Cake is a high-calorie product obtained after pressing oil from the seeds of agricultural plants. It contains proteins (30-40%), fiber (5%) and vegetable fats (6-11%), which are so necessary for the growth and development of animals. The cake preserves all the useful and nutritious properties of the seeds, while it contains the same vitamins and useful trace elements as the oil obtained as a result of extraction:

• Sunflower cake contains 38% protein, up to 20% fiber, vitamins A, D, E, F and omega-acids, which favorably affect the growth of muscle tissue, the condition of bones and increase resistance to diseases.
• Soy cake is easily absorbed by the body. It covers the animal’s need for linoleic acid and provides the content of this essential component for the human diet in milk and animal meat, which increases the nutritional value of the products produced.
• Flax cake is very quickly absorbed by the body of poultry and animals, provides an increase in milk yield and fat content of milk. A large amount of trace elements (fluorine, potassium, manganese, etc.) and vitamins (PP, E, B1, etc.) make it an ideal feed additive.
• Rapeseed cake improves metabolism due to the content of oleic acid. It helps to significantly improve the quality of the milk, its composition and fat content.

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