Processing raw materials: cereals
Extruder treatment causes transformations of food raw materials that generate healthier products. High temperatures and high pressures in extruder barrel destroy microbes, most mold spores and insect eggs.
The treatment of cereals and protein crops by extrusion cooking offers definite advantages:
Gelatinization of starch improves digestibility of raw material carbohydrates.
Use of preconditioner with water and steam addition facilitates this gelatinization operation and greatly increases extruder efficiency.
Extrusion treatment promotes carbohydrates effectiveness in young animals or in species where amylase production is poorly developed.
Reduction of proteins solubility
The very short time during which the product is subjected to very high temperatures does not cause a decrease in proteins digestibility due to Maillard reaction.
Extrusion causes the insolubilization of native proteins contained in protein crops and oleaginous plants. This transformation is particularly interesting for use of these raw materials in ruminants diet, since it decreases soluble nitrogen proportion (DINP) and increases the non-degradable nitrogen content in rumen (DPIA).
Anti-nutritional factors destruction
90 % destruction of antitrypsic factors contained in soy and protein crops.
- Decrease in glucosinolate content of colzaseeds and meals, in cotton gossypol, in aflatoxin in peanut meals and ingredients contaminated by these molds.
- The inactivation of enzymatic systems responsible for hydrocyanic acid release from linseeds and meals, as well as those of lipases and lipoxidases present in oleaginous seeds, thus preventing the rancidity and oxidation of the oil they contain.
- Release of fat contained in the cells: increase of the metabolizable energy and fat stabilization, decrease of oil oxidation.
- Product output forming: passage in dies at extruder exit gives products various size and shapes.
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Treating soybean process
By their composition, Soybeans are very interesting for animal nutrition. Indeed their contain between 18 and 20 % of fat, source of energy; between 35 and 38 % of proteins, but also many anti-nutritional factors preventing good beans assimilation by various digestives systems. In particular proteases (trypsin inhibitors) preventing beans digestion, hematoagglutinins (lecthins) that prevent nutrients absorption but also allergenic factors that can affect especially milk calves.
Processing raw materials: Soya
If the soya is not subjected to a previous thermal treatment, the nutritional value and the digestibility of the raw Soya proteins are quite low.
Extruders: peerless tools for animal feed production
Livestock farming techniques have changed over time and now require greater precision. Today, intensive farming must meet new demands from consumers, especially where the nutritional value of the products is concerned.
Our preconditionners PBR
SETREM’s Preconditionner family has been declined into two different categories: single shaft and double shaft.
Maillard’s reactions
Maillard reactions, commonly used in cooking for their organoleptic characteristics, are very interesting for ruminant nutrition.
Benefits of extruded soy for 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.
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