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Strategies for Utilizing Over processed Soybean Meal: I. Amino Acid Supplementation, Choline Content, and Metabolizable Energy

Poultry Science Department, the University of Georgia, Athens, GA 30602; Phone: (706) 542-9151; FAX: (706) 542-8383

Correspondence: N. M. Dale

The overheating of soybean meal (SBM) is known to reduce its nutritional quality by damaging one or more amino acids. Three studies were conducted to evaluate the effects of lysine, methionine, and threonine supplementation on the performance of broiler chicks fed severely over-processed SBM as determined by protein solubility (PS) in 0.2% KOH. Feeding heat-damaged SBM (PS 35%) sharply reduced 15-day body weight and increased feed:gain ratio. However, the addition of 0.3% lysine largely overcame the effects of feeding over-processed SBM. Methionine and threonine alone, in combination, or in addition to lysine had no statistically significant effect.

Over processing of SBM did not affect its choline content. The Ame_n of extremely heat-damaged SBM (PS 39%) was significantly reduced, but this effect was not seen in moderately over-processed SBM (53% PS).

Key Words: Amino acids • chicken • over-processing • protein solubility • soybean meal