Importance of water in poultry production / Introducing the PIP Poultry Water App

Full fat soya extruded gives a high protein and unnecessary level of fats also, while extruding, the trypsin inhibitors must be destroyed. Extrusion with hulls are less pricey than dehulled full fat soya flour, urease activity must be controlled and ensure adequate cell wall rupture must take place and the moisture content must be carefully administered.
Instead, we strongly recommend partly deoiled rice bran with low level of free fatty acid; also, proper cooking ensures oil cell wall rupturing, enabling the increased level of absorption with prices half of full fat soya extruded energy.

Hello Mohammad. Very interesting science work but you are talking about cleaning water from source through the pipes to consumption but I can't hear you about energy in water. That is important thing for progress of poultry. Best regards