Influence of processing on dietary enzyme effect and nutritive value of diets for laying hens

Vranjes, M. Vukic; Pfirter, H. P.; Wenk, C.

doi:10.4141/cjas95-066

Cited by 9 publications

(6 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is known that high temperatures during expander treatment can result in denaturation of proteins or destruction of feed additives such as enzymes which promote digestibility. Furthermore, interactions of high temperatures, moisture and sugar could result in the development of indigestible Maillard products [13,18,19]. These adverse effects on feed could also be responsible for the lower protein digestibility of expanded and pelleted feed compared to solely pelleted feed.…”

Section: Discussionmentioning

confidence: 99%

“…Possibly, the increase in ileal chyme viscosity is related to the damage of supplemented enzymes by the high processing temperatures. In studies by Inborr and Bedford [23] and Vranjes et al [19], markedly decreased enzyme activities were shown due to pelleting or extrusion. However, this effect was not observed when feeding coarsely ground, pelleted and expanded feed although equivalent processing temperatures were used.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Feed Particle Size and Hydro-Thermal Processing Methods on Starch Modification, Nutrient Digestibility and the Performance and the Gastrointestinal Tract of Broilers

Liermann

Bochnia

Berk

et al. 2019

Animals

View full text Add to dashboard Cite

Influences of feed particle size (coarse, fine) and hydro-thermal processing methods (HTPM) (without–non-compacted feed, pelleting, expanding and pelleting) on feeding value and the performance and digestive tract of 624 broilers were studied. HTPM increased the starch disintegration of feed. Starch disintegration and electron microscopy indicated the highest degree of starch modification in expanded and pelleted feed. HTPM affected ether extract digestibility (p < 0.05). A grinding-by-HTPM interaction was found in case of crude protein digestibility (p = 0.008). Non-compacted feed reduced daily feed intake (DFI) and body weight gain and increased the feed to gain ratio compared to compacted feeds (p < 0.001). Compacted feeds increased proventricular size and the risk of Isthmus gastrici dilatation compared to coarsely ground non-compacted feed, except for finely ground expanded and pelleted feed. Finely ground feed reduced proventricular weights compared to coarsely ground feed and pelleted feed compared to other feeds. Non-compacted feed increased gizzard weights compared to compacted feeds. Relationships between proventricular size and Isthmus gastrici dilatation and the DFI were detected. Summarizing, the beneficial effects of pelleted feed were mainly based on the reduction of feed wastage and selection. However, the high DFI caused by pellet feeding is also a main risk factor for proventricular dilatation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effects of Feed Particle Size and Hydro-Thermal Processing Methods on Starch Modification, Nutrient Digestibility and the Performance and the Gastrointestinal Tract of Broilers

Liermann

Bochnia

Berk

et al. 2019

Animals

View full text Add to dashboard Cite

show abstract

“…However, and surprisingly, the enzyme treated diet still improved the energy and fat utilization in laying hens compared with the control. In a second experiment in the same study, 52% of the blend activity was lost after pelleting, however, enzyme improved nutrient utilization in unprocessed and pelleted diet to the same extent (109). Such observations might suggest the residual activity was still efficacious post-processing or initial enzyme dosing was excessive of available substrates.…”

Section: Feed Processing and Efficacy Of Exogenous Feed Enzymesmentioning

confidence: 97%

“…For example, effects of different pelleting temperatures 60, 70, 80, 90, and 100°C on the activity of fungal amylase and bacterial amylase added in barley, wheat and soybean diet suggested that fungal amylase can be pelleted at temperatures of up to at least 80°C and bacterial amylase up to 90°C without a considerable loss in analyzed activity (108). More than 65% of activity of a blend of cellulase, β-glucanase, and xylanase was lost in a barley, corn, dried grass, wheat bran, peanut meal and soybean meal diet subjected to extrusion (109). However, and surprisingly, the enzyme treated diet still improved the energy and fat utilization in laying hens compared with the control.…”

Section: Feed Processing and Efficacy Of Exogenous Feed Enzymesmentioning

confidence: 99%

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Kiarie

Mills

2019

Front. Vet. Sci.

View full text Add to dashboard Cite

The aim is to give an overview of available literature data on the role of feed processing on gut health and function with specific focus on particle size and hydrothermal processing. In addition, influence of feed processing on efficacy of exogenous feed enzymes will be discussed. The current feed processing technologies are such that ingredient choices and diet form are refined to improve feed intake and nutrient utilization efficiency. Finer feed particle size enables optimal nutrient utilization and enhances animal performance due to increased surface area allowing better contact with digestive enzymes. Moreover, adequate diminution of feed ingredients is beneficial to feed manufacturing processes such as mixing and hydrothermal treatments including pelleting, extrusion, and expansion. However, emerging trends in consumer and regulatory demands for restriction or cessation of animal production practices such as use of antimicrobial growth promoters are challenging current approaches to feed processing. There is limit as to the fineness of the particle size, as very fine particles negatively affect gut health due to higher incidences of stomach ulceration in pigs and gizzard dysfunction in poultry. Coarse particle size increases stomach and hindgut acidification which may be beneficial in controlling proliferation of enteric pathogens such as salmonella and E. coli . Optimal particle size could be designed in the grinding process using roller or hammer mill. However, since most commercial pigs and poultry diets are subjected to hydrothermal processes, additional reduction of feed particle size is inevitable. The need to achieve high physical quality and to reduce potential levels of feed-borne pathogens such as Salmonella has led to the application of relatively high conditioning temperatures during conventional hydrothermal processes, a practice that does not favor high nutrient utilization and stability of heat sensitive feed additives such as feed enzymes. Therefore, with evolving pig and poultry production practices, the regimens for feed processing will no longer be appreciated only in terms of optimizing nutrients utilization, but also in terms of impact on feed hygienic status, efficacy of feed additives, animal health, and food safety.

