**1. Introduction**

214 Recent Trends for Enhancing the Diversity and Quality of Soybean Products

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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 (FAS/USDA, 2009).

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 proteins coupled with relatively low cost.

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 in both poultry and livestock diets.

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 soybeans as a major source of animal feed.

Soybean as a Feed Ingredient for Livestock and Poultry 217

improve the nutritional value substantially for all classes of animals. Several steps involved in processing these products can have either positive or negative effect on the quality of the protein depending on the conditions used in processing. The heat applied in processing is identified as the single most important factor that affects soybean meal protein quality. Proper processing conditions such as moisture content, heating time and temperature inactivate ANFs such as trypsin inhibitors and lectins, which results in improved performance when fed to monogastric animals (Araba, 1990). High processing temperatures of oilseeds has deleterious effects on proteins and amino acids due to formation of Maillard

reaction products (Hurell, 1990) or denaturation (Parsons *et al*., 1992).

Fig. 1. Processing of soybeans into soybean products (USSEC, 2008).
