SPECIAL STORY FEED & ADDITIVE MAGAZINE November 2022 73 About Danny Patino Danny Patiño is from Ecuador. He obtained his bachelor’s degree in Food Science and Technology from Zamorano University, Honduras and his master´s degree in Poultry Science with a minor in animal nutrition from North Carolina State University, USA. During studies and career, he continued to gain more interest and knowledge in the area of animal nutrition and feed processing. He did various studies around the use of plant proteins in animal feeds during his master. He has recently joined the team from Trouw Nutrition as their commercial nutritionist to support Central & South America. About Michael Joseph Michael Joseph, Ph.D. is an Assistant Professor and Extension Specialist in the Prestage Department of Poultry Science at North Carolina State University, Raleigh NC USA. He is a food and feed extrusion specialist. His experience ranges from infant foods to fish feeds and pet foods. His research focuses on finding value-added solutions for by-products and co-products from the agriculture and meat processing industries to enhance sustainability. quality. Therefore, as the green line shows the only value lower than 6 is the SBM obtained by 170°C, which suggests that the quality of protein will be affected in temperatures higher than 170°C. TAKE HOME MESSAGE Overall, this study (Table 1) showed that between temperature range of 155 to 170°C, FFSBM has an adequate PDI. However, the KOH Protein solubility analysis suggests that 165°C and 170°C overprocesses the SBM. In addition, TI values higher than 3.5 mg/g can compromise the growth performance in animals, therefore values under this value are preferred. Finally, the protein quality of the SBM should be higher than that of 6 when considering Lys:CP ratio. Therefore, based on the above facts, this study showed that 160°C was the ideal operating temperature to get the best extruded FFSBM. All the test parameters are essential to determine the thermal effect of processing on FFSBM quality. These test parameters would be useful to soybean processors and animal nutritionists for better monitoring of extruded SBM quality. Additionally, right operating parameters are important to minimize the carbon footprint by lowering the energy costs and wastage of low quality products and thus support sustainability. Table 1. Ideal extruder die temperature to produce the best extruded full fat SBM Indicators PDI KOH Protein Solubility Trypsin inhibitor Lys:CP ratio 135°C X √ X √ 145°C X √ X √ 155°C √ √ X √ 160°C √ √ √ √ 165°C √ X √ √ 170°C √ X X X Range 20-35% (adequately process) <73% (overprocessing) From 1 to 3.5 mg/g >6 (Protein quality)
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