title: Chemical and nutritional characteristics of United States soybeans and soybean meals.
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.
authors.affiliation: Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
authors.forename: Christine M
authors.initials: CM
authors.lastname: Grieshop
authors.forename: Charles T
authors.initials: CT
authors.lastname: Kadzere
authors.forename: Gina M
authors.initials: GM
authors.lastname: Clapper
authors.forename: Elizabeth A
authors.initials: EA
authors.lastname: Flickinger
authors.forename: Laura L
authors.initials: LL
authors.lastname: Bauer
authors.forename: Rodney L
authors.initials: RL
authors.lastname: Frazier
authors.forename: George C
authors.initials: GC
authors.lastname: Fahey
mesh_terms: D000596:Amino Acids / Q000032:analysis; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D009753:Nutritive Value; D045730:Soy Foods / Q000032:analysis*; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D014481:United States
chemical_list: D000596:Amino Acids; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D030262:Soybean Proteins