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The effects of processing of pelleted diets and their storage time on the stability of the enzyme complex SSF (solid-state fermentation) were evaluated. Two diets were formulated with the same nutritional composition, differing only in the Schizochytrium sp. levels (0 g kg-1 and 50 g kg-1). The samples were collected during the following processing steps: mixing, then pelleting, and then oven. To evaluate the storage time, the diet ready after drying was considered as day 1. On this day, two samples were obtained, being one kept in a room with ambient temperature of 25 °C and another stored in freezer at -18 °C. At 15, 30, 45, and 60 days, sub-samples were taken. All samples from the processing step and storage time were sent to the laboratory and the following enzyme activities were measured: α-galactosidase, endoglucanase (carboxy-methyl-cellulase), xylanase, sucrase, amylase, lipase, and trypsin. There were no significant differences between the mixture and post-oven phase, except for the activity of α-galactosidase, lipase, and sucrase. For the storage temperature of 25 °C, no effect was observed for the activities of endoglucanase, sucrase, xylanase, amylase, and trypsin between the first (after oven) and the 60th day of the trial. As for the storage temperature of -18 °C, no difference was observed, except for the activities of endoglucanase and xylanase between the first and last day. Comparing the two types of storage (25 °C and -18 °C), there was difference only for the activity of galactosidase and trypsin at 60 days. The enzymes of the enzyme complex SSF studied remain stable during the processing of pelleted diet at 55 °C, maintaining activity for at least 60 days when stored at temperatures up to 25 °C

Stability of enzyme complex solid-state fermentation subjected to the processing of pelleted diet and storage time at different temperatures