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 |