آویژه دانه پارس

The place of soybean meal in providing the required protein in poultry diet

Soybean contains 35-40% protein and 18-21% fat, and in order to produce soybean oil, meal is produced. By applying heat to soybeans, its quality is improved, the trypsin inhibitor is deactivated and methionine is better available. However, it should be noted that high heat may damage or make lysine and possibly other essential amino acids unavailable. But in general, most researches emphasize that soybean meal should be properly heated to have maximum protein quality.

Defatted soybeans (full-fat soybeans) are consumed either ground or flaked, however, it is necessary to properly process the seeds with heat. In experiments, it has been determined that feeding chickens with full-fat soy diets is more desirable, but it should be remembered that in areas that do not face the problem of lack of vegetable oils, it is more economical to use only meal. and its oil should be consumed separately. In the preparation of semolina, by separating the oil, the amount of protein in the resulting semolina reaches about 45-50%.

Dehulled flour is usually standardized to at least 50% protein. Flour without shell is more suitable especially in high-energy diets of broiler chickens.

Soybean protein is a high-quality protein and contains large amounts of essential amino acids, and is an excellent source of lysine among vegetable proteins, and is considered a good source of amino acids arginine, glycine and tryptophan. But the amounts of amino acids cysteine and methionine in soy are less than appropriate.

Methionine is the first limiting amino acid in high-energy diets and is important. Therefore, methionine and food containing high methionine should be used as a supplement in diets that use a lot of soy.