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FE 159 - 2005
The Renewed PDI Blender from VOS Instrumenten (1 MB)
By Ignace Debruyne
Soybean meal processors and their customers in the animal feed industry need reliable, rapid and cost-efficient methods to control the quality of their soybean meal. Protein quality of soybean meal depends on two parameters, the reduction of anti-nutritional factors and the optimization of protein digestibility. For this reason, various indirect measurements are available to evaluate the nutritional value of soybean meal. Among these tests are urease activity, nitrogen solubility index (NSI) and protein dispersibility index (PDI). Recent studies indicate that PDI analysis gives a more accurate assessment of soybean meal quality in day-to-day operations. Vos Instrumenten now supplies the Spindle Mixer Hamilton Beach Model 936 for measuring PDI. This blender has been modified to meet the requirements of AOCS Recommended Practice Ba 10a-05 (replacing AOCS Method Ba 10-65) and is now commercially available to customers worldwide. |
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FE 154 - 2004
Manual of Quality Analyses for Soybean Products in the Feed Industry
by J.E. van Eys, A.Offner and A. Bach
Complete Document (2.4 MB)
Chapter 1 - Introduction
Chapter 2 - Soybeans, soybean products and production processes
Chapter 3 - Definitions and applications of soybeans and soy products
Chapter 4 - Chemical and nutritional composition of soybean products
Chapter 5 - Official standards of some soybean products
Chapter 6 - Sampling soy products
Chapter 7 - Physical evaluation and equipment
Chapter 8 - Chemical analyses
Chapter 9 - NIR analyses
Chapter 10 - Data management
Chapter 11 - References
Chapter 12 - Annex |
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FE 156 - 2004
Assessing the Value and Quality of Soybean Meal (45 KB)
by Robert A. Swick
Soybean meal is traded on the basis of weight, moisture, protein and fat content. Feed mill purchasers often simply calculate the price per percent protein to determine the value of a soybean meal. Many feed mill laboratories are not capable of analyzing protein accurately. Widespread adoption of simple analytical procedures will increase the usage and utility of soybean meal in feed, which will in turn result in greater profit for feed companies and poultry producers. |
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FE 153 - 2004
The Ideal Amino Acid Requirements and Profile for Broilers, Layers, and Broiler Breeders (300 KB)
By Craig Coon
The importance of utilizing the correct amount of balanced dietary protein and amino acids for poultry is a high priority issue for several reasons : first the costs, second the environmental concerns about nitrogen losses in animal waste and third, nutrients that can cause the largest problems in heat stress conditions for animals are poor quality dietary proteins and amino acids. An ideal protein and amino acid profile in a feed means that the essential and non-essential amino acid levels exactly provide the requirements leaving no extra amino acid nitrogen for elimination. |
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FE 150 - 2003
Soy in Dairy Feeds: Hulls, Roasted Soybeans, Full Fat Soybean Meal, and Dehulled Soybean Meal (25 KB)
By Charles C. Stallings
Soybean hulls, soybean meals, and full fat soybeans can all be included in the diet of a lactating dairy cow as long as maximums are not exceeded. Soybean products are generally economical sources of high quality protein, energy, and digestible fiber. |
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FE 148 - 2003
Soybean Meal Quality (93 KB)
By William Dudley Cash
The objective is to purchase and use the highest quality soybeans, soybean meal and FF-Soy that is available. The Protein Dispersibility Index (PDI) is the best method of evaluating these soybean ingredients for both under heating and over heating. |
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FE 139 - 2002
Practical Use of Whole Soybeans in Rations for Ruminants (168 KB)
By C. de Blas and P.G. Rebollar
The use of whole soybeans in diets for ruminants is determined on the one hand by the nutritional value assigned to them and, on the other hand, by their effects on the productivity and the composition of the production achieved. The effect of the inclusion of soybeans on these parameters can depend on the extent to which they are included in the diet, the type of processing applied to the beans (whether they are raw, roasted, or extruded) and the production system. In the latter case, variables such as the proportion of concentrate in the diet, the degree of ruminant acidosis, the level of production and consumption of feed, lactation and age are taken into account. |
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FE 138 - 2002
Whole soybeans as part of rabbit nutrition (159 KB)
By R. Carabaño and J. Garcia
