Effect of Die Retention Time on Pellet Quality and Phytase Stability of a Corn-Soybean Meal Swine Diet

M Saensukjaroenphon,C E Evans,C B Paulk,C H Fahrenholz,C K Jones,C R Stark

doi:10.4148/2378-5977.7860

Abstract

Effect of Die Retention Time on Pellet Quality and Phytase Stability of a Corn-Soybean Meal Swine Diet

Highlights

Phytase is a phosphohydrolytic enzyme that releases phosphorus from phytate in cereal grains, which are the main ingredients in animal feed
It is hypothesized that there are many factors that can account for phytase denaturing during the pelleting process, such as pellet mill model, die length to diameter ratio (L:D), steam quality, and residence time in conditioner and die
The objective of this experiment was to determine the effect of pellet mill model, die thickness, and die retention time on pellet quality and phytase stability

Summary

Phytase is a phosphohydrolytic enzyme that releases phosphorus from phytate in animal feed. The objective of this experiment was to determine the effect of pellet mill model, die thickness, and die retention time on pellet quality and phytase stability. The phytase stability was similar between the feed pelleted with 1012 PM equipped with 6.6 L:D die and the 3016 PM equipped with 9.3 L:D regardless of retention time (P > 0.05). The pellet mill size or die retention time did not affect phytase stability when the hot pellet temperature was less than 189°F. The phytase that was produced by Trichoderma reesei strain could tolerate hot pellet temperatures up to 189°F, regardless of pellet mill model, die thickness, and die retention time. Increasing the die L:D had the greatest effect on improving pellet quality

Introduction

Procedures

Results and Discussion