Quality of U.S. Soybean Meal Compared to the Quality of
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1 Quality of U.S. Soybean Meal Compared to the Quality of Soybean Meal from Other Origins Maitri i Thakur & Charles R. Hurburgh Presenter: Maitri i Thakur Department of Agricultural & Biosystems Engineering Department of Agricultural & Biosystems Engineering Iowa State University, Ames, IA
2 Introduction World Protein Meal Consumption 2004 World Protein Meal Production 2004 Source: Soy Stats 2005 Soybeans - important source of protein and oil US-dominant producer Year 2004: Area planted: 75.2 million acres Production: 3.14 billion bushels Crop value exceeding $ billion
3 Project Motivation Soybean Production in Brazil & Argentina Source: Soy Stats 2005 South America Soybean production increasing in Brazil and Argentina- 34% in 19 to 42% in 2004 NOPA soybean meal trading specifications True Processed Value of soybeans Enduse
4 Objectives To survey the quality of 2004 crop soybeans and soybean meal from non- U.S. vs. U.S. origins To compare the results from this survey To compare the results from this survey with the data from previous studies
5 Soybean Processing Model Source: SPROC 3
6 Samples Methods 115 soybean and 153 SBM samples g each Collected by ASA representatives in 8 countries Shipped to GQL, Iowa State University Soybeans Soybean Meal
7 Analysis All samples divided into 4 fractions: Electric Grain Divider
8 Analysis- Soybeans 1: Eurofins Scientific, Des Moines, Iowa Moisture: AOCS Ac 2-41 Oil: AOCS Ba 3-38 Protein: AOCS Ba 4e-93 FFA: AOCS Ac : University of Missouri-Columbia Exp Station Labs Amino Acids - AOAC (a,b,c) 3 & 4: Retained for other work
9 Analysis- Soybean Meal 1: Eurofins Scientific, Des Moines, Iowa Moisture: AOCS Ba 2a-38 Protein: AOCS Ba 4e-93 Oil: AOCS Ba Fiber: AOCS Ba 6-84 Ash: AOCS Ba 5a-49 NSI: AOCS Ba Non Protein Nitrogen: AOAC Mold Count: AACC KOH Protein Solubility: AOAC
10 Analysis- Soybean Meal 2: University of Missouri-Columbia Exp. Station Labs Amino Acids: AOAC E (a,b,c) 3: Grain Quality Lab, Iowa State University Particle Size Analysis: ASAE S : Retained ed for other work
11 Comparison with previous studies Soybeans Grieshop & Fahey: 2001 U.S. annual soybean quality surveys Soybean meal by Moizzudin 19 by John and Associates
12 Amino Acids 5 key AA: Lysine, Threonine, Methionine, Cysteine, Tryptophan % by weight % of protein Measure of Protein Quality: Digestible AA = AA * KOH Solubility
13 Statistical Analysis by Origin Soybeans: 13% moisture basis Soybean meal: 12% moisture basis Asia: UAE, Indonesia, Malaysia, Philippines & Korea (n = 15) Others: Guatemala, El Salvador, Panama, Costa Rica, Trinidad, Barbados & Paraguay (n = 7) Least Significant Difference (LSD, P = 0.05) in JMP 5.1
14 Results: Soybean Quality 37.0 Protein (%) 19.6 Oil (%) USA Brazil Argentina Other USA Brazil Argentina Other Protein Quality: 5 Key AA (% of P) 1.6 Oil Quality: FFA (%) USA Brazil Argentina Other USA Brazil Argentina Other 13% Moisture Basis
15 Results: Soybean Meal Quality 49.0 Protein (%) 15.0 Protein Quality: 5 AA (% of Protein) USA Argentina Brazil India China 13.4 USA Argentina Brazil India China KOH Solubility (%) NSI % USA Argentina Brazil India China 12.0 USA Argentina Brazil India China 12% Moisture Basis
16 Results- Soybean Meal Quality Particle Size Origin Mean particle % in desired range size (microns) ( microns) USA Argentina Brazil India China Asia Others
17 Soybean Meal Samples USA India
18 Results Soybeans: Comparison with previous studies 40.0 Protein (%) Oil (% ) Grieshop & Fahey 2001 Annual survey 2003 Annual survey 2004 This Study Grieshop & Annual survey Annual survey This Study Fahey % Moisture Basis
19 Soybean Meal: Comparison with previous studies 49.0 Protein (%) keyAA(%ofP) USA Argentina Brazil India USA Argentina Brazil India 2004 KOH Sol % USA Argentina Brazil India
20 U.S. soybeans Conclusions Lower protein than Brazil, higher than Argentina Crude protein disadvantage of U.S. beans was offset by higher concentrations of AA Advantageous if market recognizes amino acids rather than protein as indicator of feeding value U.S. SBM more consistent Higher digestibility Lower fiber Better quality of protein
21 Conclusions US U.S. soybean meal Higher digestibility & key AA U.S. producers would benefit if diets were formulated on actual AA of meal being fed Mean particle size: within desired range Previous studies General quality trend similar to previous studies U.S. SBM held an advantage in digestibility & concentrations of key amino acids in all three studies U.S. SBM - Protein Solubility & Brazilian SBM - Protein
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