Urea as a widely used ruminant protein substitute feed, its special odor and release of ammonia is too fast, low utilization and high risk. Therefore, when using urea, there should be an appropriate amount of easily decomposable carbohydrates. The starch is mechanically activated by a puffing technique to produce a modified starch alpha-gelatinized starch. It has a strong water absorption and adhesion function, which not only allows urea to diffuse in it, but also mixes other nutrients.
The common non-protein nitrogen products are processed in the following ways.
Straw ammonia method produces straw and urea by plastic bag method, cylinder pool method, stacking method and ammoniating furnace method. However, these methods cause some of the urea to be volatilized in the form of ammonia nitrogen, which is about 30% lost.
This method of urea sputum block is mainly for the poisoning of rain, moisture and excessive intake of cattle.
The coated urea is subjected to a special process to form granule-coated urea with nutrients and waxy substances. In addition, there are urea concentrate methods and the like.
Described herein is a gelatinized starch urea processed by a puffing method. Under the pressure of the expansion chamber at a temperature of 120 ° C to 170 ° C and 2.5 MPa to 3.5 MPa, the starch is denatured and coated with urea, and the starch is simultaneously made. The aldose group reacts with the amino group of urea to form a complex, which slows the release rate of ammonia, and accelerates the degradation of the energy supply after starch gelatinization, which can promote the synthesis of rumen microbial proteins.
Feeding and precautions
After testing the gelatinized starch urea protein equivalent of more than 70%, repeated trials by ruminant feeding, the effect is very good. It can be used in dairy cows to increase milk production by 25.23% and beef cattle to gain more than 36.35%. It also has good application prospects in herbivore livestock breeding industries such as cattle and sheep deer.
Gelatinized starch urea can only be fed to young and adult cattle and deer. Lambs are not fully developed due to their rumen, lack of ability to use urea, can not be fed; sick, late ruminant ruminants are not suitable for feeding; do not feed during the season; for dairy cows with a milk yield higher than 27.24 kg Hey, because the rumen microbes are not as good as the synthetic bacterial proteins because of the high milk yield. The ruminant can not drink water immediately after feeding the gelatinized starch urea. The water absorption of urea is extremely strong. It is quickly absorbed after being dissolved in water and decomposed into ammonia. A large amount of ammonia enters the bloodstream, causing ammonia poisoning and even causing death of cattle and sheep. Drinking time should be half an hour to one hour after feeding urea.
Puffing processing and process
Process: raw material - crushing - mixing - puffing - cooling - crushing - packaging.
Raw materials and formulas:
The pulverization and mixing of the raw materials, the corn is subjected to decontamination and magnetic separation to remove iron, and then pulverized by a 0.1 mm to 1.5 mm sieve pulverizer, and the bentonite, salt and urea are mixed into the mixer.
Processing equipment hammer mill, mixing mixer, hoist, cooling machine one each.
Quality control of gelatinized starch urea processing 1. Making gelatinized starch urea must ensure the quality of starch, otherwise it is difficult to succeed. The implementation standard of corn: GB/T17890-19992.
2. The moisture content of the mixture is between 15% and 20%.
3. The temperature of the expansion chamber is in the range of 135 °C to 145 °C, and the automatic temperature control is set at 140 °C.
4. The gelatinization degree of corn starch is 80% to 90%.
5. The environment requires good ventilation and air humidity of 70%. The production site is clean and dry.
6. Packing: The product has strong water absorption and strict requirements on the packaging. It must be double-layered and the inner layer should be tightly sealed. The sealing should be careful and not leaking.
Processing focus of gelatinized starch urea
Mastery of gelatinization degree of corn starch: starch gelatinization = gelatinous gel, the appearance is crispy stick, pale yellow, and the microscopic pores are finely observed by the naked eye. The factors affecting the degree of gelatinization are the particle size and water content of the raw material, the temperature at which the expansion chamber is operated, and the pressure in the expansion chamber. The gelatinization degree is higher when the particle size is small, the water content is suitable, the temperature is 140 ° C, and the pressure is between 2.5 MPa and 3.5 MPa. This requires a certain amount of processing experience to achieve. The amount of protein used is slightly simple to control, and the amount of urea is calculated to achieve control purposes. The general protein dosage range is 70% to 77%.
Sensory analysis
Gelatinized starch urea is mainly a problem of gelatinization degree in processing.
Extrusion type does not participate in puffing after extrusion. The particle size is large, the degree of gelatinization is low, the water content is also high, and it is very rare when landing, and is an unqualified product.
After the semi-extruded extruded extrudate is sprayed from the nozzle, it is about twice the aperture of the nozzle, the color is white, the micropores are finely observed, and the ungelatinized corn granules can be observed, which is a substandard product.
The gelatinized starch is gelatinized and is easily distinguishable by the naked eye. This state is yellow, microporous, and there are few small particles in the fine corn; it is more than twice the pore size of the spout, and has a corn ripening aroma with a slight ammonia gas. The gelatinized product is an ideal product after being pulverized. The main factors affecting the effect of puffing and gelatinization are the particle size of the raw material, the moisture content of the raw material and the temperature of the puffing head. Here, it is emphasized that after starch gelatinization, it can absorb a large amount of water and expand. When exposed to room temperature, it can quickly absorb water into a paste. Urea is also an absorbent. Therefore, in the whole process of processing, the processing time should be as short as possible and produced in a dry environment. The use of urea as a ruminant protein supplement has been widely used at home and abroad and has achieved remarkable results. Pay attention to ammonia poisoning and improve urea utilization efficiency during feeding.
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