Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Abstract

R. 1999. Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations. Can. J. Anim. Sci. 79: 213-220. Two experiments were conducted to study the effects of different combinations of sugars and heating time and temperature on the ruminal undegradable protein fraction and DM digestibility of full-fat soybeans. In the first experiment, the influence of sugar addition before heating (none, soaked in either a high fructose corn syrup [HFCS] solution, lignosulfonate or molasses), micronization temperatures (100, 110, 120, and 130°C), and temperature holding times (0, 30, 60, and 120 min) was examined in a 4 × 4 × 4 factorial arrangement of treatments. In the second experiment, the effect of heating in a sugar solution was studied in a 4 × 2 × 4 factorial design with four sugar treatments (none, soaked either in fructose, molasses or a high xylose product), two soaking temperatures (100 and 120°C), and four soaking times (0, 60, 120, and 240 min). In vitro dry matter digestibility (IVDMD), in vitro ruminal undegradable protein (RUP), and in sacco RUP were measured. In the first experiment, increased temperatures and heating to 120 min resulted in an increased RUP fraction of full-fat soybeans with no effect on DM digestibility, relative to when no sugar or fructose was added. There was a decrease in digestibility with increased temperature when lignosulfonate or molasses was added and with increased heating time when lignosulfonate was added. In the second experiment where soaking in sugar and heating were done simultaneously, lignosulfonate increased the RUP of soybeans without affecting its digestibility but values were numerically lower than when soaking and micronizing were conducted in two different steps as performed in the first experiment.Key words: protein, degradability, digestibility, micronization Petit, H. V., Tremblay, G. F., Marcotte, M. et Audy, R. 1999. Dégradabilité et digestibilité de la fève soya traitée avec différentes combinaisons de sucres et de chaleur. Can. J. Anim. Sci. 79: 213-220. Deux expériences ont été réalisées afin d'étudier les effets de différents sucres et combinaisons de temps et températures de chauffage afin d'obtenir un produit à base de fèves soya hautement digestibles mais peu dégradables dans le rumen. Dans la première expérience, l'influence du sucre (aucun, trempage soit dans une solution de sirop de maïs à haute teneur en fructose (HFCS), du lignosulfonate ou de la mélasse), de la température de micronisation (100, 110, 120 et 130°C), et du temps de rétention (0, 30, 60 et 120 min) a été étudiée avec un dispositif en factoriel 4 × 4 × 4. Dans une seconde expérience, l'effet du chauffage dans une solution sucrée a été étudié avec un dispositif factoriel 4 × 2 × 4 avec 4 traitements de sucre (aucun, trempage soit dans du fructose, mélasse ou Xylig 60), 2 températures de chauffage (100 et 120°C) et 4 temps de trempage (0, 60, 120 et 240 min). La digestibilité in vitro de la matière sèche, la dégradabilité in vitro de la protéine ...

Ruminal biohydrogenation of fatty acids, protein degradability, and dry matter digestibility of flaxseed treated with different sugar and heat combinations

“…Micronization is known to decrease CP degradation rate of full fat soybeans treated at 110°C for 0.5 h (Petit et al 1999) and full fat canola seed heated at 110 to 115°C for 90 s (Wang et al 1997). Moreover, our results agree with the findings of Hsu and Satter (1995), who reported that RUP increased with increased time of heating and temperature.…”

“…In general, micronization effects were greater with more intense heat treatments as previously reported by Mosimanyana and Mowat (1992) and Petit et al (1999) for full fat soybeans. Micronization is known to decrease CP degradation rate of full fat soybeans treated at 110°C for 0.5 h (Petit et al 1999) and full fat canola seed heated at 110 to 115°C for 90 s (Wang et al 1997).…”

“…The efficacy of heat treatment to reduce CP degradability may be improved by using moisture, as previously shown for lupin seed and soybeans (Parsons et al 1991;Chango et al 1993) and lupin meal (Aguilera et al 1992), with no decrease in CP digestibility as measured with rats (Aguilera et al 1992). Sugar addition also improves the efficacy of heat treatment as reported for soybean meal (Stern 1984) and full fat soybeans (Petit et al 1999). Similarly, addition of lignosulfonate decreases ruminal degradability of soybean and canola meals heated from 95 to 110°C for 1 to 2 h (McAllister et al 1993).…”

“…Micronization decreases ruminal disappearance of total amino acids and essential amino acids from whole canola seed (Wang et al 1999) and increases RUP concentration of full fat soybeans (Petit et al 1999), thus improving the overall quality of feedstuffs. Heat is used to decrease CP degradability, but the response to heat treatment is variable (Mir et al 1984) and severe heat treatments such as 110°C for 2 h (Mir et al 1984), 127°C for 90 min (Moshtagi Nia and Ingalls 1992) or 150°C for 105 min (Plaisance et al 1997) often have to be used to decrease CP degradability, resulting in decreased digestibility, as observed by Plaisance et al (1997).…”

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

“…As a result, heating temperature had a greater effect on the RUP of roasted soybeans (Table 4). Petit et al (1999;2002) reported similar findings.…”