Soybean Oil Meal Prepared at Different Temperatures as a Feed for Poultry

Abstract

OSBORNE and Mendel (1917), Vestal and Shrewsbury (1932) report that cooking the soybean causes a very significant increase in its growth promoting properties for white rats. Robison (1930), and Vestal and Shrewsbury (1932, 1935) report similar results for swine. Hayward, Steenbock, and Bohstedt (1936) found in experiments with rats that heating the soybean to medium and high temperatures in the commercial methods of oil extraction practically doubles the nutritive value of the protein (grams of growth per gram of protein eaten). Raw beany tasting soybean oil meal prepared at a low temperature, gave about the same nutritive value for the protein as raw soybeans. In nitrogen balance studies these workers found that heating the soybean to high temperatures in the expeller method of oil extraction increased the digestibility of the protein about 3 percent and the biological value about 12 percent. Hayward, Bohstedt, and Fargo (1935) found pigs fed medium . . .