ANALYSIS OF THE NUTRITIONAL PROPERTIES OF CORN COBS FOR FEED PRODUCTION

Abstract

At the present time, the enrichment and distribution of the content of fodder rations looks like an urgent task for fodder producers who provide livestock with quality products necessary for the development of this sector of the agro-industrial complex. The use of components in the composition of fodder that, without deterioration of the quality indicators of finished products with a simultaneous decrease in price, will lead to the provision of a fodder base on the consumption market, which in turn contributes to the conditions under which the use of such products makes possible the implementation of the program for increasing the productivity of livestock sector of the economy. One of these components for filling feed is the use of corn stalks, which must first be processed to certain sizes, taking into account the age of the animals, the production purpose and their species. Currently, the introduction of processed corn cobs involves the preliminary preparation of raw materials, which involves grinding the whole or pre-crushed cob, their conservation, which involves the implementation of technologically necessary operations for the preparation of raw materials, as well as the production of a mixture of grain and crushed cobs, then it is necessary to understand the nutritional value of the component made from the cob of corn.