Analysis of JAP HI-PRO Soya Cake
Proximate Analysis
| Dry Matter | 94.00% | 
| Crude Protein | 48.00% | 
| Crude Fat (Ether Extract) | 7.00% | 
| Crude Fat (by Acid Hydroiysis) | 7.70% | 
| Crude Fiber | 5.50% | 
| Ash | 5.30% | 
| Undegradable Protein (% of Crude Protein) | 0.50% | 
| Free Fatty Acids | 52.00% | 
| Linoleic Acid | 3.00% | 
| Linolenic Acid | 0.65% | 
| Lecithin | 0.20% | 
Amino Acid Composition Digestibility %
| As Fed | Poultry* | Swine* | |
| Arginine | 3.20 | 93.20 | 93.70 | 
| Histidine | 1.44 | 89.70 | 89.42 | 
| Isoleucine | 2.00 | 90.20 | 89.72 | 
| Leucine | 3.60 | 88.60 | 88.48 | 
| Lysine | 2.86 | 91.40 | 90.90 | 
| Methionine | 0.75 | 80.40 | 88.85 | 
| Cystine | 0.66 | 80.00 | 81.98 | 
| Phenylalanine | 2.20 | 89.50 | 90.01 | 
| Tyrosine | 1.20 | 86.20 | 86.91 | 
| Threonine | 1.94 | 83.60 | 79.14 | 
| Tryptophan | 0.63 | 87.00 | 88.38 | 
| Valine | 1.98 | 89.10 | 87.37 | 
Energy Content (Dry matter basis)
| Kcal/Lb. | Kcal/Kg. | ||
| TMEn | Poultrya | 1484 | 3265 | 
| ME | Swineb | 1876 | 4128 | 

