Relationships Between Color, Trypsin Inhibitor Contents, and Urease Index of Soybean Meal and Effects on Broiler Performance

Abstract

Three experiments were conducted to determine the relationships between trypsin inhibitor contents, urease index, and color of soybean meal, and the effect on broiler performance. Either 0, 8, 10, 12, 14, or 16% moisture (Experiment 1) or 0, 2, 4, 6, 8, or 10% moisture (Experiment 2) was added after dehydrating raw, flaked, solvent-extracted soybeans to 2% moisture. Each sample was then sealed in .473-liter jars, autoclaved for 0 to 135 min, with 15-min intervals, and dried at 37 C in a vacuum oven to remove all remaining moisture. In Experiment 3 commercial soybean meal with 12.12 /ig trypsin inhibited/mg protein (Mg/mg) was autoclaved for 0 to 25 min with 5-min intervals to determine the effect of additional heat on broiler performance and SBM color.Commercial soybean meal with 12.12 Mg/mg trypsin inhibitor, tristimulus +a color value of 3.21, and a urease index of .19 A pH supported poorer growth and feed efficiency in broilers than the same soybean meal heated an additional 10 min and, thus, 1.77 Mg/mg trypsin inhibitor, a + a color value of +4.76, and urease index of .02 A pH. Results indicated that color is a good predictor of trypsin inhibitor content and broiler performance. Additional heating resulted in higher +a color values and poorer broiler performance, indicating that color may also be used to determine overprocessing.Particle size of the soybean meal influenced the color. The soybean meal ground to pass a 20 mesh screen supported the best broiler performance when tristimulus color values ranged from +4.5-5.5 ±a color values or 58-65 L color values. These results confirm that color is a quick and reliable method of determining soybean meal quality. (

Effects of ethanol extraction and heat treatment of soybean flakes on function and morphology of pig intestine.

“…As heat treatment inc~ased from 5 to 20 min, final pig weight was increased (21.1 vs 14.9 kg), and as heat treatment was increased further to 60 min, final weight was decreased to 17.8 kg. This quadratic effect of heat treatment is consistent with responses reported previously from experiments with rats (Klose et al, 1946;Borchers, 1965;Hancock et al, 199Ob), chickens (Clandinin et al, 1948;McNaughton et al, 1981) and pigs (Heinz and Poppe, 1975;Gmen et al, 1982).…”

Soybean Heat-treated using a Fluidized Bed

“…It was observed that in 25 min the outlet moisture content varies between 170 and 43 g/kg depending on the initial moisture content and treatment temperature. As regards the inactivation process, a urease assay 'pH increase' of less than 0.15 is considered sufficient, based on adequate heat treatment for animal feed and edible soy flours (12). Soybean processing plants typically use a urease index of 0.2 pH increase to indicate adequate heat processing (13,14).…”

Composition and amino acids ileal digestibility of wheat distillers dried grains and solubles in pigs: Sources of variability

“…In addition, DDGS samples were analyzed for ash, starch (Directive 1999/79 CE), CP (NF V18-120), crude fat (NF V18-117), crude fiber (NF V03-040) and NDF, ADF and ADL (NF V18-117). Finally, DDGS lightness score (L) was measured using a CR-410 colorimeter (Konica Minolta illuminate D65) as described by McNaughton et al (1981). L score vary from 0 = black to 100 = white.…”