Chemical Composition and Protein Quality Comparisons of Soybeans and Soybean Meals from Five Leading Soybean-Producing Countries

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• 作者：Lisa K. Karr-Lilienthal ; Christine M. Grieshop ; Neal R. Merchen ; Donald C. Mahan ; and George C. Fahey ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：October 6, 2004
• 年：2004
• 卷：52
• 期：20
• 页码：6193 - 6199
• 全文大小：51K
• 年卷期：v.52,no.20(October 6, 2004)
• ISSN：1520-5118

文摘

Soybeans (SBs) were obtained from five leading SB-producing countries (Argentina, Brazil, China,India, and the United States), imported to the United States, and processed into soybean meal (SBM)under uniform conditions in the United States. SBs from China had the highest crude protein (CP)content while SBs and the resultant SBM from Argentina had the lowest. Additional differences inthe quality of the SB and resultant SBM samples collected were noted. An additional set of SBMproduced in these five countries and subjectively evaluated to be of low, intermediate, and high qualityalso were obtained and evaluated. Overall, SBM quality affected amino acid and mineral concentrationswith differences existing both among and within countries. SBM produced in the United States hada higher CP content than SBM produced in other countries. Amino acid concentrations generallyincreased, and antinutritional factors decreased with increasing subjective quality assessment.Keywords: International; soybeans; soybean meals; protein quality