Does the pelleting process affect the nutritive value of a pre‐starter diet for suckling piglets? Ex vivo studies on mineral absorption

Abstract

Evidence of MR development is shown, resulting in various nutritional consequences. Optimisation of pelleting could result in a better formulation of diets for feedstuffs.

The effect of steam pelleting of a dry dog food on the Maillard reaction

“…HMF is formed by dehydration and cyclization of 3-deoxyglucosone (Capuano and Fogliano, 2011). It seems that in the present study, formation of HMF did not occur, which is in contrast to previous studies that report a significant increase in HMF content from 12.6 to 16.7 mg/kg after pelleting of a pig starter diet (Delgado-Andrade et al, 2010a). However, Shipe et al (2012) reported no changes in furfural concentration after pelleting a practical finisher broiler diet (steam conditioned at 82 • C using a 38.1 or 44.5 mm die hole length).…”

“…The FL content increased after steam pelleting, indicating the net formation of this Amadori compound during the pelleting process. This result is in line with previous results found in a pre-starter diet for suckling piglets (Delgado-Andrade et al, 2010a). However, FL contents in the present unprocessed dog food ingredient mix is 10 times higher compared to values reported for the pre-starter diet.…”

“…Absence in change of color was supported by lightness L* values, which indicate that the pellets were not considerably darker compared to the unprocessed ingredient mix. Opposite of the results in the present study, Delgado-Andrade et al (2010a) reported a significant increase during pelleting for absorbance at 280 nm (from 0.527 to 0.631) and at 420 nm (from 0.032 to 0.082), and a significant decrease of L* after pelleting treatment. However, it should be noted that the color of foods is a combination of the natural color of the ingredients and the colored compounds that are formed during processing (Delgado-Andrade et al, 2010b).…”

“…Pelleting a complex nursery pig diet (steam conditioned at 60 • C for 45 s through a 5 × 38 mm die) had no effect on lysine bioavailability as measured using a standard-curve bioassay with 8-d-old chicks (Mavromichalis and Baker, 2000). However, pelleting a pre-starter diet for suckling piglets (steam-conditioned at 40 • C for 30 s; pelleted at 60 to 65 • C through a 1.7 × 40 mm die) resulted in an increase of furosine (a hydrolysis product and indicator of FL) from 11.7 to 35.2 mg/kg (Delgado-Andrade et al, 2010a). The same study reported an increase in HMF from 12.6 to 16.7 mg/kg, while Shipe et al (2012) found no effect of change in furfural concentration due to the pelleting process (steam conditioned at 82 • C, using 38.1 or 44.5 mm die hole length).…”

Digestibility of calcium in feed ingredients and requirements of digestible calcium for growing pigs

“…But if diets are subjected to high temperatures with moisture, Maillard reaction products may be formed, which may reduce mineral bioavailability (O'Brien et al 1989). Although, pelleting of diets for suckling piglets increased absorption of Ca in Caco-2 cells (Delgado-Andrade et al 2010), further research is needed to determine the effect of thermal treatments on Ca digestibility in pigs.…”