Over the last few years, increased output in terms of rabbits being raised for food and for breeding purposes has in, in particular, been due to improvements implemented in the fields of genetics and livestock management. Consequently, the rabbits are provided with feeds that tend to be highly concentrated in terms of nutrients so that their full production potential can be realized. Nevertheless, rabbits are herbivores that require a high level of fiber in their feed. Rabbit feed therefore contains significant levels both of fibrous foods (mainly alfalfa) and energy and protein concentrations. Whole soybeans constitute a sufficiently complete and balanced food as regards energy and protein, and their inclusion may facilitate the formulation of types of feed with high fiber content. The objective of this article is to provide a review of information relating to the nutritional value of whole soybeans for rabbits and their use in practice as feed for rabbits raised for food and breeding purposes. |
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PR/FE 137 - 2002
Processing soybeans (279 KB)
by Gonzalo G. Mateos, María Ángeles Latorre and Rosa Lázaro
The three best known systems used to treat soybeans are: 1) cooking, 2) roasting, including rotating drum systems, fluidized bed, cascading chamber, micronizing, jet-sploding and microwave and 3) dry or moist extrusion. The debate as to which of these methods is the best is complex and the use of theoretical programs to assess and compare their effectiveness leads to only doubtful results. The essential elements to consider are: 1) the physical and chemical conditions of the process, 2) the animals for which the processed beans are intended and 3) the cost of the process in relation to the price of the machines and energy used. A brief description is provided of the major systems used today to process soybeans. |
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FE 136 - 2002
Whole soybeans in diets for poultry (375 KB)
By Rosa Lazaro, Gonzalo Mateos, Maria Angeles Latorre and Javier Piquer
Soybeans are an excellent source of protein and energy for poultry, however the raw grain contains certain antinutritional factors that inhibit productivity, and as a result, prior heating is required. The processing conditions, especially those relating to the milling size, the use of steam, the temperature and the pressure applied, in addition to the process duration, all influence the goodness of the final product and define its nutritional value to a large extent in addition to defining advisable levels of use in commercial diets. Adult birds appear to be less sensitive than younger ones to the antinutritional factors present in the bean, however it is necessary to heat these prior to their use whatever the case. |
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FE 135 - 2002
Whole soybeans in pigs diets (277 KB)
by Gonzalo Mateos & Rosa Lazaro
Soybean products are preferred ingredients in pig feed, in which they often constitute over 20% of the total formula. The main points to consider regarding the use of soybeans for pigs are the influence of processing on the quality of the protein, the influence of processing on the energy value of the lipid fraction, the influence of the high level of linoleic acid content on carcass quality, and the importance of the fiber fraction in relation to productivity. These factors are important to a greater or lesser extent, depending on the condition and the physiological age of the animal. |
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FE 134 - 2002
The Disgestion of Whole Soybeans in Pigs Diets (175 KB)
by P. G. Rebollar and C. de Blas
It is becoming increasingly common for whole soybeans to be used in feed for ruminants. Whole soybeans have substantial protein, fiber and fat content which has an immediate, high nutritional value for high-production ruminants. Nevertheless, the use of whole soybeans in ruminant diets does raise questions concerning the method to be applied. |
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FE 129 - 2002
Soy and Soybean Meal Use in the Feed Industry (45 KB)
by J.E. van Eys
On a global scale soybeans are the primary vegetable protein source in animal feed. The use of soybean in animal feed has grown steadily, reaching 125 million metric tons in 2001. Despite some regional and seasonal fluctuations, the increase in soy protein use in animal diets accelerated over the past 3 years averaging 5 % per year. Consequently, soybeans account for most of the increase in world production of protein meals . With the increased use of vegetable protein sources, the importance of protein quality and the methods used to control quality have increased proportionally. This is evident in the case of young-animal nutrition where protein quality is a major factor in early growth and performance, but it is equally important in the feeding of older animals where feed cost and feedconversion are major economic parameters.
The selection of soy bean meal for specific purposes and the application of different quality criteria as selection tools have thus become increasingly important steps in diet formulation and feed production. |
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FE 123 - 2002
An Update on Soybean Meal Quality Considerations (54 KB)
by Robert A. Swick, Ph.D.
