Steam-flaked soybeans in lactating dairy cow diets
…–flaked soybeans at 0, 5, 10 and 15% of dietary DM, replacing a mixture of soybean meal, soyhulls, calcium salts of fatty acids, and choice white grease. Animals were fed…
Soybeans
…–flaked soybeans at 0, 5, 10 and 15% of dietary DM, replacing a mixture of soybean meal, soyhulls, calcium salts of fatty acids, and choice white grease. Animals were fed…
…processed from high protein or low oligosaccharide soybeans are needed in lower concentrations in broiler diets compared to SBM process from conventional soybeans since these SBM have a greater nutritional…
…protein efficiency, improvement of protein digestibility, and destruction of the pancreatic hypertrophic factor. Multiple steam treatments were evaluated in the processing of soybeans to assess effects on trypsin inhibitor activity….
…mg/g), heat-degraded lysine (1.40 to 8.60 g/kg), and KOH solubilities (65.5-97.6%) levels. These experimentally-processed soybeans were included into a common grower and finisher diet for broiler chicks at fixed amounts…
We studied the effects of harvesting year and country of origin of the beans on the chemical composition, amino acid (AA) profile, and protein quality indicators of commercial soybean meals…
The aim of this study was to compare the quality and chemical characteristics of raw beans exported to Europe from Brazil (BRA) and USA in 2021/2022. Representative samples (7 kg…
Soluble fiber can be fermented by microflora in the colon resulting in short-chain fatty acid (SCFA) production. SCFA can be used as an energy source for the host, enterocytes, colonocytes,…
Soybean [Glycine max (L.) Merr.] is the most important oilseed crop for animal industry due to its high protein concentration and high relative abundance of essential and non-essential amino acids…
The summaries of multiple research studies are referenced in the special e-report: Improved measurement tools for trypsin inhibitor. New research shows health-challenged pigs perform better with higher lysine to energy…
