Determination of dependence of feed intake level on functional and technological parameters of prescription mixture

The problem of the development of pet food formulations in the conditions of information uncertainty which is characteristic of an actual business enterprise engaged in production of feed has been considered in the paper. The analysis of the literature [1-4] has shown that the main works are devoted to the extrusion of plastics and cereal products, with the temperature conditions equal to 130-200 ºC. This temperature range is not suitable for the production of pet food, and researches on this issue are virtually absent. This study is devoted to defining the functional and technological parameters of prescription mixture depending on the level of feed intake by unproductive animals; this knowledge will allow manufacturers to simplify the development of new formulations of balanced feed. Identification of this relationship has been carried out on the basis of modeling methods of mathematical statistics in Excel and Mathcad packages, as well as on the basis of fuzzy logic set theory in MatLAB package, as the construction of a complete mathematical model is complicated by absence of an explicit numerical form of the result received on the basis of sensory analysis. The research has revealed the dependence of feed intake level on functional and technological parameters of prescription mix for non-productive animals, in particular, the highest level of animal feed intake will be achieved at the following values of the main parameters: pH - 6.5; the moisture - 9 %; the protein concentration - 85 %; the particle size - 0.55 mm; the energy value - 267 kcal/100 g feed. The adequacy of the dependence for the input variables - the moisture feed and concentration of the protein component - is confirmed by the experimental investigations. This paper can be used to generate the optimal prescription composition for functional and technological characteristics of the samples in order to create balanced extruded feeds.