Feed Academy

The ultimate guide on soy proteins FEED ACADEMY

Choosing the optimal soy protein for young animal feed An introduction to commercial soy products Soy is a well-known ingredient in animal nutrition. The soybean is an excellent source of protein and other important nutrients, and every year, the production of soybean meal exceeds all other oilseed proteins put together.

When you feed young animals, you have to be extra precautious. Their digestive system is not yet fully matured which means that the animal is unable to get the full benefit of the nutrients in the feed and can be harmed if fed with feed that does not suit their immature system.

Farmers and feed producers have a broad range of soy products to choose from on today’s market. Each type is produced with one goal: to improve the functional or nutritional value of the original soybean. Nevertheless, due to differing processing methods, the content of anti-nutritional factors and digestible proteins varies widely from one soy product to another – and that influences their impact on young animal performance and gut health.

Anti-nutritional factors

How do you know which one is the best choice for your young animal feed?

It has indeed an impact on young animals whether you choose full fat soy or soy protein concentrate. It is all soy, but it has very different reactions in the gut of the young animals.

Soy also contains several substances which can hinder the digestibility in the gut of the young animal, such as antigenic protein, oligosaccharides, phytic acid, lectins and trypsin inhibitors. As a whole, we refer to these as anti-nutritional factors.

Anti-nutritional factors cannot be digested and can potentially even be harmful for animals, e.g. by forming a substrate for bacterial fermentation in the gut. Unevenness of soy anti-nutritional factors therefore not only affects growth performance but also increases the risk of pathogenic bacteria. Therefore ensuring the lowest possible anti-nutritional factors activity in soybean ingredients is key to improve the performance, health and welfare of animals. Which anti-nutritional factors exist exactly? See below for a short overview of anti-nutritional factors.

Fact box on anti-nutritional factors Trypsin inhibitors The trypsin inhibitor activity (TIA) comes from native proteins that block the endogenous proteases; trypsin and chymotrypsin. It reduces protein dige­ stibility and increases endogenous losses. Although TIA is reduced by heat treatment, overheating has a negative impact on protein quality. The effects of TIA are particularly strong in young animals, whereas mature animals are capable of compensation for the loss of trypsin activity by enlarging pancreas.

Oligosaccharides Soybeans contain approximately 6 % oligosaccharides, particularly raffinose and stachyose. These molecules are based on sucrose with one and two extra galactose units. Galactooligosaccharides are indigestible but fermentable by the micro-flora in mammals and poultry. This fermentation is not beneficial as it causes diarrhea and lowers energy utilisation. It is reported that stachyose added to

2 | FEED ACADEMY

a stachyose-free diet reduced digestibility and performance of piglets and chicks.

Antigens In total, 65-80 % of the raw soybean protein is made up of ß–conglycinin and glycinin which are the main storage proteins of soybean. A subunit of ß-con­ glycinin causes allergic response in the gut epithelia of animals. Glycinin causes antibody formation only by intravenous administration. The antigens create an allergic response in the gut and decreases digestive capacity protein.

Phytic acid Phytic acid is a phosphorous-containing acid which chelates vital minerals such as calcium, magnesium, iron and zinc, impairing their utilisation. As it is also associated with protein, its breakdown increases protein digestibility. Phytic acid is considered as an anti-nutritional factor, however, the degradation of phytate by enzyme phytase increases phosphorous

availability. Therefore phytase producers are increasing the dosage advices to reduce the anti-nutritional factor of phytic acid. However, the condition in animals’ guts is not always ideal and variation in digestibility of phosphorous has been found when phytase was added, especially for young animals.

Lectins Lectins are glycoproteins that are resistant to proteolysis. They bind to the small intestine epithelium and cause severe disruption of the brush border and villi ulceration. This increases endogenic nitrogen losses. Using lectin-free soybeans improves true metabo­lisable energy, protein digestibility and feed conversion by about 10 %.

More than 1,000 analyses a year In the dedicated lab at HAMLET PROTEIN, more than 1,000 analyses a year are run to evaluate and compare commercial soy products and the processes used to produce them. In addition to chemical composition, the lab investigates the content of key anti-nutritional factors and assesses their nutritional potential in young animal feed.

The combination of the analyses results with the findings of international studies and feeding trials gives a clear overview of which soy products work best and when. That’s essential knowledge for any formulator of young animal feed.

