What should be noted when producing sinking feed with an extruder?

During the feed processing, whether using small pellet mills or large feed extrusion machines, some heat-sensitive nutrients in the feed, such as vitamins, enzyme preparations, live bacterial preparations, and some flavor substances, lose a significant portion of their activity due to factors like high temperature, extrusion, and grinding during processing.

Under normal pelleting conditions, vitamin loss generally exceeds 10%. Loss of live bacterial preparations during pelleting: The main live bacterial preparations added to feed include lactic acid bacteria, streptococci, bacilli, and yeast, which exhibit significant differences in stability during the pelleting process. The loss of active yeast cells is particularly severe, with almost no active cells remaining.

Loss of heat-sensitive components during extrusion

1. Loss of vitamins during extrusion: Temperature, pressure, friction, and moisture all contribute to vitamin loss. In feed extruded at 120°C, losses of vitamin A, vitamin D3, and folic acid are approximately 11%.

2. Loss of enzyme preparations during extrusion: Typically, extrusion temperatures can reach 120–150°C, which is even higher than pelleting temperatures. Under such conditions, most enzyme preparations will completely lose their activity. At 110°C, the retention rate of phytase activity is zero; at 110°C, the activity of β-glucanase and cellulase can no longer be detected.

3. Loss of probiotics during the extrusion process The loss of probiotics during extrusion is much greater than under pelleting conditions. Extrusion temperatures above 120°C will completely inactivate the commonly used Lactobacillus, Streptococcus, Bacillus, and yeast.

Jinan Datong Feed Extrusion Machinery recommends paying attention to the following points during feed processing:

1. Control the processing temperature to avoid being too high, which could affect the activity of additives.

2. Reduce the amount of water used, aiming for dry input and dry output.

3. Maintain a moderate grinding particle size; too large affects gelatinization and digestion, while too fine affects the normal functioning of the digestive system.

4. Control of feed nutrition loss. Pay attention to the authenticity of the purchased nutrition and do not buy substandard products. The storage time should not be too long, as it will also affect the nutrition. In summer, the time should be short, while in winter, it can be appropriately extended.

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