Date of Graduation
2007
Document Type
Thesis
Degree Type
MS
Committee Chair
Joseph S. Moritz
Abstract
Feed currently incurs 60-65% of the total cost of broiler production. Pellets are the primary feed form for commercially-reared broilers. Understanding how to optimize pellet quality through precision thermo-mechanical processing may impact broiler performance and nutrient availability, thus cost of production. Steam conditioning represents a manipulable thermo-mechanical processing variable. Corn-soybean meal based diets were conditioned with one of four steam pressure x temperature combinations: 138 kPa at 82.2ºC, 138 kPa at 93.3ºC, 552 kPa at 82.2ºC or 552 kPa at 93.3ºC. High steam pressure and temperature conditioning were shown to increase pellet quality. Three additional diets were prepared: unprocessed mash, the 552 kPa/93.3ºC diet reground to mash, and a 50:50 combination of pellets and mash produced from the 552 kPa/93.3ºC treatment to simulate a high fine percentage diet. All diets were fed to Cobb 500 broilers from 21-38d and nutrient availability was determined with Single Comb White Leghorn roosters. Broilers fed pellets conditioned with high steam temperature demonstrated decreased feed intake and feed conversion ratio. Amino acid and energy availability were not affected by variations in steam conditioning.
Recommended Citation
Cutlip, Sarah Elizabeth, "The effect of steam conditioning practices on pellet quality and growing broiler nutritional value." (2007). Graduate Theses, Dissertations, and Problem Reports (ETD). 10999.
https://researchrepository.wvu.edu/etd/10999