The effect of addition of plant protein concentrates in animal feed on pellet quality

Suncokretova sačma ima manju zastupljenost u peletiranim smešama za ishranu životinja od sojine sačme zbog većeg udela sirovih vlakana. Sirova vlakna depresivno deluju na svarljivost obroka i proizvodne rezultate, a mogu da imaju negativan uticaj na fizički kvalitet peleta. Pri peletiranju smeša za ishranu životinja u poslednje vreme značajna pažnja se posvećuje funkcionalnim promenama makronutrijenata, jer se smatra da ove promene pozitivno utiču na fizički kvalitet peleta. Razvojem modernih analitičkih tehnika, posebno termalne analize, moguće je opisati promene na skrobu u procesu peletiranja, nastale usled uticaja toplote i vlage. Sa druge strane, promene na proteinskoj komponenti u procesu peletiranja nisu dovoljno objašnjene. Najčešće se tumačenja svode na pretpostavke, bez objašnjenja o promenama u veličini molekula proteina, kao i njihovoj koncentraciji. Inovativan pristup ove doktorske disertacije je usmeren na opisivanje uticaja dodatka sojine i suncokretovih sačmi različitog sadržaja proteina u smeše na bazi kukuruza na tehnološke parametre procesa peletiranja, funkcionalne promene makronutrijenata (želatinizaciju skroba i denaturaciju i degradaciju proteina) i fizički kvalitet peleta. U okviru svake smeše takođe je ispitivan uticaj procesnih parametara, prečnika otvora sita mlina čekićara (2, 3 i 4 mm), vremena produženog kondicioniranja parom (bez produženog kondicioniranja, 5 i 10 minuta) na fizički kvalitet peleta. Istraživanja su pokazala da temperatura peletiranja, specifična potrošnja električne energije i udeo prašine u peletama zavise od sirovinskog sastava smeša, prečnika otvora sita mlina čekićara i vremena zadržavanja u kondicioneru, pri čemu temperatura peletiranja i specifična potrošnja električne energije rastu, a udeo prašine u peletama opada sa porastom koncentracije proteina u smešama. Dokazano je i da proces peletiranja utiče na funkcionalne promene makronutrijenata, želatinizaciju skroba i strukturne promene na proteinima. Takođe je dokazano i da za optimalno vreme zadržavanja materijala u kondicioneru, smanjenje prečnika otvora sita mlina čekićara i povećanje sadržaja proteina u smešama utiču na poboljšanje fizičkog kvaliteta peleta, tj. tvrdoće peleta i stepena otiranja peleta. Optimalni uslovi procesa peletiranja određeni su metodom željene funkcije. Dat je predlog opsega procesnih parametara za dobijanje peleta minimalnog stepena otiranja uz optimalnu specifičnu potrošnju električne energije. Istraživanja u ovoj doktorskoj disartaciji dala su doprinos novim saznanjima o uticaju dodatka sačme različitog sadržaja proteina (37,3, 40,3 i 42,6 %) na fizički kvalitet peleta. Kvalitet peleta sa dodatkom suncokretove sačme je poređen sa kvalitetom peleta sa dodatom sojinom sačmom, kao i kvalitetom peleta od čistog kukuruza, u cilju objašnjenja uticaja izvora i koncentracije proteina. Ispitivanja su vršena ne samo za standardno vreme kondicioniranja, nego uz primenu najsavremenijih postupaka termičke obrade hrane za životinje, tj. uz upotrebu produženog kondicioniranja od 5 i 10 minuta. Doprinos nauci je dat i time što je pokazano da proces peletiranja utiče ne samo na denaturaciju i degradaciju proteina, nego i na njihovo povezivanje.Sunflower meal has a lesser presence in pelleted compound feed than soybean meal due to a higher proportion of raw fiber. Raw fiber has depressing effect on the