**5. Conclusions**

The protein source largely used in ruminant nutrition (soybean, soybean meal solvent extract and grain legumes) are characterised by several differences in chemical composition, in particular as concerns crude protein, ether extract and carbohydrates concentrations. Also the technological treatments as flaking and crushing could affect these parameters. In addition, mainly concerning the grain legumes, the contents of different nutrients is affected by the cultivar.

In order to better estimate the nutritive value of protein source, the *in vitro* gas production technique seems to be the most useful methods, as it allow to study also the kinetics of degradation in the rumen. The knowledge of the latter phenomenon is particularly useful, since the nutritionist may choose to treat a particular protein source in order to synchronize the availability of nitrogen and energy for rumen bacteria.

From our *in vitro* data, faba bean, lupin and peas, even if from different cultivars, may be considered in replacing, totally or partially, soybean as only few differences were found among these feeds.

However, the index of thrombogenicity in this trial was higher than the findings of the above-cited authors (1.27 and 1.30 for Ulbricht and Southgate, 1991 and Poli *et al.*, 1996, respectively); only the TI (1.77) reported by Badiani *et al.* (2002) was similar to our data. These results show that the faba bean could be used as an alternative protein source to soybean meal solvent extract as it did not affect the growth rate (body weight, daily weight gain and biological efficiency of growth) or the feed conversion indexes during the whole experimental period, and offers decided agronomical, economical and healthy advantages. Nevertheless, in the first period after weaning the faba bean reduced the growth rate, probably due to the higher concentrations of NPN and anti-nutritional factors. It might be useful in this period to use this protein source associated with other richer in rumen

Our results contribute to show that both protein sources (soybean meal and faba bean) could be utilised in the diet for young Marchigiana bulls ensuring the high quality of the

Although the meat of group fed faba bean had significantly higher concentrations of stearic acid compared to the level found in soybean group, neither the atherogenic and

As regards the effect of protein source on organolepitc characteristics, our results on hydroxyproline content and water holding capacity were conflicting. While the meat of the group fed soybean meal solvent extract showed a potential low tenderness (higher level of hydroxiproline) the water holding capacity measured by compression was lower for the

From our results it is also possible to formulate a favourable assessment of the nutritional characteristics of the of meat Marchigiana young bulls. Indeed, the cholesterol values were very close to those indicated by the PGI of the "Vitellone Bianco dell'Appennino Centrale" and lower than those found in other breeds. Moreover, the fatty acids profile of LT confirms that the meat of the Italian breed specialised in meat production has higher unsaturated fatty acids concentration and lower saturated fatty acids levels, which in turn ensures

The protein source largely used in ruminant nutrition (soybean, soybean meal solvent extract and grain legumes) are characterised by several differences in chemical composition, in particular as concerns crude protein, ether extract and carbohydrates concentrations. Also the technological treatments as flaking and crushing could affect these parameters. In addition, mainly concerning the grain legumes, the contents of different nutrients is affected

In order to better estimate the nutritive value of protein source, the *in vitro* gas production technique seems to be the most useful methods, as it allow to study also the kinetics of degradation in the rumen. The knowledge of the latter phenomenon is particularly useful, since the nutritionist may choose to treat a particular protein source in order to synchronize

From our *in vitro* data, faba bean, lupin and peas, even if from different cultivars, may be considered in replacing, totally or partially, soybean as only few differences were found

thrombogenic indexes, nor the cholesterol content were influenced.

medium-low atherogenic and thrombogenic indexes.

the availability of nitrogen and energy for rumen bacteria.

undegradable.

meat obtained by this breed.

group receiving faba bean.

**5. Conclusions** 

by the cultivar.

among these feeds.

In addition, our *in vivo* studies concerning the *infra vitam* and *post mortem* performances of young bulls fed either faba bean or soybean showed:


From these results, it can be concluded that the use of grain legumes as a protein source in ruminant diets could be used as alternative to soybean meal. However, mainly in the intensive livestock system the soybean meal solvent extract represents the protein source par excellence for the high protein content (in particular undegradable fraction), the absence of anti-nutritional factors and the extremely favourable biological value of its proteins. Not insignificant, then is the economic assessment, soybean is, especially in the areas where the ruminants breeding has been particularly developed, the protein source with the quality/price ratio more favourable.

By contrast, it has to be underlined that biotech herbicide tolerant soybean continued to be the principal biotech crop in 2010, occupying 73.3 million hectares or 50% of global biotech area. Farm animals are currently fed soybean and soybean meal developed from genetic transformation. Europe is strongly dependent upon the American continent for its protein requirements amounting up to 90 to 95%.

Thus, the possible risk connected to genetically modified organisms use in animal breeding has led to the reconsideration of animal production processes with special reference to the use of alternative protein sources (e.g. faba beans, dried peas, lupine seeds, chickpeas) able to replace soybean. These legumes have agronomic importance because they improve soil fertility and reduce nitrogenous dressing, with positive effects on environmental pollution. Moreover, they need a limited initial investment for their modest requirements of chemical and energetic inputs and their short culture cycle.

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**10** 

H.K. Dei

*Ghana* 

**Soybean as a Feed Ingredient** 

*Department of Animal Science, Faculty of Agriculture,* 

The need to meet animal protein demand of ever growing world population, currently at approximately 6.8 billion (US Census Bureau, 2010), is set to increase at an even greater rate as the economies of developing countries improve and their growing affluent populace alter their dietary habits. This means production of soybean, which is used extensively as animal feed, must increase beyond current production level of about 246 million metric tonnes

Soybean (*Glycine max,* L) is not only a source of high quality edible oil for humans, but also a high quality vegetable protein in animal feed worldwide. Its universal acceptability in animal feed has been due to favourable attributes such as relatively high protein content and suitable amino acid profile except methionine, minimal variation in nutrient content, ready availability year-round, and relative freedom from intractable anti-nutritive factors if properly processed. Also, attention has been focused on soybean utilisation as an alternate protein source in animal diets due to the changing availability or allowed uses of animal

Despite soybean's pivotal role in animal production, it cannot be fed raw because there are a number of anti-nutritive factors (ANFs) present that exert a negative impact on the nutritional quality of the protein. The main ANFs are protease inhibitors (trypsin inhibitors) and lectins (Liener, 1994), which fortunately can be destroyed by heat treatment. The trypsin inhibitors cause pancreatic hypertrophy/hyperplasia with consequent inhibition of growth, while lectins inhibit growth by interfering with nutrient absorption (Liener, 1994). The elimination of these ANFs and those of less significance can be achieved through various processing methods. These methods have different impact on the nutritional quality of the products derived such as full-fat soybeans, soybean meal and soybean protein concentrates. Of these, soybean meal has been the major ingredient

This chapter discusses soybean production and consumption, primary soybean products and their nutritional value for feeding animals, anti-nutritive factors present and ways of eliminating them, and utilisation in animal feeds as well as future challenges of using

**1. Introduction** 

(FAS/USDA, 2009).

proteins coupled with relatively low cost.

in both poultry and livestock diets.

soybeans as a major source of animal feed.

**for Livestock and Poultry** 

*University for Development Studies, Tamale,* 

pea (Pisum sativum) seeds and effects on the small intestine and body organs in anastomosed and intact growing pigs. *Anim. Feed Sci. Technol*., 98, pp. 187–201

