{"id":11121,"date":"2018-03-22T03:08:58","date_gmt":"2018-03-22T08:08:58","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=11121"},"modified":"2023-06-22T07:43:05","modified_gmt":"2023-06-22T12:43:05","slug":"evaluating-ingredients-part-7-extruded-corn","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/evaluating-ingredients-part-7-extruded-corn\/","title":{"rendered":"Evaluating Ingredients Part 7: Extruded Corn"},"content":{"rendered":"

We at Insta-Pro periodically provide you with tips for a better understanding of how to evaluate ingredients and diets.\u00a0 The whole idea here is to provide you with clues for how well an ingredient or diet will affect performance \u2013 often, this information will not be represented in a typical diet formulation program.\u00a0 As I\u2019ve said before, and will almost certainly say again, least-cost formulation programs are designed to do one thing \u2013 figure the least cost.<\/p>\n

Let\u2019s review the previous posts thus far:<\/p>\n

    \n
  1. Effect of crude fiber on metabolizable energy<\/a> (useful for production) in poultry<\/li>\n
  2. Effect of crude fat on metabolizable energy<\/a> in poultry<\/li>\n
  3. Understanding protein in the rumen and small intestine<\/a> in ruminants, especially dairy animals<\/li>\n
  4. Effect of feed form \u2013 mash vs. pellet<\/a> \u2013 on performance in poultry<\/li>\n
  5. Effect of soy oligosaccharides on amino acid digestibility<\/a> (protein) in swine<\/li>\n
  6. Effect of using different energy systems<\/a> on milk production of dairy cattle<\/li>\n<\/ol>\n

    This time, we\u2019re going to discuss dry extruded corn<\/a>.\u00a0 As with every ingredient, how the process is run will determine feeding value.\u00a0 We\u2019ve documented<\/a> this over<\/a> and over<\/a> with our high shear, dry extruded soy ingredients that have been used around the world for decades.<\/p>\n

    Often when dry extruding corn, water is added to the extruder barrel to control the process.\u00a0 The amount of water use has a big impact on bulk density after extrusion (before grinding), enzyme susceptibility, and starch gelatinization, according to a published study<\/a>.<\/p>\n

    \"\"<\/p>\n

    So, the use of more water during corn extrusion increases density, and reduces susceptibility to enzymes (by about 9.5% units) and gelatinization of starch (by about 7.5% units).\u00a0 When enzymes have less access to an ingredient in the digestive tract, fewer of the nutrients will be digested and available for use by the animal.\u00a0 Also, when gelatinization is reduced, digestion of starch in the intestine will decline.\u00a0 Overall, more water with corn extrusion results in an ingredient with lower feeding value.<\/p>\n

    Luckily, the Insta-Pro version of dry extrusion for corn limits the amount of water, especially after the initial flow through the extruder barrel is established.\u00a0 Therefore, a higher quality extruded corn will result with our process.<\/p>\n

    From this report, it appears that bulk density can be an important quality control test with dry extruded corn \u2013 as long as the sample is taken after extrusion (in this case, it was allowed to air dry and cool).\u00a0 Bulk density<\/a> is very easy to measure (general idea shown here<\/a>).<\/p>\n

    So, in conclusion, if you\u2019re considering using \u201cextruded corn\u201d in a formulation, you can see why asking for more information would be a good idea.\u00a0 Help guide your least-cost formulation programs as much as you can.\u00a0 More to come\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

    We at Insta-Pro periodically provide you with tips for a better understanding of how to evaluate ingredients and diets.\u00a0 The whole idea here is to provide you with clues for how well an ingredient or diet will affect performance \u2013 often, this information will not be represented in a typical diet formulation program.\u00a0 As I\u2019ve […]<\/p>\n","protected":false},"author":13,"featured_media":11095,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[1642,179,68,54,93],"class_list":["post-11121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-extruded-corn","tag-extruded-products","tag-feed-formulation","tag-nutritionally-enhanced-products","tag-processing-feed-or-food"],"acf":[],"yoast_head":"\nEvaluating Ingredients Part 7: Corn Extrusion Process<\/title>\n<meta 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