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Assessing nutritional value with NIR

Assessing nutritional value with NIR

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A survey on the nutritional value of soybean and rapeseed meals and wheat and corn for monogastric feeds has been conducted by Adisseo. Results show great variations in the nutrient value depending on year of harvest, cultivar, geographical origin, and processing conditions. The survey included analysis of the digestible amino acid and apparent metabolizable energy (AME) values using Adisseo’s NIR predictive equations which have been calculated in reference to in vivo digestibility tests.
A survey on the nutritional value of soybean and rapeseed meals and wheat and corn for monogastric feeds has been conducted by Adisseo. Results show great variations in the nutrient value depending on year of harvest, cultivar, geographical origin, and processing conditions. The survey included analysis of the digestible amino acid and apparent metabolizable energy (AME) values using Adisseo’s NIR predictive equations which have been calculated in reference to in vivo digestibility tests.

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Published by: Grain and Feed Milling Technology magazine on Jun 10, 2013
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07/02/2013

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Digital Re-print -May | June 2013
Assessing nutritional value with NIR
Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies,the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published.©Copyright 2013 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any formor by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872
 
A
survey on the nutritional value of soybean and rapeseed meals andwheat and corn for monogastricfeeds has been conducted by Adisseo.Results show great variations in thenutrient value depending on year of harvest, cultivar, geographical origin, andprocessing conditions. The survey includedanalysis of the digestible amino acid andapparent metabolizable energy (AME)values using Adisseo’s NIR predictiveequations which have been calculated inreference to
in vivo
digestibility tests.
In 2012, Adisseo conducted a large sur-vey of the nutritional content of soybean andrapeseed meals in Europe over a 6-week period. Great heterogeneity was observed,with variation coefficients ranging from 3percent to 8 percent for the main com-ponents: crude protein, total and digestiblelysine, total and phytic phosphorus and AME.Highest variations were observed for AMEof soybean meals, and digestible amino acidcontents of rapeseed meals (Table 1).
An important influence of thecountry of origin
In 170 samples of soybean meals collect-ed over a 6-week period from 13 countriesin Europe and America, crude protein con- tent ranged from 44 percent to 51 percentand total lysine from 2.54% to 3.01%. Thelysine to crude protein ratio depended on the country of origin.Is this a botanical or cultural effect? Itis difficult to say without further investiga- tion, but observations are clear; for similar crude protein contents, samples comingfrom Argentina had higher lysine levels thansamples coming from Brazil and the USA.Interestingly, lysine digestibility was higher in US samples, as reported by Mateos
et al
. (2010). Consequently regarding the totalcontent of digestible lysine, soybean mealsfrom Argentinacontained themost, followedby those from theUSA, then thosefrom Brazil andfinally, with theleast, those fromIndia (Figure 1).
Are yousure aboutthe value ofyour soybeanmeal?
Even for awell-characterisedproduct, greatvariations in nutri- tional contentwere observed.Soybean meal 48ProFat is supposed to contain 48 per-cent crude protein+ fat, with com-parable digestibleamino acid andenergy contents. Infact, the Adisseostudy showed thatcrude protein con- tent varied by 1-2percentage pointsand digestibleamino acid con- tent by 4-5 per-cent. The most variable nutrient was AMEwith variations between 80 to 120 kcal/kg.The oil content is not the main cause of  the variation in AME. Crude fibre explains apart of it. Let’s explain why. To manufacturesoybean meal 48 ProFat, the crushers candecide to dehull the beans before extracting the oil. They then add back the hulls to anextent they perceive is necessary to createa protein + fat content of 48 percent. Thehigher the initial protein content of the bean, the higher the amount of hulls to be added,and the higher the crude fibre content aswell. We achieve a paradox where better seeds may result in meals of lower nutrientinterest.
Figure 1: Digestible lysine contents of soybean meal dependon crude protein and country of originFigure 2: Apparent metabolisable energy content of soybeanmeal 48 ProFat is highly variable
Assessing nutritionalvalue with NIR
 
Results of a survey on the nutritionalvalue of soybean and rapeseed mealsand cereals for animal nutrition
by Claire Relandeau, solutiondevelopment manager, Europe AfricaMiddle East Adisseo, France
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