Table 1.
Composition of soybean meal and fermented corn germ meal (as-fed basis).
| Item | SBM | FCGM |
|---|---|---|
| Common nutrient components, % | ||
| Dry matter | 89.10 | 85.80 |
| Crude protein | 46.56 | 20.40 |
| Organic matter | 93.42 | 90.50 |
| Neutral detergent fiber | 10.90 | 30.55 |
| Acid detergent fiber | 5.20 | 6.43 |
| Essential amino acids, % | ||
| Arginine | 3.23 | 0.52 |
| Histidine | 1.66 | 0.69 |
| Isoleucine | 1.76 | 0.79 |
| Leucine | 3.18 | 1.83 |
| Lysine | 2.88 | 0.82 |
| Methionine | 0.70 | 0.40 |
| Phenylalanine | 2.06 | 0.98 |
| Threonine | 2.11 | 0.79 |
| Tryptophan | 0.62 | 0.21 |
| Valine | 2.14 | 1.75 |
| Non-essential amino acids, % | ||
| Alanine | 1.93 | 1.74 |
| Asparagine | 4.77 | 1.60 |
| Cystine | 0.77 | 0.44 |
| Glutamine | 6.60 | 3.47 |
| Glycine | 1.89 | 1.02 |
| Proline | 2.37 | 1.84 |
| Serine | 2.10 | 1.03 |
| Tyrosine | 1.46 | 0.72 |
| Antigenic proteins, mg/g | ||
| Glycinin | 36.58 | – |
| β-conglycinin | 105.34 | – |
| Trypsin inhibitor, TIU/mg | 5.76 | – |
| Short-chain fatty acids, mmol/kg | ||
| Acetic acid | – | 110.24 |
| Propionic acid | – | 74.50 |
| Butyric acid | – | 4.37 |
| Total | – | 189.11 |
| Live bacteria, CFU/g | – | |
| Lactobacillus | – | 4.00 × 106 |
| Bacillus subtilis | – | 6.00 × 108 |
SBM = soybean meal; FCGM = fermented corn germ meal; TIU = trypsin inhibitor units; CFU = colony forming units.