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The variation of gelatinization of ingredients for piglet feed based on the expanding and pelletizing technology

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  131596939,  2013 Kansas City, Missouri, July 21 - July 24, 2013. (doi: http://dx.doi.org/10.13031/aim.20131596939) @2013
Authors:   Hui Li, Hongying Wang, Lu Wang, Jie Yang
Keywords:   piglet feed RVA simple enzymatic analysis gelatinization viscosity

Abstract. In recent years, a series of revolution about processing technology have been held in piglet feed production. The expanding-pelletizing technology for the mixture of maize and soybean meal is an emerging processing technology for piglet feed. The feed is much easier to digest after expanding, and the high temperature can kill fatal virus effectively. Maize contains an abundant plenty of starch, which is the most important energy substance, and it is the main composition for piglet feed formulation. Studies showed that with an increase of starch gelatinization, piglet feed appears to be more digestible. To clear the variation of gelatinization for the material during processing, rapid viscosity analysis (RVA) and simple enzymatic analysis with ultraviolet spectrophotometer were performed to study the pasting properties of the materials in different section, i.e., raw material, post expanded, post and pre-conditioning in pelletizing and piglet pellet feed, then analyze the variation via testing results. Along with the processing, the gelatinization increased with the reduction of final viscosities from 6203cp to 320cp.The ingredients gelatinized mainly after expanding; during the process of cold pelletizing, the final viscosity ranged from 363cp to 320cp, which indicated that the material gelatinized little in the procedure; the gelatinization ranged from 52% to 64.98% showed that the craft should be improved to increase the gelatinization; the cold peak of the pellet feed is 208cp and, stated the technology improved the palatability to some extent.

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