Survey of Soybean By-Products in Processing Plants
Author Information
Author(s): Katelyn N Gaffield, Robert D Goodband, Joel M DeRouchey, Mike D Tokach, Jason C Woodworth, Gordon Denny, Paul Smolen, Carmen Slipher, Hari B Krishnan, Jordan T Gebhardt
Primary Institution: Kansas State University
Hypothesis
What is the composition and variability of soybean gums and soapstocks across US soybean processing plants?
Conclusion
Soybean meal with added soybean by-products has a higher ether extract content but no difference in crude protein compared to soybean meal without by-products.
Supporting Evidence
- Soybean gums had a greater percentage of acid-hydrolyzed fat compared to soybean soapstocks.
- Soybean meal with added by-products had 61% greater ether extract than those without.
- Considerable variation in by-product composition was observed among processing plants.
- Trypsin inhibitor units varied among plants, indicating differences in soybean quality.
Takeaway
This study looked at how different soybean processing plants make soybean meal and found that adding certain by-products can make the meal richer in fat.
Methodology
The study analyzed 36 soybean by-product samples from 14 processing plants for lipid quality and soybean meal composition.
Limitations
The study was limited to a subset of soybean processing facilities and only two timeframes for sample collection.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website