Soybean

Soybean meal of increased nutritional value as a result of fermentation by lactic acid bacteria

 

EPU 500 SPC - F meets the needs of farm animals and poultry in easily digestible protein and improves intestinal health by eliminating the anti - nutritional factors of soy and the effect of lactic acid.

Fermentation with lactic acid bacteria transforms soy proteins into an easily digestible form and converts non - digestible oligosaccharides (ACE) into lactic acid. Lactic acid and other metabolites of soybean meal fermentation have an antibacterial effect, improve feed intake and reduce conversion.

The fermentation process made the final product more suitable for young and vulnerable animals.

This is reflected in the following indicators:

 

Nutrients, g/kg Amino acids, g/kg

Dry matter 900 kg. lysine 26.2

Crude protein 510 mg. methionine 6.8

Crude fat 20 kg. methionine + cystine 12.5

Crude fiber 25 threonine 17.9

Raw ash 65 kg. tryptophan 6.4

Starch 52 isoleucine 21.7

Sugar 23 a. m. arginine 34.8

Lactic acid 50 mg. histidine 12.9

Acetic acid 11 tbsp. leucine 36.6

Calcium 2.6 mg. valine 22.5

Phosphorus 7.2 per cent. phenylalanine 24.6

Assimilable phosphorus 4.6 asv. tyrosine 17.5

Sodium 0.3 Lysine 29.6

Potassium 23 Methionine 7.3

Chlorine 0.4 Methionine + cystine 14.3

Exchangeable energy, pigs, kcal/kg 3676 Threonine 20.4

Exchangeable energy, broilers, MJ/kg 10.1 Tryptophan 7.0

Exchangeable energy, laying hen, MJ/kg 10.4 Isoleucine 23.9

Arginine 37.1

Antinutrients Histidine 13.9

Trypsin inhibitory activity, mg/g

Beta - conglycinin, mg/g

Raffinose, %

Stachyose, %

 

Recommended rates of introduction:

Pre - starter feed for piglets (7 - 15 kg) 8 - 10%

Starter feed for piglets (15 - 30 kg) 6 - 8%

Combined feed for broilers: prestart and start - 10% , grower - 5% , finish - 2%

Combined fodder for turkeys: prestart and start - 5% , grower - 3% , finish - 2%

 

The owner of the ad has the latest information.

Cont. phone number: + 41 793 22 85 11

 Viber: + 380672507183

 WhatsApp: + 380672507183