Chemical and nutritional characteristics of United States soybeans and soybean meals.
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.
Grieshop
Christine M
CM
Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.
Kadzere
Charles T
CT
Clapper
Gina M
GM
Flickinger
Elizabeth A
EA
Bauer
Laura L
LL
Frazier
Rodney L
RL
Fahey
George C
GC
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
D000596:Amino Acids; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D030262:Soybean Proteins