The degradability of legume seed meals in the rumen: effect of heat treatment

Aguilera, J. F.; Bustos, Mónica; Molina, E.

doi:10.1016/0377-8401(92)90090-s

Cited by 55 publications

(62 citation statements)

References 20 publications

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“…The beneficial effects of heating on CP kinetics were generally more important with moist than dry heat, corroborating that the efficiency of heat treatment is improved by using moisture. This is in agreement with the results of Aguilera et al (1992) who previously reported that the disappearance rate of the slowly degradable fraction of CP of lupin meal is reduced at relatively low temperature and heating time when using steamheating (100°C for 30 min or 120°C for 15 min).…”

Section: Experiments 2 Flaxseed Without Sugar Addedsupporting

confidence: 93%

“…The soluble fraction of CP of lupin seed and soybeans (Parsons et al 1991;Chango et al 1993) and the disappearance rate of the slowly degradable fraction of CP of lupin meal (Aguilera et al 1992) are reduced at relatively low temperature and short heating time (100°C for 30 min or 120°C for 15 min) with steam-heating without any decrease in CP digestibility as measured with rats (Aguilera et al 1992). The use of moist heating is therefore recommended to prevent any decrease in digestibility of flaxseeds.…”

Section: Experiments 2 Flaxseed Without Sugar Addedmentioning

confidence: 94%

“…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). 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).…”

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confidence: 97%

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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

Can. J. Anim. