Heat-treated full-fat soy is a product is a resulting product of soybeans
processing
without oil bleeding. It is one of the most valuable feed ingredient for
livestock
and poultry.

Heat-treated full-fat soy is the multipurpose fodder, excellent source of
native and
digestible protein, and also the source of great energy value.

Usage of heat-treated full-fat soy (HTF soy) is an opportunity to achieve
the
following zootechnical and economic effects:

growing livestock and poultry liveweight gain up to genetically
determined
maximum;
poultry eggs size and mass increasing;
increasing of fat full-value in meat and eggs composition;
stabilization of reproductive organs functions and system of animal
stock
reproduction;
reduction of growing stock and mature animals and poultry mortality;
minimizing or excluding the necessity of oil and fat nutritional invention,
what
simplifies and stabilizes formulated feed manufacturing process. Soy
bean meal +
fat will always cost 20 % more, than their full-fat soy equivalent (HTF
soy);
granulation simplifying;
thus, increasing marketability of livestock products at the market.
Heat-treated full-fat soy advantages:
is high-energy feed with high protein, is multipurpose and ideal for all
kinds and
age-sex groups of livestock and poultry;
is characterized by high accessibility of oil and fatty acids, in particular;
contains the strong concentration of tocopherol, which provides stability
to the oil
in its composition upon storage. Lipoxidase and lipase are disrupted to
no-effect
level during HTF processing;
high fatty acids (linoleic and linolenoic) content – 9,0 and 2,0 %
respectively;
has high lecithin content (that is important for fatty acid metabolism and
lipid
digestion of the whole ration) – 0,7 %;
delectable flavor of products improves palatability;
hypoactivity of antinutrients up to minimal level.