Feed Academy – videos and articles

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You can find the key facts in Feed Academy – a guide to commercial soy products. For each soy product category, there is a short video and article. In the videos, Nutritionist Lars Sangill Andersen discusses how the different methods affect the content of anti-nutritional factors and the dige­ stibility of the protein in different ways. You will be guided through the advantages and challenges of the different processing methods from the young animal’s point of view.

The commercial soy products elaborated in the guide are: • Full fat soy (FFS) • Soybean meal (SBM) • Extruded soybean meal (EXSBM) • Fermented soybean meal (FSBM) • Enzymatically treated soybean meal (ESBM) • Soy protein concentrate (SPC).

FEED ACADEMY | 3

Full Fat Soy Full fat soy (FFS) is the simplest soy product on the market and makes use of the whole bean before oil extraction. The idea is to keep the nutritional content – especially essential fatty acids like Linoleic acid – intact by not removing the oil.

Due to the structure of the bean, it is necessary to break it up by some form of mechanical treatment to make the oil and protein digestible. Extrusion is the most commonly used treatment.

Protein and anti-nutritional factors (ANFs) Heat treatment of FFS is limited by the 20 % oil content. Above a certain temperature, oil oxidation will become a problem. As a result, the heat treatment is not sufficient to bring about a significant reduction in ANF 1).

Implications for young animal feed Global feedstuff tables indicate a protein digestibility score of around 75 % for FFS. However, this data is based on growing pigs. We expect digestibility in young animals to be even lower due to the high ANF content which is unsuitable for immature guts 2).

Our conclusion is that FFS is not suitable for young animal feed.

Table 1 details the ANF content of one commercial FFS product. This shows a constant protein level but a high level of trypsin inhibitor activity (TIA) and beta-conglycinin antigenic protein. When we tested seven samples of this FFS product, we found that the figures for these two ANFs varied considerably. This is due to variations in the extrusion process. The level of TIA is similar to that normally found in soybean meal. Oligosaccharide content is not influenced by the extrusion process.

In our tests of FFS produced by small, local producers, ­perhaps with a single feed mill, we found much wider va­riation in composition, as can be seen in table 2. Due to the many different sources of raw material used, there is a wider variation in protein content. More importantly, the average content of ANFs is higher, with a much wider variation between minimum and maximum levels found. This indicates a poorly controlled process.

1) The high content of oil makes it impossible to add enough heat to reduce the anti-nutritional factors, without causing damage to the oil quality. The significant residual content of anti-nutritional factors can impair digestion and health in the gut of the young animals.

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Oil

Soy bean

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2) The high content of anti-nutritional factors reduces the absorption and digestion of nutrients from FFS in young animals, as the intestinal tract has difficulty absorbing the proteins from the feed.

Full fa t soy

Table 1 Composition analysis of commercial FFS product

Table 2 Composition analysis of FFS produced by small, local producers

Commercial

Local

N=7

Average

Min

Max

Crude protein %

36.4

35.1

37.4

Moisture %

9.8

9.1

10.2

pH

6.6

6.6

6.7

Anti-nutritional factors (ANF)

N=12

Average

Min

Max

Crude protein %

36.5

33.4

39.6

Moisture %

9.6

7.2

12.4

pH

6.7

6.7

6.7

Anti-nutritional factors (ANF)

Stachyose %

3.8

3.0

4.0

Stachyose %

4.0

3.5

4.5

Raffinose %

1.0

0.9

1.0

Raffinose %

2.5

0.7

11.0

Sucrose %

6.5

3.5

8.0

Sucrose %

6.8

6.0

8.0

Trypsin inhibited mg/g protein

6.9

4.8

8.8

Trypsin inhibited mg/g protein

27.4

6.0

62.1

Beta-conglycinin ppm

30859

4100

84000

Beta-conglycinin ppm

14771

197

68977

Trypsin inhibited

Trypsin inhibited

mg/g protein

mg/g protein

Average

Min/Max

Average

40

70

30

50

20

40

8.8 6.9 4.8

10 0

Min/Max

62.1

27.4

20

6.0

0

Beta-conglycinin

Beta-conglycinin

ppm

ppm

Average

Min/Max

Average

100000

75000

80000

84000

50000

25000

0

Min/Max

68977 60000

40000

30859 4100

20000

0

14771 197

FEED ACADEMY  | 5

Soybean meal More soybean meal (SBM) is produced a year than all other oilseed protein sources put ­together. As soy producer organizations report, SBM quality varies from country to country and by batch to batch – both in protein level and amino acid composition.

