Soybean meal (SBM) is the main protein source in livestock feeds. United States (USA), Brazil (BRA), and Argentine (ARG) are the major SBM exporter countries. The nutritive value of SBM varies because genetics, environment, farming conditions, and processing of the beans influence strongly the content and availability of major nutrients. The present research was conducted to determine the influence of origin (USA, BRA and ARG) on nutritive value and protein quality of SBM

Fickler, J.

García Rebollar, Pilar

Gonzalez Mateos, Gonzalo

Gonzalez, M.

Hermida, M.

Lazaro Garcia, Rosa Pilar

Perez Serrano, Martina

Sueiro, S.

Archivo Digital UPM

Differences among origins on nutritional and quality parameters of soybean meal

Servicio de Coordinación de Bibliotecas de la Universidad Politécnica de Madrid

57Poult. Sci. 90(E-Suppl. 1)
 Metabolism and Nutrition: Feed Ingredients
202   Performance and oxidative stability effects of synthetic 
antioxidant in broilers fed diets containing either oxidized or non-
oxidized fat. M. K. Manangi*1, M. Vazquez-Anon1, T. Wineman1, M. 
Wehmeyer1, J. D. Richards1, S. Carter1, and C. Owens2,  1Novus Inter-
national Inc., St. Charles, MO,  2University of Arkansas, Fayetteville.
A 42d study was conducted to determine the performance and oxida-
tive stability effects of synthetic antioxidant {Santoquin M6 containing 
66.6% Ethoxyquin (AOX)} in broilers fed diets containing either oxi-
dized or non-oxidized fat. A total of 640 Ross-708 male chicks were 
assigned to 4 treatments with 8 pens/treatment and 20 chicks/pen. The 
study was carried out as 2 × 2 factorial design with 2 sources (oxi-
dized vs. non-oxidized) of fat and 2 levels (0 vs. 125ppm) of AOX. 
The treatments consisted of: non-oxidized fat with no AOX, T1; non-
oxidized fat with AOX; T2, oxidized fat with no AOX, T3; oxidized 
fat with AOX, T4. Soybean oil was used as a source of fat. For T3 
and T4 diets, soy oil was oxidized to contribute 5mEq peroxide/kg 
in the starter and 7mEq peroxide/kg in the grower and finisher diets. 
Thiobarbituric acid reactive substances (TBARS, a measure of lipid 
peroxidation) were assayed in breast meat from 4 birds per pen as a 
measure of meat oxidative stability. No interaction (P > 0.05) was 
observed for source and level on performance variables, and breast 
meat TBARS. Main effects (source and level) indicate that feeding 
oxidized fat reduced feed intake by 200g (P < 0.01) and weight gain 
by 140g (P < 0.01), and increased TBARS in 10d old refrigerated 
pre-cooked meat by 1.7µmole malondialdehyde (MDA)/kg meat (P 
= 0.07)) and in 1d old refrigerated cooked meat by 20.4µmole MDA/
kg meat (P < 0.01) compared with birds fed non-oxidized fat. Supple-
menting 125ppm synthetic AOX improved feed intake by 140g (P = 
0.02) and weight gain by 70 g (P = 0.07), and decreased TBARS in 
10d old refrigerated pre-cooked meat by 2.0µmole MDA/kg meat (P = 
0.04) and in 1d old refrigerated cooked meat by 19.6µmole MDA/kg 
meat (P < 0.01) compared with birds fed zero synthetic AOX. Overall, 
the AOX effectively improved the broiler performance, and also the 
oxidative stability of the precooked and cooked meat compared with 
chicks fed no synthetic AOX.
Key Words: antioxidant, TBARS, Santoquin, breast meat
203   Differences among origins on nutritional and quality 
parameters of soybean meal. G. G. Mateos*1, M. González2, S. 
Sueiro2, M. Hermida2, J. Fickler3, P. G. Rebollar1, M. P. Serrano1, and 
R. P. Lázaro1,  1Universidad Politécnica de Madrid, Madrid, Spain, 
2Laboratorio Mouriscade, lalín, Pontevedra, Spain, 3Evonik, Hanau, 
Germany.
Soybean meal (SBM) is the main protein source in livestock feeds. 
United States (USA), Brazil (BRA), and Argentine (ARG) are the 
major SBM exporter countries. The nutritive value of SBM varies 
because genetics, environment, farming conditions, and processing of 
the beans influence strongly the content and availability of major nutri-
ents. The present research was conducted to determine the influence of 
origin (USA, BRA and ARG) on nutritive value and protein quality of 
SBM. Samples (n = 385) were collected during a 4-yr period and ana-
lyzed for major dietary components, at the same laboratory and by the 
same technician, following AOAC procedures (Mouriscade, Spain). 
Amino acids (AA) were analyzed by NIR technology (Evonik, Hanau, 