Soybean meal is traded on the basis of weight, moisture, protein, fat and urease level. Animal growth however, is more directly related to available energy and amino acid content of soybean meal. A major opportunity for increasing the utility of soybean meal is the recognition by feed millers of the value of available nutrient content, especially lysine and metabolizable energy. |
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FE 122 - 2002
Acquiring Quality Soybean Meal (29 KB)
by Peter Mishek
Soybean meal is made from different varieties of soybeans. The variety mix will have an influence on the protein and oil levels in the meal. |
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FE 117 - 2002
How the changes in the NRC 2001 Nutrient Requirements for Dairy Cattle Affect Soybeans and Soybean Products - (14 KB )
by Charles C. Stallings |
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FE 115 - 2002
Keep an Eye on Amino Acid Content (order)
by Dr Johann Fickler
Today’s feed production is a highly competitive business, which pursues optimized animal performance at minimum cost. To increase the economic profit on an operation requires accurate nutrient data in the daily feed production. As a consequence, quality control of incoming raw materials is essential because origin, farming, genetics and processing can strongly influence amino acid content. |
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FE 121 - 2001
What is the Real Value of the KOH Protein Solubility Test? (21 KB)
by Nelson Ruiz, ContiGroup Companies, Inc. USA
There is good evidence that the protein solubility test conducted on representative samples of soybean meal shipments is correlated to performance in the field. |
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FE/BT 119 - 2001
Poultry Feeds and the GMO Issue (360 KB )
by Craig Coon, Department of Poultry Science, University of Arkansas
A review of the present farmer/grain elevator situation in the US, GMO’s biosafety, Nutrition and Compositional equivalence, agronomic and quality traits, economic studies evaluating the value of specialty crops, consumer acceptance |
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FE 118 - 2001
Soybean Meal Source, Added Enzyme Affect Nutritional Value for Chicks (95 KB )
by William A. Dudley-Cash
There appears to be significant differences in the DE content of soybean meal samples. Enzymes may be beneficial in making some of the indigestible energy available for poultry. |
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FE 110 - 2001
Formulating with digestible amino acids (160 KB)
By David Creswell and Robert Swick
Why do so few nutritionists formulate with digestible amino acids? David Creswell and Robert Swick discuss this important issue, and provide digestible amino acid ingredient and broiler requirement data. |
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FE 107 - 2001
Field Evaluation of a Fullfat Soybean Meal Obtained with the Use of an Expander in Commercial Broiler Rations (52 KB)
by G. H. Navarro, C.C. Lopez, E. Garcia and S.M. Forat
The protein digestibility index of a fullfat soybean meal obtained with the use of an expander (EFFSBM) with 37.3% of crude protein, 91.15% of protein solubility in potassium hydroxide, 0.06 of urease activity and 3.6 mg/gr of trypsin inhibitor was compared to a soybean meal (SBM) with 48 % of CP and a protein solubility index of 85.45%, 0.19 of urease activity and 2.5 mg/gr of trypsin inhibitor, in commercial rations for Ross broilers and both soybean products were obtained from the same source of soybeans. |
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FE 106 - 2001
PDI may better indicate soybean meal quality than other indices (91 KB)
by W. A. Dudley-Cash
PDI is a more consistent, linear measurement of the effect of heat treatment of soyflakes than either the potassium hydroxide solubility index or the urease index. DPI has commercial application because it can be easily performed in feed mill laboratories. |
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FE/BT 64 - 2001
Poultry Feed and Biotechnology (162 KB)
by Dr. Craig Coon
Today’s poultry industry faces many challenges, including the acceptance and integration of biotechnology crops and feed additives in animal feed. While there are many opinions, facts support the conclusion that biotechnology crops developed through conventional breeding, will benefit the poultry industry now and in the future. |
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FE 105 - 2000
Soybean Meal - An Excellent Protein Source for Poultry Feeds
by Darwin G. Britzman
Soybeans have been used as a protein/amino acid source in human diets for more than 5000 years. Soybean meal has now become the most important source of protein for poultry and other livestock throughout the world. It is the standard against which other protein sources are compared. It has also become the protein source that determines the price of proteins for livestock feeding throughout the world. |
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FE 104 - 2000 EN
The Impact of Feed Milling and Manufacturing Procedures on Nutrient Availability and the Importance of Quality Control
by Scott Beyer
All commercial broilers and turkeys are fed feed that has been pelleted. However, the exact economic benefit may not be well defined. During the past few years, a renewed interest by equipment manufacturers has resulted in significant changes in the way feed can be manipulated. The purpose of this review is to examine implications of poorly manufactured feed on production, and what changes are on the horizon. |
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FE 101 - 2000
Feed Quality Assurance (order)
by Timothy Herrman
This publication describes different quality control techniques. It provides step by step instructions in their use, and explains their role in a quality assurance program. |
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FE 97 - 1999
Nutritional Profile of U.S. Hipro Soybean Meal (Download - HTML)
by Dr. R. Kohlmeier
ASA commissioned in January 1999 a survey of leading U.S. animal nutrition researchers, integrators and feed manufacturers to determine the nutritional value assigned to U.S. high protein soybean meal in diets for poultry and swine.
