Full Fat Soya

Full Fat Soya

Soya beans, with their high protein (38 to 42%) and rich oil (18 to 22%) content, have the potential to substantially benefit the feed industry. By adding full-fat soya meal to livestock and poultry rations, the amino acid and energy intake of animals can be significantly increased. Compared to other feed alternatives, soya also provide a cost-effective and nutrient-dense option for producers who want to boost production.

However, full-fat whole soya beans cannot be given to animals in its raw form as it contains trypsin inhibitors (TIs). TIs are a group of small proteins that reduce the biological activity of digestive enzymes in animals. In other words, the presence of TIs directly affects the digestibility of the soya consumed.

To sidestep this problem, proteins must be denatured by exposing them to heat – TIs are inactivated due to the heat treatment applied when processing soya beans into meal.

There are a variety of methods available when it comes to processing full-fat soya beans. These methods rely on different levels of moisture, timing intervals and temperature, and include expansion, extrusion, flaking, jetsploding, cooking, roasting, micronisation and microwaving.