The product soya cake is obtained by soya seeds processing. Herewith the method of extruding and pressing is used and as a result we get the product high in protein, minerals and microelements such as calcium, iron, phosphorus, manganese and zinc.
Using soya cake for poultry and cattle breeding we can achieve high rates of feeding with low production costs.
To identify the fodder value of soya cake we take into consideration the next indicators:
|Physico-Chemical Indexes||Cake Index by DSTU 27149-95||Actual value of our product|
|1. Mass fraction of crude protein,%, no less||42,5||42,5-44,5|
|2. Mass fraction of crude roughage in fatless product в,%, no more||7,0||6,5|
|3. Mass fraction of moisture and light substances,%, no more||7,0 – 10,0||7,5 – 8,5|
|4. Mass fraction of residual fat, %, no more||8,0||6,0 – 7,0|
|5. Activity urease||0,1-0,3||0,15|
Comparative characteristics of the main parameters of soy-bean oil cake