[Music] I'd like to thank the organizers additio particularly PR Andre who's in the back of the room thank you for getting me to Poland Pierre and also I'd like to acknowledge my co-author Yann dr. yan Van hise Yan can you stand up so we'll be talking a little bit about some a few general slides about soybeans and soybean meal talk about the use of soy protein and poultry and mono gastric feed soybean products and soybean meal and also about a little bit to do with processing and how that affects variability and some other things that also affect variability and what we might do to control that variability and feed manufacturing how many here are working for a feed company or a company that produces feed so quite a few and I think the rest of us are probably in the in academia so this is just a general slide showing the global production of and consumption of soybeans since about the year 2000 the last nearly 20 years this ended last year and in the the red is the production and the blue is consumption and you know they're nearly neck-and-neck the difference between those is the ending stocks which if you have small ending stocks usually the prices go up if there's large ending stocks the prices are forecast to go down but by and large you can see that the production of soybeans is growing over time and about three hundred and fifty million metric tons total soybeans and from that we get about 260 million metric tons of soybean meal the difference being the oil that's extracted and about 25 of all poultry and pig feeds currently as soybean meal so it all starts with the bean but the topic really is not soybeans but in order to understand the variability of soybean meal we have to understand a little bit about the bean and we get about 30 the bean contains about thirty six and a half percent crude protein contains all the eight eight to ten essential amino acids we've got about 30% or more carbohydrate we have 50% soluble 50% insoluble quite a bit of that is sugars and oligos saccharides and then we've got fat roughly 18 to 20 percent fat some ash and 8 to 10 percent moisture in a typical soybean and here we see and this is the u.s. material this is some data that was reported from the University of Minnesota and every year they collect soybeans from around the US and and do a survey and here we have soybean production and we can see from the last 30 years it's steadily been increasing and we can see that the soybean yield how many tons per hectare that's taken off of the field is also increasing and that's where the farmer makes his money is from increasing yield and typically the farmer doesn't really care anything about protein content or amino acids or anything he wants yield so what's happened to the protein content over time it's gone down part of that is due to the increase yield and part of that is due to the fact that the the production in the industry is moving further and further north and the farms that are in the Northern Territories where it's not as hot those varieties of beans yield us protein and then on average the soybean oil is pretty flat it's not really affected but as we know from from being a poultry nutritionist the poultry really don't grow on protein either they grow on digestible amino acids so anyway over the last 30 years about a one-and-a-half percent decline in in crude protein so let's talk about the amino acids so on the x-axis we have crude protein from about 30 percent to 50 percent and we have each of these essential amino acids their lysine on the top and we have the amino acid content of the whole soybean so as the protein of the whole soybean goes up of course the amino acids will should also go up and that's what we see there and lysine is the steepest one but if we look at the amino acid as a portion of the crude protein we can see that as the protein goes up and up and up those amino acids that are contained in that protein actually come down a little bit so if you have a really high protein soybean meal the percent of that protein that's lysine may be a little bit lower than a lower protein soybean meal am i on Echo no and sing Caro okay the other thing to keep in mind in the typical feed whether it's a poultry feed or a pig feed roughly 50% of the price of that feed is due to soybean meal so that's a pretty significant portion of the cost of the feet and that includes everything from the added amino acids and vitamin premix and the grain and oil and everything else and we know that compared to any of the other so-called alternative protein sources soybean meal is the industry standard it's very high in lysine around 3 percent ranging from two and a half to three and a half it's moderate in energy depending on how you calculate that or how you measure that 20 to 50 to 2600 it supplies both energy and amino acids so if you're creating a D hulled soybean meal by removing some of the soybean hulls yes the protein will go up but also the energy will go up and you get about 15 to 25 percent of the metabolizable energy and a poultry in a broiler diet from soybean meal in a typical formulation soybean meal is a processed product and we heard the first talk today talking about processed products and controlling variation well this is also a processed product so theoretically the variations should be able to be controlled at least that that is related to the processing the processing denatures the anti-nutritional factors mainly the trypsin inhibitor and also there are some other proteinaceous compounds in there and other things like lectins and allergenic proteins that may also be denatured I've been doing some work with reduced protein feeds and I can tell you that it's really not that easy to formulate a feed without soybean meal you and do it but it's it's it's very very tricky soybean meal quality is variable we have the three main origins of soybean meal in the world us Brazil Argentina and probably the next one would be India so we get a lot of different variability because of the processing and also because of the the bean itself so the meal is sold on moisture crude protein ash and crude fiber but the disconnect is that the chickens really require digestible amino acids and metabolizable energy to get growth rate and feed conversion so why do we want to pay attention to variation well poorly defined ingredients or ones that are highly variable are difficult variation in feed composition increases risk and we what we want to do is avoid