Hans Stein: Digestibility of Amino Acids in U.S. Soy

Dr. Hans Stein, professor of animal nutrition at the University of Illinois, spoke at the 2016 U.S. Soy Global Trade Exchange about his case study on the effects of origin of soybean meal on the digestibility of amino acids. Stein concluded his study in July 2016 and discussed his methodology and results. Stein revealed that his study showed that U.S. soybean meal had more digestible amino acids than that of other origins, and that soybean meal from the U.S. has greater digestibility and less variability in composition and digestibility.

Jen Del Carmen

Managing Editor

Jen Del Carmen works as a communications consultant with the U.S. Soybean Export Council.