The aim of this study was to investigate the physical quality of a selected lot of twenty animal feed samples collected in Italy and Serbia. Granulation of cattle and pig feed was finer in Italian than in Serbian samples. Flowability of samples from both countries in mash form were rated from fair to good (angle of repose >30°) while granulated samples (pellets and extrudates) had improved flowability (angle of repose <20°). Extruded products had higher hardness (>10 kg) than pelleted products (<8 kg). Durability of most of the extruded and pelleted products was higher than 95%. Generally, it was observed that most of the physical characteristics of the samples responded to recommendations, which showed that the similar practices are in use in both countries.

Physical characteristics of feed collected from Italy and Serbia / R. Colovic, M. Ottoboni, V. Caprarulo, A. Pilotto, V. Banjac, D. Vukmirovic, L. Pinotti. - In: AGRO FOOD INDUSTRY HI-TECH. - ISSN 1722-6996. - 28:5(2017), pp. 44-47.

Physical characteristics of feed collected from Italy and Serbia

M. Ottoboni;V. Caprarulo;A. Pilotto;L. Pinotti
2017

Abstract

The aim of this study was to investigate the physical quality of a selected lot of twenty animal feed samples collected in Italy and Serbia. Granulation of cattle and pig feed was finer in Italian than in Serbian samples. Flowability of samples from both countries in mash form were rated from fair to good (angle of repose >30°) while granulated samples (pellets and extrudates) had improved flowability (angle of repose <20°). Extruded products had higher hardness (>10 kg) than pelleted products (<8 kg). Durability of most of the extruded and pelleted products was higher than 95%. Generally, it was observed that most of the physical characteristics of the samples responded to recommendations, which showed that the similar practices are in use in both countries.
Feed; physical quality; mash; pellet; extrudate
Settore AGR/18 - Nutrizione e Alimentazione Animale
Nuove prospettive di R&D nel settore mangimistico
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/528461
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