Maillard reaction can be a silent killer of feed quality

Maillard reaction can be a silent killer of feed quality

Under conditions of elevated temperature and humidity, any compound with a free amino group is vulnerable to the Maillard reaction. (Domnitsky Yaroslav | iStockPhoto.com)

It goes largely unrecognized or ignored, but it contributes greatly to lower feed quality, especially expensive ones that contain sensitive raw materials.

The Maillard reaction is an integral part of feed manufacturing. Its adverse effects are experienced via reduced nutrient availability from thermal processing and prolonged storage in finished diets and ingredients. The Maillard reaction is a continuously going reaction in that it takes place even at room temperature at very low humidity levels. On the other hand, controlling this non-enzymatic “browning” reaction can not only prevent nutrient losses, but it may be beneficial in enhancing the flavor and palatability of processed feedstuffs.

Read the full article at: Feed Strategy | January/February 2021