Germany). On DM bases, USA meals (n = 148) had more CP (53.9 vs. 
51.6 vs. 52.7%; P ≤ 0.001) and less NDF (8.8 vs. 10.7 vs. 12.0%; P 
≤ 0.001) than ARG (n = 126) and BRA meals (n = 110). Sucrose and 
stachyose content was higher, and raffinose lower, for USA than for 
ARG and BRA meals (8.1 vs. 7.6 vs. 6.5%; 6.4 vs. 5.6 vs. 5.3% and 
1.09 vs. 1.31 vs. 1.57%, respectively; P ≤ 0.001). The USA meals had 
more P (0.79 vs. 0.69 vs. 0.74%; P ≤ 0.001) than the BRA with ARG 
being intermediate. Also, BRA meals had more Fe (201 vs. 127 and 
133 mg/kg; P ≤ 0.001) but less K (2.3 vs. 2.6 and 2.5%; P ≤ 0.001) 
than ARG and USA. The USA meals had higher KOH solubility (87.3 
vs. 82.5 and 83.6%; P ≤ 0.001), protein dispersibility index (19.9 vs. 
17.1 and 15.3%; P ≤ 0.001), and trypsin inhibitor activity (3.9 vs. 3.0 
and 3.0 mg/g; P ≤ 0.001) than ARG or BRA SBM. The amino acid 
profile (% CP) varied with the origin. Lysine (6.15 vs. 6.09 vs. 6.05%), 
met+cys (2.86 and 2.86 vs. 2.80%), thr (3.91 and 3.93 vs. 3.88%), 
trp (1.36 vs. 1.37 vs. 1.34%) and the content of these 5 key AA was 
higher (P ≤ 0.001) for USA and ARG than for BRA, respectively. It is 
concluded that SBM of USA origin have a higher feeding value (pro-
tein quality indicators, less fiber and more sucrose, phosphorus, CP, 
and indispensable AA content) than South American meals. Thus, the 
origin of the beans should be specified in feed tables for accurate and 
precise formulation of diets by the feed industry.
Key Words: soybean meal, protein quality, nutritive value
204   Effects of the main cereal and type of fat of the diet on pro-
ductive performance and egg quality of brown egg-laying hens 
from twenty-two to fifty-four weeks of age. A. Pérez-Bonilla1, M. 
Frikha2, C. Jabbour2, S. Mirzaie2, H. Irandoust2, J. García1, and G. G. 
Mateos*2,  1Camar Agroalimentaria S.L., Toledo, Spain, 2Universidad 
Politécnica de Madrid, Madrid, Spain.
The influence of the main cereal and supplemental fat of the diet on 
productive performance and egg quality was studied in 756 brown-egg 
laying hens from 22 to 54 weeks of age. The experiment was con-
ducted as a completely randomized design with 9 treatments arranged 
factorially with 3 cereals (dented corn, soft wheat, and barley) and 3 
types of fat [soy oil (SBO), acidulated soapstocks (AOS), and lard]. 
Each treatment was replicated 4 times (21 hens per replicate). All diets 
were formulated to have similar nutrient content except for linoleic 
acid that ranged from 0.76 to 3.4% depending on the combination of 
cereal and fat source used (wheat and lard vs. corn and SBO). Produc-
tive performance and egg quality traits were recorded every 4-wks and 
BW was measured at the beginning and at the end of the experiment. 
For the entire experimental period egg production (92.9 vs. 92.1 vs. 
91.5%), egg weight (64.5 vs. 64.1 vs. 63.6%), and egg mass (59.9 vs. 
59.1 vs. 58.2) were similar for all treatments. Hens fed the wheat and 
lard diet showed the lowest numerical values (62.8 vs. 64.0, for the 
mean of the other treatments). Body weight gain was higher for hens 
fed corn and wheat than for hens fed barley (238 vs. 243 and 202 g; P ≤ 
0.05). Mortality was not influenced by diet. Source of fat did not affect 
any of the performance variables studied, except for BW gain that was 
higher for hens fed lard than for hens fed SBO and AOS (251 vs. 221 
and 210 g; P ≤ 0.05). Egg quality variables were not influenced by diet 
except for yolk color that was higher for hens fed corn than for hens 
fed wheat or barley (9.0 vs. 8.3 and 8.3; P ≤ 0.001) and for hens fed 
lard than for hens fed SBO or AOS (8.9 vs. 8.5 and 8.2; P ≤ 0.001). It 
is concluded that the 3 cereals and the 3 fat sources tested can be used 
indistinctly in diets for laying hens provided that a minimum amount 
of linoleic acid is used. The results indicate that brown egg laying hens 
do not need more than 1.0% linoleic acid in the diet to maximize egg 
size and egg production.
Key Words: cereal, fat source, linoleic acid, hen performance, egg 
weight


http://oa.upm.es/12586/2/INVE_MEM_2011_106416.pdf

Differences among origins on nutritional and quality parameters of soybean meal

Abstract

Similar works

Full text

Available Versions

Archivo Digital UPM

Servicio de Coordinación de Bibliotecas de la Universidad Politécnica de Madrid