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ADVANTAGES OF FULL-FAT
EXTRUDED SOYBEAN

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ADVANTAGES OF FULL-FAT EXTRUDED SOYBEAN

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  • The protein digestibility reaches 95% (in the already extruded soybean meal it is in the range of 81-85%)
  • Fiber molecules are degraded, so that they become easily digestible,
  • The metabolic energy of the feed is increased,
  • Milk yield increases due to the supply of higher amounts of protected protein which is not broken down in the rumen. There is also a positive effect on the fat and protein content in milk.
  • In view of the availability of nutrients and safety, full-fat soy is a very attractive component for creating prestarters and starters for young animals. It is just for them that easy digesting and stimulating the digestive tract should be assured,
  • Soy extrudate is characterized by high microbiological purity, which is also important for young piglets, calves and chicks who do not yet have a sufficiently developed immune system.

The highest economic effect can be obtained when we use full-fat extruded soy in feeding poultry and piglets, weaners, nursing sows and cattle.

Full-fat extruded soy contains some 32% of total protein (36% in dry substance) and it is a source of high-value vegetable protein with high content of essential amino acids (threonine, lysine, tryptophan).

Soybean oil contains some 54% unsaturated linoleic acid, and unsaturated acids are better digested due to their higher polarization and the ability to form micelles from unsaturated fatty acids. Therefore, it is more digestible than palm oil, lard or utilized animal fats.

To sum up, the extrusion process does not have a major impact on the total protein content of the feed, however, it contributes to better absorption of the supplied protein (up to 10%), methionine with cystine (up to 14%), lysine (up to 13%), thanks to the increased access surface for digestive enzymes. An extruded feed is therefore digested in a larger volume (up to 95%) and also has a higher content of metabolic energy.

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Feed extrusion

The extrusion process is considered to be the most widespread method of heat treatment of raw material and one of the most modern methods of processing, aiming at the production of the highest quality fodder.

Extrusion is a process of crushing the material in order to create high pressure and heat the material to 130C – 135C at the same time

It should be noted that the extrusion of feeds is also accompanied by the following factors:

Heat treatment: – Quick heating of the material to a temperature of 130-135C results in inactivation of anti-nutritional substances: trypsin inhibitors and urease in feed, which negatively affect feed absorption in animals and may lead to metabolic disorders,

Sterilization: – High temperature contributes to the destruction of bacteria (including salmonella), fungi, molds, viruses and spores, thus prolonging the shelf-life of the forage product for feeding animals.

Expansion: – After leaving the extruding die the extrudate gets into an area with significantly lower pressure and temperature. At this point, the steam rapidly evolving from the substance also breaks the product, and more specifically breaks the fat cells, thus increasing the availability of energy derived from fats.

The availability of amino acids in the diet increases due to the breakdown of the protein structure

Stability: – As a result of inactivation of enzymes: lipases and lipoxidases, which are responsible for the breakdown of fats,

The palatability of the product increases – starch is decomposed into simpler and sweeter components, the unpleasant volatile flavor components are neutralized (e.g. bean flavor of soy), the finished product is further subjected to crumbling and its natural homogeneous structure makes its structure better as compared to those of traditional raw materials.