Effect of Roasting Temperature on the Proportion of Soybean Meal Nitrogen Escaping Degradation in the Rumen

Plegge, S. D.; Berger, L. L.; Fahey, G. C.

doi:10.2527/jas1985.6151211x

Cited by 36 publications

(18 citation statements)

References 20 publications

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“…Addition of sugar also improves the efficacy of heat treatment. Stern (1984) reported that the addition of sugar to soybean meal prior to heating decreases temperature and time of heating required to decrease ruminal degradability. Similarly, addition of lignosulfonate decreases ruminal degradability of soybean and canola meals heated from 95 to 110°C for 1 to 2 h (Windschitl and Stern 1988;Nakamura et al 1992;McAllister et al 1993;Mansfield and Stern 1994;Stanford et al 1995).…”

Section: Mots Clésmentioning

confidence: 99%

“…Dans la deuxième expérience où le trempage dans le sucre et le chauffage ont été faits simultanément, le lignosulfonate a augmenté la fraction RUP des fèves soya sans changer la digestibilité, mais les valeurs ont été numériquement plus faibles quand le trempage et la micronisation ont été faites en deux différentes étapes comme dans la première expérience. Protéine, dégradabilité, digestibilité, micronisation Heat is used to decrease ruminal degradability of crude protein because of its efficacy, cost effectiveness, safety, and ease of application (Plegge et al 1985). However, the response to heat treatment is variable.…”

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

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

Can. J. Anim. Sci.

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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 ...

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Section: Mots Clésmentioning

confidence: 99%

unclassified

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

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

Can. J. Anim. Sci.

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show abstract

“…These results indicate a different response to MAL1 treatment for the two tested feeds, which is in agreement with the differences observed for other protein-rich feeds treated with heat (Plegge et al, 1985;Vanhatalo et al, 1995). The greater gas production of MAL1-treated SM might be due to the direct fermentation of the added malic acid, as malic acid is rapidly fermented by rumen microorganisms and amounts similar to that used in the present study were fermented in vitro within the first 12 h of incubation (Russell and Van Soest, 1984).…”

Section: A)supporting

confidence: 89%

Ruminal degradation of protein : implications for polluting emissions

Ruiz¹,

Leonardo²

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“…(Michalet-Doreau et al, 1987), the bags were removed, rinsed, incubated at 40 °C for a further 2 h with pepsin solution (3 g/I in 0.1 N HCI), rinsed again and inserted into the small intestine through the duodenal cannula (Michalet-Doreau et al, 1986;V6rit6 and Peyraud, 1988) (Plegge et al, 1985), whole soybeans (Stern et al, 1985) and whole cottonseeds (Pena et al, 1986) (Lindberg, 1984) and soybean (Mir et al, 1984) meals as well as for canola and soybeans (Deacon et al, 1988), where moderate heating of the meals and seeds did not have a pronounced effect on ruminal degradation.…”

mentioning

confidence: 99%

In situ evaluation of the ruminal and intestinal degradability of extruded whole horsebeans

Cros

Vernay²,

Moncoulon³

1991

Reprod. Nutr. Dévelop.

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Effect of Roasting Temperature on the Proportion of Soybean Meal Nitrogen Escaping Degradation in the Rumen

Cited by 36 publications

References 20 publications

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

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

Ruminal degradation of protein : implications for polluting emissions

In situ evaluation of the ruminal and intestinal degradability of extruded whole horsebeans

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