Methods and Key Technical Points for Feeding Wild Boar with Soybeans

Soybeans usually refer to yellow soybeans, black soybeans, etc. The outstanding advantages of soybeans are shown in the following aspects:

1. Good amino acid composition, especially the relatively high lysine content, generally reaching 2.3%-2.4%, and the ratio of lysine to arginine is balanced. 2. High content of fat-soluble vitamin E, and rich in B vitamins. Among the water-soluble vitamins, folic acid, choline, and biotin are especially abundant. 3. The crude fat content is as high as 17.5%-18.5%, with excellent quality. 4. High energy value. The oil in soybeans is the main component that produces energy, but only after processing by methods such as extrusion, rolling, crushing, flaking, and pelletizing can this oil be released, thereby obtaining a higher energy effect. 5. It contains a variety of organic acids, trace amounts of calcium oxalate, and volatile substances, and therefore has a special odor. The disadvantages of full-fat soybeans are the following: 1. Low calcium (0.25%) and high phosphorus (0.57%-0.6%, and 60% of it is phytate phosphorus). 2. It contains a variety of anti-nutritional factors. Among them, trypsin inhibitor, urease, etc. can be destroyed by heat, but saponins, estrogens, flatulence factors (oligosaccharides), etc. still remain in full-fat cooked soybeans. Processing methods used for full-fat soybeans: 1. Roasting. Cook the soybeans and grind them. 2. Boiling and drying. 3. Wet extrusion, extrusion, popping, baking, microwave treatment, etc.