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SOY-BEAN PRESS CAKE
Soy-bean press cake

Soy-bean press cake is obtained after oil pressing from soy seeds in the process of extrusion. The cake has high exchange energy, contains a lot of proteins, oil, mineral substances.

Extrusion and pressing processing provides pleasant smell of soy-bean press cake; that is why the press cake is well-consumed by all types of animals. Use of 1 ton of soy-bean press cake in the form of protein component allows to obtain 10 tons of combined fodders balanced by protein and amino acids.
ANALYSIS OF SOY-BEAN PRESS CAKE
Field of application

Combined fodders for animals and birds breeding.
Table 1. Chemical composition of soy-bean press cake
Indicator
Measuring unit
Content
Fodder units
In 100 kg
118
Exchange energy
Kcal/kg
3150
Raw protein
%
38-40
Raw fiber
%
6-7
Raw fat
%
14-15
Raw ash
%
4,5-5
Amino acids
Methionine
%
0,54
Cystine
%
0,6
Lysin
%
2,6
Triptophane
%
0,55
Arginine
%
3,0
Activity of urease
pH change for 30 minutes
0,1-0,3
Mineral substances
Calcium
%
0,4-0,5
Phsphorous
%
0,5-0,6
Potassium
%
1,5-1,7
Sodium
%
0,02-0,03
Manganese
%
0,25-0,3
Sulphur
%
0,1-0,02
Iron
%
0,01-0,02
Copper
Mg/kg
16-17
Zinc
Mg/kg
30-35
Manganese
Mg/kg
30-34
Cobalt
Mg/kg
0,5-0,8
Iodine
Mg/kg
0,3-0,4

Introduction of soy-bean press cake into ration of milk cows (1 – 2 kg/head per day) increases milk yield for 1.5 – 2.0 liters. Increase in weigh for birds (chickens) increases for 7 %, egg production increases up to 22 %, production of yelts increases for 5 %.