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1 Improving Feed Processing Technology to Enhance Poultry Feed Quality

Feed quality directly impacts the profitability of poultry farming and the quality of the final products; consequently, feed processing technology plays a critical role in the production of poultry feed. Optimizing processing techniques, parameters, and methodologies can enhance the nutritional value, physical properties, safety, and storage stability of feed. This article provides an overview of the multifaceted influence of feed processing technology on poultry feed quality and offers recommendations for optimization and innovation to support the sustainable development of the poultry industry.
As the global poultry industry expands rapidly, feed processing technologies continue to evolve. Traditional processes—such as grinding, mixing, pelleting, and post-processing—are increasingly shifting toward greener, smarter, more digitalized, and more precise operations. These advancements provide robust technical support for the poultry sector by enhancing nutritional value, reducing costs, and minimizing environmental pollution. In particular, new processing techniques—such as advanced pelleting, extrusion, and raw material pre-treatment—not only improve the physical characteristics and nutritional profile of the feed but also significantly boost the growth performance and disease resistance of the birds.
2 Specific Impacts of Feed Processing Technology on Poultry Feed Quality
2.1 Processing Temperature
Processing temperature is a vital parameter during the feed pelleting process, exerting a dual influence on both the nutritional composition and the physical properties of the feed. Appropriate high-temperature treatment facilitates the formation of feed pellets, increasing their density and resistance to breakage, which in turn improves palatability and storage stability. However, excessively high processing temperatures can lead to the degradation or inactivation of heat-sensitive nutrients—such as B-group vitamins, vitamin C, and certain amino acids—thereby reducing the nutritional value of the feed. Research by Zhang Xianling indicates that, compared to unprocessed mash feed, heating at 128°C reduces protein solubility by 40.28%, while heating at 85°C, 42°C, and 27°C results in reductions of 11.08%, 6.48%, and 3.96%, respectively; this demonstrates that rising temperatures significantly affect protein solubility. Furthermore, excessively high temperatures can trigger the Maillard reaction between reducing sugars and amino acids, which negatively impacts the digestibility of those amino acids. 2.2 Particle Size and Pelleting Process
The particle size distribution of feed and the pelleting process directly influence the feeding behavior of chickens and the efficiency with which they digest and absorb feed. A smaller particle size increases the surface area of ​​the feed, facilitating the action of digestive enzymes and improving the utilization of nutrients. Research comparing pelleted feed with particle sizes of <700 μm, 700–1000 μm, and >1000 μm has shown that as the fineness of the material increases, the dry matter absorption rate in test subjects rises by 12.3%, nitrogen utilization increases by 8.7%, and energy conversion efficiency shows a significant improvement of 9.5%. Furthermore, in vitro simulation experiments involving six common feed ingredients—such as corn and soybean meal—have demonstrated that reducing the grinding fineness of these ingredients from 1.5 mm to 0.8 mm leads to a significant average increase in in vitro protein digestibility.
However, an excessively fine particle size can cause the feed to clump, negatively affecting its flowability and storability. Conversely, a larger particle size may reduce the digestibility and absorption rate of the feed, though it can encourage more frequent feeding by chickens and promote the healthy development of their gastrointestinal tracts. The cooling stage of the pelleting process is also critical; proper cooling stabilizes the structure of the feed pellets, preventing issues such as mold growth or other quality degradation during subsequent storage.
2.3 Additives and Processing Techniques
Various functional additives—such as enzymes, antioxidants, and probiotics—are frequently incorporated during feed processing to enhance the stability and nutritional value of the feed. Enzymes break down complex carbohydrates and proteins, thereby improving the digestibility and absorption of the feed. Antioxidants help prevent the oxidation of fats, extending the shelf life of the feed and preserving its sensory quality. The inclusion of probiotics can modulate the gut microbiota of chickens, strengthening their immune function and disease resistance. Research by Chang Xiangcai et al. indicates that supplementing the low-energy diets of Hy-Line Brown laying hens with threonine can effectively improve egg-laying performance and reduce feed costs, with an inclusion level of 0.45% yielding the most significant results. Through a gradient-addition experimental design, it was confirmed that threonine levels are positively correlated with the egg-laying rate; thus, optimizing the ratio of this amino acid can enhance feed conversion efficiency.
Furthermore, physical or chemical processing techniques—such as irradiation or fermentation—significantly influence both the microbiological safety and the nutritional composition of feed.
2.4 Moisture Content and Drying Processes
The moisture content of feed directly affects its storage stability and quality. An appropriate moisture level prevents mold growth and microbial contamination during storage; conversely, excessive moisture can cause the feed to clump, impairing its flowability and processability. In feed production, drying processes are employed to reduce moisture content, thereby extending shelf life while minimizing the loss of nutrients. Common drying methods include hot-air drying, spray drying, and vacuum drying.
Different drying methods exert varying effects on the physical structure of the feed and the retention of its nutritional components. Spray drying rapidly reduces moisture while maintaining uniform particle size and nutritional integrity, though it entails higher equipment costs. Hot-air drying, by contrast, is simple to operate and more cost-effective, yet it may lead to the loss of certain heat-sensitive nutrients.
2.5 Automation and Precision Control
With the advancement of Industry 4.0 and intelligent manufacturing, automation and precision control technologies are increasingly being applied in feed processing. By monitoring and adjusting key processing parameters—such as temperature, humidity, and particle size—in real time, these technologies ensure a highly precise and stable production process. Automated control systems help minimize human error, boost production efficiency, and improve the consistency of feed quality. Moreover, precision control allows for the flexible adjustment of processing parameters based on the specific requirements of different production batches and feed formulations, thereby accommodating diverse production needs. Taking a chicken farm as an example, the implementation of an intelligent distribution system has led to an 8% average improvement in feed utilization, reduced the margin of error in daily feed intake monitoring to within 3%, and lowered the feed-to-meat ratio by approximately 5%. Intelligent production not only enhances the precision and efficiency of feed processing but also provides greater technical support for the continuous improvement of feed quality.