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The True Picture of Soyabean Protein Quality

Published: March 2, 2023

Summary

Protein quality of the soybean meal is the result of amino acid present in the meal and the portion in the bioavailable form to the animals. While intending to utilize the same for monogastric animals, it has to be properly heat processed so as to minimize the anti nutritional effect and thereby increasing the digestibility of amino acids present in the meal. At the same time as known to everyone...

Related topics:

#Poultry nutrition - Other additives

#Feedstuffs

#NIR - Feed analysis

#Energy in poultry diets

#Amino acids in poultry nutrition

Authors:

DR K R GUNASEHARAN

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2Comments

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Comment

Hiren Pancholi

9 de marzo de 2023

Dr. Gunasekharan, Very good information for the poultry farmers. Thanks. In India at present time easy availability of good ingredient is a big issue. Choice of rejection is not there any more, even with the higher rates/kgs. Farmers are at cross road where taking a right decision is difficult but not impossible. Farmers have limited choice over good ingredients. In Europe, feed mills are forming groups and planning to produce their own crops to reduce their dependence on the open market for a good quality crop. It is time India farmers also look into similar arrangements, it should not be difficult as India is a agriculture country. In the mean time farmers should look into farm products which will enhance the function of 2 main organs, Liver (gate way to the profitable poultry) and Gut Health. Choice of good products and not the economical products is the need of the time.

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Dr. BISWAJIT BARKATAKI

4 de noviembre de 2024

Dear Sir & OPTIMA team,

Thanks for sharing such an informative article about the Protein Quality in SOYA BEAN MEALS through Ureage activity parameters. It is a special need for the feed manufacturer in Nort Eastern India, especially in Assam & Tripura where most of the time adulterated & improperly processed SOYA (Hypro too) are being supplied.

Just to share and inform that there is a very nice published article named "QUALITY CONTROL OF FULL-FAT SOYBEAN USING UREASE ACTIVITY: CRITICAL ASSESSMENT OF THE METHOD" by Dragan V. Palic, Jovanka D. Levic, Slavica A. Sredanovic and Olivera M. Ðuragic where Urease activity was determined through AOCS method. Their in vivo study of Full Fat Soya was published with under-processed, adequately processed & over-processed samples.

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