TEF Soy: Three Steps from Harmful to Useful

Taking into account all the shortcomings of the existing feedstuffs based on cake, the Dutch scientists developed an innovative technology that was later substantially modified by specialists of Arnika Agricultural Holding under the guidance of the company CEO Andrey Pylypchenko. This is the production of the toasted expanded full-fat soybean (TEF soybean).

The technological process involves three consecutive technological operations. First, the shell is removed, the grain is ground and processed with steam for 10 minutes at the temperature of 100-103 °C. After that, the raw material enters the toaster for 8-10 minutes to neutralize the anti-nutrients at the temperature of 85 °C. The next stage is expander. There, the products are compressed to 20 atmospheres and are sharply released. This breaks the molecular bonds.

During extrusion, lipase and lipoxygenase enzymes are inactivated, which affects the speed of the oxidation process, so the shelf life of TEF soybean reaches 6 months.

In the process of mixed fodders preparation, the use of toasted expanded full-fat soy solves the problems of energy and protein balance. American scientists have proven that oil, extracted from a destroyed plant cell is rapidly oxidized. Therefore, it is appropriate to use raw materials from which no vegetable oils have been extracted.

The introduction of TEF soybeans into the compound feed formula ensures high resistance of granules, reduces the level of dust and equipment wear, improves the appearance and taste of feed.

Not all equipment, presented on the market, can dose and mix pure fat admixtures, especially mini-fodder equipment. It is also a financial burden of the additional equipment purchase. The introduction of TEF soybeans into the compound feed formula ensures high resistance of granules, reduces the level of dust and equipment wear, improves the appearance and taste of feed. During the preparation of such a feed, equable mixing and distribution of the ingredients takes place. Also all the useful vitamins and amino acids remain in this product.

Unlike soybean meal, there is no residual hexane in TEF soy, which is used in the oil extraction and can cause a decrease in feed consumption and a number of diseases in animals and poultry. TEF soy is particularly effective in poultry farming.

Feeding diets in poultry farming have some peculiarities — it is a strict control of the ratio of protein and energy. If the energy content is too high, consumption will decrease and there will be a protein deficit, which makes it complicated to realize the poultry genetic potential and often leads to its obesity..

If high protein feed has low energy level, it will result in the unproductive burning of the protein to produce energy. To ensure normal livelihoods and high productivity, the growing young should receive not only a sufficient amount of protein in the diet, but also a sufficient amount of energy, and also the certain content and ratio of irreplaceable amino acids.

The balance of diets for protein, energy and amino acid nutrition is achieved by including the full-feed TEF soybean feeds. This is due to the high digestibility of protein and the final economic efficiency. The protein digestibility reaches 90% or more in the organic TEF soy. Some Ukrainian poultry farmers have already appreciated the benefits of TEF soybean. When using it in mixed fodders, the feed costs per 1 kg of live weight are reduced by 15%, the average daily weight gain increases by 20%, and the feed consumption improves.

TEF soy can be introduced into the ration of piglets of the pre-start period (10% of the weight of the mixed feed), starters (15-20%), for suckling sows (17% of the weight of the mixed fodder). For cattle this ration makes 1 kg per cow, for calves — 20% of the weight of mixed fodder, or fish it makes up to 40%, depending on the family. The effective proportion of TEF soybean in the rations of meat poultry is up to 30%, depending on the age, for egg poultry — up to 25% of the weight of the mixed fodder.
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