Composition of Soy Hulls

Soy hulls are a co-product of soybean processing. There have been few studies directed determining the digestibility and variability of soy hull in commerce. The objective of this study was to determine the digestibility of amino acids and energy from two sources of soybean hulls. A digestibility study with 150 lbs. barrows produced the following data:



Results indicated that both sources of soy hulls had higher levels of crude protein, amino acids, calcium and phosphorus compared to those commonly reported in feed ingredient compositional tables. Significant compositional differences were observed between the two sources of soy hulls tested in this study. This variation is not unexpected since the efficiency of hull removal could account for a major portion of the variation. The researchers suggested that routine nutrient analyses, or source purchasing, could reduce this variation.

Jacela, J. Y. and co-workers. 2007. Amino acid digestibility and energy content of two different soy hull sources for swine. Kansas State University Swine Day Report. P142-149.