Effect of Conditioning Temperature on Pellet Quality, Diet Digestibility, and Broiler Performance
作者： M.V. Teixeira Netto , A. Massuquetto , E.L. Krabbe , D. Surek , S.G. Oliveira
DOI: 10.3382/JAPR/PFZ056
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摘要: SUMMARY Pelleting is the most common heat processing method used in poultry feed industry and quality of directly impacts efficiency utilization feedstuffs by broilers, consequently, their performance. The objective this experiment was to evaluate influence conditioning temperature on pellet physical quality, apparent ileal digestibility coefficients dry matter (CIADDM), crude protein (CIADCP) starch (CIADstarch), coefficient metabolizability (CAMDM), metabolizable energy content (AME) diets. live performance broilers (feed intake, FI; weight gain, WG; conversion ratio, FCR) evaluated. Treatments consisted a mash diet pelleted/crumbled corn-soybean meal based diets submitted different temperatures (no or conditioned at 60, 70, 80, 90°C). Feed steam-conditioned for 15 s 1.5 kgf/cm2 all pelleted treatments. Pellet determined as function Durability Index (PDI), percentage fines, hardness. Conditioning linearly increased (P
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