Pelleting of broiler diets: An overview with emphasis on pellet quality and nutritional value

摘要: Abstract Pelleting is the most prevalent heat treatment in production of poultry feed. The objective pelleting to agglomerate smaller feed particles into larger as pellets enhance economics by increasing intake, and thus growth performance efficiency. However, due heat, moisture mechanical pressure applied during conditioning pelleting, some chemical physical alterations occur that may have beneficial or detrimental effects on components, gastrointestinal development subsequent bird performance. process has been shown gelatinise starch, but only a small extent, be modest relevance starch digestion. also result partial denaturation proteins; which can potentially improve protein extent digestibility inactivation proteinaceous enzyme inhibitors. Cell wall breakage, stress provide greater accessibility nutrient contents, previously encapsulated within endosperm sub-aleurone, digestive enzymes. In diets based viscous cereals, availability negatively affected through increased digesta viscosity either an increase soluble carbohydrate concentration changes molecular weight fibres both, pelleting. remains aggressive stability exogenous enzymes vitamins, major concern manufacturers. Particle size-reducing property suboptimal gizzard reduced for poultry. While pellet quality critical factor optimise efficiency response broilers, present review highlights it balance between determining actual broilers. Under conventional process, good usually obtained at expense nutritional quality. Research warranted identify evaluate possible strategies manufacture highly digestible high pellets. Such will require novel approaches improving hygiene are not nutrients.