Chicken eggs.Export
Table chicken eggs.
Chicken eggs.
Canned tomato sauce, green peas, pickled cucumbers, sweet corn, natural white beans, squash caviar, plum/apricot jam.
Physical and chemical indicators Name of the indicator Norm ND for the product Actual ND indicators for test methods Mass fraction of moisture and volatile substances,% 7 - 10 5.4 GOST 13979.1-68 Crude protein in absolutely dry matter,% 39.0 35.2 GOST 13496.4-93 Mass fraction of crude fiber per dry matter,%, no more than 26.0 11.5 GOST 13496.2-91 Mass fraction of fat extract in dry matter,%, no more than 4.0 4.0 GOST 13496.15-97 Sunflower cake meets the requirements of the DSTU 4638: 2006 standard Pressing is the process of squeezing oil out of oilseeds. The extraction process involves isolating the residual oil content from the seeds after pressing using organic solvents. Moreover, if the cake obtained after pressing contains up to 10% residual oil, then in the meal this percentage is increased to 1.5 - 2%. Meal is indispensable as a high-protein additive in the production of feed for cattle, pigs, and poultry, as it contains natural proteins, fiber, vitamins E and B, potassium, phosphorus and other minerals. Sunflower meal is a valuable feed that contains 30â??43% crude protein, a rich set of amino acids, in particular a high content of methionine, which has a beneficial effect on the growth and development of young animals. Compared to cake, meal contains slightly more crude protein, but less fat - no more than 1.5%. The husk content is no more than 16% (meal is also produced without husk). Sunflower meal is deficient in lysine, but unlike other meals it contains virtually no anti-nutrients. The arabinoxylan index of sunflower meal relative to soybean meal is 117, which ensures high protein digestibility compared to other protein feeds of plant origin (78-80%). The content of vitamin B in sunflower meal is significantly higher than in soybean meal. Sunflower meal is rich in niacin, riboflavin, choline, biotin, pantothenic acid and pyridoxine. In addition to this, sunflower meal is an excellent source of vitamin E. Factors limiting the use of sunflower meal (cake) include chlorogenic and quinic acids, the level of which is 1.56 and 0.48%, respectively, and fiber. The negative effect of high doses of chlorogenic acid is manifested in the inhibition of trypsin and lipase, so its level should not exceed 1%. Including methionine in the diet in addition to the norm prevents the negative effects of excess chlorogenic acid. Areas of application of sunflower meal: It is used for feeding purposes of animals, birds, and fish. It is used in its pure form and also as an additive in animal feed. Contains up to 43% easily digestible protein. Sunflower meal increases animal productivity and improves the quality of livestock products. Increases the fat content in milk and the daily milk yield of cows.
Feed for cattle: sunflower meal in granules, sunflower cake, soybean meal, corn flour. baby food, bakery products, legumes, canned food, coffee, confectionery, dairy products, drinking water. corn flour. eggs and egg products, food ingredients, fruit products, prunes, dried apples, apple chips. grain products, honey products, convenience foods, meat and poultry, other food and beverages, seafood, seasonings and seasonings, snacks, soft drinks, tea, vegetable products, agricultural waste, animal products. beans, cocoa beans, coffee beans, feed, fresh seafood fruits, grains, mushrooms and truffles, nuts and kernels other agricultural products, vegetable and animal oils, plant seeds and bulbs, wood raw materials, vanilla pods, vegetables.
1. Appearance: Stanley plums are medium to large in size and have an oval or egg-like shape. They are typically deep purple or dark blue-black in color, with a slightly dusty or powdery appearance on the skin. The skin is smooth and thin, and it may have a slight bluish tint. The flesh inside is yellow-green. 2. Texture: The flesh of Stanley plums is firm and dense, making them excellent for various culinary uses. When fully ripe, they can have a slightly grainy texture near the pit. 3. Flavor: Stanley plums are prized for their sweet and tart flavor profile. They are known for being rich, with a distinct and robust plum taste. The tartness provides a pleasant contrast to the sweetness, making them a popular choice for both eating fresh and for cooking. 4. Pit: Stanley plums have a clingstone pit, which means the flesh adheres tightly to the pit, making them a bit challenging to pit for certain culinary applications. 5. Uses: These plums are highly versatile in the kitchen. They are commonly used for making jams, jellies, preserves, and compotes due to their rich flavor and high pectin content. Stanley plums also make excellent additions to pies, tarts, and other baked goods. They can be dried into prunes, or simply enjoyed fresh as a snack. Stanley plums are cherished for their robust flavor, making them a favorite among plum enthusiasts and home cooks. Whether eaten fresh, used in cooking, or turned into delicious preserves, Stanley plums are a versatile and delightful fruit.
Eggs, meat.
High quality egg products..Producing