over supplying nutrients or over formulation and we want to avoid under formulating because that either one of those is not a good situation we either get higher costs or and underutilized nutrients or poor performance and so what we really need to do is measure the stuff and we need to know how to measure it so we can analyze it and we need to know how to take the sample so we can measure it so one of the key steps is sampling once we get the sample we'll talk a little bit more about that in a minute then we can analyze it for response variables of interest like the proximate analysis protein fat fiber ash nitrogen free extract we can look at total amino acids which are fairly easy to to analyze not so easy to analyze the digestible amino acids digestibility of energy metabolizable energy and then we have some other quality factors that people often use like urease index as a measure of processing koh protein solubility as a measure of processing and some other ones PDI protein dispersed ability index trypsin inhibitors and some of these other ones that are a little bit more difficult to measure and the other point i'd like to make is that if you're talking about soybean meal then that set of quality parameters may be applicable for that but you cannot take those optimum numbers and apply those to something like soy protein concentrate or full fat soybean meal or soy protein isolate so yeah those will have their own optimum numbers so here's some of the operations adding variation to soy products the crop itself harvesting transportation the crushing process and the type of soy product that we're producing and then the variables involved in the crop are the agronomic traits we've heard a lot of that with with some of the previous talks with the grains the maturity the the type of genetics nutrient composition humidity storage and transport I've got a few photographs of that later and then when we're talking about the crushing there are some differences that are inside the crushing plant whether or not the crushing plant has an expander that they use after the flaking procedure to help the oil get removed from the hexane so that's pretty important and many crushing we'll have an expander but they won't expand a hundred percent of the flakes going into the into the solvent extraction and if you start talking to the people in the crushing industry they really don't like to share a lot of this stuff with the with their customers they'll I'd rather keep that a secret so and then talking about variation and handling of the beans you can see some differences here so which one do you think would be potentially a better soybean meal from beans stored this way or that way or being stored in in silos with aeration so sometimes in certain places if you have a bumper harvest you need to store the beans somehow instead of leaving them in the open ground but if you put them in these silage bags and you get bad weather then bad things can happen to those beans oops then you have inside the crushing plant this is the D solvent Iser toaster here and many different types of meal can come out of the different types of crushing plant so I've just got some photographs here that would be a a press cake that would be an example of partially over toasted soybean meal I'm not sure if we see this much anymore but it used to be that most of the meal from Argentina came in pelleted form do we still see the pellets yeah so that that's different a lot of things can be hidden in those pellets a you really can't see when you get the meal but they do that to improve the shipping characteristics and then we've got a soybean meal that contains some soybean hulls here you can see and then a better quality soybean meal with Les Halles and then a really really good high-quality soybean meal that's very uniform and hardly has any soybean hulls so just looking at the pictures you can guess that you might get you know different performance if you fed different types of meal but if you buy the meal you buy it on specifications and this is these are the official specifications from the US National oilseed processors Association is there a Brazilian oilseed processors Association knows they're in Argentina one no India has one but anyway so if there's two types of meal here D hauled and not D hauled and you have a different set of specifications there you talk to your your trader you tell them what you want you want high-protein meal low fiber meal moisture content and then you sign the contract unfortunately this has nothing to do with with the amino acids energy amino acid digestibility or variability of what you're getting in that shipload here's a slide showing some data when I lived in Singapore and we took it one sample of soybean meal and we ground it in a rech laboratory grinding mill and we ground about 15 kilos of this stuff and took the output mixed it up very uniformly and put it in small sample jars and then I called different laboratories and this happens to be Indonesia Malaysia Singapore Thailand Philippines and one one company in Vietnam and we said we're going to send you some soybean meal sample please analyze it for moisture and crude protein and anything else you can analyze it for and send me the result back and then we'll send you another sample but we didn't tell them it we're gonna sign the exact same sample so the idea was to send each lab the exact same sample over time eight different times and these are the numbers we got back and these are all adjusted to 12 percent moisture so you can see here crude protein you know what's what's the crude protein content of that soybean meal is it the high one the low one or what so you know not only are you dealing with variability of the stuff that you're buying you're also dealing with a lot of variability within your own lab from you know here to here or across different labs so it's it it's very difficult so the take-home story from this is you know if you're relying on your own company laboratory that you should make sure that that laboratory has external testing and is on a check sample program and just rely on on one lab to to formulate your feed not several different laboratories so these are some of the specifications you'd preferably like your total I seem to be more than 2.8 percent your ash to be less than 7.5 percent silica less than a percent and then we've got protein solubility and 0.2% potassium hydroxide probably the higher the number