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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Factors that Affect Pellet Quality: A Review
Author(s)
Keysuke Muramatsu1, Andréia Massuquetto1, Fabiano Dahlke2 and Alex Maiorka1
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DOI:10.17265/2161-6256/2015.09.002
Affiliation(s)
1. Department of Animal Production, Faculty of Veterinary and Animal Science, Universidade Federal do Paraná, Curitiba 80035-050, Brazil
2. Department of Animal Production, Faculty of Agronomy and Animal Science, Universidade Federal de Santa Catarina, Florianópolis 88040-900, Brazil
ABSTRACT
Pelleting is the most
popular thermal processing technique in poultry industry. Birds fed pelleted diets have
greater feed intake and weight gain, and better feed
conversion ratio. However, this better performance can only be achieved, if the pellets
remain intact until they are ingested by the birds. Many
factors may affect pellet physical quality, such as feed nutritional
composition, ingredient particle size, conditioning temperature and
time, feed moisture, etc.. Despite their importance, sometimes these factors are
not managed properly, therefore, pelleted feed may not contain a high
amount of intact pellets. In addition, the
possible interactions among these variables may yield different responses in comparison with those
expected when individual factors are considered. Very few experiments have been
conducted to evaluate the impact of combined factors on pellet quality. This may be explained
by the presence of many qualitative and quantitative factors in the
manufacturing process. Research indicates that heat processing and feed
formulation, especially fat inclusion level, are the factors which have the
biggest influence on pellet quality. Strategies, such as the expansion process and fat inclusion
restriction or post pellet liquid fat
application could be implemented to produce high
physical quality pellets. More research is needed to identify which factors
have a positive or negative effect on pelleting process and to find new
strategies to improve pellet physical quality.
KEYWORDS
Conditioning, broiler, feed formulation, particle size, pellet durability index, pellet quality, pelleting, moisture.
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