Other factors may also play a crucial role in quality. Once beans have been cleaned and dehulled and the oil extrac­ted, white flakes remain 1). The hulls are often used to stan­dardize the protein content of the white flakes.

However, if the hulls have not been thoroughly cleaned, sand and weed seeds are also likely to be added with the hulls. Such contaminants include potential toxins. The white flakes may be toasted to form SBM or used for further processing into other soy products.

SBM products include: • HiPro SBM, with a low hull content (46-48 % crude protein, CP) • LowPro SBM, containing most of the hulls (42-43 % CP)

Implications for young animal feed In SBM with a high hull content, the increased fiber content or potential content of sand and weed seeds are not beneficial to the immature digestive systems of young ani­mals. The broad variation in ANF content is also difficult to account for in feed formulations, particularly as detailed ANF information is rarely available to formulators 2).

While SBM does not typically cause digestive problems for older animals, the fluctuating ANF content may cause dige­stive upsets during the early weeks of life.

Protein and anti-nutritional factors (ANFs) The protein in the white flakes is highly soluble but not very digestible due to high trypsin inhibitor activity (TIA). This is the main reason for toasting the white flakes. The toasting process is the optimal heat treatment for reducing TIA without denaturing the proteins, which causes digestibility to decline.

Other ANFs in SBM include antigenic protein (beta-conglycinin), oligosaccharides (stachyose and raffinose) and sucrose (only an issue in calf feed) (see table 1). Further processing is necessary to reduce these components.

As table 1 shows, the ANF content of SBM can vary quite a lot in the ANF parameters, while crude protein content is fairly constant.

1) To make soybean meal the beans are cleaned and dehulled before being flaked and extracted for oil. The product is now defatted soybean meal – or white flakes.

The protein in the white flakes has a high solubility, but is not very digestible as the trypsin inhibitor activity is very high. This is the main reason for toasting these white flakes and produce the standard toasted soybean meal.

6 | FEED ACADEMY

White flakes

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2) You should pay attention to the large variation of anti-nutritional factors and quality. But this can be almost impossible to account for in the formulation even if you know the quality in advance.

Quality Anti-nutritional factors

Figure 1 SBM versus other oilseed products

Table 1 ANF levels in SBM

Oilseed protein products

Composition analysis

Production in million metric tons.

N=13

345.97

350

Average

Min

Max

Crude protein %

47.5

45.9

49.2

Moisture %

11.4

9.1

13.6

pH

6.6

6.4

6.7

Anti-nutritional factors (ANF) Stachyose %

4.2

3.5

4.6

Raffinose %

1.3

0.6

1.7

Sucrose %

7.2

4.0

8.5

Trypsin inhibited mg/g protein

5.9

2.8

9.1

Beta-conglycinin ppm

49430

1500

154501

300

250

Trypsin inhibited mg/g protein

Average

Min/Max

200

15 10

9.1 5.9

5

2.8

150

0

Beta-conglycinin ppm

100

Average

68.52

200000

42.28 45.36

50

38.88

Copra

Palm kernel

Cottonseed

Sunflowerseed

Peanuts

5.41

Rapeseed

150000

154501

100000

17.02

Soybeans

Min/Max

50000

0

49430 1500

FEED ACADEMY  | 7

Extruded soybean meal Extruded soybean meal (EXSBM) is subject to heat treatment during extrusion and steam addition, with temperatures reaching 130°C/266°F or more. Compared to soybean meal (SBM), the main difference is that more water is removed during processing.

Protein and anti-nutritional factors (ANFs) At first sight, it may appear that EXSBM has a higher protein content than SBM. However, this is merely due to the fact that EXSBM contains less water.

The protein content of the dry matter in EXSBM is, in reality, similar to that of SBM.

(Stein et al, 2017), which found that EXSBM had a SID of 86 %, compared to 88 % in SBM. Due to the remaining content of ANFs, in the form of TI and oligosaccharides, EXSBM is unlikely to have a better effect on young animal gut health than SBM.

Some soy ANFs are reduced by heat during the extrusion process, including lectins, beta-conglycinin and trypsin inhibitor activity. Oligosaccharides and non-starch polysaccharides, on the other hand, are not affected by the extrusion process 1). This means they are still present in EXSBM. The main oligosaccharide components are stachyose, raffinose plus some verbascose.

Non-starch polysaccharides are otherwise known as dietary fiber.

