Effect of processing techniques on the quality of animal feed

Description

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

Table of contents

1 Introduction 2 Extrusion cooking: an overview 3 Processing of cereals for food and feed 4 Developing animal feed products: a case study 5 Applications to livestock feed 6 Summary 7 References