{"id":24068,"date":"2026-04-15T06:00:52","date_gmt":"2026-04-15T11:00:52","guid":{"rendered":"https:\/\/insta-pro.com\/?p=24068"},"modified":"2026-04-01T08:33:40","modified_gmt":"2026-04-01T13:33:40","slug":"high-shear-dry-extrusion-reduces-anti-nutrients-for-improved-digestibility-2","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/businessstrategyandfinance\/high-shear-dry-extrusion-reduces-anti-nutrients-for-improved-digestibility-2\/","title":{"rendered":"High-Shear Dry Extrusion Reduces Anti-Nutrients for Improved Digestibility"},"content":{"rendered":"<p>Thermosensitive anti-nutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, are found in several oilseed crops but are present at high levels in soybeans. Most concerning, urease and trypsin inhibitors (TI) interfere with protein digestion when fed to animals. A recent\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0377840116301821?via%3Dihub\">study<\/a>\u00a0examined the correlation between dietary anti-nutrients and nutrient digestibility. As the anti-nutrient levels increased, poultry and pigs suffered reduced protein digestibility and feed intake.<\/p>\n<p>Measuring the urease index (UI) is a simple and useful method for determining whether the soymeal was heated enough to reduce anti-nutrients. However, UI measurement alone is not useful to determine if the heating process was excessive. If the thermal process is not well controlled, damage to amino acids in the meal can occur, resulting in lower amino acid digestibility in the animal.<\/p>\n<p>Solvent-extracted and other mechanically processed soybeans have differences in their anti-nutrient levels and protein digestion due to cooking variations in these processing methods. Based on more than 50 years of animal feeding trials, when soybeans are processed under the recommended parameters using high-shear dry extrusion, both\u00a0<a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/using-dry-extruded-whole-soybeans-extruded-full-fat-in-formulations\/\">extruded full-fat<\/a>\u00a0soy (FFS)\u00a0and\u00a0<a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/properly-processed-express-soy-meal-maintains-high-digestibility-greater-metabolizable-energy\/\">ExPress\u00ae<\/a>\u00a0soy meals have minimal variation in nutritional\u00a0<a href=\"https:\/\/www.insta-pro.com\/en\/blog\/nutritionandtechnologies\/high-temperature-short-time-extrusion-cooking-preserves-protein-quality\/\">quality<\/a>\u00a0between batches. Below is a comparison table of commonly studied ingredients and their variation in the anti-nutrient, TI. Differences in the protein digestibility are shown below, which indicate that the reduction of anti-nutrients and limiting thermal overexposure are key to optimized broiler performance (i.e., lysine digestibility).<\/p>\n<p>While thermal treatment of soybeans is required to reduce anti-nutritional factors (ANF), excessive heat treatment can also damage proteins due to the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/maillard-reaction\">Maillard reaction<\/a>. This reduces the protein digestibility (and essential amino acids) and can cause off-flavors and darker colors to the meal.<\/p>\n<p>Lysine \u2013 a limiting amino acid \u2013 is particularly susceptible to a Maillard reaction caused by prolonged heat treatment. In the graph above, lysine digestibility was improved by 2.4% points and methionine + cysteine digestibility was improved by 8.0% in broilers fed ExPress\u00ae soymeal versus mechanically processed soymeal by competitor equipment. This effect is even more pronounced with prolonged heating processes like roasting and toasting.<\/p>\n<p>The ExPress\u00ae process has been optimized to produce highly digestible extruded soy ingredients. Insta-Pro provides a total system solution that delivers nutritional advantages for quality soy meal. When the recommended extrusion parameters are implemented, the resulting products have low antinutrient content and superior digestibility compared to commodity soy products, as demonstrated in the table above. Furthermore, low TI and urease levels correlate to improved amino acid and energy digestibility.<\/p>\n<p>For more information, we are happy to provide you with additional ingredient data on high-shear dry extrusion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thermosensitive anti-nutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, are found in several oilseed crops but are present at high levels in soybeans. Most concerning, urease and trypsin inhibitors (TI) interfere with protein digestion when fed to animals. A recent\u00a0study\u00a0examined the correlation between dietary anti-nutrients and nutrient digestibility. As the anti-nutrient levels increased, [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":24077,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[31],"tags":[8980,8982,87,27,52,113,7838,1450,244,153],"class_list":["post-24068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-businessstrategyandfinance","tag-express-oil","tag-express-soy","tag-express-soybean-meal","tag-extrusion-processing-solutions","tag-full-fat-soy","tag-full-fat-soybean-extrusion","tag-high-shear-dry-extrusion","tag-nutrition","tag-protein","tag-soybean-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>High-Shear Dry Extrusion Reduces Anti-Nutrients for Improved Digestibility - Insta-Pro<\/title>\n<meta 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