Implications for young animal feed Although the high temperatures used during the extrusion process may reduce trypsin inhibitor activity, there is also a risk of damaging the protein quality and, consequently, standardized ileal digestibility (SID). This was documented in a piglet feeding trial at University of Illinois

1) Oligosaccharides, such as Stachyose, Raffinose and Verbascose, are not affected by the extrusion process and will remain in the product.

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Trypsin inhibitor activity

Soybean meal

Oligosaccharides

Stachyose Raffinose

Verbascose

8 | FEED ACADEMY

Table 1 ANF levels in EXSBM

Composition analysis N=13

Average

Min

Max

Crude protein %

52.5

48.2

55.1

Moisture %

5.2

3.1

7.6

pH

6.4

6.3

6.7

Anti-nutritional factors (ANF) Stachyose %

4.2

3.0

6.0

Raffinose %

1.3

1.0

2.0

Sucrose %

7.9

7.0

8.0

Trypsin inhibited mg/g protein

4.0

2.7

7.3

Beta-conglycinin ppm

16446

1400

81000

Trypsin inhibited

Beta-conglycinin

mg/g protein

ppm

Trypsin inhibited mg/g protein

100000

10

80000

8

81000

7.3

60000

6

4.0 40000

4

2.7 2

20000

0

0

Average

16446 1400

Min/Max

FEED ACADEMY  | 9

Fermented soybean meal In Asia, fermented food has been part of the traditional human diet for thousands of years. Around the turn of the millennium, some fermented products based on soybean meal (SBM) appeared in the Asian feed market. Today, fermented soybean meal (FSBM) is also produced in Europe and the USA. While food has often been fermented for preservation and taste reasons, fermented products for feed focus on the reduction of anti-nutritional factors and the gut health issues of young animals. FSBM is produced in batches using solid-state fermentation, typically in piles on a concrete floor or in bins 1).

Protein and anti-nutritional factors (ANFs) At HAMLET PROTEIN, we have analyzed many FSBM products from Asia for their ANF content. These include FSBM produced by a few larger players, which export their products primarily to other countries in Asia, and more than 30 small producers, typically local feed mills. Tables 1 and 2 show the analysis results of products from two different FSBM producers.

Several studies point to the low digestibility of FSBM. This is best summarized in an article in Journal of Animal Science, based on a meta-analysis. See figure 1.

The data in this meta-analysis suggests that the digestibility of FSBM is no higher than that of the raw material, SBM. As the ANFs are also only partially removed, the use of FSBM products in feed for young animals is unlikely to be of greater benefit.

Reference: Pedersen C, Almeida JS and Stein HH, 2016, Journal of Animal Science 2016 94, supplement3, pp340-343

The analyses of these products show that: 1. The batch-to-batch variation is very wide 2. In each product, at least one ANF is hard to control

Implications for young animal feed The reason for the broad variation in ANF content 2) is the production method, which offers very few possibilities for quality control. For example, the sugars in soy break down differently depending on the strain of bacteria used, affecting protein content. Care must also be taken to avoid damaging the protein during heat treatment. If the temperature is too high, the protein will denature and the amino acid lysine will form Maillard bonds with the sugars.

Such heat damage reduces the digestibility of the protein significantly.

1) Fermented soybean meal is produced by mixing standard soybean meal with moisture – water – and a bacterial culture. The fermentation takes place in piles on the floor or in bins, and unlike most other forms of soy protein production, ­fermentation is produced in indivi­ dual batches instead of ­ a continuous production.

10 | FEED ACADEMY

Batch 1

Batch 2

Batch 3

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2) One of the downsides of fermented soy products is that the method offers very little control of the quality during production.

In our analysis of fermented soy products at the HAMLET PROTEIN laboratory, two factors stand out:

1) Variation from batch to batch

Fermented soybean meal

Batch 1

2) At least one of the anti-nutritional factors are too high Fermented soybean meal

Batch 2

Fermented soybean meal

Batch 3

a) There is significant variation from batch to batch. b) Each product seems to have at least one of the anti-nutritional factors causing problems. So be aware of the large variation in the composition when you are dealing with fermented soybean meal.

