The Nutritional Value and Safety of Genetically Unmodified Soybeans and Soybean Feed Products in the Nutrition of Farm Animals

Abstract

Post-extraction soybean (Glycine max (L.) Merr.) meal is widely used as a basic protein feed for farm animals, especially poultry and pigs. Products made from unmodified soybean seeds are an alternative to imported GMO soybean meal. The aim of the study was to develop feed products from popular European varieties of genetically unmodified soybeans, which can be produced on small and medium-sized farms, and to assess their nutritional value and safety to livestock. The research was conducted on the seeds of three soybean varieties and two types of feed products resulting from thermobaric treatment (extrudate) and oil pressing (soybean press cake). The mould and yeast contamination of domestic seeds was negligible. The thermobaric and pressing treatments lowered the content of fungi by 97%. The products were considered free from mycotoxins. In comparison with full-fat soybean seeds, the protein content in the products was up to 19% higher, and 92% of the total lysine remained available. The products had lower content of antinutritional ingredients (trypsin inhibitors) and the urease activity was reduced by 52–59% and 99%, respectively. The experiment showed that the European genetically unmodified soybean feed products were characterised by good quality, mycotoxicological purity and high nutritional value for farm animals.

Efficiency of Soybean Products in Broiler Chicken Nutrition

“…The amount of trypsin inhibitors determined in soybean meal and in extruded full-fat soybean in our own studies corroborated the results of Milczarek et al [6]. Similarly, Świ ątkiewicz et al [38], analysing the content of trypsin inhibitors in soybean products, found 9-11 mg•g −1 in extruded full-fat soybean, 6-8 mg•g −1 in soybean press cake and 2.8 mg•g −1 in standard GM soybean meal. Compared to our own results, Wu et al [11] determined more trypsin inhibitors in soybean meal.…”

“…The level of crude fat in soybean meal and in extruded full-fat soybean was close to that determined by Milczarek et al [6]. Świ ątkiewicz et al [38] showed a similar amount (216 g•kg −1 ) of fat in extruded fullfat soybean but a higher amount (88 g•kg −1 ) in soybean expeller cake. According to Niwi ńska et al [39], the protein product derived from full-fat non-GM soybean seeds subject to pressure-thermal processing contains a lot of protein and fat as the source of energy and a low amount of anti-nutrients.…”

“…The content of anti-nutrients in soybean products depends on the soybean cultivar and refining procedures [6,38,[40][41][42]. As regards trypsin inhibitors, it was demonstrated that the amount of these compounds is reduced to the greatest extent by heating [11,20,38,39]. The amount of trypsin inhibitors determined in soybean meal and in extruded full-fat soybean in our own studies corroborated the results of Milczarek et al [6].…”

“…The content of anti-nutrients in soybean products depends on the soybean cultivar and refining procedures [6,38,[40][41][42]. As regards trypsin inhibitors, it was demonstrated that the amount of these compounds is reduced to the greatest extent by heating [11,20,38,39].…”

A comparative evaluation of nutrient content of fall armyworm (Spodoptera frugiperda) larvae to other chicken feeds

“…There were no statistically significant differences in the amount of crude fibre available in S. frugiperda (S2) and S. frugiperda (S3) (Figure 1). A comparison of the crude fibre of FAW larvae, BSF larvae, HF larvae and Soya bean indicated that the amount of crude fibre was the Source: Data from current study, Kwikiriza, et al, 2016;Khan, et al, 2018;Sayed et al, 2019 andŚwiątkiewicz et al, 2021 Kwikiriza, et al, 2016;Khan, et al, 2018;Sayed et al, 2019 andŚwiątkiewicz et al, 2021 same (Tables 2 to 4). Crude fibre of < 10% for S. frugiperda in the current study is in line with the report of Williams et al (2016), which is an indication that their bodies were not hardened.…”