Action And Damage To Two Feed Enzymes In Aquatic Feed Processing

At present, enzyme preparation has been more and more wildly used in feed. But there is little application in aquatic feed. And there is limited information on the contribution and properties changes of different enzyme preparations during the aquatic feed processing. Protease and amylase broader application in Livestock and poultry feed. If the protease and amylase used in aquaculture feed can improve the level of aquacultureThis paper studied on the changes of protease and amylase activity in the process of crushing, conditioning, granulation, curing and spraying and the role of the enzyme, in order to properly will be used in the feed enzyme preparation applications.Different crush degrees of enzyme preparation added to the feed quenched and tempered, the enzyme activity loss rate was different, and the greater the degree of grinding, the greater the activity loss rate. When the condition temperature was 60～90 oC,the activity losses of protease and amylase were 1.8%～18.0% and 0～3.8%,respectively; When the condition temperature was 70 oC, starch content decreased by 10% respectively. As the moisture content increased from 15% to 18%, the activity loss of protease enzyme increased 7.3% to 18%, which of amylase increase from 0.5% to 6.1%, starch content decreased by 0.5% to 6.7% respectively.After 240s of regulating, the loss activity of protease and amylase were 5.2% and 26.1%, respectively. When starch content in the feed increased from 17.4% to 28.1%, protease activity loss rate increased from 8.5% to 56.6%, while loss rate of amylase was increased from 5.8% up to 21.2%. Heat resistance of amylase was better than protease, and compound enzyme protease was greater than that of the single protease. In addition, the activity losses of protease and amylase in the process of pelleting were 89.3% and 33.1%, respectively.With the conduct of post-cooking process, Protease and amylase enzyme activity were decreased gradually, but the extent of amylase activity decrease was less than protease. At the same time, amylase played an enzymatic hydrolysis role in post-cooking process. The decrease speed of enzyme activity rate is high in the former 10 min of post-cooking process. The higher the temperature of post-cooking was, the greater the loss of enzyme activity, and the smaller the effect of amylase. Meantime, the higher the feed moisture content was, the greater the rate of decline of enzyme activity. When the feed moisture content is 18%, the effect of the amylase is better than 15%, 16%, 17%.Spraying enzyme concentration was proportional to its density. The retention rate of different spraying methods of enzyme feed water: fish oil two spraying > peanut oil two spraying > a spraying. The preservation rate of the enzyme feed in the water decreased with the with the water temperature raised. The effect of water temperature on the preservation rate of puffed feed and heavy sexual extrusion feed was quite big.After twice spraying, the retention rate of enzyme feed water: pellet feed > puffed feed > heavy sexual extrusion feed. Descending to the effect of feed processing technology on the feed enzyme inactivation:the granulating> aging the quenched and tempered> crushed. , but amylase only plays a role in the quenching and tempering, aging process. The loss of enzyme activity in enzyme added before method in animal feed is less than in aquaculture feed. The amylase plays a more important role in the process of livestock and poultry feed than in the aquatic feed.By selecting the suitable concentration of the liquid enzyme preparations and two spraying processing technology can improve after spraying with the preservation rate of the enzyme feed in the water.