the better there because that represents higher digestibility as long as you've knocked out some of the trypsin and most of the trypsin inhibitor so this one is not an easy thing to measure at I think it's a 22 step procedure so the thing that's easy to measure is urease activity and that can be measured two different ways one way is looking at the rise in pH you put some urea with the soybean meal the enzyme and present and the soybean meal will convert the urea to ammonia and the pH will go up under controlled conditions or you can measure how much nitrogen is released from the urea over a period of time that's the EEC method so then you've got two different methods you've got the American method and the European method that may not give exactly the same results so here's a test of a bunch of different soybean meal samples that were tested with the European method nitrogen released per gram per minute against the Delta pH method and you can see in the in the lower area when the when the urease activity is low there they're fairly close to one another point four is about 0.4 but as you get to more and more under processed soybean meal where the urease activity is higher than those scales diverge so you really need to be aware of that which procedure you're using and use the same procedure every to avoid having analysis laboratory variation I probably should have showed this first but this just shows the protein and amino acid digestibility reaching a maximum at an optimum under optimum processing conditions of heat moisture and we can see the heat labile anti-nutritional factors mainly the trypsin inhibitor they start going down down down if you get it too low then you're over processed and you've denatured the the amino acids that you need to grow the chickens so here's all these tests we can run trypsin inhibitor urease koh protein solubility PDI and lysine as a percent of crude protein and back a few years ago this was the one that everybody seemed to really use and rely on quite a bit the problem with that one you saw the crude protein values across the different laboratories were really variable this thing is like super variable if you test it between labs or even even test the same sample in the same lab different times so it's been thought that the lysine as a percent of crude protein is probably a better value to use would you agree with that yan yeah so that we're talking on the high end of the scale that heat damage on the lower end of the scale would be the maybe the trypsin inhibitors so we'll go back now I mentioned earlier about sampling variation and you can see the guy in the picture they that was probably 15 years ago he looks exactly the same now so he hasn't he hasn't changed a bit some of us have gotten a lot fatter over the years but fairies the same we get we have to keep in mind how we sample our product because if if the sample you get is not a good sample then no matter what you do it and in the lab is not going to make any is not going to help you it's like garbage in garbage out so we need to we need a nice long probe that we can get a nice cross-section and whatever we're container were sampling and we need to get a large enough sample and put it through a river or a Boerner divider to reduce the sample and it's amazing working at the university to tell the student all right we're running this feeding study get a sample of the product cuz we have to analyze it and they come back and they just grab you know a handful off the top of the bag how did you get the sample I just took a handful off the top of the bag no you have to get a cross section of the bag and get a very large sample and then evenly cut that down and send that to the lab and if you're talking about Commerce we've got grain we've got an organization CAFTA which is the grain and feet associate trade association which is from the UK they develop all these contracts about 80% of the world's grain is traded under GAF the type of contracts in the u.s. you have national oil seed processors contracts NOPA contract and you can write whatever you want in the contract and that's between you and the company you're buying the raw material from but they also have published sampling rules of how to get the samples and how those samples are taken for analysis and I just want to explain this because it's pretty important in the big ports where they're filling the ship with material usually the contracts are written you know the quality at point of loading so if the thing is loaded in the US and New Orleans and it's sent to Poland to be unloaded you're stuck with you know the analysis at the point of loading whatever it is when it gets here that's that's not there that's not the sellers fault that's your fault and the and the shipping company between you and the shipping company so at the point of loading they have automatic sampling devices and they keep samples of the various Lots that go into the ship and those are analyzed before that lot goes into the ship and so depending on the size of the ship let's say this is a zero to five thousand metric tons ship each Lots size will have to be at least 500 metric tons you need to have at least 20 samples from that 500 and each of those samples the aggregate needs to be consists of 20 kilos of sample and then that's cut down evenly and you end up with a 1 kilo sample and as the size of the ship goes up here is greater than 25,000 tonnes you have more samples and larger samples so depending on how you organise the shipping contract will tell you how uniform that grain is by the time it gets to you or the soybean meal so there's some different ways that that you can write the contract and one of them is something called the cumulative summary so that ship is being filled each of those sub Lots are measured and you can write it that with the Q sum and that means that it accumulates the variability over time each point is either in or out of control so if it's out of control it'll be rejected and that's designed to be reasonably ensure that no factors of the ship lot exceed the grade limits and that will ensure a certain degree of uniformity so here's the here's if you just say I want average of 48 percent crude protein in my soybean meal you're gonna get some sub lots that are maybe 42 percent and there's off-balance by some perhaps higher numbers or you can say and most people don't do this because it costs too much money I want no sub lot to be less than