Where in the layer feed formulation process should liquid fats/oils be sprayed to ensure uniform distribution and prevent clumping?

In commercial poultry feed mills, adding liquid lipids (such as soybean oil or poultry fat) is essential to meet the high metabolisable energy requirements of laying hens. To achieve a homogenous blend without creating greasy lumps or clumping, the physical location of addition is critical. Oils must be introduced inside the horizontal ribbon or paddle mixer. The process involves a two-step cycle: first, all dry ingredients (corn, soybean meal, minerals) are dry-mixed for 60 to 90 seconds to ensure uniformity. Then, the liquid oil is heated to $45^circ C$ to reduce viscosity and sprayed via high-pressure atomizing nozzles located along the top length of the mixer. This spray phase is followed by a wet-mix cycle of 120 seconds. Adding oil too early or directly onto coarse grains causes uneven absorption, leading to localized mold growth. Feed millers can research industrial mixing technology in the Poultry Encyclopedia, buy atomizing nozzles and fat pumps on Poultry Plaza, monitor daily oil and grain rates on Poultry Rates, and list premium feeds on Murghi Mandi.