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A Survey of Soybean Meal Used in Poultry Feeds 1976 to 19821
A Survey of Soybean Meal Used in Poultry Feeds 1976 to 19821 FRANK T. JONES Department of Poultry Science, North Carolina State University, Raleigh, North Carolina 27695 (Received for publication October 11, 1983)
1984 Poultry Science 63:1462-1463 INTRODUCTION
Soybean meal is a common ingredient in poultry feeds manufactured in the United States. McNaughton and Reese (1980) report that soybean meal constitutes 25% or more of any given complete poultry feed. Hill and Renner (1960) examined soybean meal from several commercial sources and found the protein, fat, fiber, ash, and metabolizable energy varied little. Balloun (1980) reported that wide variations in protein and fat content were common in the 1940's prior to the use of the solvent process in soybean meal manufacture. However, no recent reports have examined nutrient variability in soybean meal obtained from commercial sources. About 84% of the experiments reported in a recent issue of Poultry Science depended on commercial soybean meal as a protein source. Thus, nutrient variability in soybean meal may effect nutrient variability in both commercially prepared feeds and those prepared for research purposes. This study was therefore undertaken to determine the magnitude of nutrient variations in commercially prepared soybean meal. MATERIALS AND METHODS Soybean meal samples were collected for analysis from 18 different feed companies from 1976 through 1982. The samples represented five different soybean meal manufacturers.
1 Paper No. 8999 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC.
Approximately 75% of these samples were " official samples ", which were collected by the soybean meal manufacturers in airtight containers by procedures prescribed by the National Soybean Processors Association (NSPA, 1982). The remaining samples were collected by feed company employees as a part of a routine feed ingredient sampling program. Five commercial laboratories and four in-house quality assurance laboratories performed the chemical analyses. All laboratories used the following methods: moisture, Ba 238; fat, Ba 338; protein, Ba 438; fiber, Ba 661, and urease, Ba 958 (Walker, 1980). Assay sheets containing the data were received from the laboratories, recorded, and analyzed statistically according to the methods of
Bzuetal. (1976). RESULTS AND DISCUSSION
Table 1 contains mean moisture, fat, protein, and fiber values for soybean meal samples collected from 1976 through 1982. Significant increases in moisture were recorded in 1977, 1980, 1981, and 1982. Moisture increased in almost linear fashion during this period. Except for 1979, fat values remained nearly constant through 1980. Values for fat recorded in 1981 and 1982 were significantly lower than values recorded earlier. Protein values varied in random fashion with the highest value occurring in 1978 and the lowest occurring in 1979. Fiber values increased significantly in 1979, 1980, and 1981 and then decreased significantly in 1982. Table 2 contains data showing the range of urease values obtained from soybean meal
1462
Downloaded from http://ps.oxfordjournals.org/ at Penn State University (Paterno Lib) on December 4, 2015
ABSTRACT Soybean meal samples were collected for analysis from 1976 through 1982 and analyzed for moisture, fat, protein, fiber, and urease. Moisture increased in almost linear fashion during this period. Values for fat recorded in 1981 and 1982 were significantly lower than those recorded earlier. Fiber values increased significantly in 1979, 1980, and 1981 and then decreased significantly in 1982. The urease data suggest that inadequately heat-treated soybean meal was more common in 1982 than in 1981. (Key words: soybean meal, feed, feed quality)
RESEARCH NOTE
1463
TABLE 1. Proximate analyses of dehulled soybean meal by year
2
(n)
(%)
1976 1977 1978 1979 1980 1981 1982
2640 1739 2102 3832 3644 4117 3315
11.40 11.89 11.88 11.92 12.03 12.12 12.17
± .017a b ± .018 ± .0200 ± .01 l b ± .012c + .014d + .016e
(n)
(%)
(n)
(%)
(n)
<%)
586 347 279 234 106 23 88
1.53 + .034a 1.34 ± .030a 1.47 + .031a 1.86 + .020b 1.37 ± .023a 1.12 ± .044c
2655 1740 2102 3835 3645 4117 3319
49.00 ±.021a 48.77 ±.022b 49.31 +.021c 48.50 +.013d 49.15 ± .013e 48.99 ±.022a 48.91 ± .015f
2581 1728 2100 3829 3842 4116 3312
3.20 3.13 3.16 3.21 3.29 3.36 3.32
1.10 + .083c
± .012a ±.010b ± .010b +.006a ±.006c ±.005d +.005e
a ' ' c ' ' e ' Means in a column with differing superscripts were significantly different (P<.05) by Duncan's multiple range test. 1 2
n = Number of assays. % = Mean + SE.