Table 1 Fermented soybean meal product X

Table 2 Fermented soybean meal product Y

Composition analysis

Composition analysis

N=13

Average

Min

Max

Crude protein %

52.3

48.1

55.1

Moisture %

6.6

4.4

pH

4.9

4.6

N=11

Average

Min

Max

Crude protein %

54.3

52.4

56.2

9.9

Moisture %

6.8

5.5

8.3

6.0

pH

6.2

5.6

7.7

Anti-nutritional factors (ANF)

Anti-nutritional factors (ANF)

Stachyose %

1.8

0.7

3.8

Stachyose %

0.8

0.0

2.0

Raffinose %

0.5

0.2

1.0

Raffinose %

0.1

0.0

0.5

Sucrose %

2.0

0.7

4.1

Sucrose %

1.0

0.0

2.0

Trypsin inhibited mg/g protein

2.6

0.8

5.7

Trypsin inhibited mg/g protein

1.7

0.1

4.0

Beta-conglycinin ppm

17969

3500

58900

Beta-conglycinin ppm

37418

3600

112069

Figure 1 Standardized ileal digestibility (SID) of soy products in young pigs under 20kg (Pedersen et al, 2016)

Beta-conglycinin ppm (table 1)

Average

Min/Max

60000

Results: Effect of feedstuff on SID CP in pigs < 20kg

58900

40000

20000

SBM

soybean meal

ESBM

enzyme-treated SBM

FSBM

fermented SBM

SPC

soy protein concentrate

SPI

soy protein isolate

17969 3500

0

92 %

Beta-conglycinin

a

ppm (table 2)

a

90 %

a Average 120000

Min/Max

88 % 86 % 84 %

112069

b

b

82 % 80 %

90000

78 % 76 %

60000

30000

0

SBM 48

ESBM

FSBM

SPC

SPI

37418 Note: Different letters (a, b) indicate P < 0.01

3600

Source: Almeida, JS: University of Illinois. Presentation from Pig Feed Quality Conference (2016)

FEED ACADEMY | 11

Enzymatically treated soybean meal Enzymatically treated soybean meal (ESBM) first went into production in the 1990s, when a process was developed to reduce the anti-nutritional factors (ANFs) in soy through enzymatic activity. The method is based on continuous flow processing, where soy, moisture and enzymes are mixed and co-processed 1).

The temperatures used during the drying process deactivate the enzymes.

Protein and anti-nutritional factors (ANFs) The use of enzymes means that ESBM products have a very low oligosaccharide content.

Compared to soy protein concentrate, the protein concentration is moderate at around 56 %. The difference is made up by non-starch polysaccharides (NSP).

Like soy protein concentrate, ESBM has a consistently low content of antigenic protein, beta-conglycinin and trypsin inhibitor activity (TIA). The only products that fall in this category are the products from HAMLET PROTEIN.

Table 1 All parameters in the table are measured on either a daily or a weekly basis at HAMLET PROTEIN for all products.

Composition analysis

Implications for young animal feed ESBM is the soy product with most peer-reviewed studies of standardised ileal digestibility (SID) concluding it is the soy product with the highest SID for young animals 2).

ESBM minimizes the presence of undigested oligosaccharides in the gut, limiting the amount available for fermentation by potentially pathogenic bacteria. This fermentation produces gas which is harmful to the animal, while the proliferation of bacteria may cause diarrhea. NSPs, however, are typically fermented by Lactobacillus bacteria or Bifidus bacteria, producing short chain fatty acids (SCFA). SCFA help regulate gut pH and are a source of energy for gut cells. In other words, these NSPs have a positive effect on gut health.

1) In this method, the anti-nutritional factors are reduced with enzymes in a biotechnological process which significantly increases the digestibility of the protein.

12 | FEED ACADEMY

Average

Min

Max

Crude protein %

56.2

54.5

56.8

Moisture %

7.8

5.2

9.0

pH

6.2

6.0

6.5

Anti-nutritional factors (ANF)

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2) Extensive studies have shown that enzymatically treated soy protein is the soy product that provides the best digestibility for young animals. In addition, enzymatically treated soy has a consistently low content of anti-nutritional factors.

Stachyose %

0.4

0.0

1.0

Raffinose %

0.1

0.0

0.2

Sucrose %

0.0

0.0

0.0

Trypsin inhibited mg/g protein

2.3

1.8

3.2

Beta-conglycinin ppm

1

1

2

FEED ACADEMY How to choose the right soy protein for your young animal feed

FEED ACADEMY | 13

Soy protein ­concentrate Soy protein concentrate (SPC) contains minimum 65% protein and is traditionally produced by water-alcohol extraction of soy white flakes. Developed in the 1970s, this process represents one of the earliest efforts to improve the quality of standard SBM. After oil extraction, the solid fraction – or white flakes – is subject to a further extraction process using a water and alcohol solution (1/3 water + 2/3 ethanol). The aim is to so­lubilize soy sugars/oligosaccharides and, at the same time, avoid protein extraction. A positive side effect of this is that the ethanol denatures antigenic proteins. The SPC is then heat treated to reduce trypsin inhibitor activity (TIA).

