See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/379953191

"Effects of Extrusion of raw soybeans, soybean meal products and corn

blended in improving nutrient digestibility for growth performance in the
nursery and finishing pigs" Review p...

Preprint · April 2024

DOI: 10.13140/RG.2.2.21856.29445

CITATIONS READS

0 51

4 authors, including:

Eric Hatungimana Marie Joyeuse Nyiraneza

University of Rwanda Rwanda Polytechnic
4 PUBLICATIONS 11 CITATIONS 2 PUBLICATIONS 0 CITATIONS

SEE PROFILE SEE PROFILE

Marie Louise Mukamuhirwa

University of Rwanda
2 PUBLICATIONS 0 CITATIONS

SEE PROFILE

All content following this page was uploaded by Marie Louise Mukamuhirwa on 19 April 2024.

The user has requested enhancement of the downloaded file.

“Effects of Extrusion of raw soybeans, soybean meal products and corn

blended in improving nutrient digestibility for growth performance in the

nursery and finishing pigs” Review paper

M.L. Mukamuhirwa1, E. Hatungimana1, M.J. Nyiraneza1

1. University of Rwanda, school of Veterinary Medicine.

Corresponding author: Marie Louise Mukamuhirwa, mulouisedudu@gmail.com.

1. Introduction

Many industries use the different feed processing technologies to process grains for increasing

the nutritional values and digestibility of feeds in the pigs. Extrusion is one of the feed

processing technologies used to process cereal grains including raw soybeans, products of

soybeans such as soybean meals (SBM) and Cracked Whole Soybeans and corns in the all-

growing stages of the pigs. Most recent studies reported the effects of feeding the extruded

grains in the nursery and finished pigs. However, available researches are limited about feed

processing technologies on different diets and effects in growth performance of nursery and

finished pigs (Lancheros et al., 2020). In this regard, this review focus on extrusion technology

and its effects of feeding the extruded soybeans and corns blended to improve the nutrient

digestibility and energy in the nursery and finishing pigs by using the literatures from other

studies.

2. Background

Extrusion is the mechanical process that is usually used in the feed industry and it utilizes the

heat treatment, moisture, pressure, cooking and transit time to increase the energy and nutrient

digestibility of cereal grains in order to improve the growth performance of livestock (Karwe.,

2009; Mościcki et al., 2011). Extrusion is classified as wet or dry and single or twin- screw

1
extruder (Rojas and Stein, 2017). There are two types of extruders involved in the extrusion of

the cereal grains called a single-screw extruder and twin-screw extruder (Hancock and Behnke,

2001).

2.1.Extrusion processing technique

Extrusion processing is a combination of different operations that process the cereal grains

by involving pre-conditioning system, the extruders, barrels or sleeves, screws, die and

cutting system (skarma et al., 2020).

2.1.1. Extrusion protocols

The extrusion process uses a single or twin-screw extruders (Harper and Jansen, 1981). Once

raw cereal grains are preconditioned with water or steam to favor uniform particles, then the

preconditioned grains are transferred to either single or twin-screw extruders for ensuring

functioning process of the raw grains and the screw convey the grains into the barrel of extruder

for providing the final product quality (Skarma et al., 2020; Rao et al., 2015). Barrel or sleeves

permit the circulation of steam and apply heat or water for cooling and ensure the temperatures

at different barrel zones of extruders (Hancock et al., 2001; Fellows., 2000). Then, a die gives

the shape of the final product and maintain the resistance of the product flow within the

extruder by increasing the pressure and the cutting mechanism can be either horizontal or

vertical that gives the permission of obtaining the final products with the same size (Rao and

Thejaswini, 2015).

2.1.2. Twin-screw extruder

The twin-screw extruder consists of two screws which are parallel with equal length that rotate

inside the same smooth barrel.

2
Twin-screw extruder is mostly used for high moisture products including fats, fibers and

sophisticated products (Maurya and Said., 2014).

The twin-screw extruders were used in the extrusion of the ground yellow corn–SBM blend in

the weaning pigs where the ground corn and SBM were first ground by using the hammer mill

and preconditioned with water before the extrusion (Veum., 2017; Webster., 2003). The

extrusion was carried out using the corotating and intermeshing side by side twin-screw

extruder (model MPF 50/25, APV Baker Inc., Grand Rapids, MI) at the University of Missouri.

The ingredients were added into the extruder with the 6-barrel zones and involvement of heat

treatment with different barrel jacket temperatures for each zone, pressures were applied and

the measurements were taken after 15 s with the transit of 60 s. Then, the extracted products

were collected in the sealed plastic bags and be refrigerated and dried for chemical composition

(Veum et al., 2017).

