since your main objective is to balance the production costs, I recommend you that you think of substituting it for another food proteico of vegetable origin. And as always " peros " exists, in this case it is that the alternatives that you have possess some obstacles. Here I present you a little a listing short, but it can be useful.
-flour of Seed of Cotton: 41% of raw Protein, restrictive: it possesses a compound fenólico called gossipol, this can give you a reduction of growth and nutritious consumption, you can use up to 11%.
-flour of Peanut: 45-50% in raw protein (similar to that of the soya), restrictive: he/she needs a processed to destroy aflatoxinas, tannins and tripsina inhibitors.
-flour of Sunflower: 35-39% of raw, restrictive protein: it possesses compound fenólicos that have an adverse effect in the palatabilidad and reduction in the digestion of the protein.
-flour of Ajonjolí: 42% of raw protein, only obstacle: it possesses very little lisina and treonina.
He/she remembers that one of the advantages that have with the soya is that it is a very rich source in Lisina, therefore you can end up completing your requirements of the same one, and this is an advantage in question of costs.
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