Frequently Asked Questions
We have compiled the most frequently asked questions (FAQ) and answers directed to our Equi-Feeds Nutritionist to assist you. Search through the questions and if the answer to your question is still pending, you can always email our Equi-Feeds Nutritionist directly .
Q: What is extrusion and why is this technique used?
A: Extrusion cooking has become an important part of the feed industry. This process leads to the gelatinization of the starch component in the feed. This enhances the ability of starch to absorb large amounts of water, leading to improved digestibility and improved feed efficiency.
Q: What are the benefits of grain extrusion?
A: Facilitates the digestion in the small intestine, thus increasing the energy available for exercise and reducing the risk of acidosis and over-heating.
Q: What is gelantinization?
A: Gelatinization increases the speed at which enzymes can break down starch into simpler, more soluble carbohydrates. Gas, heat and acid production is reduced due to greater digestion in the small intestine. The increase in digestibility improves availability and absorption of nutrients.
Q: What are the benefits of yeast?
A: Stimulates the natural fibre-digesting bacteria thereby increasing digestion of forage.
Q: What are the benefits of live yeast?
A: Helps prevent or minimise gastric distress by increasing populations of cellulolytic and lactate-utilising bacteria in the digestive tract.
Q: What are the benefits of digestive enzymes:
A: Assist the natural enzymes in improving the digestibility of the total ration making all the nutrients more available for digestion and absorption. The enzymes improve the digestibility of starch, non-starch polysaccharides, proteins and phytate bound phophorus.
A: Extrusion cooking has become an important part of the feed industry. This process leads to the gelatinization of the starch component in the feed. This enhances the ability of starch to absorb large amounts of water, leading to improved digestibility and improved feed efficiency.
Q: What are the benefits of grain extrusion?
A: Facilitates the digestion in the small intestine, thus increasing the energy available for exercise and reducing the risk of acidosis and over-heating.
Q: What is gelantinization?
A: Gelatinization increases the speed at which enzymes can break down starch into simpler, more soluble carbohydrates. Gas, heat and acid production is reduced due to greater digestion in the small intestine. The increase in digestibility improves availability and absorption of nutrients.
Q: What are the benefits of yeast?
A: Stimulates the natural fibre-digesting bacteria thereby increasing digestion of forage.
Q: What are the benefits of live yeast?
A: Helps prevent or minimise gastric distress by increasing populations of cellulolytic and lactate-utilising bacteria in the digestive tract.
Q: What are the benefits of digestive enzymes:
A: Assist the natural enzymes in improving the digestibility of the total ration making all the nutrients more available for digestion and absorption. The enzymes improve the digestibility of starch, non-starch polysaccharides, proteins and phytate bound phophorus.
