Effect of Processing on Nutritional Value of Feed

Autor: Geeta Choudhary, Monika Karnani, Sheela Choudhary, Manju, Keshav Gaur
Jazyk: angličtina
Rok vydání: 2022
Předmět:
DOI: 10.5281/zenodo.6138037
Popis: Feed industries are seeking new ways to cope with increased raw material costs, and one approach is application of feed processing technology for physical & chemical changes of the feed ingredients and to improve the nutrient quality, stability and hygiene. Feed processing involves simple “grind & mix” to more advanced thermal processes such as pelleting, expanding, extruding which involves mechanical and thermal processing of feed ingredients. It results in physical and chemical changes of the feed ingredients such as particle size and molecular structure of the feed components, which may increase or decrease the nutritional value of the feed ingredients.
Databáze: OpenAIRE