Sojin Griz
Punomasni sojin griz je krmivo bogato energijom i proteinima, namenjeno prvenstveno za ishranu živine i svinja, a može se koristiti i za preživare. Tehnološki proces dobijanja sojinog griza sastoji se iz hidrotermičke obrade pod pritiskom, sušenja na niskim temperaturama, hlađenja, prosejavanja, usitnjavanja i pakovanja.
Hidrotermičkom obradom uništavaju se anti-nutritivne materije do potrebnog nivoa, pri čemu ne dolazi do nutritivnog oštećenja proteina soje. U sojinom grizu je ostao nenarušen prirodni odnos proteina, sojinog ulja, lecitina, minerala i vitamina, rastvorljivih u mastima. Usitnjavanjem tretiranog sojinog zrna u griz povećava se iskorišćenost proteina i dostupnost ulja i ostalih hranjivih materija enzima varenja u digestivnom traktu životinja.
Proizvod je bogat proteinima, aminokiselinama, vitaminom E, vitaminima B-kompleksa i mineralima, a najviše kalijumom (K).
To je proizvod visoke hranljive i biološke vrednosti sa inaktiviranim antinutritivnim faktorima, čime se povećava iskorišćenost proteina.
SOY GRITS
Full-fat soy-bean grits is feed rich in energy and protein, intended primarily for poultry and pigs, and can be used for ruminants. The technological process of obtaining soy-bean grits consists of a hydrothermal treatment under pressure, low temperature drying, cooling, screening, shredding and packaging.
Hydrothermal treatment destroys anti-nutritional substances to the required level, without causing damage to the nutritional soy protein. The soy grits remained undisturbed natural ratio of proteins, soybean oil, lecithin, minerals and vitamins, soluble in fats. By trituration of soy-bean grain into grits, itincreases level of protein utilization and availability of oil and other nutrients digestive enzymes in the digestive tract of animals.
The product is rich in protein, amino acids, vitamin E, B-complex vitamins and minerals, and most of potassium (K).
It is a product of high nutritional and biological value with inactivated anti-nutritious factors, increasing protein utilization.