Full-fat extruded soybeans are soybeans that have undergone extrusion (short-term heat treatment at 130–150°C under pressure). This process inactivates anti-nutritional factors (trypsin inhibitors, urease) while preserving oil and protein. Protein content 34–38%, fat 18–20% — a high-energy feed. Non-GMO. Urease activity — not more than 0.3 pH units. Application: compound feed for poultry, pigs, aquaculture. Packaging: bags 30–50 kg, big bags. Extrusion: soybeans pass through an extruder at 130–150°C and pressure of 30–40 atm for 15–30 seconds. Short-term heating inactivates trypsin inhibitors (urease activity after extrusion ≤0.3 pH units) while preserving oil and amino acid availability. Advantages: high energy value (protein 34–38% + fat 18–20% in one product), does not require adding oil to compound feed. Compared to soybean meal + oil — better fat digestibility (in the extrudate, fat is encapsulated in a protein matrix). Packaging: bags 30–50 kg, big bags. Storage: dry warehouses, ≤20°C, shelf life 3 months (fats oxidize). Documentation: veterinary certificate, quality protocol, Non-GMO certificate.