ABSTRACT
Agronomists classify soybeans as oilseeds, but nutritionists consider soybean seeds as high lipid and high protein feedstuffs. Nutritional concentrations of soy meals place them in the protein feedstuff category. Soybeans contain a diverse array of biologically active compounds, often referred to as antinutritional factors. These compounds tend to disrupt various aspects of nutrient absorption. Soybeans contain factors referred to as anti-vitamin in nature. Trypsin inhibitors are commonly associated with soybeans. Soybeans contain glycoproteins referred to as lectins or phytohemagglutinins because of their ability to agglutinate, or cause clumping of, red blood cells. Urease is present in soybeans and will liberate ammonia if urea is used in diets. Soybean quality can also be assessed by chemical methods. Urease activity is measured by the change in pH when soybean products are placed in water. Based on volume of product and global availability, soybeans are a logical protein source to consider for use in diets fed to aquatic animals.
