50 Pelleting and Starch Characteristics of Diets Containing Enogen® Feed Corn. (30th November 2020)

• Record Type: Journal Article
• Authors: Truelock, Courtney N; Tokach, Mike D; Stark, Charles R; Paulk, Chad B
• Is Part Of: Journal of animal science. Volume 98(2020)Supplement 3
• Page Start: 32
• Page End: 33
• Publication Date: 2020-11-30
• Subjects: Enogen feed corn -- pelleting -- starch; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skaa054.058
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: This experiment determined the effects of die thickness and conditioning temperature on pelleting and starch characteristics in diets containing conventional or Enogen® feed corn (Syngenta Seeds, LLC). Treatments were arranged as a 2 × 2 × 3 factorial of corn type (conventional [CON] and Enogen® feed corn [EFC]), die thickness (5.6 and 8.0 length:diameter [L:D]), and conditioning temperature (74, 79, and 85°C). Diets were steam conditioned and pelleted (CPM Model 1012-2) with a 4 × 22.2 mm or 4 × 31.8 mm pellet die. Conditioner retention time was set at 30 s and production rate was set at 15 kg/min. All treatments were replicated on 3 separate days. Data were analyzed using the GLIMMIX procedure in SAS (v. 9.4, SAS Institute Inc., Cary, NC). Increasing die L:D improved PDI (P=0.01) and increased (P=0.02) energy consumption. Increasing conditioning temperature from 74 to 85°C increased (linear, P< 0.03) PDI (84.2, 84.9, and 88.2%, respectively) and tended to decrease energy consumption (quadratic, P=0.07). There was a corn × conditioning temperature interaction (P=0.01) for gelatinized starch in conditioned mash. Enogen® feed corn diets steam conditioned at 85°C had the greatest quantity of gelatinized starch. Cooked starch of conditioned mash was greater (P< 0.01) for EFC diets compared to CON diets and increased (linear, P< 0.01) with increasing conditioning temperature. Starch gelatinization was greater (P< 0.01) in pelleted EFC diets (13.4%) compared to CON diets (11.7%) and was increased (linear, P=0.05) by increasing conditioning temperature from 74 to 85°C (12.0, 12.1, and 13.4%, respectively). Pelleted diets containing EFC had increased (P< 0.01) cooked starch compared to CON diets. In conclusion, increasing die L:D and increasing conditioning temperature improved PDI. Starch gelatinization was increased when diets were pelleted at the highest conditioning temperature of 85°C, and EFC diets resulted in greater gelatinized starch.