Maintaining ingredient quality in extruded feeds

摘要

Extrusion processing using a combination of moisture, pressure, temperature and mechanical shear, is 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.Fishmeal production is not expanding worldwide; therefore, more plant meals will have to be formulated into fish feeds to accommodate expected increases in fish feed production. Plant meals contain starch, which must be cooked to make it digestible to fish. Extrusion processing gelatinizes starch and improves the digestion of starch.