quality traits of soybean meals

Soybean meal (SBM) is a valuable protein source in poultry diets because of its amino acid profile and high CP content. However, the nu-tritional value of SBM varies among batches depending on the presence of antinutritional factors (ANF), such as trypsin inhibitors (TI) and saponins [1, 2]. Processing conditions of the beans, including time, temperature, moisture, and friction, inactivates to a certain extent the heat-labile ANF of SBM by denaturing the pro-teins [3, 4] and exposing new sites for enzymatic hydrolysis [5, 6]. When the thermal process is insufficient, part of the TI present in the SBM will remain intact and the integrity of the diges