The results of the survey are shown in this brochure available in English, French, German, Italian, Spanish, Portuguese and Greek |
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FE 94 - 1999
Recent Developments in the Use of Fullfat Soybeans in Diets for Poultry (64 KB)
by Gonzalo G. Mateos and Silvia Salado |
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FE 48 - 1999
The Economics of the US Chicken Meat Industry (30 KB)
by Dr. Paul Aho
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FE/BT 46 - 1999
Biosecurity and best management practices in the United states and western Europe for the prevention and Control of infectious diseases in breeder Flocks and hatcheries (63 KB)
By Robert J. Eckroade
This paper will review biosecurity programs and other best management practices that can be used to either prevent or control specific infectious diseases in breeder flocks and their dissemination through hatcheries. It will also deal with historical perspectives, economic, political and practical considerations necessary to develop an effective program that will work. |
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FE 39 - 1999
Soybean Meal Quality (45 KB )
by Michael Martin
Processing is of the utmost importance when purchasing soybean meal. Undertoasting leaves residual trypsin inhibitors and other anti-nutritional components that affect the capacity of an animal to digest feed. Overtoasting of meal destroys lysine and limits amino acid digestibility. Dehulling of soybeans before processing into meal ensures that valuable nutrients such as energy and lysine in addition to protein are not diluted by indigestible fiber. Removal of hulls prior to toasting also ensures that valuable amino acids are not inactivated by binding to fiber components. |
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FE 38 - 1999
Heat Treated Soybeans and Soybean Meal in Ruminant Nutrition (72 KB)
by Chunjian Lin and Limin Kung
The objective of this study is to review the major processes used to improve ruminal bypass of soybean and soybean protein in ruminant production. Various methods of treating soybean and soybean meal have been studies to alter the rate and extent of protein degradation in the rumen over the last 25 years. Some of the techniques, eg extrusion, roasting, expeller, lignosulfonate, formaldehyde have been successfully used to protein soybean and soybean degradation. Treating soybean and soybean meal by these methods increases its ruminal bypass protein content up to 70%. |
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FE 28 - 1999
Effect of the Inclusion of Soybean Hulls in Commercial Feeds on Rabbit Digestion and Performance in Isofibrous and Isolignified Diets (84 KB)
by N. Nicodemus, J. García, R. Carabaño and C. de Blas
Previous work has shown that the inclusion of soybean hulls in parallel to a decrease of dietary ADL concentration led to an impairment of growing and lactation performance. This study was designed to elucidate if this effect was related to an excess of soybean hulls or to a deficit of lignin in the diet. |
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FE 26 - 1999
Effect of the Inclusion of Soybean Hulls in Commercial Feeds on Rabbit Digestion and Performance at Varying Dietary Lignin Concentration (100 KB)
by N. Nicodemus, J. García, R. Carabaño and C. de Blas
The aim of this work is to measure the digestion efficiency and performance response of highly productive does and growing rabbits to an increase of level of inclusion of soybean hulls and a parallel decrease in dietary lignin concentration. |
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FE 25 - 1999
Determination of the Nutrient Digestibility and Digestible Energy Content of Soyhulls Energy Content of Soyhulls for Rabbits (100 KB)
by J. García, R. Carabaño and C. de Blas
The objective of this study was the determination of the energy, crude protein, and neutral detergent fibre digestibility and the digestible energy content of soybean hulls in rabbits, using the difference method and a 24% level of substitution of the basal diet. |
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FE 22 - 1999
Digestion Characteristics of Soybean Hulls in Rabbits (114 KB)
by J. García, R. Carabaño and C. de Blas
The objective of this study was the characterization of soyhulls fibre digestion in a semisynthetic diet containing this ingredient as sole source of fibre, using as reference a diet containing alfalfa hay. |
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FE 18 - 1999
Methods for determining quality of soybean meal protein important (86 KB)
by W. A. Dudley-Cash
Soybean meal is the most important source of protein in poultry feeds worldwide. Clearly it is very important to obtain the best quality soybean meal possible. Urease index and KOH solubility have been widely used as methods of indicating under processing or over processing of soybean meal. PDO may be much more sensitive and a better method of identifying the best quality soybean meal. |
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FE 16 - 1999
Bypass Protein and Use of Bypass Soybean Meal Products in the United States
by Dr Charles C. Stallings
The concept of bypass or rumen undegradable protein is being used in the United States to balance rations. One of the main limitations is the lack of a laboratory test to accurately predict amounts in feeds. Mechanically processed soybean meal is a consistent, palatable product that is relatively high in rumen undegradable protein. Because it has more fat than solvent extracted soybean meal it is also higher in energy. Being 100% plant protein makes it an attractive source of undegradable protein. |
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GE/FE 14 - 1999
U.S. Soybean Meal Extraction, Processing and Specifications (19 KB)
by Keith C. Behnke
Review of the process of oil extraction and heat processing to produce soybean meal. It includes specifications, physical and nutritional properties. |
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GE/FE 13 - 1999
