Abstract
ABSTRACT The aim of this study was to evaluate the reasons of quality deviation of a concentrate from a predefined standard. Five treatments were established: T1 - Control, standard concentrate formulation (SCF); T2 - PXMore5, SCF with more 5% vitamin-mineral premix (VMP); T3 - PXLess5, SCF with less 5% VMP. All three treatments used a 400kg batches in an INTECNIAL mixer; T4 - FeedMixer, SCF using a 4,000kg batch in an IMOTO mixer; T5 - PremixMixer, SCF using a 1,200kg batch in an MUYANG mixer. For each treatment, bags of 20 kg were stored in three storage places for four months. Water activity of concentrate was affected by temperature and air relative humidity in different storage places. Regarding the kind of mixer, the greatest variation in concentration of crude protein, mineral residue, copper, zinc, and selenium was observed in the PremixMixer. Adjustments are imperative in the handling and use procedures of this kind of mixer to meet the quality requirements required in the concentrate production. Analyzing the effect of the mineral-vitamin premix level, no difference could be defined with the evaluated parameters.
Highlights
O objetivo deste estudo foi avaliar as razões do desvio de qualidade de um concentrado de um padrão predefinido
The industries accept as a technical parameter for dispersion of ingredients a coefficient of variation (CV) equal to or less than 10% (Johnston and Southern, 2000), the Ministry of Agriculture, Livestock and Supply (MAPA), through the Normative Instruction no. 65 (Brasil, 2006), establishes that the mixer homogenization efficiency must have a coefficient of variation not exceeding 5%
The highest temperature average was observed in São Gabriel do Oeste/MS (SGO) (27.19 ± 0.2949), while the highest relative humidity average was in Araquari (80.88 ± 0.937) with the lowest temperature average (22.15 ± 0.2017)
Summary
O objetivo deste estudo foi avaliar as razões do desvio de qualidade de um concentrado de um padrão predefinido. Foram estabelecidos cinco tratamentos: T1 - controle, concentrado com formulação padrão (CFP); T2 - PXMais, CFP com 5% a mais de vitaminas e minerais da pré-mistura (PVM); T3 - PXMenos, CFP com 5% a menos de PVM. The mixing time is considered the main factor that affects its efficiency, other factors such as the mixer model, use and wear and tear of the equipment's mixing components, cleaning, number of turns in a mixing cycle, speed of helicoids, lift blades or threads, the particle size of ingredients, sampling, and choice of an indicator can influence, a specific mixing time is not advisable for all equipments (Ciftci and Ercan, 2003; Clark et al, 2007). The ingredients used are influenced by both raw material and storage periods as well as relative humidity and temperature to which they are subjected
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