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The Effect of Steam-Conditioning Practices on Pellet Quality and Growing Broiler Nutritional Value

S. E. Cutlip^*, J. M. Hott^*, N. P. Buchanan^*, A. L. Rack^*, J. D. Latshaw and J. S. Moritz^*,1

^* Division of Animal and Nutritional Sciences, West Virginia University, Morgantown 26506; and Department of Animal Sciences, The Ohio State University, Columbus 43210

Correspondence: ¹ Corresponding author: Joe.Moritz{at}mail.wvu.edu

Feed currently constitutes 60 to 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, and thus cost of production. Steam conditioning represents a manipulable thermo-mechanical processing variable. Corn-soybean meal-based diets were conditioned with 1 of 4 steam pressure x temperature combinations: 138 kPa at 82.2°C, 138 kPa at 93.3°C, 552 kPa at 82.2°C, or 552 kPa at 93.3°C. High steam pressure and temperature conditioning were shown to increase pellet quality. Three additional diets were prepared: unprocessed mash, the 552 kPa/93.3°C diet reground to mash, and a 50:50 combination of pellets and mash produced from the 552 kPa/93.3°C treatment to simulate a high fine percentage diet. All diets were fed to Cobb 500 broilers from 21 to 38 d, 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.

Key Words: broiler performance • feed manufacturing • steam conditioning • pellet quality

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				J. M. Hott, N. P. Buchanan, S. E. Cutlip, and J. S. Moritz The Effect of Moisture Addition with a Mold Inhibitor on Pellet Quality, Feed Manufacture, and Broiler Performance J. Appl. Poult. Res., January 1, 2008; 17(2): 262 - 271. [Abstract] [Full Text] [PDF]