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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Keysuke Muramatsu1, Isabel Cristina Mores Vaccari2, Cibele Silva Minafra2, Rafael Fernando Sens3, Fabiano Dahlke 4 and Alex Maiorka5
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DOI:10.17265/2161-6256/2016.02.003
Affiliation(s)
1. DSM Nutritional Products, Av. Eng. Billings 1729, São Paulo 05321-010, Brazil
2. Instituto Federal Goiano, Rio Verde, Goiás 75901-970, Brazil
3. BRF-Rodovia BR 277, 3001, Mossunguê, Curitiba 82305-100, Brazil
4. Universidade Federal de Santa Catarina (UFSC), Rod. Admar Gonzaga 1346, Florianópolis 88034-000, Brazil
5. Universidade Federal do Paraná, Rua dos Funcionários 1540, Curitiba 80035-050, Brazil
ABSTRACT
The present study aimed to evaluate
the effect of thermal processing, press throughput and roller-die gap on pellet
physical quality, protein solubility and starch gelatinization in a
corn-soybean based broiler diet. The different processing factors were combined
in a 2 × 5 × 3 factorial
arrangement with eight randomized block consisting of eight production series:
two thermal processing treatments (conditioning-pelleting or
conditioning-expanding-pelleting), five press throughput levels (18, 21, 24, 27
and 30 ton/h) and three roller-die gap (0.50, 0.75 and 1.00 mm), which resulted in 30 different processed feeds. For
determination of pellet durability index (PDI), amount of intact pellets,
degree of starch gelatinization and protein solubility, one composed feed sample was collected per treatment
in each of eight production series, totaling eight replicates per treatment. Data
concerning the amount of intact
pellet and protein solubility in KOH were transformed using a variation of
Box-Cox transformation in order to fit a normal distribution (P > 0.05). Pellet physical quality was enhanced by conditioning-expanding
treatment (P < 0.01), narrower roller-die-gap (P < 0.01) and reduced press
throughput (P < 0.01). Protein solubility in KOH was impaired (P < 0.01) in the expander treatment and larger roller-die
distance (0.75 mm and 1.00 mm) (P < 0.01). Finally, greater starch gelatinization degree was achieved in expanded
treatment (P < 0.01) and in 1.00 mm roller-die gap (P < 0.05). The factors evaluated in this study resulted in
interactions and significant effects on physicochemical properties of broiler
feed pellets.
KEYWORDS
Conditioning, expanding, press throughput, roller-die gap, pellet.
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