When processing in factory sunflower seeds are hulled, therefore fat content in a press cake remains optimal – 16-18 %. The seeds processing technology does not provide for temperature exposure of protein. Protein remains nondenaturated, therefore it has higher water solubility and is digested faster by animal organisms. By amino acid content parameters the press cake made from sunflower seeds surpasses even cereals: it contains more lysine, methionine, cystine and tryptophan than the latter. It contains much more calcium and phosphorus, it is rich with vitamins of B complex. The bulk of the forages fed to stock, especially straw, chaff, potatoes, turnips, etc. are rather poor in nitrogenous matters. It leads to difficulties in digestion of nitrogen-free substances, especially fats. Thanks to addition of a press cake into forages it is possible to feed profitably the most indigestible forages, such as straw, mature grasses, etc.The press cake contains a lot of fat (9-10 %) which is the important nutrient. Together with nitrogenous matters, it participates in generation and regeneration of cells in an animal organism, promotes multiplication of oily parts in milk and, at last, deposits in an animal organism. Therefore its addition to a daily ration of beef cattle leads to increasing in milk yield and fatness of milk by 20 %, the gain in meat is considerably enlarged. A press cake is a ration integral part in modern commercial poultry production. Its adding into feed compounds for feeding results in essential increasing in an egg production, increased incubation properties of eggs. Press cake is fed to all species of animals in dry or steamed form being mixed with other forages, and is also included to feed compounds.
