PUBLISHED BY SOYBEAN GROWERS FOR THE FEED INDUSTRY	APRIL 2008
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USDA economists also provided estimates of the acres planted to other oilseed crops in the U.S. acres for both canola and peanuts are predicted to decrease in the coming crop year. (Comment-These estimates again show the dominate role that soybeans play in providing the feed industry a needed protein ingredient). Reference: National Agricultural Statistics Service, Agricultural Statistics Board, U.S. Department of Agriculture, Prospective Plantings, released March 31, 2009, Cr Pr 2-4 (3-09). Phosphorus Availability in Soybean Meal Two studies with growing pigs were conducted using the regression analysis technique to estimate the true digestibility of phosphorus in canola and soybean meals and quantify the effect of microbial phytase on total phosphorus digestibilities for these meals. Forty-eight barrows weighing 17-kg were assigned to six dietary treatments arranged in a 3 x 2 factorial with three graded levels of canola or soybean meal (132, 264, or 396 g/kg) and two levels of phytase (0 or 1,000 units/kg). The total collection method was used to calculate phosphorus digestibilities. Results indicated that phytase supplementation improved (P < 0.05) the apparent total tract phosphorus digestibility for soybean meal treatments with values ranging from 34.3 to 38.6% without phytase and from 68 to 71.2% with supplemental phytase. True phosphorus digestibility estimates for soybean meal without phytase was 40.9% and was increased to 70.8 % (P < 0.05) with added phytase. These two studies indicate a total phosphorus digestibility of 34 or 41% in growing pigs fed canola meal or soybean meal and demonstrate that the addition of microbial phytase at 1,000 units/kg improves true digestibility of phosphorus in canola and soybean meals by 78 and 73%, respectively. A. S. Akinmusire, A.S. and O. Adeola. 2009. True digestibility of phosphorus in canola and soybean meals for growing pigs: Influence of microbial phytase. J. Animal Sci. 87:977-983. Comparative Nutritional Values of Soybean Ingredients Two experiments were conducted comparing three sources of full fat soybeans (FFSB) to a soybean meal (SBM). The FFSB were produced from conventional (FFSB-CV), high-protein (FFSB-HP), and low oligosaccharide (FFSB-LO) varieties of soybeans that contained 37.6, 44.6, and 39.0% CP, respectively. The SBM was produced from a conventional variety of soybeans and contained 49.7% CP. The standardized ileal digestibility of amino acids in the four ingredients was measured using 10 barrows (10.1 ± 1.82 kg BW) that were equipped with a T-cannula in the distal ileum and allotted to a replicated 5 × 5 Latin square design with 5 periods and 5 diets per square. Three diets contained FFSB-CV, FFSB-HP, or FFSB-LO and one diet contained SBM as the sole source of amino acids. An N-free diet was used to determine basal ileal endogenous losses of amino acids. Each period lasted seven days and ileal digesta were collected on days six and seven of each period.