Crimpers

SIMILAR TO GRINDING, GRAINS ARE CRIMPED IN THE GAP BETWEEN ROLLS; HOWEVER BY CRIMPING SUCHA A HIGH LEVEL OF DISINTEGRATION OF CEREALS IS NOT ACHIEVED. THE PURPOSE OF CRIMPING IS TO TRANSFORM GRAIN INTO CONSISTENT FLAKES. THE INTEGRITY OF THESE FLAKES IS THEN SIGNIFICANTLY INFLUENCED BY THE HUMIDITY OF PROCESSED CEREALS.

Influence of crimped feed on ruminants’ digestion

• Concerning grinds of a considerably higher surface to weight ratio, rumen microflora consumes non-effectively up to 35 % of nutrients for its development. On the contrary, crimped production, due to low particle surface to weight ratio, only partial microbiological pre-digestion takes place in rumen. Thus, the desired utilization of nutrients by digestion only takes place in the next, so called post-ruminal, part of the digestive tract. Only 5 % of crimped feed nutrients pass through into excrements.
• Due to bigger particle size of crimped grains, nerve endings – so called mechanoreceptors – are stimulated for longer period of time (e.g. wheat 80 minutes, oats up to 180 minutes, etc.). By this, rumen peristalsis (rhythmical contraction of muscles) is improved.
• As crimped cereals swell in rumen and are ruminated reflexively, the rumen develops in a more intensive way with calves. Thus, the ability to consume solids is increased in adult age.