FBA Issue 7: March / April 2006
Feed manufacturing effects on poultry feed quality and nutrition
by R. Scott BEYER
WHEN nutritionists today are asked what the importance of feed manufacturing is to the nutrition of poultry, many will recall the importance of pellet quality or how certain nutrients could be damaged during processing. Few, however, would think of the feed mill as a kind of chemistry lab where heat, time, and reactants are combined to form a final product.
Gone were the days when the feed mill was all about a place to mix cereal grains into a mash feed. Today, new enzyme technology, developing antibody additives, genetically modified grains, and new processing techniques have meant that the feed mill has become more integral to the feed formulation process. By utilising the correct time, temperature and chemical reactants, feed managers can give the most economical feed and lower processing charges.
The moisture factor
Feed manufacturers aim to produce pelleted diets of high quality that improve broiler growth and feed conversion while minimising production expenses. It has been shown that increasing feed mash moisture at the mixer can increase pellet durability and reduce energy consumption at the pellet mill, a good incentive for feed manufacturers to consider adding moisture during the manufacturing process. The potential improvement in pellet durability from adding moisture to broiler feeds is backed up by research which has illustrated the positive relationship between pellet quality and broiler feed efficiency.
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