1.1 The loss of vitamin temperature, pressure, friction and moisture will lead to the loss of vitamin. American students reported that the loss rates of VA, VD, folic acid, ammonium mononitrate and ammonium hydrochloride were 11% and 17%, respectively, and the loss rates of VK and VC were 50% in extruded feed, while the loss in hard pellet feed was also reduced by hap. Ling Yongzhi et al. givim kaikai long karp wantaim kaikai ol i bin rausim na i no gat ol kaikai i no gat kaikai nating olgeta. Gil blut bilong liklik namba bilong ol wan wan manmeri insait long pis sipsip i bin ting olsem em i pas wantaim pasin bilong bagarapim ol vaitamin i save pilim hat long proses bilong prosesim kaikai.
1.2 Tempereja we i optimum blong lus blong ol ensaem long ensaem preperesen hemi 35-40 C, mo maksimal tempereja i no bitim 50 C. Be, tempereja long proses blong ekstrusen mo granulesen i kasem {{4} C, we i stap wetem hae ples blong stap long ensae protin na tok nogat), aninit long ol kain kondisen olsem, wok bilong planti ensaim preperesen bai lus olgeta. Olsem ripot bilong Coman i tok, mak bilong dai bilong glukanase i no kisim tritmen long kaikai em 10% tasol bihain long granulation long 70 C; mak bilong stap laip bilong glukanase ol i bin tritim em 64% bihain long kondisen long 75 C inap 30 seken, taim mak bilong stap laip em 19% tasol bihain long granulesen long 90 C, na wok bilong phytase i go daun long moa long 50% bihain long granulesen long70 - 90 C.
1.3 Long nau, ol maikrobial ejen ol i yusim long kaikai i gat bikpela mak bilong laktobasilus, streptokok, yis na bacillus{{2} Ol dispela maikrobial ejen i save pilim tru tempereja. Taim tempereja bilong ekstrusen granulation i winim 85 C, wok bilong ol bai lus olgeta.
1.4 The loss of protein and amino acid during extrusion caused Maillard reaction between reducing sugar and free amino acid, which reduced the utilization of some protein. In addition, lysaminalanine can be formed under alkaline conditions at high temperatures. Overheating, especially at higher pH, can racemize some amino acids to produce D-type amino acids, which greatly reduces the digestibility of protin. Lysine, arginine na histidin i bin stap nogut tru long hat lus{{6} Ensaim haidrolisis kinetik bilong intestinal trak bilong krusian karp (Ctenopharinginging idelus) na bihain long puffing i bin soim olsem ol risal bilong Warg Lin i bin makim olsem Wang Linteus) bipo na bihain long puffing i bin soim olsem ol risal bilong Warg Link i bin soim olsem ol i bin painimaut olsem Wang Lin i bin kisim wanpela . wok long ensaim haidrolisis mak bilong 7-pela samting bilong kaikai, na mak bilong ensaim haidrolisis bilong soyabin kaikai, kaikai bilong pis na mit na bun kaikai i go daun bihain long ol i pulimapim; ensaim haidrolisis reit bilong repes kaikai, seken kaikai na kon i go antap bihain long Pu Ensaim haidrolisis reit bilong kotensed kaikai pastaim na bihain long ekstrusen i no senis tru. Zhou Xinghua et al. i bin stadi long in vitro daijest) long yusim wankain risets metod bilong krud protin bilong krud protin bilong krud protin bilong puf na non-puf fid materiel bilong puf na non-puf fid materiel i bin kamap olsem ol i bin painim olsem ol i bin painim olsem ol i bin paf na ol non-pufim ol fid materiel bilong ol paf na ol non-puf kaikai samting. rol long ol kaikai samting i gat liklik protin konten na bikpela stak konten, tasol i gat nogut impak long protin konten (ekseptim feda paura). Olsem na, kaikai bilong soyabin, kaikai bilong pis na mit na bun kaikai i no ken go bikpela long pis fomula fid. Tuyingchuan sistem i ken spreim inap long fopela kain wara o koloidal aditiv long prosesim kaikai long wankain taim bilong prosesim kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong prosesim kaikai long wankain taim ol i save givim kaikai long ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol proses kaikai long wankain taim bilong ol prosesed fid long wankain taim bilong ol proses kaikai long wankain taim. kg/t fid.
However, the concentration of the latter additives on the surface of particles is susceptible to external factors, such as packaging, transportation, temperature, light, oxygen and humidity, which lead to faster loss of these components in the storage process than in ordinary materials. Therefore, the subsequent addition of the used liquid is essential. The choice of liquids not only considers that the added components can be evenly and steadily dispersed in and out of the feed, but also considers the bonding ability with feed particles and the influence of environmental factors. In addition, pretreatment of heat-sensitive substances by means of embedding, derivatization and carrier adsorption is also used to improve the thermal stability of these substances. If drugs are added after modification, cross-contamination of drugs can be reduced and the quality of products can be improved. Tmuw Co., Ltd. long Briten rapim paura long pelet fid tru long wanpela sirop, we i no daunim pelet tasol{{9} polusen bilong kaikai i mekim gutpela kaikai bilong kaikai tu bikos sirop i haitim tes bilong ol marasin.