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Our extruded soya is obtained using a monovis process through which the bean is subjected to a preliminary phase of cooking-extrusion at a high temperatures and for a limited time and then subjected to strong pressure.
This treatment is beneficial in that the soya is heat processed to "deactivate" the anti-nutritional factors it contains (protease, lectin, urease, saponins, phytates) as well as reducing phosphorlipase D (PLD) activity and therefore reducing the consequence of phospholipid permeability of the soya cells, obtaining an oil that is easy to work with with a simple water wash during the pre-refining phase and improving its content and quality.
Soya obtained in this way will have the following characteristics:
The combination in the same product of highly digestible protein and energy make it an almost irreplaceable ingredient in all formulas and rations, of definite interest in the modern feeding of animals and suited to obtaining a greater production output as well as an improvement in the qualitative performance of meat, eggs, milk and their derivatives. S.T.Q. average nutritional values
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