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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
22/11/2019 |
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Data da última atualização: |
22/11/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA NETTO, M. V.; MASSUQUETTO, A.; KRABBE, E. L.; SUREK, D.; OLIVEIRA, S. G.; MAIORKA, A. |
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Afiliação: |
UFPR; ANDRÉIA MASSUQUETTO, UFPR; EVERTON LUIS KRABBE, CNPSA; DIEGO SUREK, CNPSA; SIMONE G. OLIVEIRA, UFPR; ALEX MAIORKA, UFPR. |
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Título: |
Effect of conditioning temperature on pellet quality, diet digestibility, and broiler performance. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Applied Poultry Research, v. 28, p. 963-973, 2019. |
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DOI: |
10.3382/japr/pfz056 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract:Pelleting is the most common heat processing method used in the poultry feed industry and the quality of feed processing directly impacts the efficiency of the utilization of feedstuffs by broilers, and consequently, their performance. The objective of this experiment was to evaluate the influence of conditioning temperature on pellet physical quality, and on the apparent ileal digestibility coefficients of dry matter (CIADDM), crude protein (CIADCP) and starch (CIADstarch), coefficient of apparent metabolizability of dry matter (CAMDM), and the apparent metabolizable energy content (AME) of the diets. The live performance of broilers (feed intake, FI; weight gain, WG; and feed conversion ratio, FCR) was evaluated. Treatments consisted of a mash diet and pelleted/crumbled cornsoybean meal based diets submitted to different conditioning temperatures (no conditioning or conditioned at 60, 70, 80, and 90?C). Feed was steam-conditioned for 15 s at a 1.5 kgf/cm2 for all pelleted treatments. Pellet quality was determined as a function of Pellet Durability Index (PDI), percentage of fines, and pellet hardness. Conditioning temperature linearly increased (P < 0.05) PDI and pellet hardness, CIADDM, CIADCP, and CIADstarch, had quadratic effect on AME and CAMDM (P < 0.05). Broiler FI was not affected by the different conditioning temperatures, but WG and FCR presented a quadratic behavior (P < 0.05). Overall, current results suggest that the increase on conditioning temperature is an important tool to improve physical quality of pelleted diets as well as protein and starch availability. However, high conditioning temperatures may reduce broiler performance. MenosAbstract:Pelleting is the most common heat processing method used in the poultry feed industry and the quality of feed processing directly impacts the efficiency of the utilization of feedstuffs by broilers, and consequently, their performance. The objective of this experiment was to evaluate the influence of conditioning temperature on pellet physical quality, and on the apparent ileal digestibility coefficients of dry matter (CIADDM), crude protein (CIADCP) and starch (CIADstarch), coefficient of apparent metabolizability of dry matter (CAMDM), and the apparent metabolizable energy content (AME) of the diets. The live performance of broilers (feed intake, FI; weight gain, WG; and feed conversion ratio, FCR) was evaluated. Treatments consisted of a mash diet and pelleted/crumbled cornsoybean meal based diets submitted to different conditioning temperatures (no conditioning or conditioned at 60, 70, 80, and 90?C). Feed was steam-conditioned for 15 s at a 1.5 kgf/cm2 for all pelleted treatments. Pellet quality was determined as a function of Pellet Durability Index (PDI), percentage of fines, and pellet hardness. Conditioning temperature linearly increased (P < 0.05) PDI and pellet hardness, CIADDM, CIADCP, and CIADstarch, had quadratic effect on AME and CAMDM (P < 0.05). Broiler FI was not affected by the different conditioning temperatures, but WG and FCR presented a quadratic behavior (P < 0.05). Overall, current results suggest that the increase on conditioning temperatur... Mostrar Tudo |
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Palavras-Chave: |
Heat processing. |
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Thesagro: |
Dieta; Farelo; Frango de Corte; Milho; Ração. |
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Thesaurus Nal: |
Broiler chickens; Digestibility; Pellets; Starch crops. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02563naa a2200313 a 4500
001 2114907
005 2019-11-22
008 2019 bl uuuu u00u1 u #d
024 7 $a10.3382/japr/pfz056$2DOI
100 1 $aTEIXEIRA NETTO, M. V.
245 $aEffect of conditioning temperature on pellet quality, diet digestibility, and broiler performance.$h[electronic resource]
260 $c2019
520 $aAbstract:Pelleting is the most common heat processing method used in the poultry feed industry and the quality of feed processing directly impacts the efficiency of the utilization of feedstuffs by broilers, and consequently, their performance. The objective of this experiment was to evaluate the influence of conditioning temperature on pellet physical quality, and on the apparent ileal digestibility coefficients of dry matter (CIADDM), crude protein (CIADCP) and starch (CIADstarch), coefficient of apparent metabolizability of dry matter (CAMDM), and the apparent metabolizable energy content (AME) of the diets. The live performance of broilers (feed intake, FI; weight gain, WG; and feed conversion ratio, FCR) was evaluated. Treatments consisted of a mash diet and pelleted/crumbled cornsoybean meal based diets submitted to different conditioning temperatures (no conditioning or conditioned at 60, 70, 80, and 90?C). Feed was steam-conditioned for 15 s at a 1.5 kgf/cm2 for all pelleted treatments. Pellet quality was determined as a function of Pellet Durability Index (PDI), percentage of fines, and pellet hardness. Conditioning temperature linearly increased (P < 0.05) PDI and pellet hardness, CIADDM, CIADCP, and CIADstarch, had quadratic effect on AME and CAMDM (P < 0.05). Broiler FI was not affected by the different conditioning temperatures, but WG and FCR presented a quadratic behavior (P < 0.05). Overall, current results suggest that the increase on conditioning temperature is an important tool to improve physical quality of pelleted diets as well as protein and starch availability. However, high conditioning temperatures may reduce broiler performance.
650 $aBroiler chickens
650 $aDigestibility
650 $aPellets
650 $aStarch crops
650 $aDieta
650 $aFarelo
650 $aFrango de Corte
650 $aMilho
650 $aRação
653 $aHeat processing
700 1 $aMASSUQUETTO, A.
700 1 $aKRABBE, E. L.
700 1 $aSUREK, D.
700 1 $aOLIVEIRA, S. G.
700 1 $aMAIORKA, A.
773 $tJournal of Applied Poultry Research$gv. 28, p. 963-973, 2019.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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