Seeds of n-GM Soybean Varieties Cultivated in Poland and Their Processing Products as High-Protein Feeds in Cattle Nutrition

Abstract

Soybean (Glycine max (L.) Merr) is a source of high-quality edible protein and oil for humans, but also a high-quality feed in livestock feeding. In Poland, imported genetically modified soybean meal covers 65%, and leguminous seeds that are cultivated locally cover 11% of the protein requirement in livestock nutrition. The implementation of the Polish national program and the European strategy supporting the growth of the leguminous area resulted in adaptation to local agro-climatic conditions of 36 varieties of non-genetically modified soybean (n-GM), which achieved an average seed yield of about 3.7 t·ha−1 with a content of about 38% protein and 23% fat in dry matter. The 27-fold increase in n-GM soybean cultivation area observed over the past eight years resulted in the opportunities in the use of this high-protein feed in feeding cattle, the section providing 26% of gross agricultural production. In cattle feeding, soybean seeds are utilized as whole, cracked, roasted, and extruded full-fat seed; after oil pressing as cold press cakes and extruded oil cakes; and moreover, late-ripening soybean plants with late maturity are used as fodder plants. The presented review is based on literature and analysis of data on the use of each of these forms in cattle nutrition, including the limitation of their use as components of feed rations, which is caused by the high rate of nitrogen release in the rumen and the effects of fat and saponin on microbial fermentation in the rumen due to the role of endogenous seminal enzymes.

Efficiency of Soybean Products in Broiler Chicken Nutrition

“…The content of anti-nutrients in soybean products depends on the soybean cultivar and refining procedures [6,38,[40][41][42]. As regards trypsin inhibitors, it was demonstrated that the amount of these compounds is reduced to the greatest extent by heating [11,20,38,39]. The amount of trypsin inhibitors determined in soybean meal and in extruded full-fat soybean in our own studies corroborated the results of Milczarek et al [6].…”

“…Świ ątkiewicz et al [38] showed a similar amount (216 g•kg −1 ) of fat in extruded fullfat soybean but a higher amount (88 g•kg −1 ) in soybean expeller cake. According to Niwi ńska et al [39], the protein product derived from full-fat non-GM soybean seeds subject to pressure-thermal processing contains a lot of protein and fat as the source of energy and a low amount of anti-nutrients.…”

The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

“…Individual farms are increasingly interested in purchasing the equipment which will help them to use soybean seeds as a high-protein feed (oral information from manufacturers of equipment for processing small amounts of seeds). Therefore, farmers should be encouraged to use small-scale seed processing equipment, e.g., toasters to make products of an increased protein nutritional value to feed cattle, extruders to make full-fat products of an increased protein and energy nutritional value by means of extrusion or skimmed extrusion products of an increased protein nutritional value, as well as screw presses to make high-quality press cakes [13].…”

Root system architecture, physiological and transcriptional traits of soybean (Glycine max L.) in response to water deficit: A review

“…However, it requires substantially more water than cereal crops for successful production. Soybean seeds are widely used in the food industry as a rich source of high-quality protein and edible oil (Niwi nska et al 2020). Soybean is grown in tropical, subtropical and temperate regions.…”