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Nutritional Value of a Genetically Modified Soybean Soybeans were produced that were void of Kunitz trypsin
inhibitor, lectin and the combination of Kunitz trypsin inhibitor and
lectin. A series of studies were conducted comparing growth performance
of chicks and pigs fed diets containing the modified soybean (Kunitz
trypsin inhibitor-free (KF), lectin-free (LF), a Kunitz trypsin inhibitor
and lectin-free (KLF), conventional soybeans (CSB) and a commercial
dehulled, solvent-extracted soybean meal (SBM). The first study was
with 7-day old chicks with six male chicks per pen, four replicates
per treatment and fed a 23 percent dextrose-soybean based diet. The
chicks fed the raw soybean treatments gained less weight (P<0.05)
than those fed the SBM diet. Among the raw soybean treatment, removing
both lectin and the Kunitz trypsin inhibitor resulted in greater performance
compared to each separately. In the 28-day pig study, pig daily growth
was significantly improved (P>0.001) for the SBM (409g), extruded
CSB (450g), extruded LF (417 g), and extruded LFKF (408g) compared to
the raw soybean treatments (CSB, 101g; LF, 165g and LFKF, 266g). These
data indicated that pig performance were improved by removing lectins
and the Kunitz trypsin inhibitor from the soybean, however, heat processing
is needed to maximize the nutritional value of the soybean. The conclusion
developed was that soybeans without the Kunitz trypsin inhibitor and
lectins couldn’t be successfully fed to chick and pigs without
heat- processing. |
