Rumen protection of heat-treated soybean proteins

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 ...

Section: Methodssupporting

confidence: 83%

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

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

“…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).…”

Section: Methodssupporting

confidence: 68%

“…According to McAllister et al (1993), reducing sugars, mainly xylose, are likely the reactive components in lignosulfonate. Similarly, Mosimanyana and Mowat (1992) reported that the addition of xylose decreased CP solubility of flaked soybeans. In the present experiment, the lowest CP degradation rate was observed when dry heating at 120°C compared to 100°C or moist heating at either 100°C or 120°C, which resulted in an interaction between oven type and temperature.…”

Section: Flaxseed Treated With Lignosulfonatementioning

confidence: 99%

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

Petit¹,

Tremblay²,

Tremblay³

et al. 2002

P. 2002. Ruminal biohydrogenation of fatty acids, protein degradability, and dry matter digestibility of flaxseed treated with different sugar and heat combinations. Can. J. Anim. Sci. 82: 241-250. Two experiments were conducted to study the effects of processing techniques on in vitro ruminal undegradable protein (RUP), in vitro ruminal biohydrogenation of fatty acids, and in vitro dry matter digestibility (IVDMD) of rolled flaxseed. In the first experiment, the influence of micronization treatment (130°C for 4 h, 140°C for 2 h, 150°C for 1 h, and 160°C for 0.5 h) was examined. The IVDMD significantly decreased when heating at 150°C for 1 h and 160°C for 0.5 h. Degradation rate of crude protein (CP) decreased and RUP concentration increased in parallel with heating temperature. Micronization had little effect on biohydrogenation of fatty acids. In the second experiment, the influence of sugar addition [none, soaked in a high fructose corn syrup (HFCS) or a lignosulfonate solution] before heating, either in an autoclave or a forced-air oven, at two temperatures (100 or 120°C), and two temperature holding times (30 and 60 min) was examined. Increased temperature and heating time decreased degradation rate of CP and increased the RUP fraction of flaxseeds. There was a decrease in IVDMD with increased temperature when fructose was added. Moist heating is a better option than dry heating, but it has little advantage over not heating to prevent ruminal biohydrogenation of polyunsaturated fatty acids of flaxseeds.

“…However, current commercial procedures to roast soybeans may not adequately protect protein from ruminal degradation (Ganesh and Grieve 1990;Faldet et al 1991a). Results from our laborarory (Mosimanyana and Mowat 1992) support earlier studies of Voss et al (1988) van Kuelen and Young (1977), and alkaline hydrogen peroxide lignin (APL), determined according to Cochran et al. (1988) and the modification of Vaage (1992) Mosimanyana and Mowat (1992 With the in situ procedure, approximately 59% of alfalfa silage CP was immediately soluble before incubation in the mmen.…”

supporting

confidence: 80%

“…Results from our laborarory (Mosimanyana and Mowat 1992) support earlier studies of Voss et al (1988) van Kuelen and Young (1977), and alkaline hydrogen peroxide lignin (APL), determined according to Cochran et al. (1988) and the modification of Vaage (1992) Mosimanyana and Mowat (1992 With the in situ procedure, approximately 59% of alfalfa silage CP was immediately soluble before incubation in the mmen. The CP solubility of roasted, steeped soybeans was comparable to that of high-moisture corn, while CG-BM had the lowest (P < 0.01) soluble CP content.…”

supporting

confidence: 78%

Roasted, steeped soybeans for growing steers fed alfalfa–grass silage

Mosimanyana¹,

Mowat²

1994

Self Cite

jours a 6t6 r6alis6 pour"6valuer les performan&s des animiux et la r6action des acides amin6s plasmatiques chez 63 jeunes bouvillons crois6s Charolais recevant .o1n*e aliment de base un ensilage luzerne-gramin6es. Le r6gime de base 6tait compl6ment6 avec du mais humide (t6moin), du mais floconnd puis tremp6 (gard6 sans refroidissement) pendant une heure ou un m6lange gluten de maisfarine de sang (AGM-FS) dans les proportions 60:40 (matidre sdche). Tous les regimes 6taient_6qui1ibr6s en 6nergie et' en plus, les r6gimes cJmportant le soja tremp6 ei ICU-FS 6taient 6quilibr6, pour la prot6ine non d6gradable dans le rumen (PnDR). I-ingestion de matidre sdche 6tait sensiblernent la m0me dans toui les r6gimes, soit2,39% du poids corporel. Les gains de poids 6taient plus 6lev6s (P < 0,01) chez les bouvillons recevant le r6gime compl6ment6 avec AGM-FS (D,6%) et avec le soja (6'9%) que chez ies bouvillons t6moins. La digestibilit6 de la fibre au d6iergent neutre et de la lignocellulose ndtait pas n6gativement affect6e par 1e soja en flocons. La teneur ei glucose du plasma 6tait plus basse, mais celle en ur6e 6tait plus 61ev6e dans les r6gimes compl6ment6s au soja et au AGM-FS que dans-le regimei6moin. La iompl6mentation avec soja trempd ol al1 AGM-FS augmentait (P < 0,001) les AA plasmatiques toLux, les AA d chaine ramifr6e (AACR) et le rapport AACR glycine-r. Enouffe elle abaissait le rapport AA non essentiels totauxiAA essentiels. Les paramdtres des AA plasmatiques 6taient directement reli6s ir la non-d6gradabilit6 des compl6ments prot6iques dans le rumen. Le rapport AA non essentiels/AA essentiels plus bas laisse conclure i une am6lioration de l'alimentation p.oi6iqu.. Ces r6sultats montrent que le soja r6ti, floconnd, puis tremp6, servi en compl6ment d'un ensilage luzernegramin6es achemine les prot6ines n6cessaires au petit intestin des bouvillons en croissance rapide.