Soya Bean Meal

Introduction

Soya beans when crushed produce three main products: oil, meal and hulls. The remainder is then heated and flaked. The oil is extracted (or occasionally expelled) and the remainder toasted to restore anti-nutritional factors (ANFs) and drive off remaining solvents. For every tonne of soya beans crushed approximately 750 kgs of Soya bean meal are produced. Northern hemisphere beans are harvested in Oct-Nov., and Southern hemisphere Feb-Apr.

Origin

USA, Brazil, with beans imported for UK processing.

Nutritional Information

Soya bean meal is probably the best quality vegetable protein source widely used around the world. It is high in protein and energy and has a good amino acid profile, being high in lysine, although methionine is low. 95% of the nitrogen present is true protein, making it ideal for all livestock. High in phosphorous of which 50% is available. Hipro Soya does not have the hulls re-blended and it, therefore, lower in fibre, but higher in protein than other sources. A good source of B and D vitamins.

Colour/Texture

Pale yellow textured meal/pellets.

Palatability

Good

Limits on Usage

Trypsin inhibitors and haemaggluttins, are usually inactivated by the heat treatment during manufacture. Order inactivated ANF's could include goitrogens, saponins, oestrogens, anti-vitamins and phytates.

Recommended Maximum Inclusion Rates %

Calf 20 Creep 20 Chick 25 Dairy 35 Weaner 25 Broiler 30 Beef 35 Grower 30 Breeder 35 Lamb 20 Finisher 30 Layer 35 Ewe 30 Sow 30

Handling/Storage

No specific problems.