digestibility and production results, and can have a negative impact on the physical quality of the pellets. Lately, considerable attention is paid to the functional changes of macronutrients in pelleting of animal feed. It is believed that these changes have a positive impact on the physical quality of the pellets. With the development of modern analytical techniques, especially the thermal analysis, it is possible to describe the changes of starch in pelleting process, caused by the impact of heat and moisture. On the other hand, changes of the protein components in the pelleting process are not sufficiently explained. The most common interpretation is reduced to the presumption, with no explanation of changes in the size of protein molecules, as well as in their concentration. The innovative approach of this dissertation is focused on describing the effect of the addition of soybean meal and sunflower meals, with different protein content, in mixtures based on corn, on the technological parameters of the pelleting process, functional changes of macronutrients (starch gelatinization, and protein denaturation and degradation), and physical quality of the pellets. Within each of the mixtures, the influence of process parameters, the diameter of the hammer mill sieve openings (2, 3 and 4 mm), duration of long term steam conditioning (without extended conditioning, 5 and 10 minutes) on the physical quality of the pellets was also investigated. Studies have shown that pelleting temperatures, the specific power consumption and the proportion of dust in pellets were dependent of composition of the mixtures, the diameter of the hammer mill sieve openings, and residence time in the conditioner. Pelleting temperature and specific power consumption increased, and the extent of fines in pellets decreased with increasing of concentration of protein in the diets. Additionally, it is proved that pelleting process affects functional changes of macronutrients, starch gelatinization and structural changes in proteins. It is also proved that for the optimal retention time of material in conditioner, decrease of diameter of the hammer mill sieve openings and increase of protein content in the diets had positive effect on the physical quality of pellets, i.e. pellet hardness and degree of abrasion of pellets. The optimum process conditions in pelleting process were determined by the method of desired function. A proposal has been made for setting the range of process parameters for obtaining the minimum degree of abrasion of pellets, with optimal specific energy consumption. The research within this Ph.D. thesis contributed to the knowledge about the effects of addition of sunflower meal with different protein content (37.3, 40.3 and 42.6 %) on the physical quality of the pellets. Quality of pelleted mixtures with sunflower meal added were compared with the quality of pelleted mixtures with soybean meal added and quality of pelleted corn, in order to explain the effects of starch concentration, protein concentration and protein source. Studies were performed not only for the standard time of conditioning, but with the use of modern techniques for heat treatment of animal feed, i.e. with the use of long term conditioning process for a 5 or 10 minutes. Additional contribution to science has been given with showing that the pelleting process causing not only the denaturation and degradation of proteins, but also synthesis of proteins

Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti

The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates.Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice

Quality of Pelleted Olive Cake for Energy Generation

Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%). Other cultivars had lower oil and higher protein content, and abrasion index higher than 10%. For these cultivars preparation of material (conditioning and/or binder adding) prior to pelleting is necessary. Higher heating value (HHV) and lower heating value (LHV) were not significantly influenced by different chemical composition of cultivars, thus attention should be paid on their influence on pelleting process

Quality of Pelleted Olive Cake for Energy Generation

Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%). Other cultivars had lower oil and higher protein content, and abrasion index higher than 10%. For these cultivars preparation of material (conditioning and/or binder adding) prior to pelleting is necessary. Higher heating value (HHV) and lower heating value (LHV) were not significantly influenced by different chemical composition of cultivars, thus attention should be paid on their influence on pelleting process

DEM analysis of the granular flow in the static mixers

Statičke mešalice se koriste za mešanje pre glavnog procesa mešanja, čime se značajno smanje vreme mešanja i potrošnja energije. U ovom radu, prikazana je upotreba metode diskretnih elemenata (engl. Discrete Element Method - DEM) na modelovanje mešanja granula u različitim konfiguracijama statičkih mešača (korišćene su različite Komax i Ross konfiguracije za mešanje). Za modelovanje protoka fluida primenjena je metoda numeričke mehanike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog dvofaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Statičke mešalice se široko koriste u industiji prerade hrane, farmaceutskoj ili hemijskoj industriji. Ovaj tip mešalice se koristi uglavnom kao predmešač, pre glavnog mešanja, pri čemu se značajno smanjuje vreme mešanja i štedi energija. Za potrebe ovog rada, napravljene su statičke mešalice tipa Ross i Komax od providnog pleksiglasa, dizajnirane u CAD paketu, napravljene korišćenjem CNC glodalice. Pošto su napravljeni elementi bili prozirni, praćenje procesa mešanja granula je bilo i vizuelno. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Glavni cilj ovog članka je da određivanje ponašanja granula koje se gravitaciono transportuju u različitim konfiguracijama mešalica i odabir najbolje konfiguracije mešalice, uzimajući u obzir ukupnu trajektoriju granule, broj elemenata za mešanje i kvalitet dobijene smeše. Rezultati numeričke simulacije statičkih mešalica upoređeni su sa eksperimentalnim rezultatima, a kvalitet mešanja ispitivan je kriterijumom relativne standardne devijacije. Uticaji tipa mešalice i broja elemenata za mešanje na proces mešanja su proučavani analizom varijanse (ANOVA).Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. In this article, the novel numerical approach called Discrete Element Method is used for modeling of granular flow in multiple static mixer applications, while the Computational Fluid Dynamic method was chosen for fluid flow modeling. The main aim of this article is to predict the behaviour of granules being gravitationally transported in different mixer configuration and to choose the best configuration of the mixer taking into account the total particle path, the number of mixing elements and the quality of the obtained mixture. The results of the numerical simulations in the static mixers were compared to experimental results, the mixing quality is examined by relative standard deviation criterion. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA)

DEM analysis of the granular flow in the static mixers

Statičke mešalice se koriste za mešanje pre glavnog procesa mešanja, čime se značajno smanje vreme mešanja i potrošnja energije. U ovom radu, prikazana je upotreba metode diskretnih elemenata (engl. Discrete Element Method - DEM) na modelovanje mešanja granula u različitim konfiguracijama statičkih mešača (korišćene su različite Komax i Ross konfiguracije za mešanje). Za modelovanje protoka fluida primenjena je metoda numeričke mehanike fluida (engl. Computational Fluid Dynamic - CFD), korišćenjem Ojlerovog dvofaznog modela. Povezivanjem rezultata ove dve metode dobija se pouzdan, dovoljno tačan i adekvatan model koji daje rezultate koji odgovaraju eksperimentalnim merenjima. Statičke mešalice se široko koriste u industiji prerade hrane, farmaceutskoj ili hemijskoj industriji. Ovaj tip mešalice se koristi uglavnom kao predmešač, pre glavnog mešanja, pri čemu se značajno smanjuje vreme mešanja i štedi energija. Za potrebe ovog rada, napravljene su statičke mešalice tipa Ross i Komax od providnog pleksiglasa, dizajnirane u CAD paketu, napravljene korišćenjem CNC glodalice. Pošto su napravljeni elementi bili prozirni, praćenje procesa mešanja granula je bilo i vizuelno. Praćene su i analizirane trajektorije, brzine i ubrzanja čestica, u cilju procene kvaliteta procesa mešanja. Glavni cilj ovog članka je da određivanje ponašanja granula koje se gravitaciono transportuju u različitim konfiguracijama mešalica i odabir najbolje konfiguracije mešalice, uzimajući u obzir ukupnu trajektoriju granule, broj elemenata za mešanje i kvalitet dobijene smeše. Rezultati numeričke simulacije statičkih mešalica upoređeni su sa eksperimentalnim rezultatima, a kvalitet mešanja ispitivan je kriterijumom relativne standardne devijacije. Uticaji tipa mešalice i broja elemenata za mešanje na proces mešanja su proučavani analizom varijanse (ANOVA).Static mixer is used for premixing action before the main mixing process, for significant reduction of mixing time and energy consumption. In this article, the novel numerical approach called Discrete Element Method is used for modeling of granular flow in multiple static mixer applications, while the Computational Fluid Dynamic method was chosen for fluid flow modeling. The main aim of this article is to predict the behaviour of granules being gravitationally transported in different mixer configuration and to choose the best configuration of the mixer taking into account the total particle path, the number of mixing elements and the quality of the obtained mixture. The results of the numerical simulations in the static mixers were compared to experimental results, the mixing quality is examined by relative standard deviation criterion. The effects of the mixer type and the number of mixing elements on mixing process were studied using analysis of variance (ANOVA)

