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Technical Resources

Characterization, processing, and nutrition performance of dry extruded full-fat soybean meals from six different states in the U.S.

Scott, A., C. Umberson, C. Selby, J. Weil, N. Suesuttajet, E. Sheikhsamani, D. Marti-nez, M, Riaz and C. Coon

A study was conducted to determine the nutritional composition of US soybeans from six different states processed through extrusion technology. Iowa, Illinois, Missouri, North Dakota, Ohio, and Pennsylvania soybeans were selected respectively. Urease, KOH, Protein Dispersibility, and Trypsin Inhibitor were measured for over and under-processing of FFSBM. Afterward, the effects of FFSBM on nutrient profiles and energy content were determined in 1800 birds. Eighteen treatments of different FFSBM inclusion levels (4, 8, 12) were tested in 90 pens of 5 replicates. Birds from each treatment were placed in metabolic chambers to determine heat production. Separate birds were selected to determine body composition by DEXA. SID for AA, fat, P, starch, and total tract digestibility was utilized for determining ME. Data was collected from metabolic chambers and DEXA to determine the productive energy (PE) values for the six FFSBM samples. The processing quality of the FFSBM samples was all within the standard range expected except the KOH value was 67.21, 63.03, and 66.14 for 3 sources of FFSBM. Iodine value ranged between 105-120, Thiobarbituric acid ranged between 1.2-1.7 mg/kg and Total Dietary Fiber ranged from 16.4-19.1% for the 6 sources of FFSBM. Proximate analyses revealed that the extrusion process increased DM, Ash, CP while reducing NDF and ADF compared to raw soybeans. Starch ranged between 0.57-1.31% and stachyose was between 3.7-4.2% after processing compared to the raw soybeans. Dry extrusion increased the mineral content and amino acid content (especially lysine 2.46-2.63%); however, fatty acid content showed a slight reduction in all FFSBM sources compared to the raw soybeans. Higher inclusion levels of FFSBM produced a higher BW at 28 and 42 days of age. Feed intake and FCR for chicks fed 12% inclusion level was significantly (P= 0.001) lower compared to 8 and 4 percent, respectively. There were no significant nutrition-feeding effects of different FFSBM samples on broiler performance.

Overall, the use of high-shear dry extrusion to process U.S. soybeans was successful in producing a high-quality FFSBM ingredient that is suitable for poultry feeding. Additionally, increasing the inclusion level of FFSBM in the diets improved broiler performance.