Grading of Soybeans and Soybean Meal (15KB)
by Carl Reed
Review of FGIS standards, effect of grade factors on processing quality, and NOPA specifications. |
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Protein Dispersibility Index (PDI) (67 KB) |
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FE 77 - 1997
Expanders and their Influence on Broiler Performance(37 KB)
by Larry Vest
Pelleting of expanding and pelleting feed tends to improve broiler performance because of the physical form of the feed is changed allowing greater intake in less time. Research results of feeding trials are presented. |
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FE 76 - 1997
Use of Soybean Meal, Soy Hulls, and Full Fat Soybeans in Dairy Cattle Diets (23 KB
by Charles C. Stallings
Review with practical feeding suggestions for lactating cows. |
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FE 59 - 1997
Handbook on Poultry Disease (order)
by Simon N. Shane
For veterinarians and poultry health professionals; with information on diagnosis/prevention of disease in broiler and egg production industries. Productivity, profitability are enhanced by applying principles of biosecurity, vaccination, and management. |
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FE 58 - 1997
Quality Control Handbook - Soybeans, Soybean Meal, and Fullfat Soya (1 MB)
by R.H. Kohlmeier
Guidelines for Sampling and Analysis. Soybean, Soybean Meal, Fullfat Soya: Official Standards, Standard Contracts and Methods of Analysis. List of Reference Laboratories. |
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GE/PR/FE 56 - 1997
Handling and Storage of Soybeans and Soybean Meal (780 KB )
by Ulysses A. Acacio
Success of storage and handling of soybeans and soybean meal depends on understanding the combined effects of the factors causing spoilage: temperature, moisture, and time. Deterioration can be minimized by keeping products cool and dry during storage. |
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FE 80 - 1996
Quality aspects of soybean meal and fullfat soya research findings and recommendations for quality control (110 KB)
by R.H. Kohlmeier
SBM and FFSBM are nutrient dense. They must be heat processed to reduce trypsin inhibitor for poultry, swine and immature ruminants. Adequate heat processing can be either roasting or extrusion and pelleting. bypass proteins are used for lactating cows. |
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FE 75 - 1996
The Use of Soybean Hulls for Ruminants and other Species (38 KB)
by R.H. Kohlmeier
Soybean hulls are an excellent energy source for beef on high-roughage rations and lactating cattle. The energy value approaches that of corn. Hulls, even though high in fiber, are highly digestible and low in effective fiber. Hulls are very palatable. |
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FE 12 - 1996
Fullfat Soya Handbook (2nd Ed) (3 MB)
by S. Monari & Julian Wiseman
An easily readable reference manual reviewing characteristics and possible applications of fullfat soybeans in animal diets. A useful information source for nutritionists and feed formulators to better evaluate the potential value of fullfat soybeans. |
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FE 10 - 1995
Quality Control in Feed Manufacturing (73 KB)
by Robert R. McEllhiney
Quality control in feed manufacturing includes every function and every level of management: purchasing, sales, nutrition, laboratory and general management. Appendices with Feed ingredient specifications. |
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FE 7 - 1994
Full Fat Soya, Oils and Fats in Poultry Nutrition (233 KB)
by Julian Wiseman
Processed full fat soybeans may represent valuable raw material in diets used in modern poultry industry. It supplies protein and essential amino acids, but also contributes to energy value. Fat composition/quality parameters are considered.
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FE 15 - 1993
Improving feed quality (35 KB)
by David R. Williams
The achievement of a good quality feed backed up with customer service of high quality requires investment in people, systems and the total commitment of everyone in the company. |
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FE 4 - 1992
Innovations in Mixed Feed Manufacturing Technology (124 KB)
by Robert R. McEllhiney
Review of 50 years progress in Mixed Feed Technology and of information sources on Feed Manufacturing Technology. Internationalization, legislation and changing structure of the feed industry, automation and new technologies are described. |
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FE 3 - 1992
Protein Quality in Diets for Non-Ruminants (228 KB)
by Julian Wiseman
The importance of the correct amino acid balance to optimizing animal performance is considered. This will not take into account losses of low or differential digestibility. Measurement of ileal and/or faecal digestibility can be used to improve this. |
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FE 79 - 1991
Evaluation of soybean meal determines adequacy of heat treatment (83 KB)
by Pran Vohra & F.H. Kratzer
Methods are reviewed suitable to determine adequacy of heat treatment to destroy growth-inhibiting materials present in raw soybeans and/or evidence that heat treatment has not damaged the protein (Feedstuffs, 63, 1991). |
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FE 78 - 1990
Comparative Performance of Laying Hens Fed Simplified and Complex Computer-Formulated Diets (40 KB)
by Park W. Waldroup et al.
It has been shown that it is not necessary to have diets of a complex nature to sustain good production, egg quality, fertility and hatchability. Soybean meal is well suited as economical protein source (Arkansas Experimental Station Special Report 145). |
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FE 5 - 1988
Use of Soybean Meal for Sheep as a Supplement to Grazing in Summertime - A trial performed in Estremadura (640 KB)
by L. Daza de la Cuesta et al.