2.1.3. Single-screw extruder

Single-screw extruder has a single rotating screw in a metal barrel which is mostly commonly

used. Maurya and Said (2000) reported that single -screw was designed as a dry extrusion

process that created heat through barrel pressure and friction, with no additional heat source

used (Insta-Pro model 2000R, Triple F Inc., Des Moines, IA).

For instance, the single-screw extruders were used for extruding the expelled soybeans by using

the Insta-Pro Express extruder/ press system that utilized a model 2500 (single screw) Insta-

Pro dry extruder and model 1500 continuous horizontal press (Insta-Pro International) once the

products are in the extruder increases temperatures and mixes and pressures to obtain the

extruded-expelled soybean meals for growth performance in the pigs (Webster et al., 2003).

3
 3. Discussion

3.1. Effects of extruded soybeans and corns on growth performance of pigs

The heat is important in extrusion processing and the solvent extraction of oil from soybeans

because it mostly inactivates the protease inhibitors in extruded soybeans and soybean meal

(Chang et al., 1987; Guzman et al., 1989; Dozier et al., 2011). Pigs fed the extruded yellow

ground corn and solvent-extracted soybean meal (SBM) blends did not improve the growth

performance of pigs because of the protease inhibitor inactivation while the extrusion of CWS

+ corn and Extruded CWS + Extruded corn which were preconditioned with water improved

the growth performance of the pigs (Veum et al., 2017).

During extrusion processing, most of starch in cereal grains is gelatinized, the energy

utilization may be increased by young pigs (Chae et al., 1997) and (Hongtrakul et al., 1998).

Thus, extruded-Expelled Soybeans between 1480C to 1540C increase the energy density and

added fat increase dietary energy to the extruded-expelled soybeans, this processing technique

of the soybeans improve the growth performance in the pigs rather than unprocessed soybeans

(Webster et al., 2003).

Young pigs fed a diet with moist-extruded soybean meal increased the growth performance by

comparing with pigs fed a diet with solvent extracted Soybean meal (Friesen et al., 1993).

Although, weanling pigs fed a diet with dry extruded-expelled soybean meal had no effect on

growth performance rather than the pigs fed solvent-extracted soybean meal control (Webster

et al., 2003). This study showed that, weanling pigs fed a diet with moist- extruded soybeans

with low protease inhibitor values optimized the growth performance of pigs (Serrano., 1997)

and (Zarkadas and Wiseman, 2005).

4
Chae et al (1998) reported that the young pigs fed the extruded feeds such as corn and soybeans

improve the energy and nutrients digestibility as well as having better effects on the growth

performance of pigs than feeding non-extruded feeds. Hence, the digestibility of dry matter

from extruded corn was improved, but amino acids do not differ from digestibility of extruded

and non-extruded corn (Muley et al., 2007). However, digestibility of crude protein in the

extruded soybean meal was better improved than non- extruded soybean meal (Chae., 1997).

4. Summary

Extrusion processing is a technology which is mostly used as an alternative means of feed

processing in the feed industries. According to the recent studies, extruded soybeans and corns

fed the pigs showed the improvement of nutrient digestibility and energy utilization in growth

performance of pigs compared with the pigs fed raw soybeans and corns. Extrusion processing

technique has more effects on the growth performance of pigs.

5. References

Chae, B. J., & Han, I. K. (1998). Processing effects of feeds in swine-Review. Asian-

Australasian J. Anim. Sci. 11(5), 597-607. DOI: https://doi.org/10.5713/ajas.1998.597.

Chae, B. J., Han, I. K., Kim, J. H., Yang, C. J., Chung, Y. K., Rhee, Y. C., ... & Ryu, K. H.

(1997). Effects of extrusion conditions of corn and soybean meal on the physico-chemical

properties, ileal digestibility and growth of weaned pigs. Asian-Australasian J. Anim.

Sci., 10(2), 170-177. doi:10.5713/ajas.1997.170.

Chang, C. J., T. D. Tanksley Jr., D. A. Knabe, and T. Zebrowska. 1987. Effects of different

heat treatments during processing on nutrient digestibility of soybean meal in growing swine.

J. Anim. Sci. 65:1273–1282. doi:10.2527/jas1987.6551273x.

5
Dozier, W. A., III, and J. B. Hess. 2011. Soybean meal quality and analytical techniques. In:

H. El-Shemy, editor, Soybean and nutrition. InTech, Rijeka, Croatia. doi:10.5772/24161.

Friesen, K. G., J. L. Nelssen, R. D. Goodband, K. C. Behnke, and L. J. Kats. 1993. The effect

of moist extrusion of soy products on growth performance and nutrient utilization in the early-

weaned pig. J. Anim. Sci. 71(8):2099–2109. doi:/1993.7182099x.

