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Blood Meal
Source: https://www.ildex-vietnam.com/total-petfood/blood-meal/
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- A by-product from the slaughterhouse
- Has high protein content
- Its sale and utilization are regulated in some countries
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- Spray-dried form improved binding and expansion
- Affect the product color (gives red to black color)
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Canola Meal
Source: www.animalsciencepublications.org
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- Oilseed with high oil and protein content
- Available in full fat or defatted meal
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- Decrease the pellet density
- A functional protein source
- May lower water stability due to partial presence of oil
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- Cruz-Suarez et al., 2001
- Forte and Young, 2016
- Wickramasuriya et al, 2015
- Zettl et al., 2019
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Casein Powder
Source:
https://www.glanbiairelandingredients.com/ingredients/milk-protein-concentrate-and-isolate
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- A protein source from milk
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-
Lower the bulk density and expansion ratio of the extruded material
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- Ponbhagavathi et al., 2020
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Corn Gluten Meal
Source: https://www.sulkem.co.nz/product/corn-gluten-meal/
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A by-product of the wet-milling of maize grain for starch (or
ethanol) production
- Imparts yellow color to the product
- A protein source
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- Requires more power for processing
- Minimize the high level of steam to avoid surging
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Corn Hominy Meal
Source: https://ultrafoods.ca/product/hominy-grits/
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- Obtained through nixtamalization and grinding
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- High in fiber, with protein and some residual starch
- May cause fibrous appearance if not ground properly
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- Forte and Young, 2016
- Gomez et al, 1991
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Cottonseed Meal
Source: https://lubanimalfeeds.com/product/cotton-seed-meal/
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A by-product after cotton is ginned, the seeds crushed and oil is
extracted
- May contain toxin (gossypol)
- No direct effect in extrusion (due to usage level)
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- Lower the expansion rate, increase density
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May develop wrinkle and crunchy texture, instead of smooth and
continuous structures
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- Forte and Young, 2016
- Jáquez et al, 2012
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Distilles Grain
Source:
https://agrifeeds.co.nz/products/dry-feeds/distillers-dried-grains-with-soluble-ddgs/
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- By product of ethanol production
- High in protein and fiber, but low in starch
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- The lower expansion rate of feed
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Increase density when combined with starch higher amount of
amylopectin
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- Kannadhason and Muthukumarappan, 2010
- Rosentrater and Muthukumarappan, 2006
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Feather Meal
Source: https://www.pluvera.info/en/products/feather-meal/
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- By product from the poultry industry
- Mainly keratin with digestibility less than 20%
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- Reduces expansion
- Gives a smaller cell structure
- Requires fine grind to avoid rough surface on products
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- Forte and Young, 2016
- Williams et al, 1979
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Fish Meal
Source: https://abimexco.com/product/fish-meal/
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A by-product of the fish industry or from fish that are not for
human consumption
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The fine ground form can improve SME and cooking efficiency (shear
force)
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Water-soluble protein content will act as a plasticizer and binder
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- FAO, 1986
- Samuelsen, 2015
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Flax Meal
Source:
https://healthyeating.sfgate.com/benefits-whole-ground-flaxseed-meal-6260.html
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- By product of oil extraction from flax plant oilseed
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Increase bulk density and lower expansion ratio
- Full fat meal extrudes well, even with high oil content
- Require more water during processing
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- Forte and Young, 2016
- Vadukapuram et al, 2014
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Meat and Bone Meal
Source: https://lubanimalfeeds.com/product/bone-meal/
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Available as meat meal without bones, which is lower in ash content
- High in oil and mineral content
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- lower the shear rate and expansion ratio
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- Forte and Young, 2016
- Zarzyck et al., 2016
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Oats
Source:
https://www.hsph.harvard.edu/nutritionsource/food-features/oats/
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- High level in fat, protein, and soluble gum
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Retard expansion of product due to high level of fat and fiber
- The presence of fiber hinder the gas bubble expansion
- Dehulled oat may increase expansion
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- K. Ah-Hen et al., 2013
- Liu et al, 2000
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Peas
Source:
https://siccadania.com/applications/starch_and_protein/peas
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- High in protein and fiber content
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Commonly used as pea protein isolate in plant-based meat extrusion
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- Sticky when hydrated compared to other starches
- High protein source which reduces expansion
- Contribute green or yellow color to products
- Can be used as the texturized plant-based meat ingredient
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- Forte and Young, 2016
- Osen, 2017
- Tiwari and Singh, 2012
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Poultry Meal
Source: https://www.pluvera.info/en/products/poultry-meal/
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- Animal protein by-product
- Produced via rendering process
- High oil content, dark brown color
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- Reduces expansion
Gives a smaller cell structure
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- Adekoya et al., 2021
- Forte and Young, 2016
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Shrimp (Prawn) Meal
Source:
https://sites.google.com/site/animalfeedsafety/products/shrimp-shell-powder
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- Made from whole or parts of shrimp (head and shells)
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A portion of the protein is in the form of chitin (which is not
digestible)
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- Lower the expansion rate of extruded material
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- Forte and Young, 2016
- Göhl, 1982
- Heuzé and Tran, 2020
- Neto et al., 2019
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Wheat Gluten
Source:
https://www.webstaurantstore.com/bobs-red-mill-25-lb-vital-wheat-gluten/1041240B25.html
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- Protein source extracted from wheat
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- Provide binding and good water stability in products
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- Forte and Young, 2016
- Lovell, 1989
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Whey Protein Concentrate
https://foodfount.com/whey-is-gluten-free/
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-
a product extracted from whey (a by-product of the dairy industry)
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- Lower melt viscosity and SME
- Limit expansion and increase density
- Compete for water with starch, decrease starch gelatinization
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- Morr and Ha, 1993
- Yu et al., 2016
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