Crude protein and amino acid digestibility values in broilers for different soybean varieties and/or maturity groups

Puntos clave

• Amino acid digestibility varies significantly based on soybean variety and maturity group.
• Digestibility measurements revealed distinct differences among five soybean varieties tested.
• Analysis of growth performance in broilers correlating to the digestibility of crude protein was conducted over a 12-week period.
• While findings indicate variation, further studies may pinpoint optimal varieties for nutrition enhancement.