Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Animal Feed & Nutrition Functions
- Ingredients
- Soybean Meal
- Technologies
Features & Benefits
- Labeling Claims
- Animal Feed & Nutrition Features
- Rumen Undegradable Protein
High protein soybean meal with high proportion of rumen bypass protein: Lower inclusion rates to achieve target nutrient levels with AminoPlus, providing more ration space for other ingredients.
Excellent balance of essential amino acids: Soybean meal is a natural, economical, high-quality source of essential amino acids important for milk production.
High intestinal digestibility of bypass protein and amino acids: The AminoPlus RUP fraction is highly digestible in the small intestine, providing critical absorbable amino acids for production, to help reduce the amount of indigestible protein excreted.
Low fat level: AminoPlus is low in unsaturated fatty acids, which have been associated with depressed milk fat content.
Controlled production process: Count on consistent production quality as AminoPlus is processed under specifically controlled conditions of time, temperature, and moisture.
Applications & Uses
- Markets
- Controlled Production Process
Amino Plus is processed under specifically controlled conditions of time, temperature, and moisture. Lower inclusion rates to achieve target nutrient levels with Amino Plus providing more ration space for other ingredients Soybean meal is a natural, economical, high-quality source of essential amino acids important for milk production Amino Plus®, produced by Ag Processing Inc (AGP), is a natural all soybean-based bypass protein ingredient, providing dairy producers a feed source that can help ensure superior performance and milk yield. Count on consistent production quality for Amino Plus Compared to excessive heat input, the controlled heat input process (temperature X time) AGP uses to produce Amino Plus modifies feed proteins helping reduce the proportion of soluble protein, while optimizing the insoluble digestible (potential bypass) fraction, without increasing the indigestible fraction.
- Heat Impact on Proteins
Properties
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Dry Matter | 100.0 | % | — |
| Crude Protein | 50.0 | % | — |
| Crude Fat | 1.2 | % | — |
| ADF | 9.2 | % | — |
| NDF | 20.88 | % | — |
| NPC | 30.19 | % | — |
| Ash | 7.0 | % | — |
| RUP | 72.0 | % | — |
| RDP | 28.0 | % | — |
| SIP | 10.0 | % | — |
| NE-L | 0.97 | Mcal/lb | — |
| NE-G | 0.73 | Mcal/lb | — |
| NE-M | 1.05 | Mcal/lb | — |
| Lysine | 6.17 | Mcal/lb | — |
| Methionines | 1.57 | % | — |