The objective of the present work was to test the hypothesis that soybean meal (SBM) produced from high-protein or low-oligosaccharide soybeans have different digestibilities of amino acids (AA) and energy than SBM produced from conventional soybeans. This study found that soybean meal produced from high-protein varieties of soybeans has a similar digestibility of AA as SBM produced from conventional soybeans, which results in greater concentrations of digestible AA in SBM produced from high-protein soybeans than in SBM produced from conventional SBM. This is true for extracted SBM as well as for extruded-expelled SBM.

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