3 simple tests that tell you everything about soybean meal quality

We talk about soybean meal (SBM) quality, but too often we rely on the supplier’s specifications and hope for the best. The truth is, even “standard” 48% protein meal can vary widely in digestibility and heat damage. The good news? You don’t need a fancy lab to stay in control. Three simple tests can tell you nearly everything that matters.

This test measures residual urease enzyme, a marker of underprocessing. If the enzyme is still active, trypsin inhibitors probably are too — and those cost you amino acid digestibility. A urease rise of more than 0.2 pH units means the meal is likely undercooked. Anything near zero suggests adequate to slightly overcooked processing. It’s a cheap, fast test every quality manager should run daily.