The salmonid industry is one of the largest intensive aquaculture
industries and one that demands a significant percentage of the global
fish meal supplies (Tacon and Metian, 2008). The current cost and
availability of fish meal led to several evaluations of alternative protein
ingredients in diets for salmonids. Protein ingredients derived from
soybeans have been one of themore commonly evaluated ingredients in
both trout and salmon. Published data indicates solvent-extracted,
dehulled soybeanmeal (SBM) can be used in diets for salmonids, but at
relatively low levels (15–30% of the diet, Gomes et al., 1995; Olli et al.,
1995; Kaushik et al., 1995; Storebakken et al., 2000; Francis et al., 2001).
Chemical components of soybean seeds, termed antinutritional factors
(ANF, Rackis, 1974), have been implicated as the cause of limited use.
Soybean agglutinins (SBA), also known as lectins (Sharon and Lis, 2002),
trypsin inhibitors (TI) and oligosaccharides (OLIG) are three compo-
nents of soybeans that have been implicated as possibleANFwhen fed to
salmonids (Francis et al., 2001).