Soya beans are an excellent source of protein but they also contain anti-nutritive components, which need to be deactivated by heat prior to feeding to swine or poultry. Adequate processing intensity is required both to sufficiently deactivate anti-nutritive components and to avoid unnecessary damage to amino acids. Inappropriate processing leads to potentially high penalties for livestock growth.
Solution
Instruments for near-infrared spectroscopy (NIR) equipped with specialised calibration models can reliably measure soya bean processing indicators such as trypsin-inhibitor activity (TIA) or protein solubility (solubility in potash, KOH).
Description
Measuring processing indicators by NIR-instruments supports optimal processing performance. With NIR-analysis, a full screening for amino acids and processing indicators costs about 100 EUR per sample. With traditional wet chemistry the same service would cost a high 4-digit number.
• Understanding the background: NIR-instruments (Figure 1) are measuring spectral information. These are compared to calibration databases (produced using wet chemical analysis) to derive values for various pa-rameters.
• Calibration statistics provide the standard error of calibration (SEC) which is essential to understand variance and accuracy of measurements.
• NIR is suitable for analysing unprocessed soya beans as well as common feed products: soya bean full-fat toasted, soya expel-ler (cake, see figure 2), and solvent-based soymeal.
• For monitoring processing performance, representative samples are essential. Ideally, processors collect sub-samples (each 0.5 kg) taken over a minimum of three consecutive days and submit one mixed 0.5 kg sample for analysis. Quartering is a recommended method for creating the final sample, see link to video in ‘Further Information’).
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