Soybean Processing and Its Effect on the Laying Hen

Abstract

Soybeans from a single batch provided the soybean protein for a 280-day laying hen experiment, and the forms of soybeans fed were raw, flaked, as 44% protein soybean meal, or roasted. When the diets were adequate in sulfur amino acids, the form of soybean had no significant effect (P < 0.05) on egg production, feed consumption or mortality; however, significant treatment effects were noted in egg weight and body weight. In a second study roasted soybeans were again compared to 44% protein soybean meal as a source of protein for laying hens. At equal dietary protein levels and comparable energy levels, hens fed either roasted soybeans or soybean meal plus oil produced equally well. No significant differences (P < 0.05) were found in egg production, egg weight, feed consumption, mortality, or body weight. The temperature at which soybeans were roasted (118° C. or 150° C.) or the fineness of the grind had little effect on the utilization of roasted soybeans.