Abstract

The Effect of Different Inclusion Levels of Corn Starch and Fine Ground Corn With Different Conditioning Temperature or Die Thickness on Pellet Quality

Highlights

  • Pelleted feed is commonly fed to swine and poultry

  • The objective of these experiments was to determine the effect of different inclusion levels of corn starch and fine ground corn with different conditioning temperature or die thickness on pellet quality

  • Experiment 1, treatments were arranged in 3 × 2 factorial design of corn starch inclusion level (0%, 5%, and 10%) and die thickness (1/2 in. and 7/8 in.)

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Summary

Introduction

Pelleted feed is commonly fed to swine and poultry. The advantages of feeding pelleted feed compared to mash are improvements of feed flowability, animal performance, and storage capacity. The commercial feed industry uses a pellet binder in diets that contain ingredients that are difficult to pellet, or contain a high percentage of oils or large particles. Previous researchers have observed pre-gelatinized tapioca starch improved pellet quality as compared to native starch.[2] Researchers have reported that adding 2 to 4% pure corn starch acted as a binder in ground corn stover to increase pellet durability when the mixture was pelleted with a flat die pellet mill.[3] In addition, research at Kansas State University reported that decreasing corn particle size in a swine finishing diet from 1,000 μm to 400 μm increased pellet durability index (PDI) from 78.8 to 86.4%.4. Increasing the percentage of very fine corn particles may improve the pellet quality of the pelleted feed. The objective of this experiment was to determine the effect of different inclusion levels of corn starch and fine ground corn with different conditioning temperature or die thickness on pellet quality

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