title: Evaluation of conditioning time and temperature on gelatinized starch  and vitamin retention in a pelleted swine diet.
abstract: Two key feed processing parameters, conditioning temperature and time, were altered to determine their effects on concentration of gelatinized starch and vitamin retention in a pelleted finishing swine diet. Diet formulation (corn–soybean meal based with 30% distillers dried grains with solubles) was held constant. Treatments were arranged in a 2 × 3 factorial design plus a control with 2 conditioning temperatures (77 vs. 88°C) and 3 conditioner retention times (15, 30, and 60 s). In addition, a mash diet not subjected to conditioning served as a control for a total of 7 treatments. Samples were collected after conditioning but before pelleting (hot mash), after pelleting but before cooling (hot pellet), and after pelleting and cooling (cold pellet) and analyzed for percentage total starch, percentage gelatinized starch, and riboflavin, niacin, and vitamin D3 concentrations. Total percentage starch was increased by greater conditioning temperature (P = 0.041) but not time (P > 0.10), whereas higher temperature and longer time both increased (P < 0.05) percentage gelatinized starch, with increasing time resulting in a linear increase in percentage starch gelatinization (P = 0.013). The interaction between conditioning temperature and time increased percentage gelatinized starch (P = 0.003) but not percentage total starch (P > 0.10). Sample location also affected both percentage total starch and gelatinized starch (P < 0.05), with the greatest increase in percentage gelatinized starch occurring between hot mash and hot pellet samples. As expected, the pelleting process increased percentage gelatinized starch (P = 0.035; 7.3 vs. 11.7% gelatinized starch for hot mash vs. hot pellet samples, respectively), but there was no difference in total starch concentrations (P > 0.10). Finally, neither conditioning temperature nor time affected riboflavin, niacin, or vitamin D3 concentrations (P > 0.10). In summary, both increasing conditioningtemperature and time effect percentage gelatinized starch, but not to the extent of forcing the diet through a pelleting die.
authors.forename: L L
authors.initials: LL
authors.lastname: Lewis
authors.forename: C R
authors.initials: CR
authors.lastname: Stark
authors.forename: A C
authors.initials: AC
authors.lastname: Fahrenholz
authors.forename: J R
authors.initials: JR
authors.lastname: Bergstrom
authors.forename: C K
authors.initials: CK
authors.lastname: Jones
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D005511:Food Handling / Q000379:methods*; D005526:Food, Formulated; D005780:Gelatin; D006358:Hot Temperature; D013025:Glycine max; D013213:Starch / Q000737:chemistry*; D013552:Swine; D013997:Time Factors; D014815:Vitamins / Q000737:chemistry*; D003313:Zea mays
chemical_list: D014815:Vitamins; D005780:Gelatin; D013213:Starch