Chemical composition and nutritional quality of soybean meals prepared by extruder/expeller processing for use in poultry diets

Lisa K. Karr-Lilienthal, Laura L. Bauer, Pam L. Utterback, Krista E. Zinn, Rodney L. Frazier, Carl M Parsons, George C. Fahey

Research output: Contribution to journalArticle

Abstract

This research examined variation in chemical composition and nutrient quality of soybeans (SBs) and soybean meals (SBMs) produced at seven commercial extruder/expeller plants in the United States (experiment 1), as well as differences in amino acid digestibilities when roosters were fed SBMs extruded at 121, 135, 150, or 160°C at a U.S. pilot processing plant (experiment 2). In experiment 1, limited variation existed in the composition of SBs arriving at the plants, whereas substantial differences were noted in amino acid composition and protein quality of the resultant SBMs. In experiment 2, the SBMs extruded at 121 and 135°C were underprocessed as noted by high urease activities and lower amino acid digestibilities. Soybean meals extruded at 150 and 160°C resulted in higher amino acid digestibilities and lower urease activities, indicating adequate processing. Large variation exists in the nutritional quality of extruder/expeller SBMs currently in the marketplace. Optimal processing temperatures should be >135°C, and temperatures as high as 165°C do not result in overprocessing.

Original languageEnglish (US)
Pages (from-to)8108-8114
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number21
DOIs
StatePublished - Oct 18 2006

Keywords

  • Extruder/expeller
  • Poultry
  • Processing
  • Soybean meal

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Fingerprint Dive into the research topics of 'Chemical composition and nutritional quality of soybean meals prepared by extruder/expeller processing for use in poultry diets'. Together they form a unique fingerprint.

  • Cite this