Why is it that most pet feeds today are still puffed processes?
1, puffing process can increase the natural flavor of raw materials
After the feed ingredients are puffed, the flavor increases, palatability improves, and can stimulate the pet's appetite. The dog's picky taste has always been a headache for dog food manufacturers. In order to solve the problem of palatability, some manufacturers will choose to add enticing agents to achieve the effect of enticing food. But compared to synthetic flavors, spices and other additives, the natural flavor of natural grains and fresh meat after puffing is more suitable for long-term dog food.
2, puffing process can transform the molecular structure of meta-tailoring so that the dog food is easy to digest, absorption
As a result of the puffing process, dog food raw materials inside the protein and starch matrix combined together, so it is not easy to feed the loss of nutrients. Only when the digestive enzymes in the animal's body decompose the starch will the protein be released, which improves the efficiency of the protein. The puffing process also denatures the proteins, blunting many anti-nutritional factors, while changing the tertiary structure of the proteins, shortening the hydrolysis time of the proteins in the intestinal tract. For ruminants, puffing generates rumen non-degradable protein, i.e., over rumen protein, which can avoid ammonia poisoning of animals and improve the utilization rate of protein. Secondly, puffing releases encapsulated fats from the raw material molecules, increasing the caloric value of the fat. Expansion can also be fat and starch or protein together to form a complex product lipoprotein or lipopolysaccharide, reducing the free fatty acid content.
