Category:
Probiotics: How to make them survive pelleting?
Heat and mechanical treatments have physiological and biological impacts on living yeast cells, such as denaturation of some proteins, alteration of enzymes activities and modification of the cytoplasmic membrane integrity. These phenomena are involved in viability reduction that can lead to a decrease of the efficacy in animals. The heat sensitivity of live yeast depends on the strains but also on the cellular phase at the moment of the thermal treatment. Indeed, it is well described that yeast in the vegetative stage is less sensitive to heat. And precisely during the drying process of live yeast, they enter the vegetative stage, allowing them to survive high temperatures (>70°C).
Released: 1397/05/18

Improving pellet quality: The key factors
Pelleting improves the characteristics feed, as it increases the digestibility of starches and nutrient absorption, hence improving the feed conversion ratio and production index of the farm. By subjecting starches to heat and moisture, water absorption takes place and the starch granule loses its crystalline structure (a process that is catalysed by a rapid increase in temperature). This causes the starch granule to burst, producing a gelatinous mass: that is, gelatinisation of the starches occur. In addition to the gelatinisation of starches, the use of heat also leads to an increase in the absorption of nutrients and a reduction in any pathogens that could be contaminating the feed, while eliminating anti-nutritional factors and allowing for the incorporation of a higher range and quality of difficult to granulate raw materials. The absorption of moisture also increases the lubrication, softening and cooking of the feed.
Released: 1397/02/04

Negative Impacts of Poor Conditioning in Pellet Making
With inappropriate temperatures during conditioning, Pelleting may result in poor broiler performance. Most of the operations in the compound feed manufacturing process make an impact on the nutritive value of the complete feed. The adverse nutritional effect is exerted mainly through nutrient digestibility and energy utilization Pelleting may result in starch formation which is not susceptible to enzymatic hydrolysis (resistant starch).
Released: 1396/12/09

Safe feed: A guarantee for good results
The rise in the price of raw materials makes animal feed a very valuable commodity. Given that microbial contamination is the main cause of deterioration in feed, and happens at a very frequent rate, effective protection against microorganisms is clearly essential in order to maintain the high value of the materials.
Released: 1396/08/23

Improving pellet quality: The key factors
Feed pelleting has changed considerably, due to the demand for higher standards of physical quality, nutritional value and microbiological hygiene, as well as greater flexibility in the incorporation of new and varied raw materials.
Released: 1396/08/01


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