Full-Fat Toasted & Extruded Soybeans

Premium Full-Fat Toasted & Extruded Soybeans for Animal Nutrition

Full-Fat Toasted & Extruded Soybeans are premium feed materials that combine high-quality soybean protein and naturally occurring soybean oil within one nutritional matrix. This unique combination provides animals with both digestible amino acids and concentrated dietary energy from a single ingredient.

Raw soybeans are not recommended for pigs and poultry because they naturally contain anti-nutritional factors such as trypsin inhibitors and, to a lesser extent, lectins. These compounds can interfere with protein digestion and reduce nutrient utilisation. A carefully controlled combination of toasting and extrusion is therefore used to reduce these limiting factors while preserving the nutritional quality of the soybean protein.

The effectiveness of the process depends on achieving the correct balance between time, temperature, moisture, steam, pressure and mechanical energy. The result is a highly accessible protein-and-energy ingredient with improved oil availability, reduced anti-nutritional pressure and excellent applicability in modern poultry, swine and petfood formulations.

A Natural Protein and Energy Matrix

Unlike conventional soybean meal, full-fat soybeans retain their natural oil fraction. They therefore provide a unique combination of high-quality protein and vegetable fat within the original soybean structure.

In conventional feed formulations, high-protein soybean meal is frequently combined with separately added soybean oil or palm oil. Full-Fat Toasted & Extruded Soybeans supply both nutritional fractions within one ingredient. This enables nutritionists to evaluate the product as a combined alternative to soybean meal and separately added vegetable oil.

Because the natural protein and oil remain together within the soybean matrix, animals receive a concentrated source of amino acids and energy from one consistent raw material. This can simplify feed formulation and provide additional flexibility when balancing protein, amino acids, fat and energy.

Balancing Anti-Nutritional Factor Reduction and Protein Quality

The nutritional value of processed full-fat soybeans depends on finding the optimal balance between sufficient heat treatment and preservation of protein quality.

Insufficient processing may leave excessive residual levels of trypsin inhibitors and other anti-nutritional factors. Excessive processing, however, can overheat the protein and reduce amino acid availability. Effective production therefore requires precise control over the complete processing window.

The interaction between time, temperature, moisture and steam supports an effective cooking process. Pressure, friction and mechanical shear further modify the cellular structure of the soybean. Together, these processing parameters reduce anti-nutritional factors while limiting unnecessary heat damage to the protein.

This controlled approach helps preserve protein digestibility while making both the protein and the naturally occurring soybean oil more accessible to digestive enzymes.

Advanced Toasting and Extrusion Technology

During production, pre-cleaned full-fat soybeans are carefully prepared before undergoing controlled toasting and extrusion. The use of moisture and steam supports efficient and even heat transfer throughout the soybean material.

Inside the extruder, the combined action of temperature, pressure, friction and mechanical shear intensively modifies the cellular structure. This process opens the soybean cells and increases the surface area available to digestive enzymes.

As a result, the naturally embedded soybean oil becomes considerably more accessible for digestion. At the same time, the processing conditions reduce trypsin inhibitors, urease activity and bitter components while protecting the digestibility of the soybean protein.

Highly Digestible Protein and Natural Energy

Full-Fat Toasted & Extruded Soybeans typically provide approximately 35–38% crude protein together with around 18–20% natural soybean oil. Exact nutritional values may vary according to soybean origin, moisture level, harvest conditions and processing specifications.

This combination delivers a concentrated supply of protein, essential amino acids and energy. It is particularly valuable in diets where nutrient density, ingredient quality and efficient utilisation are important.

The product contains naturally occurring essential amino acids, including lysine, methionine, threonine and tryptophan. It also supplies soybean oil rich in unsaturated fatty acids, including linoleic acid.

Because both protein and energy are delivered through one ingredient, Full-Fat Toasted & Extruded Soybeans can help nutritionists formulate concentrated diets while reducing dependence on separately added oils.

Superior Natural Oil Availability

One of the principal advantages of extrusion is the improved availability of the oil naturally present inside the soybean cells.

In untreated soybeans, part of this oil remains enclosed within the cellular structure. The extrusion process opens these cells, allowing digestive enzymes greater access to the lipid fraction. This improves the nutritional utilisation of the natural soybean oil without requiring the oil to be extracted and added back separately.

Independent research has reported approximately 91% oil availability for the extruded full-fat soybean product. This high oil availability makes the ingredient particularly relevant for energy-dense poultry and swine formulations.

The natural integration of protein and oil also distinguishes full-fat soybeans from feed formulations based on soybean meal and free vegetable oil, where the two nutritional fractions originate from separately processed raw materials.

A Practical Alternative to Soybean Meal and Added Oil

In practical feed formulation, Full-Fat Toasted & Extruded Soybeans can be compared with the combined nutritional and economic value of high-protein soybean meal plus separately added soybean or palm oil.

The relevant calculation is not based solely on the price per tonne. Nutritionists must also consider:

• Crude and digestible protein
• Digestible essential amino acids
• Natural oil content
• Net or metabolizable energy contribution
• Oil availability and digestibility
• Possible replacement of separately added vegetable oil
• Species-specific formulation requirements
• Current raw-material prices

Depending on market conditions and formulation objectives, the combined protein-and-energy contribution of full-fat soybeans can support cost-optimised feed formulation and reduce the number of separate ingredients required.

Benefits in Poultry Nutrition

Modern poultry diets require concentrated sources of digestible amino acids and highly available energy. This is particularly important in broilers, where rapid growth and feed efficiency depend on the precise balance between protein, amino acids and metabolizable energy.

