Irradiation of Feed Ingredients | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Irradiation of Feed Ingredients

• The process of irradiating cereal grains and flour is increasingly common, with quantities ranging from a few tonnes in some regions to approximately 1/2 million metric tonnes in the former Soviet Union.
• When subjected to irradiation, various changes occur, including physical, chemical, physiological, microbial, and morphological alterations.
• Effects of irradiation can impact protein content, amino acid profile, starch-to-sugar ratio, and to some extent, vitamins in the grains.
• There are reports suggesting a reduction in energy consumption during the milling process as a result of irradiation.
• Irradiation serves as a method to eliminate insects, larvae, and other pests in stored products, offering an alternative to post-harvest fumigation and preservatives.
• It is effective in destroying foodborne pathogens, bacteria, parasites, and fungi, while also inhibiting the sprouting of certain crops during storage.
• An electron beam can be utilized for the surface treatment of grains when applied over a conveyor.
• However, irradiation leads to the destruction of natural antioxidants present in cereal grains, impacting their storage and potentially causing rancidity.

Effects on Cell Wall Structure

• Rai and Mudgal (1985, 1986) observed alterations in the cell wall structure of various straws following steam pressure and gamma irradiation treatments.
• Despite these changes, the digestibility of nutrients in the straws was not affected by irradiation.