the fate of nutritionally important components during ... · the fate of nutritionally important...

The fateof nutritionally important components during processing of feed and the effects on animal

performance

Philosophiae Doctor (PhD) Trial lecture 05.06.2009

Kari Lundblad

Department ofAnimal and AquaculturalSciences

www.umb.no

OverviewOverview1.1. IntroductionIntroduction

2.2. Different processing technologiesDifferent processing technologies

3.3. Effect of processing on nutritionally important Effect of processing on nutritionally important

componentscomponents

4.4. Effect of processing on animal performance Effect of processing on animal performance

5.5. ConclusionConclusion22


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IntroductionIntroduction�� Compound feed is a mixture of raw materials and feed additives Compound feed is a mixture of raw materials and feed additives

optimized to meet nutrient requirements for animalsoptimized to meet nutrient requirements for animals

� Major advances in feed processing the past three decades

� Shift from simple “grind and mix” strategy to hydrothermal

processing

�� In Europe 80 In Europe 80 –– 90 % of the compound feed is pelleted90 % of the compound feed is pelleted

� Various thermo mechanical treatments have become common for

pig, poultry and ruminant diets 33


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IntroductionIntroduction

�� To predict the effect of processing on nutritional value of the To predict the effect of processing on nutritional value of the

processed feed is a challenge for the feed industry and it is ofprocessed feed is a challenge for the feed industry and it is of great great

economical importanceeconomical importance

�� Feed processing involves particle size reduction, mixing, additiFeed processing involves particle size reduction, mixing, addition of on of

heat, moisture and shear forces heat, moisture and shear forces

�� Beneficial and detrimental changes in the physiochemical propertBeneficial and detrimental changes in the physiochemical properties ies

of the nutrients, and in the bioavailability of nutrients take of the nutrients, and in the bioavailability of nutrients take place place

during different feed processingduring different feed processing44


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Nutritionally important components�� Carbohydrates Carbohydrates

�� StarchStarch

�� NonstarchNonstarchpolysaccharides polysaccharides

(cellulose, hemicelluloses, (cellulose, hemicelluloses, ββ--glucansglucansand and

pentosanspentosans) )

�� ProteinProtein

�� Amino acidsAmino acids

�� Essential amino acidsEssential amino acids

�� Non essential amino acidsNon essential amino acids

�� FatFat

�� GlyserolGlyserol

�� Fatty acidsFatty acids

�� MineralsMinerals

�� Macro and microMacro and micro

�� VitaminsVitamins

�� Water Water -- and fat solubleand fat soluble

� Enzymes

� Anti nutrients

� Various additives

� Coloring and taste agents

� Water

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Main emphasis in this presentationMain emphasis in this presentation

�Focus onstarch, protein, amino acids, starch, protein, amino acids,

vitamins and enzymes and their changes vitamins and enzymes and their changes

during processingduring processing

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Main emphasis in this presentationMain emphasis in this presentation

��How does these changes affect pig, poultry How does these changes affect pig, poultry

and ruminants performance ?and ruminants performance ?

�� ADG, ADFI and G:F ratioADG, ADFI and G:F ratio

�� Nutrient digestibility and feed utilizationNutrient digestibility and feed utilization

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Different processing technologiesDifferent processing technologies

88


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Feed processingFeed processing

�� MechanicalMechanical

�� GrindingGrinding

�� ChemicalChemical

�� Alkali Alkali -- / acid treatment/ acid treatment

�� ThermalThermal

�� DryingDrying

�� ToastingToasting

�� MicronizingMicronizing

�� Hydro thermal Hydro thermal

�� ConditioningConditioning

�� Cooking Cooking

�� Thermo mechanicalThermo mechanical

�� PelletingPelleting

�� ExpansionExpansion

�� ExtrusionExtrusion

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Feed processingFeed processing

