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Benefits of Extruded Fullfat SoyBean

High nutrition value and great amount of protein in extruded full-fat soy-bean make it a very important component for inclusion into rations of livestock, poultry and aquaculture.
High nutrition value of extruded full-fat soybean is composed of the following factors determined by processes passing during extrusion:

    1. break of fat cells walls that increases availability of digestive enzymes to oil;
    2. high digestibility of oil;
    3. high content of non-saturated fat acids.

Use of extrusion allows to obtain a feed ingredient with high nutrition value (4224 kcal/kg for a bird), with high level of nitrogen digestion (84 %) at high quality of protein. Fat digestibility during extrusion reaches 80 % that is almost for two times higher than fat digestibility of soybean meal (45 %).

Nutrition value of full-fat extruded soy-bean is close to maximally possible value. Content of raw protein in full-fat extruded soy-bean is the same as in raw soy beans – 38 %. Extrusion increases digestibility of proteins, makes amino acids more available due to damage of secondary connections in protein molecules. Due to relatively low temperatures and short time of thermal treatment the amino acids are not damaged during this treatment. High nutrition value and great amount of protein in extruded full-fat soy-bean make it a very important component for inclusion into rations of livestock, poultry and aquaculture. Amount of by-pass protein in rumen increased in the process of extrusion which is very important for ruminant animals. Full-fat soy-bean is an excellent source of essential amino acids, excluding methionine.

Besides high level of energy value, the full-fat soy-bean processed in extruders is characterized by high digestibility of amino acids that exceeds digestibility obtained by other methods of thermal treatment of soy-beans.

In this way full-fat extruded soy-bean processed on extruders:

    1. is a high-caloric feed ingredient with high content of protein that is universal for all types of livestocks, poultry and aquaculture;
    2. protein digestibility is the same as for soy-bean oil cake - over 90%;
   3. is characterized by high digestibility of oil, in particular of fat acids required for reduction of thermal stress;
    4. contains great amount of tocopherol that provides oil stability during storage. Lipoxidase and lipase are damaged;
    5. is characterized by high content of main fat acids – linolic and linolenoic acids – 9.0 and 2.0 respectively;
    6. has a high content of lecithin (important for fat metabolism) - 0,7%;
    7. has great taste properties.

This provides its main technological properties, in particular:

    1. resistivity to long-term storage (up to 6 months);
    2. easiness of oil adding to ration. There is no need in special tanks for oil storage and dosing devices for oil adding to combined feed ingredients;
    3. great looseness;
    4. great ability to granulating (comparing with other components containing oil additives);
    5. minimal losses of nutritive components in the process of processing and lack of dust in final feed ingredient product.