Suitability of Soybean Meal from Insect-Resistant Soybeans for Broiler Chickens

Abstract

Benning(M) and Benning(MGH) are near-isogenic lines (NILs) of the soybean cultivar Benning, which contain insect-resistance quantitative trait loci (QTLs) from the soybean accession PI 229358. Benning(M) contains QTL-M, which confers antibiosis and antixenosis. In addition to QTL-M, Benning(MGH) contains QTL-G, which confers antibiosis, and QTL-H, which confers antixenosis. Soybean meal was produced from Benning and the NILs. Nutritional composition, digestible amino acid content, and nitrogen-corrected true metabolizable energy (TMEN) were equivalent among soybean meals. A 21-day broiler feeding trial was carried out to determine if the QTLs affect soybean meal quality. Weight gain and feed-to-gain ratio were evaluated. No biologically significant differences were detected for broilers fed Benning, Benning(M), and Benning(MGH). This demonstrates that soybean meal produced from the insect-resistant NILs is equivalent to soybean meal produced from their non-insect-resistant parent cultivar for broiler weight gain.

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

“…Yeast fermentation is therefore better than lactic acid bacteria to increase the protein content of soybean meal. [28][29][30] The content of antigen protein (glycinin and ⊎-conglycinin) decreased from 190.2 g kg −1 to 21.7 g kg −1 after fermentation, which is beneficial for the digestion of animal intestines. The antigen protein was degraded by protease enzymolysis, because Saccharomyces pastorianus lacks the ability to break down proteins.…”

“…Compared with lactic acid bacteria fermentation, yeast fermentation can use sugar metabolism to form volatile ethanol, carbon dioxide, and water, whereas lactic acid bacteria metabolism mainly produces lactic acid, which is difficult to volatilize. Yeast fermentation is therefore better than lactic acid bacteria to increase the protein content of soybean meal 28‐30 …”

Effect of Novel Engineered Aspergillus oryzae on Soybean Meal Fermentation and Optimization of Cultivation Conditions

“…As the byproduct of oil processing industry, soybean meal has high protein content and is an excellent raw protein material (Zheng et al, 2017;Rumsey et al, 1994;Mukherjee et al, 2016). However, soybean meal is currently mainly used as feed, with only a small part of it employed in fermentation and the majority of the protein material not being effectively utilized, resulting in wastage of resources (Lawrence et al, 2003;Ortega et al, 2016;Nath et al, 2017). Thus, the use of soybean meal as a raw material for further processing and comprehensive utilization has significant prospects (Wang et al, 2017;Liu et al, 2017;Yu et al, 2018).…”