�� MechanicalMechanical

�� GrindingGrinding

�� ChemicalChemical

�� Alkali Alkali -- / acid treatment/ acid treatment

�� Thermal Thermal

�� DryingDrying

�� ToastingToasting

�� MicronizingMicronizing

�� Hydro thermal Hydro thermal

�� ConditioningConditioning

�� Cooking Cooking

�� Thermo mechanicalThermo mechanical

�� PelletingPelleting

�� ExpansionExpansion

�� ExtrusionExtrusion

1010

Department of Animal and Aquacultural Sciences

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1111


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Mechanical processing Mechanical processing --grindinggrinding

�� Reduction of particle size will increase both heat and moisture Reduction of particle size will increase both heat and moisture adsorptionadsorption

�� Grinding of raw materials is needed to achieve a homogeneousGrinding of raw materials is needed to achieve a homogeneous mixing

before further processing

�� Hammer mill is commonly used in NorwayHammer mill is commonly used in Norway

1212


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Effect of mechanical processing on Effect of mechanical processing on starch, protein and amino acidstarch, protein and amino acid

�� Mechanical processing disrupt cell wall structures which makes cMechanical processing disrupt cell wall structures which makes cell contents more ell contents more

accessible for digestive enzymes accessible for digestive enzymes -- may result in increased digestibilitymay result in increased digestibility

�� Starch :Starch :

�� Some starch granules in the mash will disintegrate during grindiSome starch granules in the mash will disintegrate during grindingng

�� Some starch will be mechanically gelatinized during grinding (apSome starch will be mechanically gelatinized during grinding (approx. 10%)prox. 10%)

�� Protein / amino acid :Protein / amino acid :

�� Not much affected during the grinding processNot much affected during the grinding process1313


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Thermo mechanical processingThermo mechanical processing

�� Thermo mechanical processing involves pelleting, expansion and eThermo mechanical processing involves pelleting, expansion and extrusionxtrusion

�� Increase moisture contentIncrease moisture content

�� High shear forces High shear forces

�� Increase temperatures Increase temperatures

�� High High –– Temperature Temperature –– Short Short -- Time process = HTST Time process = HTST

�� Expander Expander

�� ExtruderExtruder

1414


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Thermo mechanical processingThermo mechanical processing

1515

Petfood

Fishfeed

60HigherMax 35→150Extruder

Cattle

Pig

20HighMax 1890-130Expander

All20ModerateMax 1865-90Pelleting

UseRetention time, sec

ShearMoisture, %Temp, ºCProcessing


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Effect of processing on Effect of processing on nutritionally important nutritionally important

componentscomponents

1616


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Gelatinization of the starchGelatinization of the starch�� Starch is built of glucose polymers Starch is built of glucose polymers amyloseamyloseand and amylopectinamylopectin

�� In cereals starch is stored in granules organised in a protein mIn cereals starch is stored in granules organised in a protein matrix atrix

�� Processing leads to disruption of the molecular and granular Processing leads to disruption of the molecular and granular

structure as a result of gelatinization structure as a result of gelatinization

�� Starch gelatinization depends on :Starch gelatinization depends on :

�� Type of starchType of starch

�� Processing parameters Processing parameters

�� Interactions with other components in the dietInteractions with other components in the diet1717


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Starch gelatinization temperature (Starch gelatinization temperature (°°°°°°°°C)C)ranges of various starch sourcesranges of various starch sources

Starch source Onset temperature Final temperature Wheat 58 64 Barley 51 60 Oats 53 59 Rye 57 70 Corn 62 72 Sorghum 68 78 Rice 68 78 Triticale 55 62 Waxy corn 63 72 Amylocorn 67 92 Potato 58 68 Tapioca 59 69 Horse bean 61 70 Faba bean 61 66 Pea 65 69

(Hoseney, 1998). 1818


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Gelatinization of corn starchGelatinization of corn starch

1919

www.oregonstate.edu


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Different thermo mechanical Different thermo mechanical processing affect gelatinizationprocessing affect gelatinization

