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Effect of overcooked soybean meal on turkey performance
H Lee1, J D Garlich, P R Ferket
1Department of Poultry Science, North Carolina State University, Raleigh 27695-7608.
Poultry Science
|December 1, 1991
Summary
Overcooking soybean meal (SBM) significantly impacted turkey growth and feed efficiency only when processed 2.4 times longer than normal. Standard commercial conditions produce adequate SBM for poultry feed.
Area of Science:
- Animal Science
- Poultry Nutrition
- Feed Processing
Background:
- Soybean meal (SBM) is a primary protein source in poultry diets.
- Processing conditions can affect SBM quality and its nutritional value.
- Overcooking may negatively impact growth performance in turkeys.
Purpose of the Study:
- To evaluate the impact of overcooked soybean meal on turkey growth and feed efficiency.
- To determine the threshold of overcooking that affects turkey performance.
- To assess the adequacy of standard commercial SBM processing for poultry.
Main Methods:
- Three turkey growth experiments were conducted using custom-prepared SBM.
- Soybean meals were processed at retention times 1.35 and 2.43 times normal.
- Turkey weight gain and gain:feed ratio were measured throughout the experiments.
Main Results:
- Soybean meal processed 2.43 times the normal retention time (SBM3) significantly reduced turkey body weight gain and feed efficiency.
- No significant differences in growth or feed efficiency were observed with SBM processed at 1.35 times normal retention.
- Short-term and later-stage growth trials showed no detrimental effects from SBM processed up to 2.43 times normal.
Conclusions:
- Soybean meal must be overcooked significantly (2.4 times normal retention time) to negatively affect turkey growth.
- Standard commercial processing conditions for SBM are adequate for poultry nutrition.
- Current processing parameters ensure the production of high-quality SBM for turkey feed.