| Full Fat Soya |
| Introduction |
| Essentially de-hulled soybeans,
heat-treated either by steam, by extrusion,
toasting or micronising to produce a high oil,
high protein product. |
| Origin |
| Produced
in the UK and worldwide |
| Nutritional
Information |
| Ideal for all stock, although
particularly well suited to young-stock due to
excellent palatability, energy and protein. High
in essential fatty-acids making it ideal for pigs
and poultry. High oil content could afford some
degree of rumen protection and could therefore
enhance milk yield and modify quality. Heat used
in manufacture increases level of undegradable
protein. |
| Colour/Texture |
| Pale golden yellow. |
| Palatability |
| Highly
palatable. |
| Limits on
Usage |
| Soft fat carcass could result if
fed at high levels to finishing beef due to high
oil content. May also increase butterfat levels
in milk |
| Recommended
Maximum Inclusion Rates % |
| Calf |
10 |
Creep |
20 |
Chick |
20 |
| Dairy |
15 |
Weaner |
20 |
Broiler |
25 |
| Beef |
15 |
Grower |
15 |
Breeder |
20 |
| Lamb |
10 |
Finisher |
10 |
Layer |
20 |
| Ewe |
15 |
Sow |
10 |
|
|
|
| Handling/Storage |
| Can go
rancid if stored for long time due to high oil
content. |