show abstract

“…Decréscimo na extratibilidade da fração lipídica tem sido citado por outros autores e observado mesmo após a hidrólise ácida (Guzman et al, 1992;Ho & Izzo, 1992;Vranjes et al, 1995), fato constatado neste trabalho para as proporções 25% soja e 100% milho. Uma possível explicação é a formação de complexos entre as frações amilose e lipídios, estáveis em hidrólise ácida (Haythornthwaite, 1986).…”

Section: Resultsunclassified

Alterações bromatológicas em soja e milho processados por extrusão

Bertipaglia

Melo²,

Sugohara

et al. 2008

R. Bras. Zootec.

View full text Add to dashboard Cite

RESUMO -Avaliaram-se os efeitos da temperatura do processo de extrusão sobre as características das frações nitrogenadas e dos carboidratos, do extrato etéreo, da digestibilidade in vitro da proteína e do fator antitríptico da soja e do milho. O experimento foi conduzido em delineamento experimental inteiramente casualizado, com três repetições, em esquema fatorial 5 × 4, composto de cinco combinações de soja e milho (100% soja; 75% soja e 25% milho; 50% soja e 50% milho; 25% soja e 75% milho; 100% milho, com base na matéria seca) e quatro temperaturas de extrusão (sem extrusão; e extrusão a 80, 100 ou 120 o C). O processo de extrusão promoveu aumento na fração lipídica e redução nos teores de fibra em detergente neutro (FDN) e fibra em detergente ácido (FDA), que variaram de acordo com a proporção de milho e soja e com a temperatura de processamento, conseqüentemente, os teores de proteína insolúvel em detergente neutro (PIDN) e proteína insolúvel em detergente ácido (PIDA) sofreram redução. A mesma tendência foi observada nos teores de lignina, que foram menores nas misturas com até 50% de soja, processadas a 120 o C. A extrusão, independentemente da temperatura, promoveu aumento da fração A dos carboidratos, tanto no milho como na soja. Nas frações B2 e C diminuíram com a maior participação de soja na mistura. A extrusão reduziu as frações nitrogenadas A, B1 e C, fato observado nas misturas contendo soja. O processamento promoveu aumento da fração B2, exceto no milho a 100%. Alterações menos significativas foram observadas na fração B3. O processamento por extrusão não altera a digestibilidade in vitro da proteína de milho e soja, no entanto, reduz a quantidade de inibidor de tripsina quando as misturas desses grãos são processadas a 120ºC.Palavras-chave: digestibilidade, fração carboidrato, fração lipídio, fração nitrogenada, inibidor de tripsina, temperatura Chemical changes in soybean and corn processed by extrusion ABSTRACT -The effects of temperatures of extrusion process on characteristics of nitrogen and carbohydrates fractions, ether extract, in vitro protein digestibility and trypsin inhibitor factor of soybean and corn. The experiment was conducted in a completely randomized design, with three replicates in a 5 × 4 factorial arrangement, with five combinations of soybean and corn (100% soybean, 75 soybean and 25 corn, 50 soybean and 50 corn, and 25 soybean and 75 corn, 100% corn, %DM) and four temperatures of extrusion (without extrusion and extrusion at 80, 100 or 120 o C). The process of extrusion promoted increase in the lipid fraction and reduction in levels of neutral detergent fiber (NDF) and acid detergent fiber (ADF), which changed according to the proportion of soybean and corn and the temperature of processing, consequently, the levels of neutral detergent insoluble protein (NDIP) and acid detergent insoluble protein (ADIP) reduced. The same trend was observed in levels of lignin, which were lower in combinations with up to 50% of soybean, processed at 120 o C. The extrusion, regardless of...

show abstract

Influence of processing on dietary enzyme effect and nutritive value of diets for laying hens

Cited by 9 publications

References 13 publications

Effects of Feed Particle Size and Hydro-Thermal Processing Methods on Starch Modification, Nutrient Digestibility and the Performance and the Gastrointestinal Tract of Broilers

Effects of Feed Particle Size and Hydro-Thermal Processing Methods on Starch Modification, Nutrient Digestibility and the Performance and the Gastrointestinal Tract of Broilers

Role of Feed Processing on Gut Health and Function in Pigs and Poultry: Conundrum of Optimal Particle Size and Hydrothermal Regimens

Alterações bromatológicas em soja e milho processados por extrusão

Contact Info

Product

Resources

About