Quality and nutritional value of United States soybeans and soybean meal compared to other origins

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Thakur, Maitri
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A study was conducted to determine the comparative quality of soybeans and soybean meal (SBM) from non US versus US origins. The quality of SBM that would be derived from soybeans of known composition was also predicted. U.S. SBM was more consistent with higher digestibility (by KOH solubility), lower fiber and better quality of protein (by essential amino acid levels) than SBM of other major export origins (Argentina, Brazil and India). Protein quality carried through from whole soybeans to SBM, for a given origin. While the protein content was higher for the SBM from Brazil, the percentage of total digestible amino acids was highest for the SBM from U.S. and China. U.S. SBM was highest in the total of 5 essential amino acids for both poultry and swine feed uses, which when coupled with higher digestibility, would give U.S. meal an advantage in rations balanced on amino acids. U.S. soybeans were lower in protein than Brazilian soybeans, but higher than Argentine soybeans. The crude protein disadvantage of U.S. soybeans was offset by higher concentrations of the essential amino acids in the lower protein soybeans. U.S. soybeans were lower in oil content than soybeans from either of the South American origins. Soybeans with higher protein and oil contents did not necessarily have a higher processed value, because lower protein soybeans had a better amino acid profile. U.S. soybeans, although, lower in protein than Brazilian beans were capable of generating SBM with high concentrations of important amino acids. Livestock feeders might benefit more from lower protein beans depending on the end-use and protein quality rather than quantity. Soybean processors can take more advantage of lower protein beans if the market will recognize amino acids rather than just crude protein as the indicator of feeding value. U.S. soybeans also generated similar least-cost diets for swine and poultry rations as did Brazilian soybeans. Formulation of diets based on intrinsic protein quality, that is, the amino acids content of soybeans can help the U.S. formulators to capture the real value of U.S. beans.

Sun Jan 01 00:00:00 UTC 2006