Steam Pelleting Research Articles

The Influence of Steam Pelleting Conditions on the Nutritional Value of Chick Diets

THE effects of steam pelleting chick rations on growth and feed efficiency depend on the conditions used in preparing the pellets and on the type of diet pelleted (Bayley et al., 1968). Steam pelleting and crumbling rations with adequate protein levels increased chick growth whereas the effects of crumbling diets with marginal protein levels were dependent on the conditions used in processing. It appeared that decreased growth performance was associated with the use of high temperatures (90°C.) during the steam pelleting process whereas increased performance was associated with more moderate temperatures (70°C). The present studies were conducted to investigate the influence of steam pelleting dietary ingredients, alone and in combination under different conditions.EXPERIMENTALTwo pelleting machines were employed; a commercial machine (60 H.P. California ‘Hy-flo’) and an experimental machine developed for investigations of this type from a 7½ H.P. Templewood pelleter (Hawker Siddley Ltd. U.K.) See plate 1. In .

EFFECT OF STEAM PELLETING AND REGRINDING ON THE DIGESTIBILITY OF PROTEIN IN CEREAL GRAINS, SOYBEAN MEAL AND WHEAT BRAN BY THE RAT

The effect if steam pelleting and regrinding on digestibility of protein in corn, wheat, barley, oats, soybean meal and wheat bran was tested with rats. Percentage amino acid absorption and net protein utilization (NPU) were determined for the wheat bran. Pelleting and regrinding improved the digestibility of protein in bran but had no effect on the digestibility of protein in the other ingredients tested. Increased absorption of amino acids caused by the increased digestibility of protein in bran varied considerably for individual amino acids, being greatest for isoleucine, lysine, methionine and threonine of the essential amino acids. The improvement in protein digestibility and amino acid availability was reflected in a higher NPU.

FIELD PEAS AS A MAJOR DIETARY PROTEIN SOURCE FOR THE GROWING CHICK AND LAYING HEN WITH EMPHASIS ON HIGH-TEMPERATURE STEAM PELLETING AS A PRACTICAL MEANS OF IMPROVING NUTRITIONAL VALUE

Ontario-grown field peas were fed to chicks (1–3 weeks of age) as the sole source of protein (20%) in semi-purified diets with and without supplemental essential-amino acids calculated to be deficient. Chick growth and feed-efficiency values indicated that methionine was deficient while cystine and tryptophan were adequate. Autoclaving the whole pea (15 min, 121 °C) substantially improved the gain: feed ratio while, in most cases, not affecting growth. Net protein values essentially paralleled the aforementioned parameters except in the case of tryptophan, which would seem to have been marginal in quantity for the chick. Determination of metabolizable energy (ME) with the adult rooster revealed large increases with either autoclaving or high-temperature steam pelleting (90 °C) of the meal. Dry heating of the whole pea in an oven at 121 °C for 45 min caused a reduction in ME.When peas constituted a major source of dietary protein in practical diets calculated to be isocaloric and isonitrogenous, prepelleting of the meal was necessary to achieve broiler chick growth and feed efficiency comparable with those observed with a control corn–soy ration. Contrary to this finding, pelleting of peas was not necessary for optimal performance of laying hens offered diets comprising 15 or 30% pea meal; however, heat-pressure treatment was a prerequisite for optimal feed utilization.

The Influence of Method of Crumbling Diets Containing Different Levels of Protein and Lysine on Chick Performance

IT IS standard practice to pellet and crumble chick diets before feeding. Such processing alters not only the physical form of the feed but often alters the performance of the birds receiving the processed feeds. The nature and extent of these changes depend on the type of feed and on the processing conditions used. Bearse et al. (1952) found that pelleting improved the nutritional value of feeds, particularly those with a high fibre level. Cave et al. (1965) found that the performance of chicks receiving a diet containing wheat bran was increased when the diets were pelleted. However, Jensen et al. (1965) found different effects of pelleting turkey grower rations depending on the protein content of the feed. Steam pelleting improved the performance on a diet with adequate protein levels but for diets with only marginal protein or lysine levels steam pelleting reduced performance. They suggested that pelleting had increased .

Steam pressure processing and pelleting of barley for growing-finishing swine.

Steam pressure processing and pelleting of barley for growing-finishing swine.