Further Processing

Soybean meal (SBM) for animal use (77%) dominated the domestic and international use of the 2008/09 US soy harvest of nearly 82 million metric tons, followed by human food products (20%) and industrial uses such as biofuels (3%).

About half of SBM contains a high amount of protein with a complimentary balance of amino acids similar to corn, making it a good protein source.  However, 35% of SBM consists of carbohydrate which is ineffectively utilized by poultry and swine.  As a result, additional use and value of soy be the livestock industries will likely come from maximizing nutritional value for the animal.


 Dr. Paul Brown received his PhD from Texas A&M University in 1987 and then joined the Department of Forestry and Natural Resources at Purdue University in 1989. His research program focuses on aquaculture and aquatic animal nutrition with a focus on replacing fish meal with soybean meal in diets for yellow perch and hybrid striped bass.

765.494.4968     pb@purdue.edu

Scott Radcliffe.jpg 

Dr. Scott Radcliffe's research focuses on "environmental nutrition" in swine and poultry. Specifically, his lab is investigating dietary additives that reduce nutrient excretion and that might serve as potential replacements for subtherapeutic levels of antibiotics in the diet.

765.496.7718     jradclif@purdue.edu

Brian Richert.jpgDr. Brian Richert is an Associate Professor of Animal Sciences, specializing in swine nutrition and management. Recent research focuses on the effects of low-phytic acid corn, low-phytic acid soybean meal, and phytase on nutrient digestibility and excretion in growing pigs.

765.494.4837     brichert@purdue.edu



Allan Schinckel.jpg 

Dr. Allan Schinckel conducts research in the areas of genetic selection programs, selection objectives, lean growth modeling, pork quality, repartitioning agents, and methods to predict carcass composition and value.

765.494.4836     aschinck@purdue.edu




5 Further Processing-01.jpg

Further Processing 


Value Chain Navigation

1 Genetic Improvement-01.jpg1 Genetic Improvement-01.jpg1 Genetic Improvement-01.jpg1 Genetic Improvement-01.jpg1 Genetic Improvement-01.jpg1 Genetic Improvement-01.jpg ​

Agricultural Research and Graduate Education, 615 West State Street, West Lafayette, IN 47907 USA, (765) 494-8370

© Purdue University | An equal access/equal opportunity university | Integrity Statement | Copyright Complaints | Maintained by Agricultural Communication

Trouble with this page? Disability-related accessibility issue? Please contact us at agweb@purdue.edu so we can help.

Sign In