The Truth About the Industry’s Favorite Protein Source

Soybean meal is the backbone of modern poultry nutrition, yet most formulations treat it like a constant when it is anything but. In this episode of Unplucked, host Andy Vance talks with Novus International’s Anne Fe Parino about the hidden variability inside the world’s most trusted plant protein and why nutritionists should be paying closer attention to trypsin inhibitors. Anne Fe explains how differences in genetics, climate, and processing create wide swings in anti-nutritional factors, why urease activity is a poor stand-in for trypsin inhibitor levels, and how even small changes in digestibility ripple through feed conversion, performance, and cost.

 

The conversation moves from lab to feed mill with practical steps any team can use. Anne Fe outlines how to test and trend trypsin inhibitor activity, how to manage heat treatment without damaging amino acids, and where protease enzymes can act like insurance when raw material quality shifts. She also shares lessons from analyzing samples around the globe, revealing how regional soy supplies can look similar on paper yet perform very differently in birds. For nutritionists balancing price, availability, and results, this episode offers a clear, evidence-based playbook for making soybean meal more reliable in real diets.

 

CREDITS

Host - Andy Vance
Producer - Lyndsey Johnson
Audio Editor & Engineer - Michael Lunt

 

LEGAL

The information provided in this episode of Unplucked is for informational and educational purposes only and should not be considered professional advice. While we discuss scientific research, public health, and industry practices, this podcast does not substitute for advice from qualified industry and scientific professionals. The views expressed in this episode are solely those of the host and guests and do not necessarily reflect the official opinions of The Poultry Science Association, their respective affiliates, or employees.