Increase Broiler Weight, Reduce Costs
November 8, 2023
An indication of how high-shear dry extruded ingredients can impact body weight was demonstrated in a broiler feeding trial conducted at Iowa State University. It evaluated the growth…
November 8, 2023
An indication of how high-shear dry extruded ingredients can impact body weight was demonstrated in a broiler feeding trial conducted at Iowa State University. It evaluated the growth…
October 25, 2023
In the world of dairy farming, maximizing the health and productivity of your cows is a top priority. One key factor in achieving this goal is providing the…
October 18, 2023
The dairy nutrition industry is obsessed with rumen by-pass protein ingredients, and to be fair, there are good reasons for this obsession. We, too, are interested in this…
October 4, 2023
Dairy producers get paid in two main ways – by producing a greater milk volume, or by producing more milk components. Milk protein and milk fat are these…
September 27, 2023
Why should I pay more for your equipment? Well, choosing a vendor for a capital equipment purchase can be a challenging assignment. One must consider the price, ongoing…
September 6, 2023
When operating extruders from Insta-Pro, we talk extensively about processing temperature in the final cooking chamber, as an important quality control point. Achieving an appropriate extrusion temperature is…
August 23, 2023
Soybeans contain several antinutritional factors. Thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, are found in several oilseed crops, but are at high levels in…
August 2, 2023
It’s not hyperbole to call the chicken meat industry, commonly referred to as the broiler industry, miraculous. I’m not explicitly referring to anything that producers of chicken meat…
June 14, 2023
The swine industry is continuously looking to improve economically important characteristics and rely on feeding strategies to determine dietary energy and protein sources to use. Therefore, making high-quality…
June 7, 2023
Insta-Pro® International has been conducting nutrition-based research in the form of animal feeding trials since the high-shear dry extrusion (HSDE) technology was invented and patented in 1969. In…
May 24, 2023
As Insta-Pro is constantly expanding and fine-tuning our equipment and technologies, we thought it would be important to provide a guide to summarize the key aspects of our…
February 22, 2023
As you have read this month, over years of continuous technological advancements and market demand, Insta-Pro has developed an innovative processing solution for corn extrusion. This has been…
February 8, 2023
Corn is one of the largest plant-based food sources in the world and is used extensively in feeding poultry and livestock. Corn contains protein, fiber, moisture, and oil…
November 23, 2022
Rice bran, left over from milling white rice for human consumption, is an ingredient which is a good source of protein, minerals, fiber and fatty acids representing an…
November 16, 2022
Consumers are basing their purchasing decisions on how the meat, milk, and eggs are raised. With more consumers and animal advocacy organizations pushing to reduce – or eliminate…
November 9, 2022
In previous blogs, we discussed the process and benefits of extruded rice bran and how extrusion improves digestibility of rice bran in broilers. Today I will review the…
November 2, 2022
High-shear dry extrusion has been used for decades to sterilize and stabilize various by-products and create value-added ingredients for both the feed and food industries. Rice bran is…
October 13, 2022
In Part 1 we discussed the basic design components of an extruder. In Part 2, we will dive deeper into the importance of extrusion cooking technology essentially combining…