Details

Autor(en) / Beteiligte

• Grieshop, Christine M
• Kadzere, Charles T
• Clapper, Gina M
• Flickinger, Elizabeth A
• Bauer, Laura L
• Frazier, Rodney L
• Fahey, George C

Titel

Chemical and Nutritional Characteristics of United States Soybeans and Soybean Meals

Ist Teil von

• Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7684-7691

Ort / Verlag

Washington, DC: American Chemical Society

Erscheinungsjahr

2003

Quelle

MEDLINE

Beschreibungen/Notizen

• Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment 1, SBM from 55 U.S. processors was evaluated. Significant (P < 0.05) but numerically small differences were detected in dry matter (DM) and organic matter (OM) concentrations. Crude protein (CP) concentrations (51.6−54.6%) were higher (P < 0.05) in SBM produced in the southern U.S. Lipid and total dietary fiber concentrations also differed (P < 0.05). The protein dispersibility index was affected (P < 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs were obtained from 10 U.S. processing plants. Soybean DM, OM, and CP concentrations differed (P < 0.05). Soybean meal varied (P < 0.05) in CP (48.2−56.2%), acid-hydrolyzed fat (3.3−9.2%), total dietary fiber (17.0−20.7%), and lysine concentrations. Soybean meal carbohydrate composition was also affected by processing conditions. These results indicate a significant variation in chemical and nutritional characteristics of U.S. SBM from different sources. Keywords: Soybean; soybean meal processing; nutrition