Because of its high protein content, and its ease of use and ready availability, soybean meal can be regarded as the most appropriate supplement to the low-protein pastures. |
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FE 6 - 1988
U.S. Hipro Soybean Meal Quality and New Products (34 KB)
by R.H. Kohlmeier
Composition, Standard specifications; Factors that Influence Quality, Physical Properties; Optimally Processed - Tests to evaluate; COmpetitive Soybean Meals; New Products Description: AMinoplus, SOyBEST, SoyMAX, SoyPass and SoyPLUS. |
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AQUACULTURE
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AQ 144 - 2003 - EN
Use of Soybean Meal in the Diets of Marine Shrimp (378 KB)
by Douglas E. Conklin |
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AQ 143 - 2003 - EN
Use of Soybean Meal in the Diets of Non-Salmonid Marine Fish (321 KB)
by Ian Forster |
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AQ 142 - 2003 - EN
Use of Soybean Meal in the Diets of Omnivorous Freshwater Fish (289 KB)
by Delbert M. Gatlin III |
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AQ 141 - 2003 - EN
Use of Soybean Meals in Diets of Salmon and Trout (321 KB)
by Ronald W. Hardy |
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AQ 124 - EN
Current State of knowledge concerning the use of soy products in diets for feeding sea bass and sea bream needs for future research.pdf (221 KB)
by Dr Maria N. Alexis and Dr Ioannis Nengas
Plant materials of high protein content are good alternatives to the use of animal byproducts. Soybean meal is considered as the most nutritive plant feedstuff being widely used in fish diets. This leaflet reviews the composition and anti-nutrients in soybean products, the nutritional value of soybean products for sea bass and sea bream and their effect on performance. |
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AQ 9 - 1995 EN
Use of Soybean Meal and Oil in Diets of Sea Bream & Sea Bass (72 KB)
by Chorn Lim
SBM has an amino acid profile meeting the essential requirements of fish. It is available at a cost lower than fish meal. With adequate supplementation of energy, minerals, methionine and cysteine, properly heated SBM can replace most of the fishmeal. |
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AQ 1 - 1991 EN
The Use of Soy Products & Other Plant Protein Supplement in Aquaculture Feeds (46 KB)
by Dean M. Akiyama
Plant protein supplements are a more cost-effective source of nutrients in aquaculture feeds. Soybean meal is the most extensively evaluated ingredient. It also is the most commonly used in commercial aquaculture feeds (with composition tables) |
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BIOTECHNOLOGY
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BT 158 - 2005
US Soybean Production is more sustainable than ever before (133 KB)
By Kimball Nill
U.S. soybean farmers are proving that sustainable crop production on a broad scale is a reality.
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BT 157 - 2005
Dispelling the Myths (498 KB)
Dispelling the Myths: the real facts about agricultural biotechnology and biotech food is an Update to "Correcting the Myths" which the American Soybean Association and eight other major U.S. farm organizations published in 2003.
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BT 147 - 2003
Agricultural Biotechnology - the Benefits (199 KB)
The author discusses the reasons behind why farmers are keen to adopt biotech soybean crops. |
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BT 127 - 2002
The Safety of GM Foods Produced through Biotechnology (71 KB)
The Society of Toxicology (SOT) is committed to protecting and enhancing human, animal and environmental health through the sound application of the fundamental principles of the science of toxicology. It is with this goal in mind that the SOT defines here its current consensus position on the safety of foods produced through biotechnology (genetic engineering). These products are commonly termed genetically-modified foods, but this is misleading since conventional methods of microbial, crop and animal improvement also produce genetic modifications and these are not addressed here. |
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Genetic Engineering is a promising Tool in Plant Breeding (PDF) |
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Soybeans in the Light of Genetic Modification (PDF)
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Genetically modified Organisms a Summary of Regulatory Aspects (PDF) |
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ROUNDUP READY® SOYA under Cross Examination (PDF)
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GE/BT 109 - 2001
Handling Bulk and Identity Preserved US Soybeans (1 MB)
This new leaflet produced by ASA illustrates the 10 different steps in the handling chain for bulk and Identity Preserved soybeans. |
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FE/BT 64 - 2001
Poultry Feed and Biotechnology (162 KB)
by Dr. Craig Coon
Today’s poultry industry faces many challenges, including the acceptance and integration of biotechnology crops and feed additives in animal feed. While there are many opinions, facts support the conclusion that biotechnology crops developed through conventional breeding, will benefit the poultry industry now and in the future. |
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BT 20-2000
Why the American Soybean Association Supports Transgenic Soybeans (31 KB)
by Richard L. Barnes
This paper discusses the situation in the USA with respect to the use by farmers of soybean varieties produced by transgenic techniques. Unlike his European counterpart, the US farmer has generally welcomed the advantages of lower inputs and enhanced pest and disease control associated with these crops. Further developments with transgenic s-oybeans and some other crops are discussed briefly. |
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BT 96 - 1999
The Environmental & Health Benefits of Biotech Crops (208 KB)
by Kimbal Nill and Joseph R. Zak
The first category of biotech crops is the input traits. It contains for instance a new biotechnology-derived herbicide-tolerant soy which holds the potential to end herbicide pollution. Activist groups in Western Europe have opposed the technology, arguing that it might somehow be riskier than so-called "traditional plant breeding". Biotechnology firms test all new introduced proteins extensively for potential allergenicity and toxicity. The second category (i.e., output traits) includes a coming myriad of improved soybean, maize and other grain varieties, having been created via both traditional breeding and via biotechnology. Some examples are the low-phytate soybean, high-phytase soybean, low-stachyose soybean, high-oleic soybean, low-linolenic soybean, high lysine, high-methionine, high-threonine, etc soybean and oligofructan- and CLA-containing soybean. |
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FE/BT 46 - 1999
Biosecurity and Best Management Practices in the United States and Western Europe for the Prevention and Control of Infectious Diseases in Breeder Flocks and Hatcheries (63 KB)
Robert J. Eckroade
This paper will review biosecurity programs and other best management practices that can be used to either prevent or control specific infectious diseases in breeder flocks and their dissemination through hatcheries. It will also deal with historical perspectives, economic, political and practical considerations necessary to develop an effective program that will work. |
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BT 8-1998
The Present and Future Utilization of Biotechnology in the Feed Industry: a Poultry Nutritionist's Perspective (188 KB)
by Craig Coon (1998)
Description of the introduction of biotechnology based agronomic and quality traits. Special attention is given to the potential of the new quality output traits with respect to poultry and animal feeding, and to the opportunities for increasing world food production and improving the environment.
