Advantages of Extruded Soybeanfor Livestock
Soybean, due to its high protein content, is widely used in animal feed. To maximize its value, extrusion is the most suitable technological process, regardless of the species.
In poultry feed, extrusion is the best process for treating soybean seeds. Indeed, it offers:
- better energy yield, with an increase of 32% compared to raw seeds, 13% compared to toasted seeds, and over 6% compared to infrared treatment,
- complete destruction of the cell walls containing the oil, making it available for digestion by enzymes,
- optimal preservation of the biological value of proteins through dry extrusion, thanks to a gradual temperature rise followed by an instant drop, allowing the protein to reach 150°C for less than 3 seconds,
- destruction of 90% of anti-trypsin factors responsible for the poor digestibility of raw seeds,
- no effect on the structure of triglycerides (fats). The maximum temperature of 150°C is below the fat decomposition temperature (over 180°C), making them available to the animal. It also contains a significant amount of Omega 6 (linoleic acid): about 10% of the raw product, and Omega 3 (linolenic acid), which is particularly beneficial for laying hens,
- good preservation thanks to their low moisture content and the destruction of lipolytic enzymes during extrusion.
As for dairy cows, it is difficult to calculate the energy value provided by extruded soybean seeds in a standardized way. The French system uses UFL (unit of forage for milk), typically calculated using an equation based on the composition of the raw material. However, this method does not consider the digestibility of the components or their interactions. Therefore, another evaluation method is needed. INRA developed the system of truly digestible proteins in the intestine (PDI), which is calculated as the sum of:
- dietary proteins that pass through the rumen without modification: by-pass proteins (PDIA),
- proteins produced in the rumen by microorganisms (PDIM).
Using this method, it is possible to compare the characteristics of extruded soybean seeds with raw seeds based on their residence time in the rumen. The longer the soybean stays in the rumen, the lower the PDI content, but this is more pronounced for raw seeds: -43% versus -16% for extruded seeds. Moreover, extruded seeds contain 45% to 110% more PDI than raw seeds. Regarding by-pass proteins, extrusion cooking increases their quantity by 100% to 300%. These calculations highlight the profitability of soybean seed extrusion in the feeding of dairy cows.
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