1. The puffed corn starch is easily digested and absorbed. The content of fast-digesting starch (RSD 78%) is higher than that of cereals, the starch digestibility index (SDI) is up to 98%, the degree of large intestine fermentation is low, and there is a high protection rate for diarrhea of ​​piglets.
2. The corn starch granules swell and dextrinize, the starch molecular chain is opened, the surface area of ​​the chyme particles is increased, the digestibility is improved, and there is a special fragrance, which can obviously improve the palatability.
3. During the expansion process, under the action of high temperature and high pressure, Salmonella, E. coli and other harmful bacteria were all killed, thereby reducing the incidence of livestock and poultry diseases.
4. Low allergic, more than 90% digestibility, reduce diarrhea caused by resistance factors.
5. Good palatability, with a unique aroma of extruded products, increase feed intake.
6. High degree of gelatinization (above 90%), gelation after heating and tempering, increasing the granulation yield and making the particle structure compact, reducing the rate of powdering, and improving the quality of the particles.
The higher the degree of gelatinization of puffed corn, the smaller the loss of available lysine;
No. Degree of starch gelatinization Available lysine/total lysine 100%
1 91.0% 90.2%
2 46.1% 85.0%
3 36.8% 78.9%
4 30.6% 66.7%
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