In this article from International Aquafeed July/August 2013, Mian Riaz, Texas A&M University, USA, looks at the impact of extrusion on finished feed quality.
Extrusion processing using a combination of moisture, pressure, temperature and mechanical shear, is been used in the feed industry. It results in physical and chemical changes such as ingredient particle size reduction, starch gelatinization and inactivation of enzymes. Mild extrusion processing usually enhances the digestibility of plant proteins.
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| Maintaining ingredient quality in extruded feeds |
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