In 2015 Pure Oil NZ conducted a research project to determine how to increase the value of its rapeseed meal (canola meal) for the New Zealand dairy industry.
It was found that a high shear extruder followed by a resident cook period would increase the by-pass protein content within the canola meal, which is a desired factor of the high producing New Zealand dairy farmer.
Pure Oil NZ's heat treatment presents the protein in "right" form for the dairy cow and the residual fat levels in the meal provide much needed energy, the combination of these two elements produces excellent milk production capability.
The undegraded canola protein (or "bypass") fraction is the critical as it supplies essential amino acids for absorption in the small intestines which lifts milk production levels.
It provides a significant energy advantage in the form of sugars and residual oil which are not fermented as quickly in the ruminant after heat treatment. The digestibility of fibre (ADF and NDF) is improved after extrusion process, encouraging microbial activity in the ruminant.
Another outcome of the extrusion process is the improvement of the taste of the meal to cows and particularly calves. Sugars and fats are reacted under heat reduce bitterness and improve the flavour.
Pure Oil NZ creates by-pass protein by adding controlled amounts of heat and cook time to the canola meal. This added heat denatures the amino acids and changes the digestibility of the overall protein.