pellet stability quality

A good and informative article which enlightens the importance of pelleting process. The author favours the saturated steam but there remains a thirst about the amount of hydration in conditioning the feed in conditioner. However it is the best article to achieve the best goals for pelleting the feed.

This is very good of you......!

Thanks for a nice and detailed technical info on pelletization. Sundararajan Mani Iyer

I agree with the article. Unfortunatly some feed mills don't have any tools for pellet judgment. And pellet durability is important for broiler performance.

Thanks for the article. It's a comprehensive review on Pellet quality. I think when we are talking about pellet quality we should consider the percentage of fines in pelleted feed, pellet durability, pellet hardness and also nutrient quality of pelleted feed which makes the issue a bit complicated. Low fine and good pellet durability does not necessary mean that we also have a good hardness. While pellet durability of feed and fine % may affect on performance by changing time spending for feeding and feed wastage and etc., pellet hardness can influence performance by its effect on GIT and also feed passage rate. On the other hand we also should consider nutrient quality of the pellet as a major issue. Sometimes providing good pellet in terms of durability or hardness costs losing some of nutrients during pelleting process.

OK. Thank you for this Article. This is a complete Article.

This is quite comprehensive article of pelleting. We have experienced that in cattle feed, where usually 6 to 8 mm pellets are being produced, coarseness of mixed material, sufficient quantity of molasses (as binder), satisfactory conditioning time and optimum temp of conditioned material and pelleting temp plays vital role for producing good quality pellet.

Thanks for this article.

Thank you alot for this article and I hope you can put any new information regarding this issue.

this is a comprehenssive discussion on pellet durability.thans for this.

I need some help, i'm traing to work with the quick taster, but, i wish like to know, what parameters of durability, in your experience, you get best results in the field, with broilers and swines.? If you have some standars of durability using the method "quick tester" please share.

Very good article. Also informative to the nutritionist.