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The Effects Of Coarse Corn Inclusion In Broiler Diets On Pellet Quality, Aundria M. Ogles, Caitlin E. Evans, Haley K. Wecker, Courtney N. Truelock, Charles R. Stark, Chad B. Paulk
The Effects Of Coarse Corn Inclusion In Broiler Diets On Pellet Quality, Aundria M. Ogles, Caitlin E. Evans, Haley K. Wecker, Courtney N. Truelock, Charles R. Stark, Chad B. Paulk
Kansas Agricultural Experiment Station Research Reports
Previous research has demonstrated the benefits of including large grain particle size in poultry diets on gizzard and gastrointestinal tract development. However, including these larger particles may decrease pellet integrity. Therefore, the objective of this study was to evaluate the effect of coarse corn inclusion level on pellet quality. A corn soybean meal-based finisher broiler diet with 1.5% mixer added fat was used in this experiment. Treatments were created by replacing 600 μm corn with 1,200 μm coarse rolled corn at 0, 10, 20, or 30% of the diet. Mash treatments were pelleted using a 30-horsepower pellet mill (Model 1012-2 …
Effects Of The Pelleting Process On Diet Formulations With Varying Levels Of Crystalline Amino Acids And Reducing Sugars On Nursery Pig Growth Performance, Kara M. Dunmire, Michaela B. Braun, Yiqin Zhang, Cassandra K. Jones, Yonghui Li, Jason C. Woodworth, Robert D. Goodband, Mike D. Tokach, Adam C. Fahrenholz, Charles R. Stark, Chad B. Paulk
Effects Of The Pelleting Process On Diet Formulations With Varying Levels Of Crystalline Amino Acids And Reducing Sugars On Nursery Pig Growth Performance, Kara M. Dunmire, Michaela B. Braun, Yiqin Zhang, Cassandra K. Jones, Yonghui Li, Jason C. Woodworth, Robert D. Goodband, Mike D. Tokach, Adam C. Fahrenholz, Charles R. Stark, Chad B. Paulk
Kansas Agricultural Experiment Station Research Reports
Pelleting swine feed and the use of crystalline amino acids and by-product ingredients can potentially create ideal conditions that further facilitate the Maillard browning reaction. The Maillard reaction combines an amino group of a free amino acid and a carbonyl group of a reducing sugar (RS), making the amino acid less available. The objective of this study was to determine the effects of pelleting swine diets containing free amino acids and reducing sugars at high temperatures on nursery pig growth performance. A total of 360 pigs (initially 25.0 lb; Line 200 × 400; DNA, Columbus, NE) were used in a …
Effects Of The Pelleting Process On Diet Formulations With Varying Levels Of Crystalline Amino Acids And Reducing Sugars On Nursery Pig Growth Performance, Kara M. Dunmire, Michaela B. Braun, Yiqin Zhang, Cassandra K. Jones, Yonghui Li, Jason C. Woodworth, Robert D. Goodband, Mike D. Tokach, Adam C. Fahrenholz, Charles R. Stark, Chad B. Paulk
Effects Of The Pelleting Process On Diet Formulations With Varying Levels Of Crystalline Amino Acids And Reducing Sugars On Nursery Pig Growth Performance, Kara M. Dunmire, Michaela B. Braun, Yiqin Zhang, Cassandra K. Jones, Yonghui Li, Jason C. Woodworth, Robert D. Goodband, Mike D. Tokach, Adam C. Fahrenholz, Charles R. Stark, Chad B. Paulk
Kansas Agricultural Experiment Station Research Reports
Pelleting swine feed and the use of crystalline amino acids and by-product ingredients can potentially create ideal conditions that further facilitate the Maillard browning reaction. The Maillard reaction combines an amino group of a free amino acid and a carbonyl group of a reducing sugar (RS), making the amino acid less available. The objective of this study was to determine the effects of pelleting swine diets containing free amino acids and reducing sugars at high temperatures on nursery pig growth performance. A total of 360 pigs (initially 25.0 lb; Line 200 × 400; DNA, Columbus, NE) were used in a …