Effect of Conditioning Temperature on Pellet Quality, Diet Digestibility, and Broiler Performance
| Autor: | Alex Maiorka, Everton Luis Krabbe, S.G. Oliveira, Diego Surek, M. V. Teixeira Netto, A. Massuquetto |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Starch
PDI Feed conversion ratio 03 medical and health sciences chemistry.chemical_compound Animal science coefficient of apparent ileal digestibility pellet Pellet medicine Dry matter lcsh:SF1-1100 030304 developmental biology 0303 health sciences Meal heat processing lcsh:TP368-456 Chemistry starch digestive oral and skin physiology 0402 animal and dairy science Broiler food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science lcsh:Food processing and manufacture Conditioning Animal Science and Zoology lcsh:Animal culture medicine.symptom Weight gain |
| Zdroj: | Journal of Applied Poultry Research, Vol 28, Iss 4, Pp 963-973 (2019) |
| ISSN: | 1056-6171 |
| Popis: | SUMMARY: Pelleting is the most common heat processing method used in the poultry feed industry and the quality of feed processing directly impacts the efficiency of the utilization of feedstuffs by broilers, and consequently, their performance. The objective of this experiment was to evaluate the influence of conditioning temperature on pellet physical quality, and on the apparent ileal digestibility coefficients of dry matter (CIADDM), crude protein (CIADCP) and starch (CIADstarch), coefficient of apparent metabolizability of dry matter (CAMDM), and the apparent metabolizable energy content (AME) of the diets. The live performance of broilers (feed intake, FI; weight gain, WG; and feed conversion ratio, FCR) was evaluated. Treatments consisted of a mash diet and pelleted/crumbled corn-soybean meal based diets submitted to different conditioning temperatures (no conditioning or conditioned at 60, 70, 80, and 90°C). Feed was steam-conditioned for 15 s at a 1.5 kgf/cm2 for all pelleted treatments. Pellet quality was determined as a function of Pellet Durability Index (PDI), percentage of fines, and pellet hardness. Conditioning temperature linearly increased (P < 0.05) PDI and pellet hardness, CIADDM, CIADCP, and CIADstarch, had quadratic effect on AME and CAMDM (P < 0.05). Broiler FI was not affected by the different conditioning temperatures, but WG and FCR presented a quadratic behavior (P < 0.05). Overall, current results suggest that the increase on conditioning temperature is an important tool to improve physical quality of pelleted diets as well as protein and starch availability. However, high conditioning temperatures may reduce broiler performance. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|