Soybean cake, also known as soy meal, is a by-product obtained after extracting oil from soybeans and black beans. It is one of the most nutritious plant-based feed ingredients available. On average, it provides more than 3,000 kcal of digestible energy per kilogram, with crude protein content exceeding 40%. The protein quality in soybean cake is superior to that of other cake feeds, with a high biological value. Additionally, it contains about 2.5%-3% lysine, which is ten times higher than that found in corn, making it an essential amino acid for livestock and poultry.
Despite its high nutritional value, soybean cake should not be used without proper consideration. Improper use can lead to digestive issues or reduced feed efficiency. Therefore, when using soybean cake as animal feed, four key precautions must be strictly followed:
First, avoid overfeeding. While soybean cake is a high-quality protein source suitable for young animals, breeding hens, and pregnant or lactating females, it should be used in moderation. For pigs, it should not exceed 10%-20% of their diet, as excessive amounts may cause diarrhea. In finishing pigs, too much soybean cake can result in soft fat, negatively affecting meat quality. In dairy cows, up to 4 kg per day can be fed to boost milk production, but overfeeding may lead to softer butter. In chicken diets, it can make up around 20%, but higher levels may cause diarrhea or even gout.
Second, do not use it alone. Although soybean cake has excellent protein quality, it lacks certain essential nutrients like methionine, vitamin D, carotene, and sufficient levels of calcium, phosphorus, and iron. To balance amino acids, it’s advisable to mix it with other protein sources such as cottonseed meal, fish meal, or alfalfa. This helps ensure a more complete nutrient profile.
Third, never feed it raw. Raw soybean cake, especially soybean meal produced through solvent extraction, contains harmful substances such as trypsin inhibitors, urease, hemagglutinin, saponins, and goitrogens. Among these, trypsin inhibitors are the most problematic. Most of these compounds are heat-sensitive, so proper cooking is necessary to enhance its nutritional value. Typically, heating at 100-110°C is recommended. In rural areas, steaming for 30-50 minutes can also be effective. However, overcooking can damage lysine and arginine, and destroy cystine, reducing the overall quality of the feed.
Fourth, avoid moldy or spoiled bean cake. Due to its high fat content (around 5%), soybean cake is prone to spoilage, leading to rancidity, bitterness, and loss of palatability. It should be stored in a dry, well-ventilated, and dark place to prevent deterioration. Mold growth must also be avoided, as it can produce harmful toxins like aflatoxins that are dangerous to animals. If mold is detected, the cake should not be used at all.
In conclusion, while soybean cake is a valuable feed ingredient, its proper usage requires careful management. Following these four guidelines ensures that its nutritional benefits are maximized while minimizing potential risks to animal health and performance.
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