Soybean round unleavened flat cake
Soybean round unleavened flat cake (Biopro 60) represents unique source of proteins (as minimum 38%), essential amino acids, soybean oil, lecithin, minerals and vitamins soluble in fats. It is manufactured out of healthy, pilled soybeans using a specific hydrothermal treatment, within which an oil is extracted. The phase of pressing and mincing leads to break down of large polysaccharide molecules, which makes Biopro 60 easier digestible and available to animal digestive tract.
Hydrothermal treatment of soy been provides product of high nutritious and biological value deactivates anti nutritious factors without a use of chemical reagents, by which proteins utilization level is improved. Biopro 60 represents specific source of proteins, essential amino acids, soybean oil, lecithin minerals and vitamins soluble in fats. Biopro 60 is used as protein and energy food in nutrition of young animals and animals in growth.
Using this hydothermal treatment and pressing without use of the chemical solvents, results in decomposition of polysaccharides to the simple sugar molecules, which makes soybean cake BIOPRO 60 easier to digestib and available to the animal digestive tract. Hydrothermal treatment of soy been provides product of high nutritious and biological value with inactivated anti-nutritious factors without a use of chemical reagents, by which proteins utilization level is improved.
For feeding of young pigs and poultry it is used with much better effects than soya bean meal, due to lower level of cellulose and hull, and considerably higher energy value. Soybean cake contains top quality proteins also and high amount of energy, mostly from oil.
proteins-min 38%, fats-min 10%, celluloses-max 7%, ash-max 6%.
High digestibility, High level of proteins, high level of essential amino acids, high level of fats.
Better consumption, faster growth, improved conversion.
Soybean round unleavened flat cake is used in livestock food industry.
Advantages of nutrition by soybean round unleavened flat cake compared to soybean shot
Advantages of nutrition of animals by toasted grits manufactured by conventional hydrothermal treatment relative to soybean shot manufactured by chemical extraction with help oh hexane Technology of processing of soybean by hydrothermal treatment, which is old around 70 years and long had been thrown off, has come into focus of the World interest. Over last several years, worldwide, many researches have been carried out which should contribute to improvement in the whole health of animals. By researches numerous advantages of nutrition of animals by toasted soybean grits, which has been produced by conventional hydrothermal treatment have been proven.
Exceptionally high digestibility of proteins and amino acids (more than 90%).
High level of metabolic energy (4,180 Kcal/ kilo relative to NRC value of 3,000 Kcal)
Stability and freshness, due to high level of natural tocoferol (110 to 120 PPM of this part of family of vitamins E).
By the use of natural tocoferol the effects achieved by the use of vitamin E supplements in nutrition are equaled and frequently surpassed (daily quantity of 250 mg of tocoferol is recommended).
Simple (and biologically superior proven) manner of adding of fat into nutrient (customary subsequent adding of fats in nutrition meals for animals, very frequently can cause problems with a micro flora).
Very low possibility of deactivation of anti- nutritive factors is customary with flower produced with the help of extraction.
Very high level of Lecithin, photo lipids, which is essential for metabolism of fat.
Very high content of holin (phosphorus lipid, as well, which achieves very significant positive effects on health of liver and brain of animals) this is a unique feature.
Extremely pleasant taste- to which animals always react very positively and it never happens that they refuse meals, which due to content of soybean grits have strong and crisp taste. Exceptional pouring in baskets and nutrition places. Thanking to low content of water and granulate nature of grits.
Dust significantly decreased while adding to mixtures for nutrition of livestock, again, thanking to sole granulate structure and content of oil.
Extraordinary stability and longevity, and resistance to negative activity of moisture, thanking to the fact that natural content of moisture in soybean decreased to half.
“Bonus amounting to 7% in live stock nutrition” again, as consequence of decrease of natural content of moisture in soybeans by 50%. Soybean grits produced by hydro thermal treatment contains at average 94% of hard substance, while flower produced by extraction has 88% of hard substance
Structure, appearance and texture of soybean grits give a sole result: nutrition chewed up giving significant improvement in matter of digestibility.
Sterilization is incomparably better compared to any other manner of manufacturing of soy grits, thanking to high temperature at which process is run with full prevention of activity of bacteria, viruses, fustiness and fungi. It was proven that the use of soy grits manufactured by hydro thermal treatment leads to nutrition conversion improved, mean daily growth increments, production of eggs, as well as in production of milk. In practice, existence of long term effect, such as rate of lowered mortality.
While conducting extraction of soybean solvents are used, whose toxic effect on health of chicken, young hens and piglets are well known. On the other hand there are grits produced by hydrothermal treatment of soybean, which to young animals make possible undisturbed growth, without negative consequences on their health.
Besides, high quality proteins, which it contains, the whole soybean represents rich source of energy, as well, thanking to its oil content. That ratio remains unharmed in soy grits too; about their nutritious value we shall say a few words later, mentioning some of researches in this field.
Nutrition of poultry.
Wiseman (1984) was talking about significant differences between various ways of processing of soybean and about influences of those differences on metabolic energy (ME) and absorption of nitrogen (NR) which he had noticed while performing some experiments on 2, 5 weeks old chicken. Zhang (1993) published the fact that temperature at which processing is performed influences on flower. Increase of temperature to 138 C or 154 C significantly increases TME comparing with soybean extruded at 104C or 121C.
It was proven that nutritious value of proteins depends on structure of amino acids and its possible utilization by animals. Marty and Chavez (1998) showed that soybeans processed by hydrothermal treatment have superior raw proteins, which are exceptionally useful for pigs. These results were confirmed by researches which were carried out by Woodworth at Texas A&M University where he came to the conclusion that that soy bean processed in this way compared to soy bean flower produced by extraction has a much better digestibility of raw proteins and lysine and metabolic energy, likewise, helps in fight of illnesses caused by bacteria and decreases possibility of appearance of mastitis metritis of sows, which have just furrowed.
Leszcynsky and his collaborators from Illinois University published results of their researches showing that even very short period of nutrition by soybean grits before slaughter favorably deviates ratio relations multi non saturated and saturated beacon and fat without reduction of quality of products.
Back to top of page
Socha and Satter (1991) performed investigations by which they wanted to determine influence of various kinds of nutrition on cow’s lactation. The most milk, milk proteins and milk with 3, 5% of fat were given by cows that were fed by soybean grits toasted. Beside that, it is possible to talk about numerous savings, while using soybean grits. Amongst others, there is no need for subsequent adding of vitamins A, E, D into mixtures for nutrition of cows, having regard to the fact that soybean grits contain large quantities of these vitamins. Dr. Rick Vierling, based on his researches, proved that total anti oxidative effect of oil produced by pressing 5-9 times larger effect than the one achieved with oil produced by extraction by solvents. It is known that natural vitamin E has up to 8 times higher power than the synthetic (artificial) one and Ph D Vierling was stressing that strength of vitamin, remaining after pressing can be even higher.