Gaffield Katelyn N, Goodband Robert D, DeRouchey Joel M, Tokach Mike D, Woodworth Jason C, Denny Gordon, Smolen Paul, Slipher Carmen, Krishnan Hari B, Gebhardt Jordan T
Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS, USA 66506-0201.
Gordon Denny, LLC, Thornton, CO, USA 80602.
J Anim Sci. 2024 Jan 3;102. doi: 10.1093/jas/skae378.
Depending on the soybean processing plant, gums and soapstocks may be added back to soybean meal during soybean processing. Despite potential effects on soybean meal quality, there is limited information available on the composition and variation in soybean by-products and the resulting soybean meal if by-products are added back during processing. A total of 36 soybean by-product samples from 14 plants across 8 different companies were examined in an industry survey evaluating the composition and variation of soybean gums and soapstocks across the United States. All soybean processing plants in the study produced at least 1 of the 2 by-products: soybean gums or soybean soapstocks. Soybean by-product and soybean meal samples were collected within 2 different timeframes: May to July 2023 and October to November 2023. The individual plants surveyed constitute approximately 30% of total US soybean meal production, with 8 participating companies representing 80% of the total US soybean meal production. By-products were analyzed for lipid quality criteria including moisture, fat by acid hydrolysis, fatty acid analysis, and oxidation markers. Soybean meal samples were submitted for analysis of the proximate composition, neutral detergent fiber, Ca, P, and trypsin inhibitor units. Soybean gums had a greater (P ≤ 0.05) percentage of acid-hydrolyzed fat and p-Anisidine value compared to soybean soapstocks. Soybean soapstocks tended to have a greater (P = 0.085) percentage of moisture and volatile matter as well as an increased (P = 0.052) concentration of insoluble impurities compared with soybean gums. Most notably, there was considerable variation in the composition of by-product samples among processing plants indicating differences in processing procedures or incoming soybean quality. Soybean meal containing added soybean by-products had 61% greater (P < 0.05) ether extract than soybean meal samples without added soybean by-products on a dry matter basis, but there was no difference (P > 0.10) in crude protein. Furthermore, trypsin inhibitor units varied considerably among plants with values ranging from 1.45 to 9.26 TIU/mg of seed powder, regardless of by-product inclusion. These results provide information on the composition and variation in soybean by-products across various processing plants; however, further information is still needed to evaluate their subsequent effects on livestock diets.
根据大豆加工厂的情况，在大豆加工过程中，可能会将胶和皂脚回添到豆粕中。尽管这可能会对豆粕质量产生影响，但关于大豆副产品的成分和变异性，以及加工过程中回添副产品后所产生的豆粕的相关信息却很有限。在一项评估美国各地大豆胶和皂脚的成分及变异性的行业调查中，共检测了来自8家不同公司的14家工厂的36个大豆副产品样本。该研究中的所有大豆加工厂均至少生产大豆胶或大豆皂脚这两种副产品中的一种。大豆副产品和豆粕样本在两个不同时间段内采集：2023年5月至7月以及2023年10月至11月。接受调查的各个工厂约占美国豆粕总产量的30%，8家参与公司代表了美国豆粕总产量的80%。对副产品进行了脂质质量标准分析，包括水分、酸水解脂肪、脂肪酸分析和氧化标志物。提交豆粕样本以分析其常规成分、中性洗涤纤维、钙、磷和胰蛋白酶抑制剂单位。与大豆皂脚相比，大豆胶的酸水解脂肪百分比和对甲氧基苯胺值更高（P≤0.05）。与大豆胶相比，大豆皂脚的水分和挥发性物质百分比往往更高（P=0.085），不溶性杂质浓度也有所增加（P=0.052）。最值得注意的是，不同加工厂的副产品样本成分存在相当大的差异，这表明加工工艺或进厂大豆质量存在差异。以干物质计，添加了大豆副产品的豆粕的乙醚提取物比未添加大豆副产品的豆粕样本多61%（P<0.05），但粗蛋白含量没有差异（P>0.10）。此外，无论是否包含副产品，各工厂的胰蛋白酶抑制剂单位差异很大，种子粉的值范围为1.45至9.26 TIU/mg。这些结果提供了不同加工厂大豆副产品的成分和变异性信息；然而，仍需要更多信息来评估它们对家畜日粮的后续影响。
