Chemical and Nutritional Characteristics of United States Soybeans and Soybean Meals
Citations Over TimeTop 10% of 2003 papers
Abstract
Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment 1, SBM from 55 U.S. processors was evaluated. Significant (P < 0.05) but numerically small differences were detected in dry matter (DM) and organic matter (OM) concentrations. Crude protein (CP) concentrations (51.6-54.6%) were higher (P < 0.05) in SBM produced in the southern U.S. Lipid and total dietary fiber concentrations also differed (P < 0.05). The protein dispersibility index was affected (P < 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs were obtained from 10 U.S. processing plants. Soybean DM, OM, and CP concentrations differed (P < 0.05). Soybean meal varied (P < 0.05) in CP (48.2-56.2%), acid-hydrolyzed fat (3.3-9.2%), total dietary fiber (17.0-20.7%), and lysine concentrations. Soybean meal carbohydrate composition was also affected by processing conditions. These results indicate a significant variation in chemical and nutritional characteristics of U.S. SBM from different sources.
Related Papers
- → Bioefficacy of L-lysine sulfate compared with feed-grade L-lysine•HCl in young pigs(2004)28 cited
- → Determination of lysine damage and calculation of lysine bio-availability in several processed foods(1991)81 cited
- → Studies of Glutamate Dehydrogenase(1977)14 cited
- → Nutritional studies on the Amino Acids and their Derivatives (I)(1958)
- Utilization of lysine analogs by a lysine-requiring E. coli mutant.(1988)