TABLE 2. Range of urease values in dehulled soybean meal samples Urease value range
1981
1982
Year
statistically by a Chi-square test and found to show a highly significant (P<.01) effect due to year. These data strongly suggest that a field problem existed in 1982 with undercooked soybean meal.
- (% Samples)
0 - .10 .11- .20 .21- .30 .31- .40 .41- .50 .51- .60 .61- .70 .71- .80 .81- .90 .91- 1.0 >1.0 No. of assays
87.54 9.13 1.66 1.66
0 0 0 0 0 0 0 241
80.78 12.21 3.37 1.30
.52 .39 .26 .26 0 .39 .52 770
samples collected during 1981 and 1982. Urease values were not collected from 1976 through 1980. These data were analyzed
REFERENCES Balloun, S. L., 1980. Soybean Meal in Poultry Nutrition. Am. Soybean Assoc., St. Louis, MO. Barr, A. J., J. H. Goodnight, J. P. Sail, and J. T. Helwig, 1976. A User's Guide to SAS76. SAS Inst. Inc., Raleigh, NC. Hill, F. W., and R. Renner, 1960. The metabolizable energy of soybean oil meals, soybean millfeeds and soybean hulls for the growing chick. Poultry Sci. 39:579-583. McNaughton, J. L., and F. N. Reese, 1980. Effect of moisture content and cooking time on soybean meal urease index, trypsin inhibitor content and broiler growth. Poultry Sci. 59:2300-2306. National Soybean Processors Association, 1982. Year Book and Trading Rules 1982-1983. Natl Soybean Process. Assoc, Washington, DC. Walker, R. O., ed., 1980. Official and Tentative Methods of the American Oil Chemists' Society. Am. Oil Chem. Soc, Champaign, IL.
Downloaded from http://ps.oxfordjournals.org/ at Penn State University (Paterno Lib) on December 4, 2015
Year
Fiber
Protein
Fat
Moisture 1
1984 Poultry Science 63:1462-1463 INTRODUCTION
Soybean meal is a common ingredient in poultry feeds manufactured in the United States. McNaughton and Reese (1980) report that soybean meal constitutes 25% or more of any given complete poultry feed. Hill and Renner (1960) examined soybean meal from several commercial sources and found the protein, fat, fiber, ash, and metabolizable energy varied little. Balloun (1980) reported that wide variations in protein and fat content were common in the 1940's prior to the use of the solvent process in soybean meal manufacture. However, no recent reports have examined nutrient variability in soybean meal obtained from commercial sources. About 84% of the experiments reported in a recent issue of Poultry Science depended on commercial soybean meal as a protein source. Thus, nutrient variability in soybean meal may effect nutrient variability in both commercially prepared feeds and those prepared for research purposes. This study was therefore undertaken to determine the magnitude of nutrient variations in commercially prepared soybean meal. MATERIALS AND METHODS Soybean meal samples were collected for analysis from 18 different feed companies from 1976 through 1982. The samples represented five different soybean meal manufacturers.
