Expanded feed is a new feed processing technology. The puffing of feed in the extrusion chamber is actually a high-temperature transient process: the feed is at high temperature (110 -200 °C), high pressure (25-lOOkg/cm2) and high shear force. In a high moisture (10%-20% or even 30%) environment, a bulky and porous feed is formed by continuous mixing, quenching, heating, pressurization, maturation, extrusion of the die hole and sudden depressurization.
After the feed is puffed, it forms a state of "popcorn". Not only the physical state such as shape changes, but also the molecular structure of the internal organic matter changes, making the starch more digestible and the protein easier to use. Puffed feed has its unique advantages over conventional full-price pellet feed.
1. The palatability of the feed is improved. After the feed ingredients are puffed, the flavor is increased, the palatability is improved, and the appetite of the animal can be stimulated.
2. The digestibility of the feed is increased. After the feed is expanded, the long-chain structure of an organic substance such as protein or fat is increased to a short-chain structure, so that it becomes more digestible.
3. Can improve the quality of feed. Because the protein is combined with the starch matrix, it is not easy to lose when feeding. Only when the digestive enzymes in the animal break down the starch, the protein is released, which increases the protein titer. The puffing process also denatures the protein, inactivates many anti-nutritional factors, changes the tertiary structure of the protein, and shortens the hydrolysis time of the protein in the intestine. For ruminants, puffing produces rumen non-degradable protein, that is, ruminal protein, which can avoid ammonia poisoning and improve protein utilization. Secondly, the puffing treatment releases the encapsulated oil in the raw material molecule, which increases the thermal energy value of the fat. The puffing also forms a complex product lipoprotein or lipopolysaccharide together with the starch or protein, which reduces the free fatty acid content and at the same time passesivates the fat. The enzyme inhibits the degradation of oil and fat, and reduces the rancidity and defeat of the oil components during storage and transportation.
4. Reduce the amount of bacteria, mold and fungi in the raw materials . Improve the hygienic quality of the feed, provide sterile and mature feed for the animal, thereby reducing the risk of disease in the animal and reducing the amount of various pharmaceutical ingredients; thirdly, improving the gelatinization degree of the starch and generating the change Starch, has a strong water absorption and bonding function. Due to its high water absorption, we can add more liquid ingredients (such as oil, molasses, etc.) to the product. At the same time, because it has a much stronger bonding function than ordinary starch, the amount of starch added during the expansion process. Can be greatly reduced. This provides more room for the selection of other raw materials. The choice of more expensive raw materials in the formulation can replace the expensive raw materials, which can greatly improve the low-quality raw material price and reduce the cost without affecting the product quality.
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