The disadvantage of extrusion feed
time:2016-06-24
The disadvantage of extrusion feed
1 vitamin loss.Temperature, pressure, friction and water would lead to
the loss of vitamins.In expanded feed, VA, VD, folic acid loss 11%,
single sulfur ammonium nitrate and ammonium sulphate hydrochloride, the
loss rate are 11% and 17% respectively, vitamin k and VC loss rate of
50%, and also in hard pellet feed loss is halved
2 the loss of enzyme preparation.The optimum temperature for enzyme in
35 to 40 ℃, the highest do not exceed 50 ℃.But expanded in the process
of granulating temperature of 120-120 ℃, accompanied by high humidity
(feed in high water activity), and high pressure (altering the space
multidimensional structure of enzyme protein degeneration), under such
circumstances, most of the activity of enzyme preparation will be wiped
out.Untreated, according to the Coman glucanase after 70 ℃ granulating
survival rate is only 10% in the feed;Processed glucanase on material
temperature is 75 ℃ the sort of 30 s, the survival rate was 64%, and
then through 90 ℃ granulating the survival rate is only 19%, phytase by
70-90 ℃ after granulating vitality decline in more than 50%.
The loss of 3 microbial preparation.At present, feed more microbial
agents are mainly used in lactic acid bacteria, yeast, bacillus,
streptococcus, etc., these microbes preparation is particularly
sensitive to temperature, when the puffing granulating temperature
exceeds 85 ℃ will lost all its activity.
4 the loss of protein and amino acids.Puffing machine high temperature
to make part of the raw materials in the process of reducing sugar and
free amino acids in maillard reaction, reduces the utilization of some
proteins.In addition, the protein in alkaline conditions by high
temperature can form lai amino alanine, excessive heat, especially in
the case of high pH value, can make the part with amino acid
racemization and produce D - amino acids, all these make the protein
digestion rate significantly decreased.Heating is the most vulnerable to
the loss of lysine, followed by arginine and histidine
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