ASF vs. soybean

Guess what we’re talking about next? If you guessed ASF again, then you guessed it right… Research conducted at Kansas State University has confirmed soybean products as among the highest risk feed ingredients for transmission.

• The study, conducted at the university’s high containment biosecurity research institute, looked into how long the virus remains stable in stored feeds.
• Upon examining complete feed, soybean meal, and ground corncob particles stored at different temperatures, the virus was found to be most stable in soybean meal.

Soybean products likely pose the highest risk because they provide a stabilizing matrix that increases the stability of ASF – and focusing on high-risk feeds should be a priority.

• Additionally, the lower-risk ingredients are also important to identify, and, in this case, the corncob particles seemed to be a lower-risk ingredient as they did not stabilize the virus.