Products
 Schaffelaarbos'
main product is whole egg powder. This is produced
as powder as well as pellet.
Product description
Production takes place in Barneveld. The pellets have
half of the density of the powder and have as an advantage
a better course property. Consumers who want to store
the product in silos, mostly choose pellets.
Colour
The product has a clear and yellow colour. No dyes
are added.
Fragrance
Schaffelaarbos egg powder has a pleasant, neutral
fragrance. No fragrance substances are added.
| Typical analytical values |
Method |
| Moist |
5.0% |
EEC L 279/8 |
| Ash |
4.5% |
EEC L 155/20 |
| Crude protein |
47.0% +/- 2% |
NEN 3145 |
| Crude fat |
41.0% +/- 2% |
EEC L 15/29 |
| NFE |
difference |
 |
| Amino acid pattern
|
g / 16 g N |
|
g
/ 16 g N |
|
| isoleucine |
5.5 |
valine |
6.7 |
|
| leucine |
8.7 |
arginine |
6.0 |
|
| lysine |
6.9 |
histidine |
2.2 |
|
| methionine |
3.4 |
alanine |
5.4 |
|
| cystine |
2.4 |
asparagine |
9.8 |
|
| phenylalanine |
5.6 |
glutamine |
12.3 |
|
| tyrosine |
4.3 |
glycine |
3.2 |
|
| threonine |
4.9 |
proline |
3.6 |
|
| tryptophan |
1.5 |
serine |
7.6 |
|
Digestibility
The bowel digestibility of amino acids for animals
with one stomach is at least 95%.
Freshness
Biogenic amines are good indicators for the freshness
of the egg. The so-called BAI (biogenic amines index)
is used as a parameter for freshness.
| BAI = |
10 x histamine
+ 20 x tyramine + cadaverine + putrescine *) |
percentage crude protein |
*)Biogenic amines in mg/kg
BAI: max 10
| Microbiological |
|
| total germ number |
max 100.000 per gram |
| enterobacteriaceae |
max 1.000 per gram |
| salmonella |
absent in 25 grams |
|
