Study On Grinding And Extrusion Processing Of Four Feed Ingredients

Using US GM fullfat soybeans, soybean meal, cottonseed meal and rapeseed meal as theexperimental materials, this paper studied the grinding and extrusion processing conditions. Ingrinding experiment, the influence of moisture content, screen hole sizes of hammer mill onthe particle size of ground products and power consumption were examined; In the extrusionexperiment, the influence of different average geometric particle sizes, different moisturecontents and different extrusion temperatures on the activity of urease, protein solubility andneutral detergent fiber of extruded US GM fullfat soybean meal, soybean meal and rapseedmeal were studied.The results indicated that:(1) In grinding experiment, energy consumption of grinding increased with elevation ofmoisture content but with the decrease of screen hole diameter.(2) In extrusion experiment of US GM fullfat soybean, the temperature influenced proteinsolubility and activity of urease significantly (P<0.05). Protein solubility and ureaseactivity decreased with increasing temperature.(3) In extrusion experiment of soybean meal, the temperature influenced protein solubilityand urease activity significantly (P<0.05). Protein solubility and activity of ureasedecreased with temperature rise.(4) In extrusion experiment of rapeseed meal, the temperature influenced protein solubilityand neutral detergent fiber significantly (P<0.05).Protein solubility decreased withincreasing temperature.The neutral detergent fiber increased with extrusion temperatureincreasing.(5) The optimum extrusion parameters of US GM soybean are: moisture content13.21%,screen hole diameter3.5mm and extrusion temperature130℃; The optimum extrusionparameters of soybean meal are: moisture content12.00%, screen hole diameter2.5mmand extrusion temperature120℃. The optimum extrusion parameters of rapseed meal are:moisture content10.79%, screen hole diameter2.5mm and extrusion temperature130℃.