "Guinness is good for you" only applies if you don't pay for excess water to feed the brewery's grain.