2020

80-100%Extrusion

13-51%Expansion

12-19%Steam pelleting

Gelatinization of starch, %Processing

Zimonja, 2008


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Resistant starch (Resistant starch (retrogradationretrogradation ))

�� Intensive processing and subsequent drying/cooling Intensive processing and subsequent drying/cooling

may result in may result in reassociationreassociationof gelatinized starch and of gelatinized starch and

formation of starch that are formation of starch that are resistant to enzymatic resistant to enzymatic

digestiondigestion

2121


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Effect of processing Effect of processing on proteinon protein

�� Temperature, residence time, moisture content and shear Temperature, residence time, moisture content and shear

forces during heatforces during heat--processing are the most significant factors processing are the most significant factors

affecting the extent of chemical modification of proteinsaffecting the extent of chemical modification of proteins

�� Feed processing can give either beneficial or detrimental Feed processing can give either beneficial or detrimental

effect on nutritional value of protein effect on nutritional value of protein 2222


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OO

2323

Ph

illip

s an

d F

inle

y, 1

98

6


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Positive effects of processing on protein

�� Unfolding and a mild Unfolding and a mild denaturationdenaturationof proteins can make them more of proteins can make them more

available for digestive enzymes and therefore improve the digestavailable for digestive enzymes and therefore improve the digestibility ibility

�� Thermal treatment can inactivate proteinThermal treatment can inactivate protein--based nutritionally active based nutritionally active

factors by destroying the integrity of their structure and hencefactors by destroying the integrity of their structure and henceprevent prevent

their activities their activities

��e.ge.gdeactivation of protease inhibitors and deactivation of protease inhibitors and lectinslectinsin plantsin plants

2424


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Negative effectsNegative effectsof processing on of processing on proteinprotein

�� Reduced protein value by making the protein and amino acids Reduced protein value by making the protein and amino acids

indigestible in the small intestineindigestible in the small intestine

��Heat sensitive amino acids: lysine, Heat sensitive amino acids: lysine, argininearginine, , cysteinecysteine, ,

serine, serine, threoninethreonine, , histidinhistidin, aspartic acid, , aspartic acid,

�� CrosslinkingCrosslinkingreactions can occur between proteinreactions can occur between protein--protein, protein,

proteinprotein--lipid, proteinlipid, protein--carbohydrate complexes which may be carbohydrate complexes which may be

resistant to enzymatic hydrolysis resistant to enzymatic hydrolysis 2525


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MaillardMaillard reactionreaction

�� One of the most known is the One of the most known is the MaillardMaillard reaction, a non enzymatic reaction, a non enzymatic

browning and flavoring reaction mainly involving the browning and flavoring reaction mainly involving the εε--amino amino

group of lysine, and a reducing sugar group such as fructose, group of lysine, and a reducing sugar group such as fructose,

glucose and glucose and pentosespentoses

�� Favorable conditions for Favorable conditions for MaillardMaillard reactionreactionare high temperatureare high temperature

and high shear, also moisture content, pH and time is importantand high shear, also moisture content, pH and time is important

�� Negative for Negative for monogastricsmonogastrics, but is positive for ruminants because it , but is positive for ruminants because it

can ican increasencreaserumenrumenbypassbypassproteinprotein

2626


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MaillardMaillard reactionreaction

��MaillardMaillard reaction can be reaction can be devideddevidedinto three stages:into three stages:

��Early stage: no formation of coloured components Early stage: no formation of coloured components

�� Probably reversible both analytical and enzymatic (no problems)Probably reversible both analytical and enzymatic (no problems)

��Advanced stage: a variety of reactions leading to the Advanced stage: a variety of reactions leading to the

production of volatile or soluble substances. production of volatile or soluble substances.

