Effect of processing conditions on nutritive value of soya‐bean oil meals for chicks

Thirteen commercial and experimental soya‐bean oil meals were included in practical chick rations either as the only protein supplement (33–35% of the diet) or as 14–23% of the diet together with protein supplements of animal origin, and their nutritional quality was tested in five growth experiments. Growth rate and feed/gain ratio were significantly affected by the nutritive properties of the soya‐bean meals, which depended directly on the degree of processing. Heat treatments, adequate for driving off the solvent according to normal commercial production methods, were insufficient for producing soya‐bean oil meals of maximal nutritional quality. This was obtained only under conditions of heating for a prolonged period after a high level of moisture had been initially obtained. The presence of fishmeal and skim milk powder in the chick rations did not eliminate the importance of adequate processing of soya‐bean oil meals.