• Rapeseed Press Cake

Rapeseed Press Cake

Characteristic properties

  • Raw protein 20-35 %
  • Raw fat 22 %
  • Crude fiber 6-13 %
  • State-of-the-art seed cultivation achieves low erucic acid contents (00-Rapeseed cultivars)
  • Contains the essential fatty acids linoleic acid (C18:2, Omega-6) and alpha-linoleic acid (C18:3, Omega-3)

Areas of application

Veterinary/animal nutrition/animal care

  • Protein- and energy-rich feed material
  • Important to performance feeding of bovines, porcines and broilers, especially in organic agriculture
  • Provides the animals with essential Omega-3 and Omega-6 fatty acids 
  • Source of plant-based Omega-3 and Omega-6 fatty acids in aquaculture and therefore a sustainable alternative to fishmeal
  • Please ensure compatibility with your intended use 
Contact
Arne Schwoge

Mr. Arne Schwoge
Phone: +49  421 5239-46333
Fax: +49  421 5239-46375 
Email


Background

Rapeseed press cake is a co-product of pressing rapeseeds to extract Rapeseed oil.

Are you looking for a specific quality? Please contact us!