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

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1 st WorkshopXIII International Feed Technology SymposiumLignotech, LT 110). For the Holmen test, samples consisting of 100 g of unbrokenpellets, collected after 30 seconds sieving through 2.5 mm sieve, was pneumaticallyconveyed around in a closed cylinder loop for one minute. For the Ligno test, pellets asdescribed above was agitated for one minute in a closed chamber against a perforatedsurface by the use of pressurized air. Pellet durability index was recorded as theproportion of unbroken pellets remaining on the sieve after sieving as described forquantifying fines.Energy consumption (kW) during pelleting was calculated as described by Payne [5]:Energy Consumption (kW) = (IxUx1.73xPf)/1000; where I is the average pellet pressmotor amperage, U is the voltage, Pf is the power factor (ratio between the actual loadpower and the apparent load power drawn by an electrical load).Feed samples (ground to pass through a 0.5 mm sieve) were assessed for gelatinisationby Differential scanning calorimetry. One part sample was mixed with two parts ofwater. After 30 minutes, approximately 130 mg sample was heated from 0 to 160 C withan increase of 5 C per minute on a Mettler DSC 30 S (Mettler Toledo AG,Schwerzenbach, Switzerland). Silicon oil was used as reference. Determination ofenthalpy values was carried out by computer integration of inverse peaks. Degree ofstarch gelatinisation (g/kg) was calculated based on the difference in enthalpy betweensample before and after feed processing. The measurements were conducted in duplicate.All statistical analyses were conducted using the general linear models procedure of theSAS [6]. Two-way analysis of variance with the class variables process and starch wasperformed in. Significant differences between treatments were determined by using theRyan-Einot-Gabriel-Welsh F-test. The pairwise comparisons included the diet containinggelatinised starch, and were based on a one-way analysis of variance. The level ofsignificance was 0.05.RESULTSAs expected, fat and protein content decreased when diets were diluted with starch(Table 1). Extent of starch gelatinisation (Table 1) was doubled when steam-pelletingwas used as a processing method in comparison to cold-pelleting.Durability of the pellets was lower (p
1 st WorkshopXIII International Feed Technology SymposiumTable 1. Chemical properties of the dietsabNon-Starch(CP)Starch(CP)Experimental diets aNon-starch(SP)Starch(SP)Gel-Starch(SP)Starch, g/kg 91 263 77 231 245Protein, g/kg 576 435 614 445 456Fat, g/kg 168 159 169 152 156Dry matter, g/kg 907 907 881 882 889Ash, g/kg 68 57 65 55 54Starchgelatinisation b - 53 - 102 892, g/kgCP and SP denote cold-pelleting and steam-pelleting, respectivelyDenotes extent of starch gelatinisation in processed dietsTable 2. Processing and physical properties of the dietsNon-Starch(CP)Experimental diets aStarch(CP)Nonstarch(SP)Starch(SP)GelStarch(SP)SEMP - valuesprocess starch proc*starchEnergyconsumption 8.6 8.6 8.1 8.0 7.7 - - - -(kW) bPostpelletingtemp. (ºC)49.5 C 50.4 C 78.5 A 79.8 A 72.4 B 0.69 0.000 0.146 0.798Fines, g/kg 416 B 530 A 168 C 217 C 168 C 2.08 0.000 0.004 0.157Pelletdurability 5.9 D 0.5 E 46.8 A 21.5 C 39.3 B 1.26 0.000 0.000 0.000index H c , %Pelletdurability 4.5 D 0.8 E 56.8 A 33.1 C 48.6 B 1.32 0.000 0.000 0.000index L d , %aCP and SP denote cold-pelleting and steam-pelleting, respectivelybData not included in statistical analysis due to inconsistent variation in valuescMeasured with Holmen pellet testerdMeasured with Ligno pellet testerABCDEMeans without common superscript within a row are significantly (P
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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