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How to distinguish the quality of peanut meal and vegetable soup
The cost of raw materials like peanut meal, rapeseed meal, cottonseed meal, soybean flour, wheat bran, and rice bran is generally low, which reduces the likelihood of artificial adulteration. However, attention should still be given to their natural quality factors such as purity, freshness, and moisture levels.
Peanut meal is one of the most valuable protein sources in animal feed, second only to soybean meal. It has a high protein and energy content, but its amino acid profile may not be perfectly balanced. Fresh peanut meal should have a light yellow-brown or pale brown color, with a pleasant roasted peanut aroma and good palatability. Moisture content must be kept below 12% to prevent spoilage.
Rapeseed meal and cottonseed meal are both cost-effective high-protein ingredients, but they contain natural toxins that require careful control in feeding formulations. Rapeseed meal typically appears as yellow-brown, reddish-brown, or gray-black fragments, either crushed or in coarse powder form. It contains small, round seeds that are reddish-brown, gray-black, or dark yellow, and it has a brittle texture with a bitter taste. The redder the color, the lower the protein content. Moisture should also be maintained below 12%.
Cottonseed meal is usually light brown, dark brown, or black in color, with a fine or granular texture. Under a microscope, you can see translucent, shiny fibers from cotton shells. The main concern is the presence of lint—higher lint content indicates lower quality.
Soybean flour is a by-product of wheat milling, appearing as a fine powder ranging from light white to brown. Its moisture content should not exceed 13%. In some aquafeed applications, additional gluten testing may be required to ensure proper binding properties.
Wheat bran is rich in vitamins and minerals. High-quality wheat bran should have a light yellow to reddish-gray color, with a uniform and fresh appearance. It should be finely crumbly, not too coarse, as larger particles may indicate lower quality. It has a distinct, pleasant aroma of crushed wheat, without signs of fermentation, mold, or clumping. Compared to rice bran, it has lower crude fat, allowing for a longer shelf life—up to one month if stored properly.
Rice bran is a light yellow or brown powder, slightly oily, and often contains small amounts of broken rice or coarse glutinous rice. It has a unique, mild rice bran flavor, and should not have any off-odors. It must be free from insects, clumping, and excessive coarseness, as these are indicators of poor quality.
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