Extension
Date of this Version
1973
Abstract
Nutritional quality control begins with knowing and adjusting for variation in the moisture content of feed ingredients. Moisture variations in feeds are almost always of more importance than variations in protein, mineral, and energy. Inventory control is affected by moisture content of feeds. Some feeds on hand are constantly changing in moisture content, and these changes frequently lead to financial losses when a price adjustment is not made for moisture losses.
Comments
© 1973-1983, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.