Abstract
Effect of Pellet Die Thickness and Conditioning Temperature During the Pelleting Process on Phytase Stability
Highlights
Due to the growing use of phytase in pelleted diets, it is important to evaluate the effect of thermal processing on phytase stability
The thicker pellet die increased hot pellet temperature (HPT) by an average of 1.9°F and increased pellet durability index (PDI) by an average of 7.8%, there was no evidence that the additional frictional heat associated with increasing the die L:D from a 5.6 to an 8.0 resulted in lower phytase stability
This experiment was designed to evaluate the effects of pellet mill die thickness and conditioning temperature on the stability of microbial phytase
Summary
This experiment was designed to evaluate the effects of pellet mill die thickness and conditioning temperature on the stability of microbial phytase. Treatments were arranged as a 2 × 3 factorial of die thickness (L:D 5.6 and 8.0) and conditioning temperature (165, 175, and 185°F). Pellet and conditioned mash samples were composited such that 2 samples of each were analyzed for phytase activity and pellet durability index (PDI). There was no evidence (P > 0.14) for a die thickness × conditioning temperature interaction for any of the pelleting or phytase responses analyzed in this study. Hot pellet temperature was increased when diets were pelleted with a thicker die (P < 0.01), and by increasing conditioning temperature from 165 to 185°F (linear, P < 0.01). Kansas State University Agricultural Experiment Station and Cooperative Extension Service
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