Chemical and Nutritional Characteristics of United States Soybeans and Soybean Meals

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• 作者：Christine M. Grieshop ; Charles T. Kadzere ; Gina M. Clapper ; Elizabeth A. Flickinger ; Laura L. Bauer ; Rodney L. Frazier ; and George C. Fahey ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：December 17, 2003
• 年：2003
• 卷：51
• 期：26
• 页码：7684 - 7691
• 全文大小：301K
• 年卷期：v.51,no.26(December 17, 2003)
• ISSN：1520-5118

文摘

Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment1, SBM from 55 U.S. processors was evaluated. Significant (P < 0.05) but numerically small differenceswere 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. Lipidand total dietary fiber concentrations also differed (P < 0.05). The protein dispersibility index wasaffected (P < 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs wereobtained 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%), totaldietary fiber (17.0-20.7%), and lysine concentrations. Soybean meal carbohydrate composition wasalso affected by processing conditions. These results indicate a significant variation in chemical andnutritional characteristics of U.S. SBM from different sources.Keywords: Soybean; soybean meal processing; nutrition