Bread
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.
Typical Analysis
Moisture (%) 35
Dry Matter(%) 65-70
Starch(%) 70
Sugar 3.95
Nutritional Analysis
DRY MATTER MEAL EQUIVALENT
DE(%). 15.8 13.7
ME.(%) 14.5 12.6
CRUDE PROTEIN(%) 14.5 12.6
OIL(%). 3.4 3.0
CRUDEFIBRE (%) 2.4 2.1
ASH. 2.8 2.4
Feeding Recommendations
Milking cows – up to 5(typically 3)kg mixed with other feeds
Dry cows – up to 2(typically 1)kg
Replacement Heifers – up to 2kg and up to 30% of DMI
Calves – up to 1.5kg and up to 25% of DMI(Dry matter intake)
Growing cattle – up to 3kg and up to 40% of DMI
Finishing Cattle – up to 5kg and up to 50% of DMI Suckler cows – up to 3(typically1)kg
Ewes and Rams – up to 1(typically 0.5)kg
Hoggets and Lambs – up to 0.75 per head or up to 40% of DMI
Ensure adequate long fibre such as silage or straw
Introduce gradually
Do not feed ad lib
Store in a cool dry place
Pigs
Use in pigs in growing and breeding diets up to 50% of the total dry matter intake