Decontamination of Mycotoxin-Contaminated Feedstuffs and Compound Feed

Mycotoxins are known worldwide as fungus-produced toxins that adulterate a wide heterogeneity of raw feed ingredients and final products. Consumption of mycotoxins-contaminated feed causes a plethora of harmful responses from acute toxicity to many persistent health disorders with lethal outcomes; such as mycotoxicosis when ingested by animals. Therefore, the main task for feed producers is to minimize the concentration of mycotoxin by applying different strategies aimed at minimizing the risk of mycotoxin effects on animals and human health. Once mycotoxins enter the production chain it is hard to eliminate or inactivate them. This paper examines the most recent findings on different processes and strategies for the reduction of toxicity of mycotoxins in animals. The review gives detailed information about the decontamination approaches to mitigate mycotoxin contamination of feedstuffs and compound feed, which could be implemented in practice

Application of soybean oil and glycerol in animal feed production, ANN model

In the past few decades the diet preparation in feed production has evolved towards more complicated technological operations, which include different liquid addition. A wide scale of different liquids is used in contemporary animal feed production, from oils and glycerol to more expensive products in a liquid form, such as enzymes, flavourings, amino acids, vitamins and others. In the presented study the liquid addition in feed production was observed, with a specific goal to investigate the spraying systems in order to better understand the effects of fluids, such as soybean oil and glycerol, on feed production. The dispersion angles of spraying nozzle for glycerol and soybean oil were determined as an indicator of the uniform application of liquids during feed production. Dispersion of the material was accomplished using the two-fluid nozzle. The performance of Artificial Neural Network (ANN) was compared with experimental data in order to develop rapid and accurate method for prediction of dispersion angle. The ANN model showed high prediction accuracy (r2 = 0.945)

Uticaj Bonsilage Plus i Bonsilage Forte na smanjenje mikroflore tokom siliranja lucerke

Crops at ensiling contain both aerobic and anaerobic microorganisms and a range of bacteria and fungi that affect silage quality. Typical classes of microorganisms on plants prior to ensiling are aerobic bacteria, lactic acid bacteria (LAB), enterobacteria, yeasts, molds, clostridia, bacilli, acetic acid bacteria and propionic acid bacteria. The quality of silage depends on the competition between different groups of microorganisms. LAB, which are responsible for the silage fermentation process, usually dominate the silage microflora, but undesirable microorganisms, that occur at low levels on fresh plant material, may grow during the storage of silage and lead to anaerobic or aerobic spoilage. In this study, effects of silage inoculants on reduction of microflora during ensiling of alfalfa have been investigated. The results showed that the addition of commercial silage inoculants, Bonsilage Plus and Bonsilage Forte, had significant effect in reducing total number of aerobic bacteria, enterobacteria, yeasts, moulds and sulphite reducing clostridia during ensiling of alfalfa.Biljni materijal za siliranje sadrži aerobne i anaerobne mikroorganizme i niz bakterija i gljivica koji utiču na kvalitet silaže. Tipične klase mikro-organizama na biljkama pre siliranja su aerobne bakterije, bakterije mlečne kiseline (LAB), enterobakterije, kvasaca, plesni, klostridije, bakterije sirćetne kiseline i bakterije propionske kiseline. Kvalitet silaže zavisi od dominacije različitih grupa mikroorganizama. Bakterije mlečne kiseline, koje su odgovorne za proces fermentacije silaže, obično dominiraju mikroflorom silaže, ali broj neželjenih mikroorganizama, koji se javljaju u niskom nivou u svežoj biljnoj masi, može da raste tokom skladištenja silaže i dovede do njenog kvarenja. U ovom radu je ispitivan uticaj silažnih inokulanata na smanjenje mikroflore u toku siliranja lucerke. Rezultati su pokazali da je dodavanje komercijalnih inokulanata Bonsilage Plus i Bonsilage Forte, imalo značajan efekat na smanjenje ukupnog broja aerobnih bakterija, enterobakterija, kvasaca, plesni i klostridija tokom siliranja lucerke

Reološka svojstva prosenog testa pripremljenog sa različitim proteinima

Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content. Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina. Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog područja