The effects of Spirulina algae inclusion and conditioning temperature on feed manufacture, pellet quality, and true amino acid digestibility

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• 作者：J.W. Boney ; J.S. Moritz ; ^{Joe.Moritz@mail.wvu.edu}
• 关键词：EEU ; electrical energy usage ; HPT ; hot pellet temperature ; MPDI ; modified pellet durability index ; NHPT ; new holmen pellet tester ; PDI ; pellet durability index ; TAAD ; true amino acid digestibility ; SCWL ; single comb white leghorn
• 刊名：Animal Feed Science and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：20-29
• 全文大小：422 K
• 卷排序：224

文摘

Increased steam conditioning temperature consistently improved pellet quality. Low steam conditioning temperatures preserved amino acid digestibility. Spirulina algae inclusion improved pellet quality at low conditioning temperatures. Spirulina algae and low temperatures improved pellet quality and maintained TAAD.