How to adjust the palatability and digestibility of a poultry feed production machine?

Temperature influences feed gelatinization rate and flavor, thus determining poultry's feed intake and digestibility. Broilers grow rapidly and have high energy requirements, resulting in a high proportion of grains like corn and wheat in their feed. The extruder temperature needs to be controlled between 125-135℃ to achieve a starch gelatinization rate of over 85%. Gelatinized starch is more easily broken down by amylases in the broiler's intestines, increasing digestibility by 15%-20%. This temperature also enhances the aroma of grains, improving palatability and increasing broiler feed intake by approximately 8%. If the temperature is below 120℃, starch gelatinization is insufficient, resulting in a coarse feed texture, decreased broiler appetite, and ungelatinized starch increases intestinal burden, leading to undigested grain particles in feces.

Temperature control in laying hen feed needs to balance nutrient retention and egg production requirements. Laying hens have strict requirements for minerals such as calcium and phosphorus, as well as vitamins. Excessive extrusion temperature can destroy heat-sensitive components such as vitamins A and D. Therefore, the extrusion temperature should be controlled between 115-125℃ to ensure a starch gelatinization rate of over 75% while minimizing vitamin loss. Especially during peak egg production, amino acids such as methionine added to the feed will oxidize above 130℃, affecting egg production. Temperature fluctuations must be controlled within ±1℃, and heating power should be adjusted in real-time using a PLC system.

Waterfowl (duck and goose) feed has specific temperature control requirements because its feed has a high crude fiber content (e.g., rice husks and aquatic plant powder can account for up to 20%). The extrusion temperature needs to be increased to 135-145℃ to break down the crude fiber structure and improve digestibility. At the same time, the moisture content of waterfowl feed can be slightly higher (15%-16%). By adjusting the barrel cooling system, the heat generated by mechanical shearing and external heating can be balanced to prevent excessive temperature from causing feed scorching.

In daily operations, the temperature needs to be adjusted according to the poultry's growth stage: for chicks and ducklings, the feed pellets are small, so the temperature should be slightly lower (115-120℃) to ensure the pellets are soft and easy to eat; for fattening poultry, the feed temperature can be increased to 125-135℃ to improve energy density; for laying hens, the feed temperature should be kept stable at around 120℃ to ensure balanced nutrition. Before each production batch, a small-batch trial should be conducted to observe the feed color (ideally a uniform light yellow) and hardness (it should not crumble when squeezed by hand and should be elastic), and the temperature parameters should be fine-tuned to the optimal state.

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