What is the difference between soybean cake and soybean meal?

Soybean cake and soybean meal are commonly used high protein cake feed. They have both similarities and differences and can not be confused. They should be treated differently in use.

1. Differences between soybean cake and soybean meal:

(1) Oil extraction methods are different. Soybean cake is a by-product after oil extraction by pressing or tamping, and soybean meal is a by-product after oil extraction by extraction or preloading:

(2) The oil content is different. Both contain a certain amount of residual oil, and soybean cake contains more oil, with the content of 5% ~ 10%; Soybean meal contains less oil, with the content of 1% ~ 2%. When it is necessary to add oil to the feed formula of breeding animals, their different oil content should be included. When using soybean cake, add less oil and when using soybean meal, add more oil.

(3) The protein content is different. Both contain more protein, and soybean cake contains slightly less protein, which is 40% ~ 44%; Soybean meal contains slightly more protein, accounting for 43% ~ 47%. When calculating the protein content in the feed formula of cultured animals, we should also pay attention to this difference and try to achieve accurate configuration.

Soybean meal and soybean meal are the same:

(1) The protein is of the same quality. Both contain more protein and are excellent plant protein feed.

(2) Contains the same amino acids. Both are rich in lysine (2.5%) and isoleucine (2.39%), and their methionine content is low.

(3) Contains the same anti nutritional factors. Both contain eight anti nutritional factors, namely: ① trypsin inhibitor, which can reduce the activity of trypsin and affect protein digestion. ② Soybean hypocrellin can damage small intestinal epithelial cells and reduce the absorption capacity of small intestine. ③ Anti vitamin factor can oxidize and destroy fat, and oxidize vitamin A, vitamin D and vitamin E in fat at the same time. ④ Goiter causing factor, which produces swelling effect after hydrolysis under the action of enzyme. ⑤ Allergenic factors are three globulins that can cause allergic reactions. ⑥ Flatulence factors, including a variety of oligosaccharides and saponins, can cause flatulence. ⑦ Chelating factors, including tannic acid, phytic acid and oxalic acid, can reduce the utilization of vitamin B12, protein and amylase. ⑧ Urease can hydrolyze urea into ammonia and carbon dioxide, affecting the normal utilization of urea.

(4) The same measures can be taken 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, over heating or insufficient heating can reduce the nutritional value of soybean cake and soybean meal, so we must master the appropriate temperature and time, that is, hot pressing at 120 ℃ for 15 minutes or steaming at 105 ℃ for 30 minutes. ② Enzyme treatment, added by β- The complex enzyme composed of glucanase, pectinase, arabinoxylanase, mannanase and cellulase can not only degrade most anti nutritional factors, but also improve the nutritional value of soybean cake and soybean meal.

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