The range of products dedicated to the farm feeding is designed to reconcile production needs and support animal well-being with a quality feed, with high analytical contents and a highly digestible concentrate. All formulations are obtained by mixing steamed cereals and legumes, for a balanced energy supply and a high nutritional value of the rations.
Thermo-flaking process: why choose thermo-flaked cereals?
- Molecular modification of starch
- Outside modification of feed
- Elimination of antinourishing factors
- Increase of feed digestibility
- Sanitary qualification of feed
- High increase in palatability
- Improvement of satiety sensation
Frequent questions
FAQs
Thermo-flaking process:
why choose thermo-flaked cereals?
why choose thermo-flaked cereals?
The steam cooking process and the rolling of cereals act on the chemical and physical structure of starch, first favouring its transformation into dextrins and less complex sugars and then with the loss of its crystal structure, as a consequence of the gelatinization process. These modifications mean an improvement of the feed digestibility, as well as a higher absorption rate, which can be quantified in approximately the double quantity, if compared with the dry milled grain.
The reduction of caryopsis into sheets or flakes causes a high increase of the feed volume, favouring a longer ingestion. A larger surface is in contact with gastric juice, improving the digestion.
Cooking at the optimum temperature is the only way which allows inserting cereals and legumes (soy, sorghum, etc.) into the rations, otherwise they would be unusable due to their contents of antinourishing factors.
The digestibility of starch is improved, thanks to its transformation into dextrins. In the case of maize the transformation goes from 34% in grinded cereal to 87% in flaked cereal, while for barley it goes from 61% to 81%.
The steam-flaking process supplies an optimum sanitary qualification of cereals and legumes, as it eliminates all kinds of parasites and mycotoxins developed during a long storage.
A sensible increase in the feed palatability brings remarkable advantages to obtain high level productions.
Advance of satiety sensation with increase in the insalivation, being the volume of flakes larger than those of normal grains, improves the digestive process and concurs to create that “power tampon” which is the principal corrective of the ruminative PH.
The thermo-flaking cereals process
