Artículos en revistas:
Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals
Influence of the origin of the beans on the chemical composition and nutritive value of commercial soybean meals
Año:2016
Áreas de investigación
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Ciencias naturales y ciencias de la salud, -
Tecnología de alimentos,
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Ganadería y pesca,
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Agricultura,
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Producción vegetal,
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Productos de origen vegetal,
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Medio de producción agrícola,
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Producto agrícola,
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Ingenierías
Datos
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Descripción
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| 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: | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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Animal Feed Science and Technology |
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ISSN
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0377-8401 |
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Factor de impacto JCR
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1,713 |
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Información de impacto
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Volumen
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221 |
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DOI
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10.1016/j.anifeedsci.2016.07.007 |
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Número de revista
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Desde la página
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245 |
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Hasta la página
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261 |
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Mes
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SIN MES |
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Ranking
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10/58 Q1 |
Participantes
- Autor: Paloma Garcia Rebollar (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
- Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
- Departamento: Producción Agraria
S2i 2023 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)