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Full-fat extruded soya bean

Main / Products / Full-fat extruded soya bean / General information

Soya extrusion process takes less than 30 seconds. During this time the temperature in the barrel of the extruder is increased to 110 - 130 ° C. This is sufficient to neutralize the contained soybeans antinutrients, and due to the fact that the maximum temperature is maintained only 5 - 6 seconds, in the product there is no destruction of amino acids. In the extruder barrel as a result of pressure and the grinding process there is a partial destruction of cells. Upon exiting from the extruder soybean, resulting in a sharp pressure drop, the cell walls are broken finally. This improves the digestibility of nutrients, including fat released tocopherol (natural antioxidants) and lecithins (phosphatides, necessary for normal functioning of the nervous system and the digestion of fat). Then, a process of  cooling starts, as a result we obtain the full-fat extruded soybeans.

It is important to mention two factions, which increase the nutritional value of full-fat soya, although often it is not payed enough attention for their potential usefulness.

Firstly, it is complex lecithin (1.5-2.5%).these are phosphatides required for the normal functioning of the nervous system and brain, transfer and assimilation of fat. They can serve as precursors of choline.

Secondly, it is a linolenic acid (C18: 3). This polyunsaturated fatty acid has a vitamin nature, necessary for all kinds of animals and birds at any age, especially for laying hens. Its level in soybean oil reaches 9,5-10,4%. Such a high rate of soybean oil is distinguished from all animals and many vegetable oils.

Linoleic and linolenic essential fatty acids are necessary for growth of various physiological processes and functions of animals. These acids are not synthesized in the body, so they are completely dependent on revenues from food. Soy also contains natural dietary fiber, providing regulation of physiological and biochemical processes in the organs of digestion and excretion of harmful substances.

Using extrusion provides to get a food with high energy content (4224 kcal / kg for poultry), a high level of assimilation of nitrogen (84%), with high quality protein - the test for red cresol 4.2 mg/g (test for red cresol is used for the indirect determining the degree of heating the soy products). The value of 3.7 - 4.3 mg / g of soy characterizes as "cooked."

Digestibility of fat during extrusion is 80%, which is almost two times higher than the soybean meal (45%). Energy value of full-fat extruded soybeans is close to the possible maximum.

The crude protein content in the full-fat extruded soybean is the same as that of the raw soybean - 38%. Extrusion improves the digestibility of proteins, making amino acids more available, due to the destruction of the protein molecules in the secondary bonds. Due to the relatively low temperatures and short duration of the heat treatment, the amino acids are not destroyed.

The extrusion process increases the amount of protein, which does not decompose in the rumen, which is important for ruminants. Full-fat soy is an excellent source of essential amino acids.

Along with high energy values, full-fat soybean, processed on extruders, characterized by high digestibility of amino acids, which exceeds digestibility obtained by other methods of heat treatment of soybeans.

The benefits of full-fat extruded soybean

Thus, the full-fat extruded soybeans, processed on the extruder:

-  is a high-calorie, high-protein, versatile food, ideal for all kinds of animals and birds;

- Digestibility of protein in it, like soybean meal - 90%;

- Characterized by a high oil absorbency, and in particular, fatty acids required for reducing thermal stress;

- Contains large amounts of tocopherol imparting oil storage stability. Lipoxidase and lipase are destroyed;

- Characterized by a high content of essential fatty acids - linoleic and linolenic - 9.0 and 2.0;

- has a high content of lecithin (important for fat metabolism) - 0.7%;

- has an excellent taste.

All this causes its main technological properties, which are:

- Resistance to long-term storage (up to 6 months);

- Easy to add oil to the diet. It eliminates the need for special storage tanks and oil dispensers to enter it in animal feed;

- Excellent flow characteristics;

- Good ability to granulate (in comparison with other components, containing oil additives);

- Minimal loss of nutrients during processing and in the absence of dust in the final feed product.

Indicators of digestibility, depending from the composition of soy products in the feed ration

Type of heat treatment

Digestibility, %

lysine

the amount of amino acids

Extrusion

90,6

92,5

Damp extrusion

84,8

85,6

Micronisation (after humidification)

86,1

87,9

Micronisation

89,0

90,4

Continuous roasting

89,3

87,9

Roasting

90,6

91,4

Soybean Meal

91,7

92,0

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