USSEC consultant Gonzalo G. Mateos, Ph.D., head of the animal nutrition department at the Universidad Politechnica de Madrid (Spain) recently published an article, “Influence of the Origin of the Beans on the Chemical Composition and Nutritive Value of Commercial Soybean Meals,” in the November issue of Animal Feed Science and Technology, an international scientific journal covering research on animal nutrition, feeding and technology.
According to Dr. Mateos and his coauthors, the composition and nutritive value of soybean meal varied with the origin of the beans.
- Soybean meal from Brazil and the U.S. had more crude protein than soybean meal from Argentina
- The amino acid profile was better for soybean meal from the U.S. and Argentina than for Brazilian soybean meal
- Neutral detergent fiber (NDF) was higher and sucrose lower for Brazil’s soybean meal than for soybean meal from the U.S. and Argentina
- KOH protein solubility (KOH), protein dispersibility index (PDI), and trypsin inhibitor activity (TIA) values were lower for South American soybean meal than for U.S. soybean meal.
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