Standard SPC white flakes have a very low residual content of antinutritional factors (ANFs). Studies have even recorded high standardised ileal digestibility (SID) when these standard white flakes are added to young animal feed. The only minor issue is that the oligosaccharides are not completely removed during the extraction process, as they may not be present in a soluble form. This is especially true of stachyose.

In recent years, a new generation of SPCs has emerged. The main difference from traditional SPC is that these are produced from toasted SBM instead of white flakes 1). Although this separates the SPC process from oil extraction, making it simpler, it also compromises protein quality.

Protein and anti-nutritional factors (ANFs) When the white flakes are toasted, carbohydrates and proteins denature and lock each other into complexes. This is known as the Maillard reaction.

This protein denaturation means the subsequent water-alcohol extraction is less able to solubilize the oligosaccharides in the complexes and less effective in denaturing antigenic protein. The result is lower crude protein content and higher oligosaccharide content.

Traditional SPC has a consistently low content of antigenic ­protein, beta-conglycinin and Trypsin Inhibitor Activity, TIA.

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l

ea

1) Some soy protein concentrates are not made from white flakes but from toasted soybean meal.

This means that the product is toasted twice, both before and after the extraction with water and alcohol. This compromises the quality of the protein and makes the extraction less efficient.

The result is a higher content of anti-nutritional factors and a lower digestibility.

nm

14 | FEED ACADEMY

In a study conducted by the University of Illinois, SID was found to be significantly lower with new generation SPC than with SBM. A reasonable explanation for this is the double toasting, as the product is subject to toasting again after the water-alcohol extraction process.

ea

Here, processing relies on water extraction, where the extraction liquid varies in pH value. If the water has a neutral or basic pH, protein will go into the soluble liquid phase. To avoid this, the pH is reduced to ensure protein remains in the solids. The extraction of oligosaccharides and sugars is comparable to that obtained by water-alcohol extraction, but without the

Implications for young animal feed

yb So

To complete the picture, it is important to mention a few pro­ducts similar to SPC, which are produced in a slightly different way and with different quality properties.

denaturation of antigenic protein. TIA also still needs to be reduced by heat treatment. Analyses of these products are available on request.

Table 1 Composition analysis

Table 2 Composition analysis

Traditional SPC

New generation SPC

N=13

Average

Min

Max

Crude protein %

65.2

63.2

66.9

Moisture %

7.8

6.6

pH

6.7

6.6

N=11

Average

Min

Max

Crude protein %

61.3

58.3

63.4

9.0

Moisture %

6.5

5.2

8.3

6.8

pH

6.7

6.6

6.8

Anti-nutritional factors (ANF)

Anti-nutritional factors (ANF)

Stachyose %

1.8

0.5

3.0

Stachyose %

2.4

1.2

4.0

Raffinose %

0.5

0.5

0.5

Raffinose %

0.5

0.0

0.8

Sucrose %

0.8

0.8

0.8

Sucrose %

2.3

0.0

4.0

Trypsin inhibited mg/g protein

2.0

1.2

2.7

Trypsin inhibited mg/g protein

1.7

0.9

3.2

Beta-conglycinin ppm

2

1

2

Beta-conglycinin ppm

341

1

4300

Stachyose, raffinose and sucrose

Stachyose, raffinose and sucrose

%

%

Average

Min/Max

Average

3.5

3.0

Min/Max

5

3.0 4

4.0

4.0

2.5

3

2.0 1.8

2.4 1.5

2

1.0

0.5

2.3

0.8 0.5

1.2 1

0.5

0.8 0.5

0.0

0.0

0

Stachyose %

Raffinose %

Sucrose %

Stachyose %

Raffinose %

0.0

Sucrose %

FEED ACADEMY | 15

HAMLET PROTEIN promotes the health, welfare and performance of farm livestock through soy-based specialty proteins for young animal feed. Around the world, our products are known to deliver an efficient, high quality source of vegetable protein with a strong return on investment.

Our head office, research and innovation center and pilot plant facilities are located in Denmark, and we have production plants in Horsens, Denmark and Findlay, Ohio in the USA. All products and services are accessible through our global distribution network.

www.hamletprotein.com