| Abstract
| - Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment1, SBM from 55 U.S. processors was evaluated. Significant (P< 0.05) but numerically small differenceswere detected in dry matter (DM) and organic matter (OM) concentrations. Crude protein (CP)concentrations (51.6−54.6%) were higher (P< 0.05) in SBM produced in the southern U.S. Lipidand total dietary fiber concentrations also differed (P< 0.05). The protein dispersibility index wasaffected (P< 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs wereobtained from 10 U.S. processing plants. Soybean DM, OM, and CP concentrations differed (P<0.05). Soybean meal varied (P< 0.05) in CP (48.2−56.2%), acid-hydrolyzed fat (3.3−9.2%), totaldietary fiber (17.0−20.7%), and lysine concentrations. Soybean meal carbohydrate composition wasalso affected by processing conditions. These results indicate a significant variation in chemical andnutritional characteristics of U.S. SBM from different sources. Keywords: Soybean; soybean meal processing; nutrition
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