Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

More documents

Recommendations

Info

1 st WorkshopXIII International Feed Technology SymposiumPREDICT THE ENTEROBACTERIACEAEDECONTAMINATION OF FEED BY PELLETING SYSTEMFabrice PutierTecaliman, Rue de la Géraudière, B.P. 71627, 44316 Nantes, FranceABSTRACTThis study was set up following discussions between the DGAL and the animal feedindustry. It has three principal objectives. This first is to show the impact of granulationon the bacteriological quality of feeds. The second is to set up minimumdecontamination conditions in order to obtain less than 1000 enterobacteria per gram offeed and a decrease of at least 3 log via the granulation process. The third objectiveconsists in introducing and then circulating a protocol for validating a treatment line totest its decontamination efficiency.Two phases were set up to meet these objectives. Phase 1 consists in studying thedecontamination occurring with the granulation of four feeds (pig/laying hen with a finegranule size distribution and pulverulent aspects with little fat, and pulverulent, very fatchicken/turkey) using a pilot press with a rotating tubular die plate. These trials test theimpact of two factors: firstly, the temperature at the processor exit (45 to 90°C), andsecondly, die plate thickness directly correlated with the retention time in the die plate (2to 6 sec.). Samples are taken at the hopper entry and the processor and pilot cooler exitduring granulation. These are then used to do analyses to count enterobacteria (standardNF VO8054 at 37°C) and total flora (standard NF VO8 051). The results have shownthat the four feed types all have a decontamination that is more or less significantdepending on the granulation parameters. For the chicken and turkey feeds, it appearsthat the processor temperature is more of a factor than the die plate used. However, forthe pig and laying hen feeds it appeared that the use of more constricted die platescaused the feeds to heat up in the die plate and simplified their decontamination atprocessing temperatures that are not always very high. Following these trials, statisticaltreatments (multi-linear regression) were done to establish decontamination tables. Foreach feed, two tables (one allowing a safety margin and the other none) associate theminimum processing temperature with a given retention time to ensure thatdecontamination objectives are met.During phase 2, eighty four industrial trials were conducted with the same type of feedsto check the correlation between the tested lines and the tables (with or without margin)and validate them. Samples taken at the mixer exit and after processing at the cooler exitshowed that the tables with no margin were generally sufficient to reach thedecontamination objectives.Key words: granulation, decontamination, temperature, die plate tickness43
1 st WorkshopXIII International Feed Technology SymposiumGENERAL DESCRIPTION OF FORBERG STEAM HEATTREATMENT SYSTEMVladimir Jožin“Forberg International AS”, Hegdalveien 77, M-3261 Larvik, NorwayABSTRACTIn the first step of the process the conditioner/mixer is charged with the feed, which hasto be treated. The feeding can take place out of a single bin or different components canbe mixed with the Forberg high speed mixing process. Then steam is injected into themixer to heat up the product to the desired temperature. Now the temperature ismaintained over a certain period of time to kill salmonella and certain kinds of bacteria.In this stage of the process liquids, which are not initially hygienic like molasses forexample, can be treated as well. After the heat treatment the mixer discharges directlyinto a dryer/cooler. The mixer and the chutes are heated to maintain a temperature overthe dew point at all surfaces. As soon as the dryer is charged the conditioner can alreadyproduce the next batch. In the dryer, warm air is first introduced to extract somemoisture from the product. In the second step ambient air is blown in to reduce theproduct temperature further. After the product has reached the desired temperature andmoisture content, additives such as vitamins, enzymes, flavors, pharmaceuticals, etc.,which are sensitive to heat can be added. The additives can be applied in powder orliquid form. They will be mixed to perfection with low CV values. The product is nowready to be stored, packed or transported. There is no segregation that has been observedlike in many other processes because transport of the final mixture is very short. The airof the process goes through a filter unit before being released clean to the environment,or alternatively it is circulated to a water-cooled air cooler and used again in a closedloop system. After drying and cooling in a Forberg dryer/ cooler/mixer the process ends.The mixture is now ready for packaging, bulk loading or intermediate storage. Thesystem is based on standard Forberg systems, which are modified to enable them toperform the process requested by the customer. Standard units include the conditionerand the Forberg dryer.Key words: steam heat treatment, mixer, warm air44
Page 2 and 3: 1 st WorkshopXIII International Fee
Page 28 and 29: Digestibility (%)1 st WorkshopXIII
Page 70 and 71: Starch disappearance (%)1 st Worksh
Page 87: 1 st WorkshopXIII International Fee
Page 94:
1 st WorkshopXIII International Fee
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
X Axis Title1 st WorkshopXIII Inter
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
dehulledhulledFusarium spp.Alternar
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Ash content, %1 st WorkshopXIII Int
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204:
Page 207 and 208:
Page 209 and 210:
conversion of food (kg)1 st Worksho
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
production of fat correctedmilk 3,5
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
kg feed/kg body weignt1 st Workshop
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345:
show all

Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?