Lysine is an expensive amino acid that is widely used in pig feed, but is largely lost due to improper granulation and storage processes.
High quality piglet feeds are generally rich in protein, lactose and sometimes rich in sucrose and glucose. Lysine from the protein or added crystals and reducing sugars (as described above) can be combined under appropriate moist heat conditions to form a component that is difficult to digest. Therefore, most piglets feed a higher dose of lysine to compensate for the expected loss from granulation and storage.
Weakening the " reaction"
In general, when a chemical reaction occurs when an amino acid is heated under a certain humidity, a "Millard reaction" is produced. This involves the incorporation of free amino groups (such as those crystalline amino acids, unlike other amino acids, where lysine has 2 such groups) to reducing sugars (like those derived from lactose and sucrose/dextrose). This "browning" reaction can even occur under normal temperature conditions, but the reaction rate is very slow. However, when the browning reaction is excessive (for example, in the case of improper granulation) or improperly controlled (long-term storage in an environment with high temperature and humidity), the amount of protein is surely lowered.
Thermally sensitive materials that are stored for too long will be affected by this problem, triggering a second round of “Millard reactionsâ€. This problem is very important in the management of the nursery material because the conditions in the commercial conservation facility are very favorable for the Maillard reaction. The residual feed moisture also affects the degree of Maillard reaction during storage. For example, a milk powder with a moisture content of 10% will lose 20% lysine bioavailability when stored for 10 weeks in the summer. Or, in another study, when the piglet feed was kept in a typical nursery for only 7 days, it would destroy 10% of the total lysine .
In addition, the adverse effects of the Maillard reaction have been demonstrated in many feed ingredients such as soybean meal, fish meal, whey powder, rapeseed meal and peanut meal. Although crystalline lysine is the most sensitive amino acid, the remaining crystalline amino acids in piglet feed still have the same problem (lower levels). Therefore, under high temperature and humidity conditions will affect the quality of many raw materials.
Fresh suckling pig feed
At farm level, the production of suckling pig feed is the safest and safest way to ensure that the feed is used up before the quality deteriorates. Household mixers also ensure the possibility of small-volume feed production, which replaces one-month purchases of feed.
For farms that cannot prepare piglet feed on site, purchasing feed from reputable feed companies is an effective way to ensure fresh feed. Despite this, periodic laboratory tests are required to test “reactive lysineâ€, one of which is to detect the degree of damage caused by the Maillard reaction. A simple method is to avoid the pellet feed and choose a coarsely ground feed without any heat treatment. In this way, the Maillard reaction in a cycle can be completely avoided.
Therefore, once the piglet's feed reaches the farm, all the bags should be stored in a low-temperature dry area to maintain their nutrition and flavor.
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