The process of micronisation considerably enhances the digestibility and feed value of a grain. The controlled temperature and short cooking time involved in the micronising process ensure that protein, vitamins and amino acids remain intact and are not denatured due to excess heat and/or long cooking time.
Micronisation ensures a more rapid rate of starch digestion. Studies conducted at the University of Newcastle UK noted that different methods of processing maize resulted in the following improvements in the rate of starch digestibility:
As high digestibility is directly related to the rate of glucose released (energy) this leads to good efficiency and performance giving optimum starch, protein and amino acid digestibility.