1 Paper No. 8999 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC.
Approximately 75% of these samples were " official samples ", which were collected by the soybean meal manufacturers in airtight containers by procedures prescribed by the National Soybean Processors Association (NSPA, 1982). The remaining samples were collected by feed company employees as a part of a routine feed ingredient sampling program. Five commercial laboratories and four in-house quality assurance laboratories performed the chemical analyses. All laboratories used the following methods: moisture, Ba 238; fat, Ba 338; protein, Ba 438; fiber, Ba 661, and urease, Ba 958 (Walker, 1980). Assay sheets containing the data were received from the laboratories, recorded, and analyzed statistically according to the methods of
Bzuetal. (1976). RESULTS AND DISCUSSION
Table 1 contains mean moisture, fat, protein, and fiber values for soybean meal samples collected from 1976 through 1982. Significant increases in moisture were recorded in 1977, 1980, 1981, and 1982. Moisture increased in almost linear fashion during this period. Except for 1979, fat values remained nearly constant through 1980. Values for fat recorded in 1981 and 1982 were significantly lower than values recorded earlier. Protein values varied in random fashion with the highest value occurring in 1978 and the lowest occurring in 1979. Fiber values increased significantly in 1979, 1980, and 1981 and then decreased significantly in 1982. Table 2 contains data showing the range of urease values obtained from soybean meal
1462
Downloaded from http://ps.oxfordjournals.org/ at Penn State University (Paterno Lib) on December 4, 2015
ABSTRACT Soybean meal samples were collected for analysis from 1976 through 1982 and analyzed for moisture, fat, protein, fiber, and urease. Moisture increased in almost linear fashion during this period. Values for fat recorded in 1981 and 1982 were significantly lower than those recorded earlier. Fiber values increased significantly in 1979, 1980, and 1981 and then decreased significantly in 1982. The urease data suggest that inadequately heat-treated soybean meal was more common in 1982 than in 1981. (Key words: soybean meal, feed, feed quality)
RESEARCH NOTE
1463
TABLE 1. Proximate analyses of dehulled soybean meal by year
2
(n)
(%)
1976 1977 1978 1979 1980 1981 1982
2640 1739 2102 3832 3644 4117 3315
11.40 11.89 11.88 11.92 12.03 12.12 12.17
± .017a b ± .018 ± .0200 ± .01 l b ± .012c + .014d + .016e
(n)
(%)
(n)
(%)
(n)
<%)
586 347 279 234 106 23 88
1.53 + .034a 1.34 ± .030a 1.47 + .031a 1.86 + .020b 1.37 ± .023a 1.12 ± .044c
2655 1740 2102 3835 3645 4117 3319
49.00 ±.021a 48.77 ±.022b 49.31 +.021c 48.50 +.013d 49.15 ± .013e 48.99 ±.022a 48.91 ± .015f
2581 1728 2100 3829 3842 4116 3312
3.20 3.13 3.16 3.21 3.29 3.36 3.32
1.10 + .083c
± .012a ±.010b ± .010b +.006a ±.006c ±.005d +.005e
a ' ' c ' ' e ' Means in a column with differing superscripts were significantly different (P<.05) by Duncan's multiple range test. 1 2
n = Number of assays. % = Mean + SE.
TABLE 2. Range of urease values in dehulled soybean meal samples Urease value range
1981
1982
Year
statistically by a Chi-square test and found to show a highly significant (P<.01) effect due to year. These data strongly suggest that a field problem existed in 1982 with undercooked soybean meal.
- (% Samples)
0 - .10 .11- .20 .21- .30 .31- .40 .41- .50 .51- .60 .61- .70 .71- .80 .81- .90 .91- 1.0 >1.0 No. of assays
87.54 9.13 1.66 1.66
0 0 0 0 0 0 0 241
80.78 12.21 3.37 1.30
.52 .39 .26 .26 0 .39 .52 770
samples collected during 1981 and 1982. Urease values were not collected from 1976 through 1980. These data were analyzed
REFERENCES Balloun, S. L., 1980. Soybean Meal in Poultry Nutrition. Am. Soybean Assoc., St. Louis, MO. Barr, A. J., J. H. Goodnight, J. P. Sail, and J. T. Helwig, 1976. A User's Guide to SAS76. SAS Inst. Inc., Raleigh, NC. Hill, F. W., and R. Renner, 1960. The metabolizable energy of soybean oil meals, soybean millfeeds and soybean hulls for the growing chick. Poultry Sci. 39:579-583. McNaughton, J. L., and F. N. Reese, 1980. Effect of moisture content and cooking time on soybean meal urease index, trypsin inhibitor content and broiler growth. Poultry Sci. 59:2300-2306. National Soybean Processors Association, 1982. Year Book and Trading Rules 1982-1983. Natl Soybean Process. Assoc, Washington, DC. Walker, R. O., ed., 1980. Official and Tentative Methods of the American Oil Chemists' Society. Am. Oil Chem. Soc, Champaign, IL.
Downloaded from http://ps.oxfordjournals.org/ at Penn State University (Paterno Lib) on December 4, 2015
Year
Fiber
Protein
Fat
Moisture 1