–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
Read Dr. Legoy’s article on this topic:
Extruder treatement 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.