Fermented Soybean Meal

Through the fermentation of microorganisms, the anti-nutritional factors in the soybean meal are eliminated to the maximum extent, and the soybean protein is effectively degraded into a high-quality small peptide protein source. It has the effects of improving palatability, improving digestion and absorption of nutrients, promoting growth and reducing diarrhea.

Moisture	Crude protein	Ash
≤12%	≥50.0%	≤8.0%