Processed bread is produced from the bread loaves etc produced daily at a number of bakeries. The product is put through a process to remove the wrappings and break it up into manageable pieces.
GUIDE ANALYSIS FRESH WEIGHT DRY MATTER
Moisture % 35 0
Dry Matter % 65 100
Protein % 12 - 14
Oil % 1 - 2 2 - 3
Fibre % 2 3
ME MJ kg DM - 14 - 14.5
DE MJ kg DM - 16.9
Starch % 73
Declared levels of nutrients may vary from those listed and are subject to permitted limits of variation. As such they do not guarantee animal performance, which can vary due to factors apart from feed
Feeding and Handling recommendations
Processed bread should ideally be stored in dry conditions, preferably under cover, as bread will quickly absorb water. The product has a shelf life of some 20-30 days and if fed in this time then there is no need to ensile. However, if the product is well consolidated and properly sheeted then the shelf life can be extended up to many months.
Start by feeding at 1 to 2 kg fresh weight up to 5 to 6 kg fresh weight per head per day. Usage of bread should be built up gradually over a 10 to 14 day period.
Feeding rates must not exceed 40% of the total dry matter intake. A recommended intake is 1 kg fresh bread per 100kg of body weight. Usage of bread should be built up gradually over a 10 to 14 day period.
Bread is an excellent source of starch. However, if too much is fed, the bread will cause the pH of the rumen to drop rapidly causing acidosis. Feeding a good source of long fibre, for example unchopped straw or hay will assist in minimising acidosis and allow the bread to be efficiently utilised.
Bread is high in starch and low in fibre AND MUST be fed in conjunction with a source of long fibre ie. silage, hay or straw. Adequate long fibre must be provided to prevent acidosis and to maintain rumen function.
We currently supply 20-25 thousand tonne per year to farms in North and South of Ireland.