are completely broken down and no intact starch granules can be spotted anymore, with the intact structure being po- rous. The effect is that nutrients are more available to animals. In addition, thanks to the instant cooling, no retrogradation takes place in the pressure-cooking manufacturing process (which would make the starch indigestible). The next step is to process the gelatinised grains into finished products. By manipulating pressure, steam and time, the pressure-cook- ing process can guarantee optimal gelatinisation of the starch, consistency from batch to batch and better shelf life. In addition, the pressure-cooking process plays an important role in promoting significant feed intake, as it increases palatability for piglets. Because they provide energy and better palatability to piglet formulations, the pressure-cooked ingredients are today widely used in piglet feeding. Added to solid feed by up to 30% in the early life stage, they ensure best growth at a high health level. In addition to the very common use in piglets, there are new and future opportunities – research continues into additional benefits of the pressure-cooking approach, with a focus on fermentable fibre or the potential to use pressure-cooked ingredients as a functional carrier to fix high fatty substances.
Pressure-cooked feeds in practice The above process is day-to-day business at Limagrain Ingre- dients in Weert, in the south of the Netherlands, where a pressure-cooking facility prepares grains for animal nutrition. In collaboration with Schothorst Feed Research in the Nether- lands, the company conducted comparative in vitro tests to assess ileal digestibility of organic matter and starch, to com- pare four processing technologies of wheat grain (micronisa- tion, steam flaking, expansion and pressure cooking) (see also Figure 2). The study showed that pressure-cooked (“Presco”) gelatinised wheat had the highest ileal digestibility of both organic matter and starch. In addition to that in vitro test, in 2016 an in vivo trial was also performed with 196 piglets. The results showed that pig- lets found gelatinised corn using the pressure-cooking meth- od to be more palatable for both pre-starter as well as starter diets. They ate significantly more feed with pressure-cooked gelatinised corn than with another heat-treated corn in the market. Thus, they also gained more weight by the end of this trial. The latest piece of scientific proof was gathered only last year. In 2020, a cooperative study by Limagrain and the University of Clermont-Ferrand, France, used the university’s in vitro sys- tem (a so-called TIM model) to simulate the digestion of starch in weaned piglets. The results obtained with barley grain during six-hour digestion showed that pressure-cooked barley leads to the highest starch digestibility (70%), followed by extruded barley (64%) and expanded barley (60%).
THE DIFFERENCE IS MICROSCOPIC
THE RESULTS ARE READILY APPARENT
With its ability to disrupt bacteria, the industry has long accepted organic acids as alternatives to antibiotics. But small changes in a product’s makeup can result in big advantages on the farm.
Novus scientists found that a blend of organic acids and methionine hydroxy analogue HMTBa can both enhance digestion and help prevent the spread of viruses both in feed and in the production environment. Just as a small problem can grow, a slightly different solution can make all the difference.
Learn more about the solutions Novus is developing for your farm at
novusint.com
Studies available upon request. ®NOVUS is a trademark of Novus International, Inc. and is registered in the United States and other countries. ©2021 Novus International, Inc. All rights reserved.
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