Includes many tables on nutrient composition and digestible data. |
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GE/BT 65 - 1997
The Benefits of New Biotechnology Produced Soybeans (79 KB)
by Kim Nill
Review of yield and environmental benefits obtained with herbicide-resistant soybeans. Development of new varieties with improved fatty acid profile (Food Market.Technol. 11,1997). |
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GENERAL PUBLICATIONS
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GE 151 - 2004
Soybean Rust Backgrounder (24 KB)
Soybean rust (Phakopsora pachyrhizi) is a fungal disease that attacks the foliage of a soybean plant causing the leaves to drop early, which inhibits pod setting and reduces yield. The amount of damage depends on how early in the growth of the soybean plant the infection occurs.
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GE 140 - 2003
Current Status of "Designer" Soybeans - Oil and Protein Traits
(175 KB)
by J. Brake, R.F. Wilson, J.W. Burton, S.C. Huber, D.W. Israel, G. Shannon, S.C. Anand, D.A. Sleper, V.R. Pantalone, J.R. Wilcox
Most soybeans planted in the USA at the current time are from private companies because these sources have the GMO-based "Roundup ReadyÉ trait that reduces weed control costs. Prior to the advent of this technology, a large percentage of the soybeans planted were produced from university breeding programs. These university breeders are presently working together under the auspices of the United Soybean Board (USB) in the Better Bean Initiative (BBI). The BBI is intended to identify and breed for traits that will provide added value to the USA soybean farmer. At present, the BBI does not use biotechnology in varieties being released for use, but they are working on developing biotechnology so that they will be able to "stackÉ traits into the same bean as circumstance permit. There are groups working on oil traits, protein traits, and genetic marker technology. In all of this work, the overriding objective is to maintain yield per acre and at least 18% content oil so that the beans are attractive from a purely agronomic point of view. |
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GE/BT 109 - 2001
Handling Bulk and Identity Preserved US Soybeans (1 MB)
This new leaflet produced by ASA illustrates the 10 different steps in the handling chain for bulk and Identity Preserved soybeans. |
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GE/NH 83 - 2001
Simply take the Soybean - A Recipe of Success (1 MB)
by Heather Paine Ass.
Review of soybean oil: properties and composition; health and nutrition aspects; processing; functional properties; soy products and commercial uses. |
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GE 11 - 2000
2000 Soy Quality Report (1 MB) |
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GE/FE 14 - 1999
U.S. Soybean Meal Extraction, Processing and Specifications (19 KB)
by Keith C. Behnke
Review of the process of oil extraction and heat processing to produce soybean meal. It includes specifications, physical and nutritional properties. |
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GE/FE 13 - 1999
Grading of Soybeans and Soybean Meal (15 KB)
by Carl Reed
Review of FGIS standards, effect of grade factors on processing quality, and NOPA specifications. |
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GE/BT 65 - 1997
The Benefits of New Biotechnology Produced Soybeans (79 KB)
by Kim Nill
Review of yield and environmental benefits obtained with herbicide-resistant soybeans. Development of new varieties with improved fatty acid profile (Food Market.Technol. 11,1997). |
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GE 57 - 1997
US Soy Importers Handbook (HTML-Version)
by ASA
This handbook is a comprehensive guide to importing US soybeans, soybean meal, and soybean oil. The US is the world's premier producer and exporter of soybeans. |
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GE/PR/FE 56 - 1997
Handling and Storage of Soybeans and Soybean Meal (780 KB )
by Ulysses A. Acacio
Success of storage and handling of soybeans and soybean meal depends on understanding the combined effects of the factors causing spoilage: temperature, moisture, and time. Deterioration can be minimized by keeping products cool and dry during storage. |
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GE 55 - 1994
Standards and specifications for soybeans, soybean oil and soybean meal (160 KB)
by ASA
Standards for soybeans according to the USDA. Trading rules for purchase and sale of soybean meal according to NOPA.. Trading rules for purchase and sale of soybean oil according to NOPA. |
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HUMAN NUTRITION & HEALTH
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NH 149 - 2003
A Review of the Relationship between Soy Intake and Chronic Disease Risk (712 KB)
by Mark Messina
This article summarizes current thinking about the role of soy in women's health with an emphasis on coronary heart disease. However, it should be noted that men also stand to benefit from eating more soy; especially pertinent is emerging research suggesting soy intake reduces prostate cancer risk. |
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NH 130 - 2003
Diet & Heart Health Symposium (96 KB)
by Lynne Garton, Complete Nutrition
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NH 128 - 2002
Soy and the Prevention and Treatment of Chronic Disease : A short review of the Literature (195 KB)
