Extrusion is a high temperature, short time (HTST) processing technique widely used in food and feed industries. Extrusion “cooking” has several advantages:
- The “cooking process” eliminates germs. This helps to maintain a stable feed quality and may reduce disease occurrence in the cultured animal.
- The water stability and mechanical durability of the feed is greatly improved, which positively affects water quality and feed conversion
- The density of the finished product can be controlled, so that the optimum feed for the intended species (feed that floats, sinks or sinks slowly) can be produced.
- In addition, the “cooking process” improves the nutrient digestibility and thus the feed conversion rate (FCR).