Fermented Soy

Fermented Soy

The intestine is not only a digestive organ but has closed ties to the immune system. A good immunity as well as a healthy flora of lactic acid bacteria in the digestive tract are a prerequisite for a good performance and feed conversion of the animals.
Therefore our products contain fermented soy with naturally occurring lactic acid bacteria.

To initiate the fermentation a highly active culture of different lactic acid bacteria is used. In the course of the fermentation the soy is predigested; the lactic acid bacteria multiply and produce different metabolites. Using specially developed drying machines it is possible to maintain the fermentation flora to a great part. Thus, our product contain a high concentration of natural lactic acid bacteria of different species

The systematic fermentation of soy was at the beginning of our company and the effectiveness of the products produced in this manner is well documented.

Trials with our fermented soy confirm the following effects:

Pigs:

  • Increase of the milk production in breeding sows
  • Stabilisation of the digestion
  • Higher weaning weight
  • Improved immunity
  • Higher daily weight gains
  • Better feed conversion

Calves:

  • Higher daily weight gains
  • Better feed conversion
  • Stabilisation of the digestion

Remarks:
The points listed above have been demonstrated by scientific trials and the improvements of the different parameters were statistically significant. A series of other trials with PGE fermented soy and mixed products also document various improvements but statistical analyses have not been conducted.

Produktionsgemeinschaft Egger GmbH | Mitterlabill 19, 8413 Mitterlabill | Tel.: +43 3184 2419

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