双语饲料加工工艺学.ppt

* Effects of pelleting on protein availability The second most abundant nutrient in pelleted feeds is proteins. Less is known about changes occurring in proteins during the pelleting process. However, proteins are known to respond easily to heat when water is present, changing their tri-dimensional structure and thus their physical behaviour. It is also known that this will allow for improved binding properties of the feed material, which will result in improved pellet durability. To what extent this denaturation of proteins will improve protein availability through improved digestibility is more uncertain. A number of attempts to measure changes in protein digestibility after pelleting has not been able to provide any consistent improvement in protein digestibility, although improvements have been observed in pigs after pelleting. Either the changes occurring during pelleting is too small to have an effect, or protein digestibility is not a limiting factor for most animal feeds. * Effects of pelleting on fibre availability Fibres usually constitute a large fraction of animal feeds. The insoluble fibres are mainly acting as fillers in the feed and have no major influence on nutrient availability. With the soluble fibres, the story is totally different. The antinutritive effect of soluble fibres in the diet is well known, the major mechanism for which is an increased viscosity of the gut contents, and thus a reduced digestibility and nutrient absorption. It has been shown that processing may increase the solubility of fibres, thus resulting in an increased viscosity of gut contents and reduced nutrient digestibility. * Effects of pelleting on fibre availability In an experiment, complete diets containing 77 % barley, oats or wheat were fed to broiler chickens from 7 days of age. The cereal used in each diet was either added untreated, or it was heat-treated by conditioning at 90 ?C followed by pelleting and regrinding. At 21 days of age, the birds were kill