Breaking behaviour and interactions in maize and soybean meal while grinding of a hammer mill

Abstract

The objective of the present study was to investigate whether mixing ratio of maize and soybean meal (SBM) affects the breaking behaviour during hammer-milling in terms of the nutrient properties and in vitro digestibility of fractionated particles. Mixtures of maize and SBM with different proportions (% Maize:SBM; 0:100, 25:75, 50:50, 75:25, 100:0) were hammer milled using a 2-mm screen. The obtained powder was sieved into seven fractions with size ranges from 0.149 to 1.190 mm. Results show that energy consumption of grinding mixtures increased from 3.8 to 48.4 kJ/kg with the maize proportion increasing from zero to 100%. Mixing proportion of maize and SBM showed significant effects on nutrient content of fractionated material. For hammer milled material <595 µm, the in vitro digestibility of crude protein (CP) and organic matter (OM) of fractionated material decreased with increasing particle size. Additionally grinding fractionated particles ≥595 µm over a 1-mm sized screen before in vitro digestion analysis increased the digestibility of OM and CP. Equivalent particle size (EPS) and geometric standard deviation (GSD) of hammer milled maize and SBM and their mixtures correlated better than geometric mean diameter (GMD) to OM and CP in vitro digestibility in a linear regression model. In summary, the mixing ratio of maize and SBM had a significant effect on the breaking behaviour of ingredients and in vitro digestibility of CP and OM of the isolated fractions. Mixing ingredients before grinding is suggested in terms of saving energy consumption. The GSD/EPS of ground material should be considered while studying the effects of particle size distribution on the in vitro digestibility of nutrients.