“…During the extrusion process, the high temperature, high pressure, and strong shear force change the physical properties of the feed, gelatinizing starch, denaturing proteins (Singh, Gamlath & Wakeling ), and destroying the anti‐nutrition factors present in soybean meal and cotton seed meal, such as trypsin inhibitors (Romarheim, Skrede, Gao, Krogdahl, Denstadli, Lilleeng & Storebakken ; Frederic, David & Hardy ) and gossypol (Broderick, Kerkman, Sullivan, Dowd & Funk ). Many studies have demonstrated that the digestion and absorption can be improved by extrusion (Maenz, Irish & Classen ; Francis, Makkar & Becker ; Drew, Borgeson & Thiessen ; Adamidou, Nengas, Henry, Grigorakis, Rigos, Nikolopoulou, Kotzamanis, Bell & Jauncey ; Ma et al .…”