�� Risk of analytical reversible, but not enzymatic (big problems)Risk of analytical reversible, but not enzymatic (big problems)

��Final stage: insoluble brown polymers are formed with no Final stage: insoluble brown polymers are formed with no

nutritional value2727


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Effect of processing on vitamins Effect of processing on vitamins and enzymesand enzymes

�� Native vitamins and enzymes are heat sensitiveNative vitamins and enzymes are heat sensitive

�� It is commonly added heat stabilized vitamin and enzyme productsIt is commonly added heat stabilized vitamin and enzyme products, ,

which is more or less protected against intensive processingwhich is more or less protected against intensive processing

�� It is recommended to apply the heat labile vitamins and enzymes It is recommended to apply the heat labile vitamins and enzymes in in

liquid form after processing, post pelleting application, in ordliquid form after processing, post pelleting application, in order to er to

avoid degradationavoid degradation2828


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Loss of vitamins during processingLoss of vitamins during processing

�� Feed processing may inactivate vitaminsFeed processing may inactivate vitamins

�� Heat labile vitamins are vitamin A, BHeat labile vitamins are vitamin A, B11, K, K33 and C and C

2929 8540C

4020K 3

5015B1

3010A

Pelleting at 90 ºCPelleting at 70 ºCVitamin

Average % loss of vitamins during pelleting at 70Average % loss of vitamins during pelleting at 70ºCand 90 and 90 ºC (PickfordPickford, 1992), 1992)


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Loss of Loss of phytasephytaseactivity due to activity due to processingprocessing

3030

21Steam conditioning, 95ºC, 185 sec

206Steam conditioning, 90ºC, 120 sec

405Untreated mash

Phytase activity, IU pr kgTreatment

SkibaSkibaet al., 2001et al., 2001


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Effect of processing on animal Effect of processing on animal performanceperformance

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Monogastric digestion

� Pigs and poultry

�� Single stomachSingle stomach

�� Poultry: gizzard mechanically breaks down the feedPoultry: gizzard mechanically breaks down the feed

�� Enzymatic digestion occurs in the small intestine Enzymatic digestion occurs in the small intestine

�� Nutrients need to be readily available for the Nutrients need to be readily available for the

digestive enzymesdigestive enzymes

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Ruminant digestion� Digestion of protein, starch and fibre, and production of microbial protein

� Unbalance in rumen digestion will negatively affect digestion and

production of microbial protein

� Rumen bypass of starch and protein is important for animal performance

�� For maximal energy utilization of starch and proteins should be For maximal energy utilization of starch and proteins should be digested digested

and absorbed in the small intestine as glucose and amino acids, and absorbed in the small intestine as glucose and amino acids, because because

digestion by enzymes are more effective than fermentation in thedigestion by enzymes are more effective than fermentation in therumenrumen

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Particle size reduction Particle size reduction -- pigpig�� Fine grinding compared to coarse grinding:Fine grinding compared to coarse grinding:

�� improve nutrient digestibility and growth performanceimprove nutrient digestibility and growth performance

�� coarse grinding results in reduced growth performance for pigletcoarse grinding results in reduced growth performance for piglets and s and

growergrowerfinishing pigs compared to fine grinding finishing pigs compared to fine grinding

3535

Pelleted, µmMash, µm

87.585.784.683.384.179.675.877.6GE

87.386.185.184.184.881.778.979.9N

40060080010004006008001000Dig, %

Wondra et al., 1995


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Particle size reduction can be negative Particle size reduction can be negative to gut health to gut health –– pig/poultrypig/poultry

�� Fine grinding is also associated with increased incidence of gasFine grinding is also associated with increased incidence of gastric tric

ulcers (ulcers (WondraWondraet al., 1995)et al., 1995)

�� Fine grinding of the diet results in more Fine grinding of the diet results in more keratinisedkeratinisedstomach tissue and stomach tissue and

there are indications that fine grinding gives shorter there are indications that fine grinding gives shorter villi:cryptvilli:crypt volume volume

in the small intestinein the small intestine

�� Coarse grinding for poultry will satisfy the requirement for strCoarse grinding for poultry will satisfy the requirement for structural uctural

material for optimal gut and gizzard functionmaterial for optimal gut and gizzard function3636