Full-Fat Toasted & Extruded Soybeans combine soybean protein and natural oil within one ingredient. The controlled processing conditions reduce anti-nutritional factors that can interfere with protein digestion while opening the soybean cells to improve access to both protein and oil.

Independent poultry research showed that the tested heat-treated full-fat soybean products delivered higher apparent metabolizable energy than the evaluated combination of soybean meal and separately added soybean oil. No significant differences in apparent metabolizable energy were found between the tested heat-treated full-fat soybean products.

This confirms the practical value of correctly processed full-fat soybeans as concentrated protein-and-energy ingredients in poultry diets.

Depending on product grade, particle size and formulation requirements, the ingredient can be used in broiler starter, grower and finisher diets, as well as in feeds for laying hens. Highly processed grades are especially relevant in diets where nutrient digestibility, energy density and low anti-nutritional pressure are priorities.

Key Benefits for Poultry

• Combines high-quality soybean protein and natural oil in one ingredient
• Provides concentrated dietary energy for broilers and laying hens
• Supplies digestible essential amino acids
• Supports energy-dense poultry formulations
• Reduces trypsin inhibitors and other anti-nutritional factors
• Improves access to the naturally occurring soybean oil
• Can reduce the need for separately added vegetable oil
• Supports flexible formulation across different production phases
• Suitable for broiler and layer diets

Benefits in Piglet and Swine Nutrition

Piglets and young pigs require highly digestible protein and energy sources, particularly during the sensitive period immediately after weaning. At this stage, feed intake may be limited while the demand for digestible nutrients remains high.

Raw soybeans are unsuitable for young-animal diets because trypsin inhibitors and other anti-nutritional factors can interfere with protein digestion. Controlled toasting and extrusion reduce these limiting compounds while preserving the quality of the soybean protein.

The extrusion process also opens the cellular structure and improves the accessibility of the naturally embedded soybean oil. This allows full-fat soybeans to provide both digestible protein and concentrated energy within one ingredient.

Processing also reduces bitter substances associated with raw soybeans. Improved palatability can be particularly valuable in post-weaning feeds, where consistent feed acceptance is essential.

In an independent piglet feeding trial, the different soybean treatments did not produce statistically significant differences in overall growth performance. However, diets containing extruded full-fat soybeans showed favourable numerical trends in selected parameters, including body weight, daily gain, feed intake and feed conversion during parts of the trial.

The results support the practical suitability of properly processed full-fat soybeans in piglet diets while recognising that performance depends on the complete diet, inclusion rate, health status and production conditions.

Key Benefits for Piglets and Pigs

• Provides concentrated protein and natural energy
• Supplies digestible essential amino acids
• Supports nutrient-dense post-weaning diets
• Reduces trypsin inhibitors and other anti-nutritional factors
• Protects protein quality through controlled processing
• Improves the availability of naturally occurring soybean oil
• Reduces bitter components and supports palatability
• Can replace part of the soybean meal and separately added oil
• Suitable for piglet, grower-finisher and sow formulations

Suitable for Premium Petfood

Premium petfood formulations increasingly require highly digestible ingredients with consistent nutritional quality and reliable processing characteristics.

Full-Fat Toasted & Extruded Soybeans provide naturally combined protein and energy, together with improved oil availability and reduced levels of anti-nutritional factors. The reduction of bitter components can also contribute to favourable palatability.

The ingredient can therefore be used in selected petfood applications where consistent protein quality, energy density and processing functionality are required. Final inclusion should always be determined according to the nutritional specifications and positioning of the complete petfood formulation.

Indicative Inclusion Rates

Indicative inclusion levels depend on the animal species, age, production stage, product grade and complete feed formulation.

• Piglets: typically 7–15% of the complete ration
• Sows: typically 10–15% of the complete ration
• Poultry: typically 5–20% of the complete ration, depending on species, age and production objective

These values are general formulation guidelines only. Final inclusion rates should be established by a qualified animal nutritionist based on the complete diet, analytical specifications, animal requirements and applicable regulations.

Product Features

• Premium full-fat toasted and extruded soybeans
• Natural protein-and-energy matrix
• Approximately 35–38% crude protein
• Approximately 18–20% natural soybean oil
• High-quality soybean protein
• Source of essential amino acids
• Highly available natural oil
• Approximately 91% reported oil availability
• Reduced trypsin inhibitors and anti-nutritional factors
• Reduced bitter components
• Controlled balance between ANF reduction and protein preservation
• Suitable for poultry, piglets, pigs and selected petfood applications
• Can reduce dependence on separately added vegetable oil
• Supports cost-optimised protein and energy formulation

Storage and Shelf Life

Store the product in a cool, dry and well-ventilated environment. Protect it from moisture, direct sunlight, excessive heat and sources of contamination.

Under appropriate dry-storage conditions, the product can have a shelf life of several months. Exact storage instructions and batch-specific shelf life are stated in the applicable product specification and accompanying documentation.

Product Specifications and Availability

Product composition and nutritional values may vary according to soybean origin, harvest, moisture level, particle size and processing conditions. Different product grades may be available depending on market and formulation requirements.

Detailed specifications, certificates, packaging options and commercial availability are available upon request.

Disclaimer: Nutritional values and inclusion rates stated on this page are typical guideline values. They may vary according to raw-material origin, harvest, processing conditions, analytical method and production batch. Trial results relate to the specific products, diets and experimental conditions evaluated and do not guarantee identical results under all commercial circumstances. Final formulations should be prepared by a qualified animal nutritionist.