Soy products

High-fat soybean extruded bite is a high-protein and high-energy nutrient.

Importance

Extruding full-grain beans (hydrothermal treatment) makes it possible to deactivate antinutrients in a very simple, safe and fast way. It is a safe procedure to preserve the content of crude proteins that are partially denatured and, of paramount importance, to preserve amino acids, especially lysine, which is very important for preserving animal and human health and achieving good production results in animal husbandry.

Characteristics:

Soybean grains contain 35-40% of proteins of high biological value, contain all essential amino acids, whose ratio is similar to that of animal (animal proteins). The high solubility of soy protein enables easy digestibility and high nutritional value. However, soy also contains a number of anti-nutritional substances. This is why it cannot be used in its raw state in the diet of non-ruminants. When the process of soybean grain is used to process the extrusion process, in addition to deactivating the antinutrients, a process of desirable protein denaturation occurs. Adding temperature to the protein material leads to protein denaturation, that is, conformation change without breaking the peptide bonds! Changes start already at 60 – 70º C.

Thermal treatment during extrusion increases the nutritional value of the protein for two reasons:

denaturation enables the action of enzymes – easier digestion
anti-nutritional substances are inactivated

Full-fat soybean bite – Soybean shot?

Compared to soybean meal, proteins of full fat soybean bite have a number of benefits in animal nutrition. The reason for this is the production of soybean in the technological extraction process at extremely high temperatures, with the introduction of organic solvents, usually hexanes, whose residues are always present in the shotgun. At these temperatures, an undesirable reaction of amino acids with carbohydrates regularly occurs, and thus lysine becomes unusable. There is no solvent residue in the full-fat soybean because it is obtained by the extrusion process in the HTST treatment (high temperature, short time). In addition, it should be noted that soybean meal is free from high-grade oil (its content is reduced below 0.5%).

The manipulation of high-fat nutrients is easier than when adding fat, whether vegetable or animal, because the oil in the soybean bite is specifically, physically bound, so there are no technical problems in terms of storing, dosing and mixing, extra fat.

Pressing the full-blown extruded bite produces soybean oil and soybean cake. Pressing splits the oil droplet and allows the oil to be drained – without the solvent being added.

Importance

Soybean grain contains 17 – 24% of exceptional quality oil, as it contains as much as 61% of polyunsaturated fatty acids and only 15% of saturated ones. It is rich in Vitamin E, which is the strongest natural antioxidant, as well as lecithin and choline, which are essential for favorable fat metabolism, liver and central nervous system health.

Characteristics:

Tenen’s soybean cake obtained by the process of extrusion pressing contains about 42% high-grade proteins and up to 7% oil. Compared to soybean meal, protein shoots have a number of benefits in animal nutrition. The reason for this is the production of soybean in the technological extraction process at extremely high temperatures, with the introduction of organic solvents, usually hexanes, whose residues are always present in the shotgun. There is no solvent residue in the soybean cake as it is obtained by the straining process in HTST treatment (high temperature, short time). In addition, it should be noted that soybean meal is free from high-grade oil (its content is reduced below 0.5%).

From the amino acid composition of Tenen’s soybean cake (SP Laboratory analysis), we emphasize the high lysine content of 2.78%, methionine + cystine 1.13%, threonine 1.62%, valine 1.85%. The energy value is ME Pigs 2890 Kcal / kg and ME Poultry 3680 Kcal / kg.

The introduction of soybean cake into domestic animal feed mixtures results in up to 10% better production results (increase, number and weight of eggs, milk, and improved reproductive properties) than soybean based mixtures. At the same time, food consumption per unit of product (conversion) is also reduced. For cows in lactation, extrusion achieves a higher proportion of so-called “by-pass” proteins that pass unchanged through the rumen and are better used in the small intestine.

Soybean cake has a very pleasant taste and aroma, characterized by its crunchiness. It has excellent fillability in baskets, silos and feeders, thanks to its low moisture and granular structure, and virtually nonexistent when handling dust. The hygienic quality of this nutrient is excellent, because in the process of extrusion pressing there has been partial sterilization and it can be said with certainty that all vegetative forms of microorganisms have been eliminated.

Characteristics:

Soybean grain contains 17 – 24% of exceptional quality oil. It is rich in Vitamin E, which is the strongest natural antioxidant, as well as lecithin and choline, which are essential for favorable fat metabolism, liver and central nervous system health.

Soybean oil obtained by extruding full fat soybeans is of exceptional nutritional value. Lecithin was not extracted from it. Soybean oil has a very favorable fatty acid structure, as 61% are polyunsaturated fatty acids (linoleic and linolenic), monounsaturated about 24% (oleic), and only 15% are saturated fatty acids (palmitic). It can be said to be the only oil containing sufficient amounts of linoleic and linoleic acid (essential fatty acids).

In addition, soybean oil contains high levels of LECITIN, a phospholipid that is very important for fat metabolism, as well as HOLIN, which is essential for the health of the liver and the central nervous system of animals and humans. Daily use of the body is supplied by fatty acids and fat-soluble vitamins.

Purpose:

Various granular nutrients can be extruded to achieve better nutritional properties and better production results.

Cereals are an essential energy nutrient for all species and categories of farm animals. However, energy utilization is different, depending on the type of animal and the type of cereal.

The thermal treatment of the cereals (by extrusion) results in gelatinization of the starch. In this process, macromolecules of starch are cleaved to amylose and amylopectin. The resulting amylose is many times more accessible to the endogenous enzyme amylase and therefore more digestible, and thus provides a fuller utilization of the energy input from the food. Of course the biggest effects are where the amylase enzyme is most damaging, which is precisely in piglets in the feeding stage and in decision making. Extruded cereals in ruminant diets provide so-called by-pass energy and protein, which are essential in the diet of high-fat cows.

Thus, in the process of extrusion, there is no increase in the metabolic energy of the nutrient, but a change in the form of starch, which is the main source of energy for non-ruminants.