Full-Fat Soybean Meals as an Alternative Poultry Feed Ingredient-Feed Processing Methods and Utilization-Review and Perspective.
Ondulla T Toomer, Edgar Orlando Oviedo-Rond��n, Muhammad Ali, Michael Joseph, Thien Vu, Ben Fallen, Rouf Mian
Author Information
Ondulla T Toomer: Food Science & Market Quality & Handling Research Unit, Agricultural Research Service-United States Department of Agriculture, Raleigh, NC 27695, USA.
Edgar Orlando Oviedo-Rond��n: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA.
Muhammad Ali: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA. ORCID
Michael Joseph: Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC 27695, USA. ORCID
Thien Vu: Food Science & Market Quality & Handling Research Unit, Agricultural Research Service-United States Department of Agriculture, Raleigh, NC 27695, USA.
Ben Fallen: Soybean and Nitrogen Fixation Research Unit, Agricultural Research Service-United States Department of Agriculture, Raleigh, NC 27695, USA.
Rouf Mian: Soybean and Nitrogen Fixation Research Unit, Agricultural Research Service-United States Department of Agriculture, Raleigh, NC 27695, USA. ORCID
On a global scale, the poultry industry expands its wings in terms of meat and egg production to the masses. However, this industry itself requires a sustainable and permanent supply of different inputs, one of which is poultry feed and nutrition. Soybean is a versatile protein that is offered to poultry in different inclusion rates in commercial diets after being processed using various thermal and mechanical processing methods. Conventional commercial soybean meal is usually prepared by the extraction of oil from whole soybeans using solvents, producing a meal that has approximately 1% crude fat. Without oil extraction, full-fat soybean (FFSBM) is produced, and it is an excellent source of dietary energy and protein for poultry with a nutritional profile of 38-40% protein and 18-20% crude fat, on average. FFSBM has less crude protein (CP) than solvent-extracted soybean meal (SE SBM) but higher metabolizable energy due to higher fat content. Alternatively, extruded expeller processing produces defatted soybean meal containing approximately 6-7% crude fat. Studies have demonstrated that FFSBM can be used in poultry diets to improve poultry nutrition, performance, and quality of the poultry meat and eggs produced. This review aims to evaluate the nutrition and use of meals prepared from conventional and high-oleic soybeans using various feed processing methods.
