Micronisation Process
 
Micronisation is a process which roasts the starch in the grain. Often termed gelatinisation, moisture and elevated temperatures start the process causing a disruption of the matrix binding starch cells by the expansion of starch granules. When a certain temperature has been reached, the starch granules swell and lose their characteristic polarisation crosses.
 
The method involves infrared heat penetrating the grain allowing the molecules to vibrate and produce rapid internal heat, which bursts the starch molecules, converting them into easily digestible sugars. Conventional cooking methods will overheat the outside and under cook the centre. Micronisation cooks evenly and gently through by way of roasting. The end result is muesli similar to a breakfast cereal that becomes more nutritionally available to the animal. The process however does not stop there; specifically formulated additives are combined with the micronised grain to produce a whole stockfeed that is palatable and easily digested by the animal.
 
Micronisation Benefits
 
Animals need maximum intestinal digestion; micronisation achieves this by converting starch to glucose during the digestion process. This is a far more efficient method than the fermentation of starch in the gut. Specific nutrients are also made available such as glucose, as opposed to the volatile fatty acids present in other types of feed. The reduction of extensive and rapid fermentation in the hindgut also diminishes the risk of acidosis.
 
The importance of small intestinal digestion of starch has been recently highlighted in heavy weight cattle feed for the Japanese beef market. This market requires meat with a high level of intra-muscular fat. Recent findings have identified the importance of a glucose supply to increase fat disposition as intra-muscular fat.
 
Bypass protein is improved dramatically as micronisation protects the proteins in the grain allowing it to pass through the rumen and into the lower stomach where it is absorbed efficiently by the ruminant. Improved digestion optimises the gelatinisation of starches to sugars and allows the animal to metabolise its energy. This creates greater performance in the animal therefore less feed needs to be consumed to gain results. This is a cost effective way to feed large numbers of stock.
 
Micronisation provides a “cool” source of energy as starch is gelatinised before it is consumed. Harmful effects of high grain feeding, such as founder, acidosis and overheating are dramatically reduced making this a safe alternative feed.
 
Micronisation allows grain to have an extended shelf life. Due to the grain roasting, nutrients stabilise which remove bacteria and reduce enzyme activity. This allows a marked reduction in diseases which can be caused from moulds, bacteria, mycotoxins and other organisms. As the grain can be fully digested effluent smells from the animal is greatly reduced making the feed environmentally acceptable.