Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals

García-Rebollar, P.; Cámara, L.; Lázaro, R.; Dapoza, C.; Perez-Maldonado, R. A.; Mateos, G. G.

doi:10.1016/j.anifeedsci.2016.07.007

Cited by 54 publications

(30 citation statements)

References 46 publications

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“…The CSBM used in the current study was sourced from commodity market, and therefore, the method of oil extraction could not be ascertained. However, the assayed crude fat content was similar to values reported for solvent-extracted SBM samples (NRC 1994;Rostagno et al 2011;NRC 2012;Ravindran et al 2014;García-Rebollar et al 2016). Trypsin inhibitors are the most important antinutritional factors present in raw soy beans and are typically destroyed by heating during processing (NRC 1994(NRC , 2012.…”

Section: Resultssupporting

confidence: 71%

“…The urease index indicates if applied heating is enough to destroy trypsin inhibitors (Smith et al 1956). The observed urease index was within the range of 0.00-0.25 reported for SBM from US, Brazil, India, and Argentina (Ravindran et al 2014;García-Rebollar et al 2016). Table 3 shows the analyzed chemical composition of the experimental diets.…”

Section: Resultssupporting

confidence: 61%

“…However, the three corn samples had comparable GE and AA concentrations. The concentration of CP was 43.5%, 42.1%, and 45.8% for CSBM, OSBMI, and OSBML, respectively, and concentration of AA was comparable among the SBM samples and within the range of published literature (NRC 1994(NRC , 2012Ravindran et al 2014;García-Rebollar et al 2016). The organic SBM samples had higher GE relative to CSBM which was reflective of higher residual oil in organic samples.…”

Section: Resultssupporting

confidence: 58%

“…However, heating has to be optimized to safeguard meal quality and nutritive value (Araba and Dale 1990). Urease index (indicator of underheating) and protein solubility (indicator for overheating) tests were run on soybean as an indicator of processing regimen (Ravindran et al 2014;García-Rebollar et al 2016). The KOH protein solubility was 67%, 67%, and 63%, for CSBM, OSBMI, and OSBML, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Variability in feedstuffs' chemical composition is well recognized, and it is influenced by multitude of factors such as crop variety, field husbandry practices, harvesting, storage, and processing (NRC 1994(NRC , 2012Ravindran et al 2014;García-Rebollar et al 2016; Kiarie and Mills 2019). However, because of restriction on production husbandry practices such as fertilizers and synthetic pesticides application, the nutrient composition of organically grown crops are thought to be markedly different from conventionally grown counterparts (Buchanan et al 2007;Blair 2018).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Standardized ileal digestibility of amino acids and apparent metabolizable energy in corn and soybean meal for organic broiler chicken production in Ontario

Leung

Kiarie

2020

Can. J. Anim. Sci.

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Standardized (SID) digestibility of amino acids (AA) and apparent metabolizable energy (AMEn) in samples of organic corn and soybean meal (SBM) were determined. Conventional corn (CC) and SBM (CSBM) samples were tested for comparison. A total of 560, 14 d old male broiler chickens (Cobb 500) were weighed, placed in cages (10 birds/cage) and allocated to 7 (n=8) semi-purified wheat starch-based diets. Diets were: 1) CC, 2) imported organic corn (OCI), 3) local organic corn (OCL), 4) CSBM, 5) imported organic SBM (OSBMI), 6) local organic SBM (OSBML) and 7) nitrogen-free wheat starch (NFD). Only a few differences were observed on SID of AA; SID of lysine was lower (P=0.002) in organic corn samples relative to CC and SID of methionine was lower (P=0.002) in OSBML sample relative to CSBM and OSBMI samples. The AMEn of CC was higher (P<0.01) than that of organic corn samples. The AMEn of OSBML was higher (P<0.001) than for CSBM and OSBMI, however, the value for OSBMI was higher (P<0.001) than for CSBM. In conclusions, the utilization of amino acids in conventional and organic feedstuffs were comparable, however, differences in energy utilization warrant considerations in organic broiler feed formulation.

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Section: Resultssupporting

confidence: 71%

Section: Resultssupporting

confidence: 61%

Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Standardized ileal digestibility of amino acids and apparent metabolizable energy in corn and soybean meal for organic broiler chicken production in Ontario

Leung

Kiarie

2020

Can. J. Anim. Sci.

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Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods

Bosaz

Prado

Rotundo

et al. 2023

J Americ Oil Chem Soc

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Traditionally, commercial soybean breeding has focused on increasing seed yield by crossing elite cultivars and limiting the genetic diversity within commercial germplasm. Wild and ancestral soybean genotypes have higher seed protein concentrations than commercial ones. Different seed protein concentrations and compositions result in diverse functional properties of soybean meal, in particular solubility is important for beverages and protein isolates production. The objectives of our study were (i) to characterize seed protein concentration and composition in genotypes from different soybean domestication periods (types) and (ii) to evaluate the protein concentration and solubility profiles of the defatted meals obtained from these genotypes. Variation within seed and meal protein concentration, composition, and solubility was evident along the domestication process. Wild relative (G. soja) and Elite genotypes had the maximum and minimum seed protein concentrations, respectively (42.9 and 36.3 g 100 g−1). Soybean meal protein concentrations were 55.1, 47.7, 48.4 and 44.1 g 100 g−1 for Wild relative (G. soja), Asian landraces, North American (Nam) ancestors and Elite, respectively. Ample genotypic variation was observed for β‐conglycinin components, such as for β, α, and α′ subunits and for total glycinin and its components. Asian landraces had the highest protein solubility. Wild and ancestral germplasm are a reservoir of useful traits to improve soybean seed quality. This study opens the gates to the introduction of ancestral germplasm to breeding programs focused on protein quality and functionality.

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Comparison of the quality of soybean meal and oil by soybean production origin

Liu,

Gishini,

Pope

et al. 2024

J Americ Oil Chem Soc

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Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co‐products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta‐analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil.

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Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals

Cited by 54 publications

References 46 publications

Standardized ileal digestibility of amino acids and apparent metabolizable energy in corn and soybean meal for organic broiler chicken production in Ontario

Standardized ileal digestibility of amino acids and apparent metabolizable energy in corn and soybean meal for organic broiler chicken production in Ontario

Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods

Comparison of the quality of soybean meal and oil by soybean production origin

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