Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries

Lisa K. Karr-Lilienthal, Christine M. Grieshop, Neal R. Merchen, Donald C. Mahan, George C. Fahey

Research output: Contribution to journalArticle

Abstract

Soybeans (SBs) were obtained from five leading SB-producing countries (Argentina, Brazil, China, India, and the United States), imported to the United States, and processed into soybean meal (SBM) under uniform conditions in the United States. SBs from China had the highest crude protein (CP) content while SBs and the resultant SBM from Argentina had the lowest. Additional differences in the quality of the SB and resultant SBM samples collected were noted. An additional set of SBM produced in these five countries and subjectively evaluated to be of low, intermediate, and high quality also were obtained and evaluated. Overall, SBM quality affected amino acid and mineral concentrations with differences existing both among and within countries. SBM produced in the United States had a higher CP content than SBM produced in other countries. Amino acid concentrations generally increased, and antinutritional factors decreased with increasing subjective quality assessment.

Original languageEnglish (US)
Pages (from-to)6193-6199
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number20
DOIs
StatePublished - Oct 6 2004

Keywords

  • International
  • Protein quality
  • Soybean meals
  • Soybeans

ASJC Scopus subject areas

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

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