by Mark Messina
Soyfoods have attracted widespread research attention for their purported health benefits. Media coverage of this research has led to an improved consumer attitude toward soy and to skyrocketing soyfood sales, which have more than tripled in the US within the past decade. The two components of soybeans throught to be primarily responsible for the phyothesized health benefits are the soy protein and isoflavones. |
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GE/NH 125 - 2002
Effects of Soybean Oil on Plasma Lipoproteins and Cardiovascular Risk in Men and Woman (206 KB)
by Jean-Michel LECERF, Bénédicte BORGIÈS
Independently of the phytosterols and of the other components of the bean, soybean oil presents several characteristics that give it a preventing effect on cardiovascular risk and coronary heart disease. |
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NH 114 - 2002
Textured Soy Protein and Its Uses (46 KB)
by Mian N. Riaz
Texturization of soy flour and other proteins into usable meat extenders and replacers has been economically feasible for quite some time. Developments in machinery, new techniques, and the art of texturizing protein products has changed, and as a result the spectrum of ingredients that can be texturized into useable end products, has increased greatly. |
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NH 113 - 2002
Developing Agronomic High-Protein Soybeans (240 KB)
by Richard F. Wilson
Protein and oil determine soybean value. To enhance the economic value of soybean, a research program was launched that focuses on the development of agronomic soybeans with improved protein quality. |
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112 NH - 2005
Soy Protein in Baking - 2nd edition (1.58 MB)
by Clyde E. Stauffer, Ph.D.
An update of the booklet published in 2002 |
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112 NH - 2002
Soy Protein in Baking (1 MB)
by Clyde E. Stauffer, Ph.D.
This booklet is a brief introduction to the use of soy flour in the bakery. |
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111 NH - 2002
Soy Nutritional Quality and its Role in Preventing and Treating Chronic Disease (3 MB)
by Dr Janice I Harland
Soy protein and its naturally occurring isoflavones has health benefits much broader than heart health. Recent research has demonstrated a potential role in bone health and in the maintenance of healthy breasts and prostate. |
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GE/NH 83 - 2001
Simply take the Soybean - A Recipe of Success (1 MB)
by Heather Paine Ass.
Review of soybean oil: properties and composition; health and nutrition aspects; processing; functional properties; soy products and commercial uses. |
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NH 103 - 2000
Soy and Health (1 MB)
by Sabine Fankhänel
A review of the 3rd international symposium on the role of soy in preventing and treating chronic disease. Some results of the conference are presented, whereby the focus is set on isoflavones and their effects. |
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NH 132 - 1999
Soybeans as Functional Foods (45 KB)
by M.N. Riaz
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NH 133 - 1999
Healthy Baking with Soy Ingredients (29 KB)
by M.N. Riaz
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NH 95 - 1999
Soya and Health (1 MB)
by T.C. Chen by Mark Messina
The mainstream scientific community now readily accepts that plant foods contain a host of biologically active non-nutritive components, or phytochemicals, that may affect health and disease risk in a myriad of ways. Although the hypocholesterolemic effect of soy protein is the most established health benefit, arguably, it is the isoflavone content of soyfoods that has attracted most of the attention. Isoflavones ae now thought to reduce risk of a wide array of diseases including osteoporosis and coronary heart disease. They may also help to alleviate menopause symptoms.
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NH 69 - 1997
Soyfoods and the Prevention and Treatment of Chronic Disease (452 KB)
by Mark Messina
Soyfoods have not only a high nutritional value, but are also effective in preventing various diseases: osteoporosis (isoflavones), kidney and heart disease (soy protein induced cholesterol lowering), cancer (protein and estrogenic effects). |
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NH 53 - 1997
The Forgotten Soybean Products (1,1 MB)
by Roger Leysen
Soybeans have many features which makes it highly nutritious and versatile. Evidence for positive effect of soy protein in fighting chronic diseases as heart disease (cholesterol control), osteoporosis, menopausal symptoms, kidney problems and cancer. |
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NH 50 - 1997
Soy Proteins in the Bakery (84 KB)
by Clyde E. Stauffer
Soy flour, concentrate, isolate and fiber are used in many bakery applications as functional ingredient: water retention in bread, batters and cake; natural dough strengthener and crumb whitener; functional protein replacement; fiber and protein addition. |
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NH 51 - 1997
Soy Shortenings for Bakers (232 KB)
by Clyde E. Stauffer
Plasticity is the main functionality of bakery shortenings. It is related to Solid Fat Content and melting point. For deep-fat frying, also oxidative stability is of major importa |
