SOY PASS® vs. EXPELLER SOY
Marshall Stern, Lisa Aga and Alex Bach
61st Minnesota Nutrition Conference & Minnesota Soybean Research and Promotion Council Technical Symposium. September 19-20, 2000. Bloomington, MN
| |
|
Soy Pass® |
|
Expeller Soy |
RUP (bypass),
% of CP |
|
69.2 |
|
49.7 |
| Range |
|
64.7-73.5 |
|
33.6-73.7 |
| |
|
|
|
|
| ID, % of CP |
|
76.8 |
|
80.1 |
| Range |
|
71.7-81.6 |
|
59.6-90.8 |
| |
|
|
|
|
| IADP, % of CP |
|
53.0 |
|
40.4 |
| Range |
|
50.7-54.8 |
|
22.3-59.4 |
RUP – Rumen Undegraded Protein: CP – Crude Protein: ID – Intestinal Digestibility: IADP – Intestinally Absorbable Dietary Protein. Samples were all field samples gathered by the researchers.
Quoting from the paper, “From the data, it appears that nonenzymatically browned SBM is the more effective means of processing SBM for protection of protein from microbial degradation in the rumen. Nonenzymatically browned SBM had a lower amount of variation between samples for ruminal undegradable protein (SE-3.8 vs 11.4), intestinal digestion (SE-5.1 vs 11.9) and IADP (SE-1.8 vs 12.3) compared with expeller processed SBM (Aga, 1998).” (Nonenzymatically browned soybean meal is Soy Pass®.)
Soy Pass® -- The Bottom-Line Advantage.
|
