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Energy and Protein Shayan Company (EPShayan Co.) was founded in 2004 by a number of entrepreneurs and experts involved in IRAN poultry and livestock industries. Following the great expansion and development of poultry, livestock, aquaculture, and also pet productions in the country, formulating of diets to provide high levels of energy and protein in feed equal to recommended levels of the nutritional requirement is a main problem for animal nutritionists. For solving this problem, the main objective of Shayan Company founders was to establish an oil-seeds processing plant for production full-fat soybean with ShaySoy commercial brand name for the use in poultry, livestock and aquaculture feeds, and also pet food as a reliable source for providing energy and protein.
ShaySoy (Full-Fat Soybean) is a brand name for wet extruded full fat soybean as feed ingredient for using in livestock, poultry and aquaculture rations. For ShaySoy production, soybeans are preconditioned by pressured steam and finally processed in an extruder. ShaySoy has a high content of lipid and is a good source of amino acids for animal ration formulation. Heat treatment during processing destroys all of the soybeans anti-nutritional factors. ShaySoy can be used as a good energy and protein source in feed of broiler, breeder, layer, feedlot and dairy cow, sheep, horse, rabbit and pet animals at all the ages.
The objective in soybean processing is to apply the optimum amount of heat to produce the most nutritious product. For this purpose several methods are available and are all based upon a combination of temperature and time with sometimes additional moisture, added occasionally as steam. These methods include extruding, expanding, jet-exploding, flaking, cooking, roasting, micronizing and microwave.
ShaySoy, in Energy and Protein Shayan Co is produced by advanced wet extruder technology from Swiss BÜHLER Company. For ShaySoy production, using Swiss made machinery and equipments result in a complete process of soybean by exact combination of time and temperature. In general in other methods for processing soybean, insufficient heating, or underprocessing, will negatively impact amino acid digestibility because the anti-nutritional factors are not adequately destroyed. Excessive heating, or overprocessing, will negatively impact amino acid digestibility because a portion of the amino acids have either been destroyed or tied-up as indigestible, bound compounds.
The whole soybeans that are used for production of ShaySoy must be heated to deactivate antinutritional factors such as trypsin inhibitors and lectin. Inadequate heating fails to completely destroy the antinutritional factors, which may have a detrimental impact on animal performance. Excessive heating reduces the availability of lysine (via the Maillard reaction) and possibly, to a lesser extent, other amino acids. Laboratory tests are thus needed to determine whether samples of soybean have received adequate, but not excessive, heat treatment. Of tests commonly used, the evaluation of Urease Activity (UA) is the easiest to perform and is especially useful in detecting underprocessed ShaySoy. It is less reliable for detecting overprocessed ShaySoy. For determination of heat overprocessing, Nitrogen Solubility Index (NSI) of ShaySoy, give some indication about the amount of denaturation of the protein.
Determination of Trypsin Inhibitor in soybeans is another test for determining overprocessing or optimum heat usage during the processing. By means of this method, the total and the residual trypsin inhibitor activity are determined under the test conditions stated.
All of the tests for ShaySoy quality control are performed in the Shayan well equipped laboratory under international SOPs.