The invention relates to a mixture for making a cooking-extruded extrudate, the mixture including an aqueous animal ensilage and a vegetable material, and—the aqueous animal ensilage including a water-soluble protein fraction, a water-insoluble protein fraction and fat—the mixture including from 12.5% by weight or more of ensilage dry matter to 42% by weight or less of ensilage dry matter and—the mixture including at least 15% by weight of water and less than 34% by weight of water. The invention also relates to a method of making a cooking-extruded extrudate from the mixture. The invention further relates to a use of the cooking-extruded extrudate.
