| ≥1 piece |
Raw full-fat Soybeans however, contain trypsin inhibitors which interfere with protein digestion and these must be denatured by heat treatment before feeding to swine or poultry. There are several methods which can be employed to process raw beans including, dry roasting, extrusion and micronizing. Although heat processing is not necessary for ruminants there are a number of advantages to roasting or extruding soybeans.
Table 1. Typical Nutritive Values for Soybean Meal and Soybeans on a dry matter basis.
| Soybean Meal |
Roasted Soybeans |
|
|---|---|---|
| Dry Matter % | 87 | 92 |
| Crude Protein % | 50 - 54 | 30 - 48 |
| Soluble Protein % of CP | 25 | 12 |
| Bypass Protein % of CP | 30 - 40 | 50 - 60 |
| Oil % | 1.5 | 15 - 20 |
| NE§¤, Mcal/kg | 1.95 | 2.20 |
| TDN, % | 77 | 91-95 |
| Swine DE kcal/kg | 3700 | 4600 |
| ADF % | 6.0 | 10.0 |
| Lysine % | 3.7 | 2.8 |
| Methionine % | 0.7 | 0.6 |
| Bypass Protein % | 30 - 40 | 50 - 60 |
| Calcium % | 0.3 | 0.2 |
| Phosphorus % | 0.8 | 0.7 |
Advantages of Heat Processing