Soybean Meal - Solvent Extracted
Definitions of feed ingredients are determined by the Association of American Feed Control Officials Incorporated (AAFCO).
PRODUCT DESCRIPTION
Solvent extracted soybean meal is produced by cracking, heating and flaking soybeans and reducing the oil content of the conditioned product by the use of hexane or homologous hydrocarbon solvents to 1% or less on a commercial basis. The extracted flakes are cooked and ground into meal. The meal will not contain viable weed seeds. It must not contain more than 7% crude fiber. It may contain an inert, nontoxic conditioning agent, either nutritive or non-nutritive, or a combination of these, to reduce caking and improve flowability, in an amount not to exceed that necessary to accomplish its intended effect, and in no case exceed 0.5%. The name of the conditioning agent must be shown as an added ingredient on the label.
TYPICAL ANALYSIS
Protein..................................44%
Fat.......................................1%
Fiber.....................................7%
Ash.......................................6%
Moisture.................................12%
FACTORS THAT INFLUENCE QUALITY
- Soybean meal must be properly cooked during processing to provide optimum protein nutrition for critical animals, especially poultry, swine, lambs and calves, as well as pets and fur bearing animals.
- Underheating of soybean meal may fail to destroy growth inhibitors, and result in a low protein efficiency for critical feeds as low as that for raw soybeans or an underheated meal produced for industrial uses. It is known that an underheated soybean meal greatly increases the need for vitamin D to prevent rickets of turkey poults.
- Overheating of soybean meal tends to inactivate or destroy the essential amino acids lysine, cystine, and methionine, and possibly others.
- It is common knowledge that the qualitative DuPont Urease Test gives a negative result on soybean meal even though the meal shows a urease activity by the Quantitative Method from nothing up to an increase in pH of slightly over 0.1. A reading under 0.05 increase in pH means that there is a good chance of the soybean meal protein being slightly to severely damaged from over heating.
Urease Activity (as increase in pH): 0.05-0.20*
*If the soybean meal is to be used in a mixture containing a significant level of soy (20% or more), 5% or more of urea, and 20% or more of molasses, or if a similar soya-urea mixture is to be exposed to hot, humid storage conditions, then it is advisable that the urease activity of the soybean meal does not exceed 0.12 increase in pH.
PHYSICAL PROPERTIES
Color: Light tan to a light brown.
Odor: Fresh, typical of the product, not sour, musty or burned.
Taste: Bland and free of any beany or burned taste.
Texture: Homogeneous, free-flowing, without coarse particles or excessive fines.
Bulk density: 36 to 40 lbs. per cubic foot.
Screen analysis: 95-100% through U.S. Standard Sieve No. 10, 40-60% through U.S. Standard Sieve No. 20, and a maximum 6.0% through U.S. Standard Sieve No. 80.
AVAILABILITY
Soybean meal is generally available throughout the year.
MAJOR FEED APPLICATIONS
A properly processed 44% protein soybean meal is an excellent source of high quality protein. It is used in feeds for all classes of livestock and poultry. For more mature animals, 44% protein soybean meal is a popular source of supplemental protein. For young animals and birds, dehulled soybean meal is the preferred product.
ADDITIONAL INFORMATION
AAFCO #84.61
IFN #5-04-604 Solvent Extracted
Trading Rules - Refer to Trading Rules of National Oilseed Processors Association for the infor-mation relative to settlement for failure of product to meet specifications, as well as for information on the official methods of analysis.