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Evaluation of Extrusion Temperatures, Pelleting Parameters, and Vitamin Forms on Vitamin Stability in Feed.

ABSTRACT: Two experiments were conducted to determine the stability of microencapsulated and non-microencapsulated forms of vitamins in diets during extrusion and pelleting. We investigated the recovery of vitamins in swine diets after extrusion at 100 °C, 140 °C, or 180 °C. Next, two diets were conditioned at 65 °C (low temperature; LT) or 85 °C (high temperature; HT), and pellets were formed using a 2.5 × 15.0 mm (low length-to-diameter ratio; LR) or 2.5 × 20.0 mm (high length-to-diameter ratio; HR) die. The extrusion temperature had a significant effect on the recovery of vitamins E, B1, B2, B3, and B5 in the diets. The diet extruded at 100 °C had higher B1, B2, B3, and B5 vitamin recoveries than diets extruded at 140 °C and 180 °C. Microencapsulated vitamins A and K3 had greater stability than non-microencapsulated vitamins A and K3 at 100 °C and 140 °C extrusion. In the diet extruded at 180 °C, microencapsulated vitamins A, D3, and K3 had higher recoveries than non-microencapsulated vitamins A, D3, and K3. The recovery of vitamin K3 in diets after LTLR (low temperature + low length-to-diameter ratio) or HTLR (high temperature + low length-to-diameter ratio) pelleting was greater (p < 0.05) than after LTHR (low temperature + high length-to-diameter ratio) and HTHR (high temperature + high length-to-diameter ratio) pelleting. Our results clearly show that low extrusion temperature and low pellet temperature, and a low length-to-diameter ratio (L:D ratio) for pellet mill die are recommended for pig feed. Moreover, microencapsulated vitamins had greater stability compared to non-microencapsulated vitamins.

SUBMITTER: Yang P

PROVIDER: S-EPMC7278472 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

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Evaluation of Extrusion Temperatures, Pelleting Parameters, and Vitamin Forms on Vitamin Stability in Feed.

Yang Pan P Wang Huakai H Zhu Min M Ma Yongxi Y

Animals : an open access journal from MDPI 20200520 5

Two experiments were conducted to determine the stability of microencapsulated and non-microencapsulated forms of vitamins in diets during extrusion and pelleting. We investigated the recovery of vitamins in swine diets after extrusion at 100 °C, 140 °C, or 180 °C. Next, two diets were conditioned at 65 °C (low temperature; LT) or 85 °C (high temperature; HT), and pellets were formed using a 2.5 × 15.0 mm (low length-to-diameter ratio; LR) or 2.5 × 20.0 mm (high length-to-diameter ratio; HR) die ...[more]

PMID: 32443930

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Project description:Different food processing parameters may alter starch granule structure and its cooking degree. With lower thermomechanical energy, more resistant starch (RS) is retained in the food, which may benefit gastrointestinal (GI) health. The objective of this study was to determine the effect of food processing on dietary utilization and dog gut health. Experimental diets containing 56% corn as the sole starch source were produced through pelleting, baking, and extrusion and compared to a baked control diet in which the corn was replaced with dextrose. The extruded diet resulted in the highest level (P < 0.05) of in vitro starch cook and lowest RS, while baked was intermediate and pelleted had the lowest starch cook and highest RS. To evaluate the in vivo effects of these treatments, 12 dogs were adapted to foods for 9 d, and feces were collected for 5 d in a replicated 4 × 4 Latin square design. Feces were scored for consistency using an ordinal scale, and parametric data included apparent digestibility (ATTD), parameters indicative of gut health, and the microbial composition, which was centered log-ratio transformed before operational taxonomic unit (OTU) analyses. Fecal scores were analyzed by ordinal logistic regression, and parametric data were analyzed as mixed models. Overall ATTD was greater (P < 0.05) in extruded, followed by baked and pelleted. Dogs fed the control had osmotic diarrhea, whereas dogs fed the other treatments had mostly acceptable fecal scores, with extrusion leading to the best fecal quality. The control also led to high fecal pH and low SCFAs, indicating dysbiosis. All corn foods had similar (P > 0.05) fecal SCFAs and extruded tended (P = 0.055) to promote higher fecal butyrate than baked and pelleted. The microbiome of dogs fed the corn foods had similar α diversity indices, and OTUs at the species and phyla levels were mostly alike and different from the control. In conclusion, the higher levels of in vitro RS did not translate into a better in vivo fermentation profile, and extruded kibble performed best regarding fecal quality, ATTD, and fecal SCFAs.

Dataset Information

Evaluation of Extrusion Temperatures, Pelleting Parameters, and Vitamin Forms on Vitamin Stability in Feed.

Publications

Evaluation of Extrusion Temperatures, Pelleting Parameters, and Vitamin Forms on Vitamin Stability in Feed.

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