Getting More from Soybean Meal and Alternative Ingredients

Episode 41 of the Unplucked podcast, hosted by The Poultry Science Association, titled "Getting More from Soybean Meal and Alternative Ingredients" was published on December 17, 2025 and runs 24 minutes.

December 17, 2025 ·24m · Unplucked

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Summary

Soybean meal is still the anchor of most poultry diets, but treating it as a fixed ingredient can quietly cost performance and margin. In this episode of Unplucked, host Andy Vance talks with David Torres, Senior Regional Technical Services Manager for Novus International in Asia, about how nutrition teams can get more from soybean meal by paying closer attention to quality, variability, and the anti-nutritional factors that reduce digestibility. David explains why crude protein is not the full story, how trypsin inhibitors can chip away at feed efficiency, and why some common screening methods can miss the risk that shows up later as weaker growth or inconsistent conversion. The conversation stays practical. David shares how to build a routine that measures and trends soybean meal quality over time, so teams are not making decisions based on averages that hide meaningful swings between suppliers, origins, and processing conditions. He discusses how heat treatment can be both a solution and a problem, because underprocessing leaves inhibitors active while overprocessing can reduce amino acid availability. Andy and David also explore the role of protease enzymes as a tool to stabilize performance when raw material quality shifts, especially in markets where rejecting a load is not realistic and feed mills need a workable plan today, not perfect inputs tomorrow. If you formulate diets, run a feed mill, or manage flocks that depend on consistent nutrition, this episode offers a clear way to think about soybean meal and alternatives. Measure what matters, update matrices with discipline, use enzymes strategically, and make ingredient decisions that protect both performance and profitability. CREDITS Host - Andy VanceProducer - Lyndsey JohnsonAudio 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.

Episode Description

The conversation stays practical. David shares how to build a routine that measures and trends soybean meal quality over time, so teams are not making decisions based on averages that hide meaningful swings between suppliers, origins, and processing conditions. He discusses how heat treatment can be both a solution and a problem, because underprocessing leaves inhibitors active while overprocessing can reduce amino acid availability. Andy and David also explore the role of protease enzymes as a tool to stabilize performance when raw material quality shifts, especially in markets where rejecting a load is not realistic and feed mills need a workable plan today, not perfect inputs tomorrow.

If you formulate diets, run a feed mill, or manage flocks that depend on consistent nutrition, this episode offers a clear way to think about soybean meal and alternatives. Measure what matters, update matrices with discipline, use enzymes strategically, and make ingredient decisions that protect both performance and profitability.

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.