Product Description

FULL FAT SOYBEAN CAKE

Extrusion results in the deactivation of the anti-nutritional factors and total rupturing of cells within seconds to produce full fat soybean cake.

Benefits

• Is characterised by high digestibility of oil, in particular of fat acids required for reduction of thermal stress.

• Breaks of fat cells walls that increases availability of digestive enzymes to oil.

• High content of linoleic acid is especially favourable for increase of eggs size.

• It is favourable for rearing stock and high producing cows at initial stage of lactation because of high concentration of energy and presence of protein.

• It has very positive effects on feed intake, milk yield and milk protein content.

Applications

High caloric feed ingredient with high content of protein that is universal for all types of livestock, poultry and aqua applications.