Moisture is probably the single most important factor controlling the destruction of food by microorganisms. Similarly, water is a necessary condition for the growth and reproduction of mold on feed. Whether it is feed material, compound feed, or concentrated feed, it contains a certain amount of water. The water present in the feed is divided into free water and bound water, and free water is used by microorganisms. Generally speaking, for feeds with high water content, microorganisms are easy to grow, and feed microorganisms with low water content are not easy to grow, so people have used dry methods to store food since ancient times. However, expressing the water content in the feed by weight percentage cannot accurately reflect the actual water content in the feed that can be utilized by microorganisms. If the moisture content is 4% -9% oil-rich nuts, the moisture content is 9% -13% protein-rich beans, and the moisture content is 18% -25% fructose-rich fruits. The degree value is about 0.7aw, and most molds cannot grow below a water activity value of 0.7. Therefore, the total water content of the feed cannot be used to evaluate the effect of microorganisms on feed mold. Since Scott proposed the concept of water activity in 1957, when people study the relationship between water and microorganisms in food and feed, more and more people have begun to use water activity to express.
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