Abstract Exogenous enzymes have been used in broiler and swine rations to improve nutrient utilization and reduce feed costs, both of which improved the efficiencies of live production. Feed manufacturers have also utilized practices, such as warm mash conditioning temperatures (CT) and the addition of moisture at the mixer or mash conditioning chamber, to maintain adequate physical feed quality. While the impact of warm conditioning practices on enzyme thermostability had been well described, the impact of mixer-added water (MAW) on enzyme thermostability was scarcely investigated in previous literature. The present experiment intended to investigate the interaction of three mash CT and three levels of MAW on the thermostability of a phytase and xylanase mixer-added enzyme within a swine gestation diet in a 3 × 3 factorial randomized complete block design. The mash CT included 80, 86, and 92 °C and the levels of MAW included 0, 10, and 20 g/kg. Parameters monitored during the pelleting process included pellet durability index (PDI), pellet mill energy consumption (PMEC), and the change in temperature between hot pellets and conditioned mash ( Δ T). Conditioning mash at 92 °C resulted in a 22.5 percentage-point reduction in phytase recovery in conditioned mash and a 70.1 percentage-point reduction in phytase recovery in pellets when compared to diets pelleted at 80 °C (P Δ T increased, phytase recovery in pellets relative to unconditioned mash increased (P

中文翻译：

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混合器添加水量和麦芽浆调节温度对制粒过程中监测的参数以及植酸酶和木聚糖酶热稳定性的影响

摘要 外源酶已被用于肉鸡和猪的日粮，以提高养分利用率和降低饲料成本，这两者都提高了生猪的生产效率。饲料制造商还采用了一些实践，例如温暖的醪调理温度 (CT) 和在混合器或醪调理室中添加水分，以保持足够的物理饲料质量。虽然温调节实践对酶热稳定性的影响已经得到很好的描述，但在以前的文献中几乎没有研究混合器添加的水 (MAW) 对酶热稳定性的影响。本实验旨在以 3 × 3 析因随机完整区组设计研究三种醪液 CT 和三种水平的 MAW 对猪妊娠日粮中添加植酸酶和木聚糖酶混合酶的热稳定性的相互作用。醪液 CT 包括 80、86 和 92 °C，MAW 的水平包括 0、10 和 20 g/kg。在制粒过程中监测的参数包括颗粒耐久性指数 (PDI)、制粒机能耗 (PMEC) 以及热颗粒和经过调节的麦芽浆之间的温度变化 (ΔT)。与在 80 °C 下造粒的日粮相比，在 92 °C 下调理醪导致调理醪中植酸酶回收率降低 22.5 个百分点，颗粒中植酸酶回收率降低 70.1 个百分点（P Δ T 增加，