Crude protein and amino acid digestibility values in broilers for different soybean varieties and/or maturity groups.

ABSTRACT: Soybeans are the primary protein ingredient source in poultry diets fed as soybean meals (SBM). In a typical corn-soy-based poultry (broiler) diet, SBM contributes up to 70% of dietary crude protein (CP), which dictates the significance of quantity and quality of protein/amino acids (AA) in SBM in dietary formulation. The objective of these studies was to evaluate different varieties of soybean from different maturity groups based on amino acid and protein digestibility in vitro and in-vivo experiments. The soybean varieties that are considered in this study were from different MGs, including MG 3, MG 4, MG 4.5, and MG 5, which are mostly grown in the southeastern region of the United States. First, an in vitro study was conducted using a multi enzyme approach mimicking broiler gut digesti

SUBMITTER: McDade A 

PROVIDER: S-EPMC12917512 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature