不同制粒工艺对饲料脂溶性维生素稳定性的影响规律研究  

Effects of different pelleting process on stability of fat soluble vitamins in feeds

作　　者：刘泽辉[1,2] 杨海锋[1,2] 黄志英[1,2] 雷胡龙[3] 赵志辉[1,2] 

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所 [2]上海市饲料监督检验站,上海201403 [3]上海市农业科学院畜牧兽医研究所,上海201403

出　　处：《粮食与饲料工业》2015年第4期45-47,52,共4页Cereal & Feed Industry

基　　金：饲料高效低耗加工技术研究与示范(201203015)

摘　　要：重点监测了不同调质温度下环模制粒和挤压膨化制粒过程中,不同加工环节饲料维生素A、D3、E活性的变化,评估调质温度和制粒工艺对饲料中脂溶性维生素稳定性的影响。试验采集混合后、调质后、制粒后和打包处的饲料样品,检测样品中的水分和维生素A、D3、E的含量。结果表明,调质温度和制粒工艺对饲料中脂溶性维生素活性有较大影响,饲料中维生素A、D3、E活性损失主要集中在调质和制粒阶段,随调质温度升高而增加,且挤压膨化制粒较环模制粒对饲料中维生素A、D3、E的破坏作用更大。Focus on monitoring of ring die pelletizing and extrusion granulation process at different tempering temperatures,and the changes of vitamin A,D3 and E in feed during different pelleting processes,the effects of different tempering temperatures and pelleting process on stability of fat soluble vitamins in feed were evaluated.Feeds in pre-conditioning,post-conditioning,post-pelleting and packing were sampled,water content and the content of vitamin A,D3 and E were measured.The results showed that：tempering temperatures and pelleting process had great influence on the fat soluble vitamin activity in feed,the lost of vitamin A,D3 and E mainly occured during the and tempering and pelleting,and the lost of vitamins increased with the increasing of tempering temperature.The extrusion granulation had lower vitamin retention rates compared with that of the ring die pelletizing.

关 键 词：饲料 维生素 损失率 环模制粒 挤压膨化 制粒工艺 

分 类 号：S816.9[农业科学—饲料科学]