{"id":13674,"date":"2020-03-12T04:00:56","date_gmt":"2020-03-12T09:00:56","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=13674"},"modified":"2023-05-08T17:00:36","modified_gmt":"2023-05-08T22:00:36","slug":"more-residual-oil-doesnt-always-equal-more-energy-for-growth","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/more-residual-oil-doesnt-always-equal-more-energy-for-growth\/","title":{"rendered":"MORE RESIDUAL OIL DOESN\u2019T ALWAYS EQUAL MORE ENERGY FOR GROWTH"},"content":{"rendered":"<p>Last year, I wrote a blog series which concluded that choosing ingredients with more high-quality residual oil in the meal could add many benefits to your formulation program.\u00a0 The final post, as well as links to the others, can be found <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/benefits-of-higher-fat-diets-part-5-recommendations\/\">here<\/a>.<\/p>\n<p>But, is more always better?\u00a0 Is it possible to have more residual oil in the meal, and have this actually be detrimental?<\/p>\n<p>It\u2019s clear that fats and oils are <a href=\"https:\/\/en.wikipedia.org\/wiki\/Food_energy\">energy rich<\/a> \u2013 per unit mass, oils provide more energy than either carbohydrates or proteins.\u00a0 Often, a small percentage of fats or oils are added to complete animal diets in order to increase the amount of <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/energy-in-performance-out\/\">metabolizable energy (i.e., usable for growth)<\/a> and maximize growth performance.\u00a0 Indeed, high-shear dry extruded\/mechanically pressed (ExPress\u00ae) soy meal, with 6-8% residual oil in the meal, <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/properly-processed-express-soy-meal-maintains-high-digestibility-greater-metabolizable-energy\/\">has higher metabolizable energy<\/a> than solvent-extracted (completed deoiled, &lt; 1% remaining), commodity soybean meal.\u00a0 The main reason is due to the oil composition of the meals.\u00a0 Other reasons include thorough rupturing of plant cell walls by high-shear dry extrusion, as well as partial dehydration (also via extrusion cooking), which concentrates nutrients and energy.<\/p>\n<p>But, as shown below, using data taken from this <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0032579119452644\">study<\/a>, this relationship starts to fall apart at higher residual oil levels (data for solvent-extracted soybean meal is included for comparison purposes).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13675\" src=\"https:\/\/www.insta-pro.com\/wp-content\/uploads\/2020\/03\/Dave-Chart.png\" alt=\"Soy Meal Chart\" width=\"814\" height=\"523\" srcset=\"https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/03\/Dave-Chart.png 814w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/03\/Dave-Chart-300x193.png 300w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/03\/Dave-Chart-768x493.png 768w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/03\/Dave-Chart-750x482.png 750w, https:\/\/instapro.spinuhost.com\/wp-content\/uploads\/2020\/03\/Dave-Chart-564x362.png 564w\" sizes=\"auto, (max-width: 814px) 100vw, 814px\" \/><\/p>\n<p>What\u2019s going on here?\u00a0 As residual oil levels decline from 10%+ to about 6%, metabolizable energy in poultry increases.<\/p>\n<p>The answer lies in all the benefits of high-shear dry extrusion, mentioned above.\u00a0 As soy is properly processed in a high-shear dry extruder, it\u2019s exposed to more pressure, greater shearing forces, and <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/why-extrude-soybeans\/\">elevated temperature<\/a> \u2013 but only for a matter of seconds, maintaining and enhancing the qualities of <a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/\">proteins<\/a> and other nutrients.\u00a0 Also, as shown above, more oil is removed from the raw beans (and this is good because oil is more valuable than soy meal per unit mass) in the mechanical oil press.<\/p>\n<p>With proper high-shear dry extrusion processing, plant cell walls are thoroughly ruptured, and more moisture is lost through dehydration.\u00a0 Both effects increase the usable energy in soy meal for poultry, and other animals as well.<\/p>\n<p>The opposite is true, of course \u2013 improper processing of soy via ExPress\u00ae, or the use of an inferior mechanical process (lacking in adequate temperate, pressure, and shearing forces for proper cooking) will result in greater residual oil in the meal, and reduced energy for poultry, in the final soy meal.\u00a0 It should also be mentioned that the use of raw soybeans with very high levels of oil could also cause residual oil levels in meal to drift upward.<\/p>\n<p>In short, properly processing soybeans with high-shear dry extrusion and mechanical oil pressing from Insta-Pro improves both the quality of your products, and your bottom line by having more oil (and better meal) to sell.\u00a0 Speak with us today.\u00a0 Make sure you\u2019re getting everything you can out of your ExPress\u00ae soy plant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last year, I wrote a blog series which concluded that choosing ingredients with more high-quality residual oil in the meal could add many benefits to your formulation program.\u00a0 The final post, as well as links to the others, can be found here. But, is more always better?\u00a0 Is it possible to have more residual oil [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":11682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7180],"tags":[8980,294,8411],"class_list":["post-13674","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutritionandtechnologies","tag-express-oil","tag-ingredients","tag-residual-oil"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>MORE RESIDUAL OIL DOESN\u2019T ALWAYS EQUAL MORE ENERGY FOR GROWTH - Insta-Pro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/more-residual-oil-doesnt-always-equal-more-energy-for-growth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MORE RESIDUAL OIL DOESN\u2019T ALWAYS EQUAL MORE ENERGY FOR GROWTH\" \/>\n<meta property=\"og:description\" content=\"Last year, I wrote a blog series which concluded that choosing ingredients with more high-quality residual oil in the meal could add many benefits to your formulation program.\u00a0 The final post, as well as links to the others, can be found here. 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