Increasing conditioning temperature and conditioning time has been considered a feed manufacture strategy to improve feed hygienics that may also affect feed production and nutritional quality. The objective of the study was to assess how varying steam conditioning temperatures and conditioning times interacted to affect pellet manufacture variables, true amino acid digestibility, and exogenous mixer-added enzyme recovery. Corn and SBM diets that included dried distillers' grains with solubles and meat and bone meal were conditioned at either 77°C, or 82°C, or 88°C with conditioning times of either 30 or 60 s. Treatments were arranged in a three (steam conditioning temperature) × 2 (conditioning time) factorial in a randomized complete block design. Digestible amino acid concentration was estimated using cecectomized roosters in a Latin Square with crossover design. Motor load decreased for 30-s conditioning compared to 60-s conditioning when diets were subjected to 77°C and 82°C, but the time effect was lost at 88°C. Pellet quality increased incrementally with increased steam conditioning temperature (P < 0.05). Exogenous mixer-added enzyme activity decreased at 88°C (P = 0.0001) and was not significantly affected by conditioning time. Conditioning temperature and time interacted to influence digestible amino acid concentrations of methionine, lysine, threonine, alanine, aspartic acid, glutamic acid, isoleucine, leucine, proline, and valine (P < 0.05). Higher temperatures at 30-s conditioning increased digestible amino acid concentrations; however, conditioning at the highest 88°C for 60 s decreased concentrations. These data demonstrate benefits of increased temperature and time conditioning to a threshold where enzyme activity and digestible amino acid concentration decreased.

提高调节温度和调节时间已被认为是一种饲料生产策略，可以改善饲料卫生，这也可能影响饲料生产和营养质量。这项研究的目的是评估变化的蒸汽调节温度和调节时间如何相互作用，以影响颗粒的生产变量，真实的氨基酸消化率以及外源混合机添加的酶的回收率。玉米和SBM日粮（包括干燥的酒糟和可溶物以及肉和骨粉）在77°C或82°C或88°C的条件下适应30或60 s的适应时间。在随机完整区组设计中，将处理安排在三（蒸汽调节温度）×2（调节时间）因子中。使用经过交叉设计的拉丁广场中经过切除的公鸡来估算可消化氨基酸的浓度。当饮食分别在77°C和82°C时，电机负载在30s的条件下比60s的条件降低，但是在88°C时，时间效应消失了。随着蒸汽调节温度的升高，颗粒质量逐渐提高（P <0.05）。添加外源混合器的酶活性在88°C时降低（P  = 0.0001），并且不受调理时间的影响。调节温度和时间相互作用会影响蛋氨酸，赖氨酸，苏氨酸，丙氨酸，天冬氨酸，谷氨酸，异亮氨酸，亮氨酸，脯氨酸和缬氨酸的可消化氨基酸浓度（P <0.05）。在30秒条件下调节较高的温度会增加可消化氨基酸的浓度；但是，在最高88°C的条件下放置60 s会降低浓度。这些数据证明了提高温度和时间调节至酶活性和可消化氨基酸浓度降低的阈值的好处。