Protein Evaluation of Treated Soybean Meal Products

Authors

Ryan Mass, University of Nebraska-Lincoln
D. J. Jordon, University of Nebraska-Lincoln
Terry J. Klopfenstein, University of Nebraska-LincolnFollow

Date of this Version

January 1999

Comments

Published in 1999 Nebraska Beef Cattle Report. Published by Agricultural Research Division & University of Nebraska Cooperative Extension , Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln.

Abstract

Three treated soybean meal (SBM) products: 1) nonenzymatically browned SBM (SoyPass®); 2)expeller SBM (SoyPlus®); and 3) a product of an unpublished manufacturing process (AminoPlus®), were compared using the following measurements: undegraded intake protein concentration (UIP), true nitrogen digestibility (TND) and metabolizable protein (MP) concentration. Soy Pass had the highest UIP, TND and MP values of the three treated SBM, followed by AminoPlus and then SoyPlus. The degree of heating may explain the differences in the three treated SBM products.