One-Stop Source
Of Soybean Meal Information

Nutritional Value of a Genetically Modified Soybean

Soybeans were produced that were void of Kunitz trypsin inhibitor, lectin and the combination of Kunitz trypsin inhibitor and lectin. A series of studies were conducted comparing growth performance of chicks and pigs fed diets containing the modified soybean (Kunitz trypsin inhibitor-free (KF), lectin-free (LF), a Kunitz trypsin inhibitor and lectin-free (KLF), conventional soybeans (CSB) and a commercial dehulled, solvent-extracted soybean meal (SBM). The first study was with 7-day old chicks with six male chicks per pen, four replicates per treatment and fed a 23 percent dextrose-soybean based diet. The chicks fed the raw soybean treatments gained less weight (P<0.05) than those fed the SBM diet. Among the raw soybean treatment, removing both lectin and the Kunitz trypsin inhibitor resulted in greater performance compared to each separately. In the 28-day pig study, pig daily growth was significantly improved (P>0.001) for the SBM (409g), extruded CSB (450g), extruded LF (417 g), and extruded LFKF (408g) compared to the raw soybean treatments (CSB, 101g; LF, 165g and LFKF, 266g). These data indicated that pig performance were improved by removing lectins and the Kunitz trypsin inhibitor from the soybean, however, heat processing is needed to maximize the nutritional value of the soybean. The conclusion developed was that soybeans without the Kunitz trypsin inhibitor and lectins couldn’t be successfully fed to chick and pigs without heat- processing.

Palacious, M.F., and co-workers. 2004. Effect of soybean variety and processing on growth performance of young chicks and pigs. J. Animal Sci. 82(4):1108-1114.