Similarities and differences between soybean cake and soybean meal

Soybean cake and soybean meal are commonly used high-protein cake feeds. They have the same points and different points, and they cannot be confused. Should be treated differently.
1. The difference between soybean cake and soybean meal:
(1) Different oil extraction methods. Soybean cake is a by-product of the pressing method or the squeezing method. Soybean meal is a by-product after extraction by extraction or pre-pressing and then oil extraction:
(2) The amount of fat and oil is different. Both contain a certain amount of residual oil, soybean cake containing more oil, the content of 5% to 10%; soybean meal containing less oil, the content of 1% to 2%. When fats and oils are to be added to animal feed formulas, they should be counted for different oil content. When soy cakes are used, less oil is added, and when soybean meal is used, more oil is added.
(3) Protein content is different. Both contain more protein, soybean cake contains slightly less protein, 40% to 44%; soybean meal contains slightly more protein, 43% to 47%. When calculating the protein content in farm animal feed formulas, it is also important to note this difference and try to be as precise as possible.
2. The same points as soybean cake and soybean meal:
(1) The quality of the contained protein is as good. Both contain more protein and are excellent plant protein feeds.
(2) contains the same amino acid. Both are rich in lysine (2.5%) and isoleucine (2.39%), both of which are low in methionine.
(3) contains the same anti-nutritional factors. Both contain 8 anti-nutritional factors, namely: 1 trypsin inhibitor, which can reduce trypsin activity and affect protein digestion. 2 Soybean suicide agglutinin damages intestinal epithelial cells and decreases intestinal absorption capacity. 3 anti-vitamins, oxidative destruction of fat, while the fat within the vitamin A, vitamin D, vitamin E oxidation damage. 4 goiter factor, hydrolyzed by enzymes, produces swelling. 5 allergic factors, three globulin, can cause allergic reactions. 6 Flatulence factors, including a variety of oligosaccharides and saponins, have the effect of causing flatulence. 7 Chelating factors, including tannic acid, phytic acid and oxalic acid, can reduce the utilization of vitamin B12, proteins and amylase. 8 Urease can hydrolyze urea to ammonia and carbon dioxide, affecting the normal use of urea.
(4) The same measures can be used to eliminate the adverse effects of anti-nutritional factors. 1 High-temperature treatment, the above eight anti-nutritional factors can be inactivated by high-temperature treatment. However, due to excessive heating or insufficient heating can reduce the nutritional value of soybean cake and soybean meal, so we must master the appropriate temperature and time, namely: 120 °C hot 15 minutes or 105 °C steam for 30 minutes. 2 Enzymatic treatment, adding a complex enzyme consisting of β-glucanase, pectinase, arabinoxylanase, mannanase, and cellulase, which can degrade most of the anti-nutritional factors and increase The nutritional value of soybean cake and soybean meal.
Author: College of Animal Science and Technology, Shandong Agricultural University

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