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Thermo mechanical processing Thermo mechanical processing --pigpig

�� Pelleted diets of pigs result in an increased feed intake, weighPelleted diets of pigs result in an increased feed intake, weight t

gain and G:F ratio compared to mash control (gain and G:F ratio compared to mash control (WondraWondraet al., et al.,

1995; Johnston et al., 1999; Park et al., 2003) 1995; Johnston et al., 1999; Park et al., 2003)

�� Pelleting increased Pelleting increased digestibiltiesdigestibiltiesof DM, N and GE by 5 of DM, N and GE by 5 –– 8% 8%

compared to mash controlcompared to mash control

� Pre-conditioning of mash prior to pelleting does not affect DM,

OM, CP and crude fat digestibility compared to cold pelleting

(Van der Poel et al., 1997)3737


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�� Protein, fat, fibre and organic matter was positively affected bProtein, fat, fibre and organic matter was positively affected by fine y fine

grinding before pelleting compared to coarse grinding grinding before pelleting compared to coarse grinding

�� Improved accessibility of nutrients for digestive enzymes (Improved accessibility of nutrients for digestive enzymes (DirkzwagerDirkzwageret et

al.,1998)al.,1998)

� Expanded feed improves digestibility of DM and gross energy

compared to the mash control (Johnston et al., 1999)

� Thermo mechanical processing reducesparticle sizeparticle size

�� Effect of grinding levelled out Effect of grinding levelled out 3838


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� Higher viscosity for the extruder processed diet may have prolonged

intestinal retention time, allowing more time for digestion and absorption

of nutrients

3939

0

50

100

150

200

250

300

350

0 30 60 90 120 150 180

Time, min

Vis

cosi

ty,

cP

Mash Low temp High temp

Expander Extruder

Viscosity measured in the diets from 5-167 minutes after addition of pancreatin

Lundblad, 2009


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Growth assay nursery pigsGrowth assay nursery pigs

404031494352628Viscosity, cP

772415149Gel. of starch, %

860802802810759G:F, g/kg feed

517537534543563ADFI, g

445430429440425ADG, g

ExtruderExpanderHigh tempLow tempMashItem

LundbladLundblad, 2009, 2009


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Standardized ileal digestibility in pigs Standardized ileal digestibility in pigs fed processed feed relative to mash fed processed feed relative to mash

controlcontrol

4141

99

100

101

102

103

104

105

Lowtemppell

Hightemppell

Exp Extr

EAAArgIleLysThr

Lundblad, 2009


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OO

4242


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Thermo mechanical processing Thermo mechanical processing --chickenchicken

�� Broiler chickens showed reduced ADG and ADFI with expander Broiler chickens showed reduced ADG and ADFI with expander

conditioning and extruder processing compared to mash control conditioning and extruder processing compared to mash control

((LundbladLundblad, 2009), 2009)

�� Processing may affect the Processing may affect the antinutritiveantinutritiveeffect of soluble fibres, which effect of soluble fibres, which

increase viscosity of the gut content and thus reduce digestibilincrease viscosity of the gut content and thus reduce digestibility and ity and

nutrient absorption (nutrient absorption (ZimonjaZimonjaet al., 2008)et al., 2008)

4343


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Thermo mechanical processing Thermo mechanical processing --chickenchicken

�� Reduction in ADG, ADFI and G:F with increased viscosity in the Reduction in ADG, ADFI and G:F with increased viscosity in the

gastrointestinal content with steam pelleting compared to cold pgastrointestinal content with steam pelleting compared to cold pelleting elleting

((ZimonjaZimonjaet al., 2008) et al., 2008)

