Chemical Composition and Nutritional Quality of Soybean Meals Prepared by Extruder/Expeller Processing for Use in Poultry Diets

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• 作者：Lisa K. Karr-Lilienthal ; Laura L. Bauer ; Pam L. Utterback ; Krista E. Zinn ; Rodney L. Frazier ; Carl M. Parsons ; George C. Fahey ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 18, 2006
• 年：2006
• 卷：54
• 期：21
• 页码：8108 - 8114
• 全文大小：48K
• 年卷期：v.54,no.21(October 18, 2006)
• ISSN：1520-5118

文摘

This research examined variation in chemical composition and nutrient quality of soybeans (SBs)and soybean meals (SBMs) produced at seven commercial extruder/expeller plants in the UnitedStates (experiment 1), as well as differences in amino acid digestibilities when roosters were fedSBMs extruded at 121, 135, 150, or 160 mages/entities/deg.gif">C at a U.S. pilot processing plant (experiment 2). Inexperiment 1, limited variation existed in the composition of SBs arriving at the plants, whereassubstantial differences were noted in amino acid composition and protein quality of the resultantSBMs. In experiment 2, the SBMs extruded at 121 and 135 mages/entities/deg.gif">C were underprocessed as noted byhigh urease activities and lower amino acid digestibilities. Soybean meals extruded at 150 and 160mages/entities/deg.gif">C resulted in higher amino acid digestibilities and lower urease activities, indicating adequateprocessing. Large variation exists in the nutritional quality of extruder/expeller SBMs currently in themarketplace. Optimal processing temperatures should be >135 mages/entities/deg.gif">C, and temperatures as high as165 mages/entities/deg.gif">C do not result in overprocessing.