Guzman, G. J., P. A. Murphy, and L. A. Johnson. 1989. Properties of soybean-corn mixtures

processed by low-cost extrusion. J. Food Sci. 54(6):1590–1593. doi:10.1111/j.1365-

2621.1989.tb05166.x.

Hancock JD, Behnke KC. Use of ingredient and diet processing technologies (grinding,

mixing, pelleting, and extruding) to produce quality feeds for pigs. In: Lewis AJ, Southern LL,

editors. Swine Nutrition. Washington, DC: CRC Press; 2001. p. 474–98.

Hongtrakul, K., R. D. Goodband, K. C. Behnke, J. L. Nelssen, M. D. Takach, J. R. Bergström,

W. B. Nessmith Jr., and I. H. Kim. 1998. The effects of extrusion processing of carbohydrate

sources on weanling pig performance. J. Anim. Sci. 76(12):3034–3042.

doi:10.2527/1998.76123034x.

Karwe, M. V. (2009). Food extrusion. Food Engineering-Volume III, 226.

Lancheros, J. P., Espinosa, C. D., & Stein, H. H. (2020). Effects of particle size reduction,

pelleting, and extrusion on the nutritional value of ingredients and diets fed to pigs: A review.

Animal Feed Science and Technology, 114603.doi:10.1016/j.anifeedsci.2020.114603.

Liu, D. W., J. J. Zang., L. Liu., N. W. Jaworski., Z. J. Fan., T. T. Wang, D. F. Li, and F. L.

Wang. 2014. Energy content and amino acid digestibility of extruded and dehulled-extruded

6
corn by pigs and its effect on the performance of weaned pigs. Czech J. Anim. Sci. 59(2):69–

83.

Maurya, A.K., and P.P. Said. Extrusion Processing on Physical and Chemical Properties of

Protein Rich Products. Journal of Bioresources Engineering and Technology. 2014; 2:61-67.

Mościcki, L., and D. J. van Zuilichem. 2011. Extrusion cooking and related technique. In: L.

Mościcki, editor, Extrusion-cooking techniques: Applications, theory and sustainability.

Wiley-VCH, Weinheim, Germany. doi:10.1002/9783527634088.ch1.

Muley, N. S., Van Heugten, E., Moeser, A. J., Rausch, K. D., & Van Kempen, T. A. T. G.

(2007). Nutritional value for swine of extruded corn and corn fractions obtained after dry

milling. J. Anim. Sci., 85(7), 1695-1701. https://doi.org/10.2527/jas.2006-127.

Rao R. G. H., Thejaswini LM. Extrusion Technology: A Novel Method of Food Processing.

International Journal of Innovative Science, Engineering & Technology. 2015;2:358-369.

Rojas, O. J., & Stein, H. H. (2017). Processing of ingredients and diets and effects on nutritional

value for pigs. Journal of Animal Science and Biotechnology, 8(1), 48.

Serrano, X. 1997. The extrusion-cooking process in animal feeding: Nutritional implications.

In: P. Morand-Fehr, editor, Feed manufacturing in southern Europe: New challenges.

CIHEAM, Spain, Zaragoza. p. 107–114.

Skarma Ch., N. Gupta, J. D. Bandral, N. Anjum, A. Choudary, Extrusion technology and its

application in food processing: A review. Pharma Innovation 2020;9(2):162-168. DOI:

10.22271/tpi.2020.v9.i2d.4367.

7
 Veum, T. L., Serrano, X., & Hsieh, F. H. (2017). Twin- or single-screw extrusion of raw

soybeans and preconditioned soybean meal and corn as individual ingredients or as corn-

soybean product blends in diets for weanling swine. J.Anim.Sci. 95(3), 1288–1300.

https://doi.org/10.2527/jas.2016.1081.

Webster, M. J., Goodband, R. D., Tokach, M. D., Nelssen, J. L., Dritz, S. S., Woodworth, J.

C., De La Llata, M., & Said, N. W. (2003). Evaluating processing temperature and feeding

value of extruded-expelled soybean meal on nursery and finishing pig growth

performance. J.Anim.Sci. 81(8), 2032–2040. https://doi.org/10.2527/2003.8182032x.

Zarkadas, L. N., and J. Wiseman. 2005. Influence of processing of full fat soya beans included

in diets for piglets. I. Performance. Anim. Feed Sci. Technol. 118(1–2):109–119.

doi:10.1016/j.anifeedsci.2004.09.010.

View publication stats