Amino acid content of soybean samples collected in different Brazilian states: harvest 2003/2004

Abstract

Soybean is the most important protein source in animal nutrition and is widely used in poultry diets. Several factors influence the concentration of amino acids present in soybean grains cultivated in Brazil, such as climatic changes, genetics, topography, and soil fertility. Many technologies of soybean processing are used in order to eliminate or inactivate both heat-labile and heat-stable anti-nutritional factors. During processing, soybean by-products with different nutritional values are also produced. Processing conditions may as well affect the coefficients of digestibility of nutrients that are present in soybean protein sources. Furthermore, positive and negative effects of the environment may be masked by changes in processing conditions. This study aimed to compare the levels of crude protein and essential and non-essential amino acids in soybean samples collected in the states of Goiás, Mato Grosso, Mato Grosso do Sul, Minas Gerais, Paraná, Rio Grande do Sul, and Santa Catarina during the harvest of 2003/2004 in Brazil. Measurements were made using NIRS (Near Infrared System of Reflectance Spectroscopy), and expressed on an "as-fed" basis. Soybeans sampled in different states evidenced nutritional differences. It is worth noting that samples collected in Minas Gerais, Rio Grande do Sul and Mato Grosso do Sul presented high levels of essential amino acids. The analyzed levels of essential amino acids were not always directly related to the protein concentrations of the samples. Because of the diversity of growing conditions in Brazil and worldwide, soybean produced in different environmental conditions is expected to show variable protein composition and quality, as demonstrated in the present study

The nutritive value of marula (Sclerocarya birrea) seed cake for broiler chickens: nutritional composition, performance, carcass characteristics and oxidative and mycotoxin status

“…It was also found to contain rather good levels of valine, glycine, threonine, isoleucine, leucine, histidine, phenylalanine, serine, proline and alanine that are similar to typical values for SBM (Goldflus et al 2006; Carrera et al 2011; Nahashon and Kilonzo-Nthenge 2011). These findings are in agreement with previous observations that the protein in the kernel of marula seed is limiting in lysine yet a good source of leucine and sulphur-containing amino acids methionine and cysteine (Mojeremane and Tshwenyane 2004; Mariod et al 2005; Muhammad et al 2011a), with a predominance of glutamic acid and arginine (Mariod and Abdelwahab 2012).…”

Natural Variation in Fatty Acid Composition of Diverse World Soybean Germplasms Grown in China

“…The MG can be used as an influential factor on soybean seed fatty acids and early maturing soybean accessions had higher levels of PA, SA, and OA components, while late maturing accessions had higher levels of LA and LNA components. Despite the solid knowledge that environment is a major player influencing soybean seed composition since it drives to an influential change in climatic factors [54], the current study further points out the remarkable effect of MG on seed fatty acid composition. In other words, the trend of fatty acid across different MGs observed in this study further highlights that genetic factors play a key role in variation of seed fatty acid constituents among different accessions corresponding to different backgrounds.…”

Correlation between ileal digestibility of amino acids and chemical composition of soybean meals in broilers at 21 days of age

“…The AA profile and the quality of the CP fraction of commercial SBM depend on factors such as processing conditions durrng oil extraction as well as soil, latitude and environmental conditions during growing and harvesting of the beans (Goldflus et al, 2006;Thakur and Hurburgh, 2007). Therefore, the nutritive valué of SBM might vary depending on the crushing plant and the country of origin of the beans (Karr-Lilienthal et al, 2004;Mateos et al, 2011).…”

Soybean Production, Versatility, and Improvement

“…Amino acid profiles as descriptors for protein quality in human food and livestock feed as well as high oleic acid soybeans for increased functionality and performance are just two examples of possible premiums producers can receive through soybean seed composition. Research has shown that agronomic practices coupled with location-dependent, environmental variables can directly impact those premiums [28][29][30]. Nitrogen fertilization plays a limited role in seed composition as it is rarely needed due to the bacterial nitrogen fixation.…”

Advances in Soybean and Soybean By-Products in Monogastric Nutrition and Health

“…Therefore soybean meal has no ANFs when properly processed, has the highest nutrient content, excellent amino acid balance, low in fiber and highest in energy content when compared with other oilseed (NRC 1994). Earlier reports indicate that soybean genotype (Palacios et al, 2004) as well as the geographical location and environment in which the soybeans were grown were contributing factors to variations in the SBM nutrient content, digestibility and availability to animals of the SBM (van Kempen et al, 2002;Goldflus et al, 2006). These factors would also influence the level of anti-nutritional factors in soybeans.…”