Bruning Grain and Feed

Purposes of Extrusion:

        *   Cooking
                    - Related to deactivation of anti-nutritional factors
                     - Increased digestibility of protein and energy (higher by-pass protein)

        * Expansion
                     - Allows for gelatinzation of starch cells, oil cell rupture, shaping
                         and texturing the product.

* Sterilization
- Bacterial, viral, mold and yeast destruction

        *   Dehydration
                     -  50% loss in moisture can be achieved
                     - Allows for dehydrating products which have too high a moisture
                        level for storage

        *   Stabilization
                     - Used to inactivate enzymes that cause rapid deterioration of
                         nutritional properties (such as lipase and lipoxygenase in rice bran)

Dry-Extruded/Expelled vs. Conventional Solvent-Extacted

APPARENT ILEAL DIGESTIBILITY*

Item

(%)

Solvent

Extracted

ExPress^TM

With Hulls

Soybean Meal

W/O Hulls

CP^a

83.22

86.21

85.42

Lysine^a

88.58

90.90

91.08

Threonine^a

78.15

79.14

79.79

Tryptophan^a

86.96

88.38

87.25

Methionine

89.10

88.85

88.51

Cysteine

80.72

81.98

82.65

Isoleucine^a

86.95

89.72

89.85

Valine^a

85.23

87.37

87.42

Arginine^a

91.39

93.70

93.75

Histidine

88.07

89.42

89.91

Leucine^a

85.52

88.48

88.58

Phenylalanine^a

86.80

90.01

90.40

^aDry-expelled vs. solvent extracted (P <.05).

AMINO ACID ANALYSIS*

(Indispensible)

Item

(%)

Solvent

Extracted

ExPress^TM

With Hulls

Soybean Meal

W/O Hulls

Lysine

2.97

2.96

3.11

Threonine

1.83

1.85

1.93

Tryptophan

.68

.73

.72

Methionine

.66

.65

.69

Cysteine

.73

.82

.83

Isoleucine

2.14

2.08

2.31

Valine

2.30

2.24

2.46

Arginine

3.37

3.85

3.57

Histidine

1.27

1.27

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