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Nutritional evaluation of soybean meals varying in oligosaccharide content.

Researchers at the University of Illinois evaluated several soybean meals with different levels of oligosaccharides. Five soybean lines genetically modified to lower levels of oligosaccharides were extracted and compared to three conventional soybean meals. The mean level of raffinose, stachyose and galactinol were 0.58, 3.23 and 0%, respectively for the conventional soybean meal. The mean (range) for raffinose, stachyose and galactinol levels in the genetically lowered oligosaccharide soybean lines were 0.08 (0.03 to 0.17%), 0.42 (0.04 to 1.08%), and 0.104 (0 to 0.24%), respectively. The crude fiber, fat and ash levels of all soybean meals were similar, whereas, the crude protein and sucrose levels of the low-oligosaccharide meals were slightly higher than the conventional meals. The various meals were fed to conventional and cecectomized roosters to evaluate the effect of meal type on digestibility. Meal type did not influence digesta passage rate. The mean total metabolizable energy corrected for nitrogen was 2,739 and 2,931 kcal/kg on a dry matter basis for convention and low-oligosaccharide meals, respectively. The two low oligosaccharide soybean meals with the lowest raffinose, stachyose and galactinol levels had total metabolizable energy levels that were 9.8% higher than were recorded by their respective genetic controls. These studies support the concept that genetically removing the oligosaccharides from soybeans will result in higher metabolism energy values for the meal produced from the soybean lines.

Parsons, C.M., Y. Zhang and M. Araba. 2000. Nutritional evaluation of soybean meals varying in oligosaccharide content. Poultry Sci. 78:1127-1131.