Guide for assessing the protein quality in soya feed products

Posted: 02.05.2022
Soya beans are an excellent source of protein but they also contain anti-nutritive components, which need to be deactivated by heat prior to feeding to swine or poultry. However, high temperatures can also damage key nutrients, reducing their digestibility. Trypsin inhibitor activity (TIA), protein dispersibility index (PDI) and urease activity are useful indicators in soya products to assess the quality of soya bean processing and help to predict availability and digestibility of nutrients. Most feed laboratories can measure these parameters. In addition, specialised near infra-red spectroscopy (NIRS) can now measure the availability of amino acids



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Authors: Leopold Rittler
Acknowledgement: This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 773911. This communication only reflects the author’s view. The Research Executive Agency is not responsible for any use that may be made of the information provided. The authors and editors do not assume responsibility or liability for any possible factual inaccuracies or damage resulting from the application of the recommendations in this practice abstract.

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