Soybean Meal Market Prioritizes Quality

Oct 08, 2014

Healthy competition to produce healthier meal

A common goal of all soybean farmers is to run a profitable business. A marker of any successful business is the ability to provide customers with the products and services they need and want. While yield is a top priority for soybean farmers, soybean meal quality is the primary concern for the No. 1 customer of that component: animal ag.

“Livestock producers are always looking for the best and most consistent protein they can buy,” says Don Camden, vice president and Eastern crush regional manager at Cargill in Lafayette, Indiana. “We must provide this commodity competitively and more efficiently than other competing ingredients.”

U.S. soybean meal is recognized as a nutritious, reliable and sustainable ingredient for poultry and livestock feed. According to a study from Iowa State University, U.S. soybean meal has the highest content of five essential amino acids for both poultry and swine feed uses. And those amino acids in soybean meal are also highly digestible.

However, now is not the time for the U.S. soy industry to rest on its laurels. The same study found that Brazil produces soybean meal with the highest protein levels. So continuing to improve the protein content in the U.S. soybean crop is a long-term strategy to keep U.S. soybean meal competitive in a global soybean market.

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Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.