EVALUATION OF HEATED SOYBEAN MEAL USING CRESOL RED TECHNIQUE

Abstract

Occasional problems with improperly heated soybean meal persist even though methods and rather good evaluation procedures are available. The technique of Olomucki and Bornstein (1960) in volves absorption of cresol red during a shaking process of a specific grind on soybean meal and will evaluate overheated as well as underheated soybean meal. Attempts have been made to determine if the (mg cresol red absorbed per g meal) reported was the lowest safe level. Unheated soybean meal samples averaged 2.55. Genetically uniform day old chicks fed heated soybean meal sample testing 3.3 averaged 61.9 g at one week compared with 68.3g for soybean meal testing 3.6. Poults fed the same meals averaged 129g and 138g respectively at one week. In both tests at two weeks these differences had decreased to only 266 vs 271. Effects on pancreas Weights were not significant except with raw soybean meals.