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EXTRUSION

Extrusion is a modern continual process for processing ingredients, and has achieved a substantial position on the animal feed market, in particular due to its numerous benefits from a dietetics perspective, as well as for its economic advantage for both the manufacturer and the end customer.

In manufacturing NUTRIN feeds, we use so-called wet extrusion. This method is based on the action of heat, pressure and specific mechanical energy (SME). The complete feed mix is first of all provided with even moisture in the premixer and heated to a temperature of 60-80°C. This mixture, in which starch gelatinisation has already begun, then enters the extruder, which c-ompletes the change. The twin screws knead and push the material towards the die. There is an increase in temperature (100 – 150°C) and pressure (20 – 100 bar), there is mutual interaction between components, the texture changes and a plastic substance is formed which is shaped by the die’s exit orifices and cut by the machine.

During this process, complex molecules change structure, proteins are denatured, starches are gelatinised and fibre becomes more soluble through branching. Anti-nutritional factors in the feed are reduced, and nutrients become more accessible to digestive enzymes. In comparison with other processes, the short heating time (tens of seconds) doesn’t cause as much loss of vitamins, and the heating is also sufficient to eliminate any unwanted microorganisms.

Ultimately, all the advantages can be summed up in a few key benefits:
improved digestibility and feed conversion
improved feed aroma and taste
reduced burden in body
lower feed intake and related costs
eliminates unwanted microorganisms
extends the storage time of the feed
homogeneity of the feed