In feed, possible industrial heat treatments are varied.

The choice made by DIALZO is the cooking-extrusion method, which is the most complete & suitable technology to allow the destruction of contamination, germs and anti-nutritional factors.

With extrusion, the inactivation of the anti-nutritive enzymes is achieved by denaturation* of the structure of the protein via heat treatment.

The process also involves the denaturation of other constituents for example soya proteins. The solubility of proteins in water is thus reduced. This denaturation of proteins thus means damage of the amino acids, particularly of lysin. However, well carried out cooking-extrusion makes it possible to satisfy the destruction of the anti-nutritive factors, while preserving the solubility of other proteins.

DIALZO’s knowledge permits us to obtain the same result without damage to the amino acids.

Extrusion also involves the destruction of the cellular walls.
As a result, a better digestibility of the energy contained in soya is achieved.
The beans are crushed, then transferred to a pre-conditioner or a hydro-engine where temperature rests between 70°C and 90°C.The product is then transferred to an extruder which extrudes the crushed beans.

When the product is in the extruder the temperature is approximately 160°C.  Subsequently it is transferred to a cooler which reduces the temperature to 35°C. It is finally conveyed to the silos for storage.

Cooking-extrusion allows:

• A better flavour.
• An improvement in the non-degraded protein rate in the rumen (by-pass proteins) which permits a better digestive coefficient.
• An increase in the density of energy when a part of the husk is removed.
• An improvement of the digestibility of carbohydrates.

A better conservation of the product.

*Denaturation: To change the properties of a protein by heat or acidity.