Importância do controle de qualidade do farelo de soja: revisão de literatura

Abstract

Soybean (Glycine max) is one of the world's main agricultural crops, with great economic and nutritional importance, widely used in oil production and in human and animal nutrition. Among its byproducts, soybean meal stands out as a relevant source of highly digestible protein and essential amino acids for animal nutrition. However, the presence of antinutritional factors can compromise its nutritional efficiency, necessitating the use of thermal processing techniques such as toasting, extrusion, and micronization to inactivate them. This literature review aims to present the main antinutritional factors in soybean meal, the processing methods used to reduce them, and the quality control tests applied, such as urea activity and protein solubility in 0.2% potassium hydroxide (KOH), with a focus on ensuring nutritional quality and performance of production animals.