Amino Acid Content in Organic Soybean Meal for the Formulation of Organic Poultry Feed

Marco Aurelio Arredondo, thanks for the comment. It's even more of a coincidence than you think because I also do research on the use of mortality compost on farm crops! Now the question would be if using mortality compost on organic soy would change its status, let me know your thoughts on that. We should have another similar paper on organic corn.

is there any evidence that would suggest a difference in amino acid content? If it exists, I would certainly look at sample size.

I agree that protein content of soybeans may vary depending on variety, fertilization level, degree of maturation of the grain and some other environmental conditions. However, the proportion of the different amino-acids in the protein will not be different between the conventional and organic organic. The only way the same variety of soybean grown conventionally or under the "so called" organic conditions is if there is a change in the DNA structure of the protein of the variety. Science proves that it is true.

Martin Smith It was exactly what I said. That was the reason that I mentioned: "The only way the same variety of soybean grown conventionally or under the "so called" organic conditions is if there is a change in the DNA structure of the protein of the variety". My citation was exactly due to the fact that different varieties may present small differences in their protein composition - More glycinin and/or beta-conglycinin , for example. There are special soybean varieties that yields better tofu due to their different protein profile. But, I still affirm that comparing same soybean variety, organic growing conditions will not change AA composition.

There is a difference in crude protein levels of soybeans grown in different latitude in the US as different varieties have been developed by agrinomists for particular regions. I have not seen the particular data regarding conventional vs organic but unless you are comparing beans grown in same geographical area...and beans of the same genetic stock...you are already in error

As Martin Smith pointed out, digestibility of soybean meal is more a function of processing due to variance in the heating used for solvent removal. Unless the comparison is made between beans of the same variety grown in the same geographical region under similar soil types and processed under the same conditions, any comparison of conventional and organic soybeans is invalid. I wish some people had taken a course in experimental design, we would not have so much invalid information running around.