Fishmeal is a high-quality animal protein source that plays a vital role in modern balanced diets for livestock and poultry. With a crude protein content exceeding 60%, it offers a well-balanced amino acid profile, rich in essential amino acids, fat-soluble vitamins (A, D, E), and B-complex vitamins such as B12 and B2. In addition to these nutrients, fishmeal also contains important minerals like iodine and selenium, as well as unidentified growth-promoting factors that support the overall health and development of animals. The quality of fishmeal can be judged by its color—lighter hues typically indicate better quality, along with higher protein levels and lower levels of crude fat and ash.
Currently, there are three primary methods used in fishmeal production: the traditional soil method, the dry method, and the wet method. In China, these techniques are often combined to optimize efficiency and product quality. The puffed fishmeal process specifically requires dried fish as raw material, which classifies it under the dry processing method. This approach helps preserve the nutritional value while enhancing digestibility and palatability.
The key equipment used in puffed fishmeal production is a specialized puffing machine. The machine works by feeding the material into a chamber where a screw conveyor pushes it forward, creating an axial flow. As the material moves through the system, mechanical friction between the screw and the material causes intense squeezing, stirring, and shearing. This process refines and homogenizes the material. As pressure increases, so does the temperature. Under conditions of high temperature, high pressure, and strong shear forces, the material undergoes significant physical changes—from a fine powder to a thick paste. This transformation leads to protein denaturation, partial fiber breakdown, and the destruction of harmful microorganisms. It also enhances the product’s safety and nutritional profile by inactivating toxins.
When the paste exits through the die, the sudden pressure drop causes it to expand, resulting in a puffed, porous, and crisp texture. This structure not only improves the product’s appearance but also enhances its flavor and palatability, making it more appealing to animals. Overall, puffed fishmeal is a highly nutritious and functional feed ingredient that supports better growth, digestion, and overall performance in livestock.
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