�� Starch digestibility was higher for broiler chicken fed thermo mStarch digestibility was higher for broiler chicken fed thermo mechanical echanical

processed feed (processed feed (WeurdingWeurdinget al., 2002; et al., 2002; ZimonjaZimonjaet al., 2008; et al., 2008; LundbladLundblad, ,

2009)2009)

4444


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Effect of processing on ADG and G:F Effect of processing on ADG and G:F relative to mash controlrelative to mash control

4545

106.0103.8G:FChicken

87.5115.6ADGChicken

113.3105.7G:FPiglets

104.7100.9ADGPiglets

ExtruderHigh tempItemAnimal

Lundblad, 2009


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4646

�mm


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Particle size reduction Particle size reduction -- ruminantsruminants

��Small particle size give a rapid starch degradation Small particle size give a rapid starch degradation

which gives pH drop in the rumen which gives pH drop in the rumen

4747


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Reduced particle size will increase starch degradation and lows rumen pH

48485

5,4

5,8

6,2

6,6

7

7,4

2 5 8 11 14 17 20 23Hour

pH

Norm al

Coarse


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Rumen starch digestion differ amongfeedstuffs

150

250

350

450

550

650

0 50 100 150 200 250 300 350

Rumen undegraded starch, g/kg DM

Ru

men

deg

rad

ed s

tarc

h, g

/kg

DM

Wheat

Sorghum

Potato

Oats

Barley

Toasted peas

PeasMaize

Corn silage

Offner et al., 2003

49


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Effect of expanded and pelleted barley and oats on rumen pHBarley

5,6

5,7

5,8

5,9

6

6,1

6,2

6,3

6,4

6 7 8 9 10 11 12

Hour

Ru

men

pH

Pelleted Expanded

Oats

5,6

5,7

5,8

5,9

6

6,1

6,2

6,3

6,4

6 7 8 9 10 11 12

Hour

Ru

men

pH

Pelleted Expanded

50


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Thermo mechanical processing Thermo mechanical processing --ruminantsruminants

�� Expander treatment has shown to have a potential to reduce Expander treatment has shown to have a potential to reduce

protein degradation in the rumen (Prestlprotein degradation in the rumen (Prestløøkken, 1999)kken, 1999)

�� Probably due to introduction of internal crossProbably due to introduction of internal cross--links in proteinslinks in proteins

�� Result: protein digestion is moved from the rumen to the small Result: protein digestion is moved from the rumen to the small

intestineintestine

�� Important not to overImportant not to over--protect protein! protect protein!

� Overheating may reduce intestinal digestibility of protein5151


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Utilization of the Maillard reaction to improve protein value

� Reaction between lysine and xylose used to reduce rumen degradation of protein and amino acids

� Rumen bypass of protein and amino acids is increased, although analytical loss of Lysine (17 %) was observed (Harstad and Prestløkken, 2000)

� Adequate availability of remaining lysine 0,0

20,0

40,0

60,0

80,0

100,0

0 8 16 24 32 40 48 56 64 72 80 88 96

Incubation in the rumen, hours

Rum

en d

egra

datio

n, %

SBM

SoyPass

52


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ConclusionConclusion�� The fate of nutritionally important components are affected by fThe fate of nutritionally important components are affected by feed eed

processingprocessing

�� Modification of starch and protein Modification of starch and protein

�� Losses of vitamins, enzymes and amino acidsLosses of vitamins, enzymes and amino acids

�� Elimination of anti nutrients e.g. protease inhibitorsElimination of anti nutrients e.g. protease inhibitors

�� Optimal processing vary between pig, poultry and ruminantsOptimal processing vary between pig, poultry and ruminants

� Feed processing can be used as a tool to improve animal performance

and economy in animal production

�� It is important for the feed industry to know the specific effecIt is important for the feed industry to know the specific effects of feed ts of feed

processing on nutritional valueprocessing on nutritional value5353


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Thank you for your attention !Thank you for your attention !

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