Effect of the origin of the bean on the chemical composition, protein quality, and nutritive value of the soybean meal

Abstract

Commercial samples of soybean meals (SBM) from USA (n = 42), Brazil (BRA; n = 51), and Argentina (ARG; n = 64) were collected from 2016 to 2018 to study the influence of the origin of the beans on chemical composition, nutritive value, and protein quality, including amino acid content per unit of protein of the SBM . All samples were collected in Europe by personal of the Quality Control Department of key feed mills and integrators . The SBM samples were either processed in the country of origin of the beans and then exported to Europe or crushed in Europe from identity preserved beans . Data were analyzed as a completely randomized design using the GLM procedure of SAS (SAS Institute Inc., 1990). Year of the crop was considered as a random effect and was not including in the model. When the model was signifi-cant, the Tukey test was used to make pairwise comparisons between treatment means . Brazilian meals had more CP than USA and ARG meals (P < 0.001). USA meals had more stachyose and sucrose (P < 0.001) and less neutral detergent fiber (P < 0.05) than BRA and ARG meals, but an opposite effect was observed raffinose (P < 0.001). Lys, Met, Cys, and Trp content per unit of protein was higher for the USA meals than for the BRA and ARG meals (P < 0.001). Mineral content varied with the origin of the beans, with the ARG meals having more K, Mn, and Cu than the USA and BRA meals (P < 0.001). BRA meals had more Mg, Zn, and Fe than the USA and ARG meals (P < 0.001). Phosphorus content was higher for the ARG and USA meals than for the BRA meals (P < 0.001). Protein quality indicators were affected by the origin of the beans . Protein dispersibiity index, KOH protein solubility, and trypsin inhibitor activity were higher (P < 0.001) for the USA meals than for the BRA and ARG meals . Heat damage indicator was lowest for the USA meals (P < 0.001). The data reported confirm that chemical composition, amino acid profile, protein quality, and nutritive value of the SBM varied with the country of origin of the beans . Consequently, bean origin should be considered by the nutritionists when evaluating the nutritive value of commercial soybean meals.