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How Does Extrusion Compare Against Other Cooking Processes?
(NCR Values) Soybean product composition
|
ITEM |
SBM
(44) |
SBM
(48) |
FFSB |
INSTA-PRO
DEWS* |
DEES** |
|
|
|
|
|
|
|
|
DM, % |
89.0 |
90.0 |
90.0 |
93.0 |
90.0 |
|
Protein, % |
44.0 |
47.5 |
37.0 |
38.0 |
45.0 |
|
ME Poultry, Kcal/kgl |
2230 |
2440 |
3300 |
4020 |
3350 |
|
ME Swine, kcal/kg2 |
3220 |
3385 |
3625 |
4180 |
3740 |
|
NEL, Mcal/kg3 |
1.73 |
1.81 |
1.96 |
2.64 |
2.27 |
|
Fat, % |
0.8 |
1.0 |
18.0 |
18.0
(19.5) |
6.50
(7.00) |
|
Fiber, % |
7.3 |
3.9 |
5.5 |
5.2 |
5.5 |
|
Calcium, % |
0.29 |
0.27 |
0.25 |
0.25 |
0.26 |
|
P, % |
0.65 |
0.62 |
0.58 |
0.60 |
0.63 |
|
P avail, % |
0.29 |
0.24 |
0.25 |
0.25 |
0.28 |
|
S, % |
0.33 |
0.33 |
0.22 |
0.22 |
0.30 |
|
Methionine % |
0.62 |
0.67 |
0.51 |
0.54 |
0.70 |
|
TSAA, % |
1.28 |
1.39 |
1.15 |
1.10 |
1.35 |
|
Lysine, % |
2.69 |
2.96 |
2.40 |
2.40 |
2.75 |
|
Tryptophan, % |
0.74 |
0.74 |
0.55 |
0.59 |
0.74 |
|
Threonine, % |
1.72 |
1.87 |
1.50 |
1.52 |
1.80 |
|
Isoleucine, % |
1.96 |
2.12 |
2.00 |
1.72 |
2.00 |
1 NRC Poultry (1994), “as fed” basis; ( ) By Acid Hydrolysis
2 NRC Swine 9 1988), “as fed” basis *DEWS = Dry Extruded Whole Soybeans
3 NRC Dairy (1989), “as fed” basis **DEES = Dry Extruded Expelled Soybean Meal
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