Features of the chemical composition of conventional and genetically modified soybeans

Journal or Publishing Institution: Animal husbandry and veterinary medicine

Study: https://cyberleninka.ru/article/n/osobennosti-himicheskogo-sostava-obychnoy-i-gennomodifitsirovannoy-soi

Author(s): Zinoviev, S.G., Manyunenko, S.A. and Bindyug, D.A.

Article Type: Peer Reviewed Study

Abstract:

The problem of feed protein in pig breeding is constantly in the field of view of scientists, because, as you know, vegetable feed cannot provide the pig’s body with the necessary amount due to its low level: per 1 k.u. grain feeds, as the main components of the diet of pigs, account for an average of 90-100 g of digestible protein. The imbalance of diets in terms of protein leads to inefficient use of feed, an increase in the cost of pork. In a comparative aspect , the chemical composition of beans of genetically modified and conventional soybeans , as well as the amount of phytoestrogens ( isoflavones ) in them). A tendency towards a decrease in the content of protein, fat, fiber and phosphorus in GM soybeans was established within the range of 2.81-12.26%. In GM soy, significantly less daidzin, daidzein, acetyldaidzin, glycitin, malonylglycitin, and more genistin and malonilgenistin were detected. The total amount of isoflavones was higher compared to the control by 8.5% (p < 0.0001), which may adversely affect the health status of animals, in particular, the function of the regenerative organs of pigs.

Keywords: Soy, GMO, isoflavones, phytoestrogens, chemical composition, genetically modified, soybean, soya, pig

Citation:

Zinoviev, S.G., Manyunenko, S.A. and Bindyug, D.A., 2018. Features of the chemical composition of conventional and genetically modified soybeans. Animal husbandry and veterinary medicine, (4), pp.12-15.

Category:

• Health effects

Record ID: 2626