Alex Maiorka

INTRODUCTIONSeveral factors influence piglet performance after birth. In general, pig producers aim at heavy birth and weaning weights because they are associated with better performance during subsequent rearing phases. This association was first described in the 1980s by Powell and Aberle (1980) and has been recently studied and discussed in the literature. However, Surek et al. (2014), wor ...

INTRODUCTIONPelleting is the most common form of thermal processing used in broiler feed manufacturing, aggregating the particles of ingredients into a cylinder by means of mechanical pressure, moisture, and temperature. A wide range of temperature and moisture can be used during conditioning, usually from 60°C to 100°C and 12 to 18% moisture (Hancock, 1992).Increase in feed intake (FI) is ...

IntroductionSoybean [Glycine max (L.) Merr.] meal (SBM) is typically the main protein feedstuff included in livestock diets (Félix et al., 2010; Oliveira et al., 2020). After being subjected to an adequate heat treatment, SBM has a high crude protein content, as well as a high digestible energy and low fiber contents (Félix et al., 2010).In general, SBM makes up 30% of broiler diets ...

1. IntroductionPelleting is the most used thermal processing method in poultry industry. The aim of pelleting processing is to agglomerate ingredients particles by mechanical action, in combination with moisture, pressure and temperature. Broilers fed pelleted diets present greater feed intake, better feed conversion ratio and greater weight gain [1-3]. The positive effect of pelleting on broiler ...

 1. Introduction The pelleting operation is one of the most expensive processes with regards to the fixed and variable costs. For this reason, efficient pellet production is aimed and pellet press should deliver a high yield of dust-free and resistant pellets to optimize the feed mill operations. Besides the types of ingredients, amount of added fat, feed particle size, die’s compressio ...

Introduction Starch is stored in plants as granules. The starch granule is a structure composed by crystalline and amorphous regions and, due to the lower order of cristallinity, the gelatinization occurs first in the amorphous region than in the crystalline region (Lund & Lorenz, 1984). When the starch granule is submitted to heat, moisture, and shear force during feed expansion and or condit ...