Grain processing: effects on mixing, prehension, and other characteristics of feeds

The primary objective of most grain processing of cattle diets is to increase starch availability. Evaluation of processing methods is usually based on ruminal or total tract starch disappearance and relative production rates (ADG, DMI, and gain: feed) demonstrated by cattle. Grain processing alters the mixing characteristics of grains and also influences steer preference for a grain and the manner in which grain is consumed. It is possible that mixing characteristics and selective eating influence production rates independent of starch availability when processed grains are fed. The magnitude of influence may depend upon the physical characteristics of other diet ingredients and feed intake. These relationships may work to improve or worsen production efficiencies. There is sufficient evidence to justify a closer evaluation of the influence of grain processing and feed ingredient combinations on mix quality, eating behavior, and true nutrient intakes of group-fed cattle.