Suhaimi, D., Lily Suhaida M.S., Komala T.S., Wan Syahidah H., Norakmar I., and Ernah G.
The most wide spread use of near infrared spectroscopy (NIRS) has been for the determination of protein, moisture, starch, lipids and ash in feed ingredients. On-the-spot analysis of the whole sample. i.e. a non-destructive technique, allows simultaneous measurement of several parameters with high precision and high throughput making NIRS a low-priced technique. Cost effective use of feed ingredients is fundamental to the profitability of any livestock industry. To effectively utilize limited feed resources, it is essential that we identify those factors that can influence ingredient quality. To date, our ability lo achieve this has been restricted. Given the variation that exists in the nutritional and physical quality of feed ingredients, these approaches are far from adequate. Development of the NIRS method for the prediction of these values demonstrates that this technology can be successfully applied as a rapid method in our laboratory.