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Agro Protein

Agro Protein (bulk fraction)

Gluten-free post-extraction oat middlings (Agro Protein) are produced as a result of the process of obtaining starch from oat flour for food purposes. The drying process is carried out in accordance with ISO 9001 and the European feed safety standard GMP+. The content of total protein in the product ranges between 38 and 47% in dry matter. In addition, it contains 11.25% crude fat, 5.5% crude fibre, 9% crude ash, 5.1g/kg calcium, 1.12% assimilable phosphorus.
Agro Protein has a 2% higher protein digestibility coefficient compared to post-extraction soybean meal. The value of metabolizable energy for pigs is 12.36 MJ/kg and for poultry 8.96 MJ/kg. Gluten-free oat middlings (Agro Protein) are significantly better than post-extraction rapeseed meal in terms of amino acid composition, and especially the content of key amino acids responsible for growth and production of milk, meat, eggs. Oat middlings are comparable in their quality and nutritional value to post-extraction soybean meal.

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