Influence of origin on the nutritional value and protein quality of soybean meals | Influencia del origen de la harina de soja sobre la composición química, el valor nutricional y la calidad de la proteína
2009
González Mateos, G., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | Sueiro, S., Diputación de Pontevedra, Vilanova-Lalín (España). Lab. de Mouriscade | García Rebollar, P., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | Serrano, M.P., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos | González, M., Diputación de Pontevedra, Vilanova-Lalín (España). Lab. de Mouriscade | Lázaro, R., Universidad Politécnica de Madrid (España). Escuela Técnica Superior de Ingenieros Agrónomos
A total of 262 samples of soybean meal (SBM) from Argentina (ARG, 77), Brazil (BRA, 51) and USA (134) were collected and analyzed for all nutrients including amino acids and protein quality control. On dry matter bases, SBM from USA had more CP (54.3 vs 52.0 vs 52.9 %; P < 0.001), and less NDF (8.7 vs 10.6 vs 11.8%; P < 0.001) than SBM from ARG and BRA. Saccharose and stachyose content were higher for USA and ARG meal than for BRA meal (P < 0.001). Also, the P and K content were higher (P < 0.001)) and the Fe content was lower (P < 0.01) for ARG and USA meals than for BRA meal. The PDI, the KOH sol. and the trypsin inhibitor activity were higher for USA than for ARG or BRA (P < 0.001). In addition SBM from USA had more lys, met + cys, and thr than SBM from BRA with SBM from ARG being intermediate (P < 0.001). It is concluded that the chemical analyses of nutrient content and quality of the protein fraction favor the nutritive value of the SBM of USA origin with respect to the other meals.
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