Global
soybean meal analysis project
A major study has been completed that compared the composition of various
soybean meals in export trade. One hundred sixty-six samples of soybean
meal were collected from feed formulation facilities in China, Korea,
Japan, Southeast Asia, Western Europe, Eastern Europe, Tunisia and Turkey.
The meal samples were ground, thoroughly mixed and sub-sampled for chemical
analyses. The sub-samples were coded and provided to commercial laboratories
for chemical analyses. The analyses were adjusted to a 12-percent moisture
basis for comparison. The results of the meal analyses were as follows:
| Country
of Origin |
U.S. |
Argentina |
Brazil |
India |
Chinese |
| Number of
Samples |
20 |
13 |
38 |
32 |
8 |
| Crude Protein (%) |
46.23 |
45.01 |
45.91 |
47.70 |
45.27 |
| Crude Fiber (%) |
5.48 |
6.47 |
6.68 |
6.30 |
6.37 |
| Crude Fat (%) |
1.67 |
1.55 |
1.59 |
1.04 |
1.52 |
| Urease Activity (%) |
0.04 |
0.05 |
0.03 |
0.06 |
0.08 |
| Protein Solubility (KOH)
(%) |
86.18 |
82.03 |
80.68 |
75.92 |
85.89 |
| Threonine (%) |
1.79 |
1.73 |
1.76 |
1.87 |
1.70 |
| Cysteine (%) |
0.73 |
0.68 |
0.70 |
0.70 |
0.71 |
| Methionine (%) |
0.65 |
0.62 |
0.62 |
0.66 |
0.61 |
| Lysine (%) |
2.87 |
2.74 |
2.77 |
280 |
2.73 |
| Tryptophan (%) |
0.63 |
0.61 |
0.61 |
0.63 |
0.60 |
| Total Amino Acids (%) |
44.83 |
43.16 |
44.44 |
46.32 |
43.14 |
|
| Country
of Origin |
U.S. |
Argentina |
Brazil |
|
| Number of
Samples |
18 |
8 |
5 |
| Crude Protein (%) |
47.95 |
47.57 |
49.70 |
| Crude Fiber |
3.78 |
3.66 |
3.64 |
| Crude Fat (%) |
1.48 |
1.75 |
1.53 |
| Urease Activity (%) |
0.04 |
0.03 |
0.06 |
| Protein Solubility (KOH)
(%) |
86.24 |
84.01 |
84.74 |
| Threonine (%) |
1.87 |
1.86 |
1.90 |
| Cysteine (%) |
0.76 |
0.73 |
0.78 |
| Methionine (%) |
0.68 |
0.67 |
0.68 |
| Lysine (%) |
2.98 |
2.98 |
3.04 |
| Tryptophan (%) |
0.67 |
0.65 |
0.68 |
| Total Amino Acids (%) |
46.53 |
46.58 |
48.07 |
|
|
|
|
|
|
The results showed that the quality of U.S. soybean meal
was high compared to other countries. Protein solubility, an indication
of the digestibility of the protein was consistently higher in the meals
of U.S. origin. The higher quality of the U.S. originated meals comes
from the higher digestibility plus lower fiber levels and consistently
high amino acid levels. The lower fiber level in U.S. meals will probably
be reflected in higher energy values. The standard deviations (not shown)
for U.S. soybean meal values were generally lower compared to meals
from other countries, indicating that U.S. meal is a more consistent
and uniform product.
Conducted for the Quality Committee of the United Soybean
Board. John C. Baize and Associates, 1999. 7124 Carol Lane, Falls Church,
VA 22042-3714. |
