Cereal grains are processed (cracking, grinding, rolling, extruding, expanding, etc.) only in order to improve their nutritional and economic value. Grinding or cracking cereal grains improves the utilization of nutrients primarily through improved digestibility by producing smaller particle sizes. Heating by expanding or extruding can also reduce the antinutritional factors, particularly those that are present in oilseed products. Because most feeds and grains are normally processed in some manner, the methods of processing and handling feed products prior to and during the mixing process are critical in order to maximize the economic return to the swine enterprise.