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Low-Stachyose Soybeans
Those soybean varieties that contain lower-than-1% levels of the relatively indigestible stachyose carbohydrate (and thus higher levels of easily digestible other nutrients) than traditional varieties of soybeans (which typically contain 1.4%-4.1% stachyose in traditional soybean varieties). Compared to traditional varieties of soybeans, low-stachyose soybeans have approximately 10% more metabolizable (i.e., useable by animals) energy content and a 3% increase in amino acid digestibility.
Low-stachyose soybeans are particularly useful for feeding of monogastric animals (e.g., swine, poultry, etc.), since their single stomach cannot digest stachyose. Thus, stachyose tends to "ferment" (promote excess bacterial growth) in their intestines; causing them to feel prematurely full.
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