Conditioning and Expansion Increases Nutritional Value of Soybean Expellers
Markus Wiltafsky-Martin – Evonik Operations GmbH. Charmaine D. Espinosa, Postdoctoral Research Associate, University of Illinois. Maryane S. Sespere Faria Oliveira, University of Illinois. Joseph Limbach, University of Illinois. Natalia Fanelli, University of Illinois. Hans H. Stein, Professor, Department of Animal Sciences, University of Illinois.
Two experiments were conducted to test the hypothesis that different combinations of conditioning and expansion of soybean expellers increases nutritional value. Non-heat-treated soybean expellers (L-1) and soybean expellers conditioned for 60 s at 90ºC followed by expansion at 110ºC (L-2) were used. Two additional sources of soybean expellers (L-3 and L-4) were processed as L-2 ...