PARTNER FEATURE ▶▶▶


0 % fat 30 sec 1.5 % fat 30 sec 3 % fat 30 sec 3 % fat 120 sec 


levels of added fat and conditioning time. 100


93 95 96 80 60 40 20 0 No steam


Conditioning temperature 75°C


60°C


the heat stability of an intrinsic heat stable phytase (OptiPhos Plus) in a feed supplied with different levels of fat. The results showed that phytase recovery was 8% higher at 85°C when 3% fat was added, even at prolonged (120 sec) conditioning time (Figure 1).


Speed of cooling down of the pellets Slow cooling causes a post-effect of the heat. A study con- ducted at Ghent University demonstrated that fast cooling of pellets increased recovery by 10% at 30 sec conditioning time and 3 bar steam pressure. This effect even reached 17% when a long conditioning time was applied (120 sec; Figure 2).


Conclusion The recovery of phytase during pelleting depends on many factors. However, high intrinsic heat stability is the best guar- antee for obtaining the highest level of recovery under all pelleting conditions at the feed mill.


Figure 2 - The impact of slow and fast (instant) cooling on  steam pressure.


Instantly Slowly 100 95 80 60 40 20 0 30 sec / 1.5 bar 30 sec / 3 bar Conditioning (time / steam pressure) ▶ ALL ABOUT FEED | Volume 28, No. 9, 2020 17 120 sec / 1.5 bar 87 93 83 76 93 85°C 92 93 94 95 90 87 90 93 90 83 85 91 88


Reovery (%)


Phytase reovery (%)


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