Observatorio de I+D+i UPM

Memorias de investigación
Research Publications in journals:
Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals
Year:2016
Research Areas
  • Natural sciences and health sciences,
  • Foodstuffs tecnology,
  • Cattle ranch and fishes,
  • Agriculture,
  • Crop production,
  • Plant products,
  • Means of agricultural production,
  • Agricultural product,
  • Engineering
Information
Abstract
tCommercial samples of soybean meal (SBM) from USA (n = 180), Brazil (BRA; n = 165) andArgentina (ARG; n = 170) were collected from 2007 to 2015 to study the effects of the originof the beans on chemical composition, crude protein (CP) quality and nutritive value of themeals. Samples were collected at the country of origin or at the arrival of vessels from thesecountries to Europe. On a dry matter (DM) basis, USA and BRA meals had more CP thanARG meals (532, 532 and 517 g/kg, respectively; P < 0.001). On a CP basis, Lys content washigher (6.17, 6.07 and 6.11% CP; P < 0.001) in USA than in BRA meals, with ARG meals beingintermediate. USA meals had more sucrose (84, 64 and 78 g/kg) and stachyose (64, 53 and57 g/kg) but less neutral detergent fibre (90, 118 and 102 g/kg) and raffinose (11, 16 and14 g/kg) than BRA and ARG meals (P < 0.001). Ether extract was highest for the BRA meals(P < 0.05). Mineral content depended on SBM origin, with BRA meals having more Fe butless Ca, P and K than USA and ARG meals (P < 0.001). The AMEnfor poultry and net energyfor pigs, estimated from published equations, were higher (P < 0.001) for the USA mealsthan for the South American meals. Protein quality indicators varied also with SBM origin.Urease activity was lowest for ARG meals, but the differences were of little practical inter-est. Protein dispersibility index, KOH protein solubility and trypsin inhibitor activity werehigher (P < 0.001) for the USA meals than for the BRA and ARG meals. Heat damage indica-tor, a variable that measures indirectly the incidence of Maillard reactions, was lowest inthe USA meals (P < 0.001). The correlations among chemical analyses, protein quality indi-cators and nutritive value traits were numerous and depended on the origin of the beans.The correlation between CP (g/kg DM) and Lys (% CP) contents was negative (P < 0.001) forthe USA SBM, positive (P < 0.001) for the BRA SBM and not significant (P > 0.10) for the ARGSBM. In summary, chemical composition, protein quality and nutritive value of the SBMvaried widely with the origin of the beans. At equal CP content, USA meals had less fibre,Abbreviations:
International
Si
JCR
Si
Title
Animal Feed Science and Technology
ISBN
0377-8401
Impact factor JCR
1,713
Impact info
Volume
221
10.1016/j.anifeedsci.2016.07.007
Journal number
From page
245
To page
261
Month
SIN MES
Ranking
10/58 Q1
Participants
  • Autor: Paloma Garcia Rebollar (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
  • Departamento: Producción Agraria
S2i 2019 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)