Chemical composition and amino acid digestibility in soybean meal produced in the United States, China, Argentina, Brazil, or India

Vanessa Lagos, Ph. D. student in the Stein Monogastric Nutrition Laboratory, presents her research into differences in concentrations and digestibility of amino acids among the top five soybean meal producing countries, as well as variations within countries. Adapted from a presentation at the 2017 ASAS Midwestern Section meeting, Omaha, NE, March 13-15.