Source: Michael Fielding, MEATINGPLACE, 12/16/14


Vacuum coating of broiler pellets offers opportunities to increase fat levels in the feed, Canadian researchers said.

The technology allows for post-pellet application of liquid fat and other bioactive ingredients such as vitamins and probiotics, but requires highly durable and porous pellets to be effective, according to the review from the University of Saskatchewan’s Department of Animal and Poultry Science.

The scientists noted that pre-pellet delivery of fats substantially reduces pellet durability, which hurts bird performance.

Other benefits of vacuum coating are improved storage life as well as better absorption of bioactive ingredients sensitive to digestion in the upper part of the gastrointestinal tract.

In addition, higher levels of liquid can be added, liquids can be blended before addition to the products, and intake can be improved by adding flavors or masking the detection of unpalatable additives inside the pellet, the researchers said.
The review was published in the journal Animal Feed Science.

For more stories, go to www.meatingplace.com.