X amount of crude protein or no sub lot to be more than X amount of crude protein or you can do this cumulative cumulative sum contract where it's a kind of a running total as you go and it and it's some somewhere in between the average and not more than or not less than so a lot of variation can be controlled by how you write the contract for you for your incoming raw materials and then you got to keep in mind you know once that thing's loaded onto the ship it's no longer in the selling traders hands anymore he's out of it so now you're not it's between the buyer and the shipping company and so some problems in some of these ships you have heated fuel tanks so you they're trying to keep the the bunker fuel warm so it doesn't get you know kind of like a driving a diesel car and wintertime it can freeze up so they put heaters in there and if you get your grain or soybean meal in one of these compartments that's next to the heaters that can drive all the moisture away from the material and then it it starts condensing and once it condenses on the other side you start getting mold growing which creates more moisture and then that ship gets to the destination port and they open up the cargo hold and it's a bunch of rubbish and there's a big problem and here's another picture from Thailand and that's exactly what happened to them it's all the results can be disastrous and a lot of unhappy people so something to be just aware of and it does get moldy and then once you get it to your feed mill how you're gonna control the variation well perhaps you're not going to store it in an open sort of storage system like this because not only would you have nutritional variation you'd get some biological variation Salmonella and everything else that can be a big problem how am i doing on time okay so it's all a statistical game so understanding and managing the variation is about statistics we can't know the true meaning of everything but we can manage the uncertainty so you have to think in terms of probability and I just like to show a series of slides from different sources this is again from the University of Minnesota showing soybeans 636 u.s. 645 Brazil and 424 and I've got this as as the average plus B and then the coefficient of variations in the in the parentheses there and I like to see the coefficient of variation more than the standard deviation because the standard deviation it's hard to look at that number and compare different sources you have the CV is a standard deviation divided the mean times 100 so what you can see here the crude protein in the u.s. is a little bit lower the variations a little bit lower the five essential amino acids a little bit higher in the u.s. and the variations lower the next that's beans the next set is soybean meal and this is some meta analysis done by Gonzalo Mateos from Madrid and he's examined soybean meal samples from research publications peer-reviewed research publications 417 381 454 and 84 is the end and again you see the crude protein a little bit lower in the Argentina and next would be the India and the US and then these these also were examined for the carbohydrate content at least the sugars and oligosaccharides and we can see here that the sucrose content of the u.s. meal appears to be higher than the other forms probably next would be the Argentina because the varieties would be similar between those two countries and the crude fiber is the lowest in the u.s. there next one is amino acids the same group of samples from those publications and we can see that the lysine content there looks to be the highest in the u.s. sample and the lowest and the Brazilian sample this is some data from Garcia and ruble are and they've looked at 117 hundred and sixty-five and a hundred and eighty from the different origins and looking at some of these quality parameters so we can see that let's look at the trypsin inhibitor looks to be a little bit higher in the u.s. meal compared to the other ones but if it's under about four it should still be good and then the heat damage index which is an NIR technique the lower the number the better so even though the trypsin inhibitor is a little bit higher the heat damage index is low and then another one this is showing the Koh protein solubility across three different laboratories from in each one of those is a sample of full fat soybean meal and you can see why the Koh protein solubility may not be that wonderful of an assay might be good if you have an experienced technician and you're doing it the same way in your own laboratory all the time but if you're sending the sample out to another laboratory you may get completely different numbers here so that gives a little less certainty to that technique and then these are different assays that can be done on soybean meal showing the coefficient of variation very low for dry matter very low for crude protein a little bit higher for ash but all these other ones are really really high in variability and but luckily the CVS for the essential amino acids are quite low so they seemed to follow the the crude protein and look at the urease over here 201 percent CV so that's really not a very good assay to use and here's some data from many many samples 74,000 880 that were analyzed by NIR at additio and within the normal range of soybean meals would be between let's see this is total lysine as is and digestible lysine so the higher the total lysine the higher the digestible lysine and what there's quite a lot of variability within there and then they've got some samples way down here at the bottom which sort of are involved in in the regression there but probably shouldn't be because they're sort of outliers for commerce so in conclusion there's variability in soybean meal and that can be caused by bean genetics bean storage how the material is processed and a lot of it has to do with sampling variation so you really need to get a good sample and measure it in a good laboratory to be assured of what you really have laboratory measurements can be variable but variation can be controlled using the NIR and that's a rapid secondary technique that we'll probably hear more about because additio is very involved with their price precise nutrition arm of the company using NIR to analyze raw materials and that that can really help variation can also be controlled at purchasing and how the purchasing contraire so written and with that I'll end it thank you very much [Applause]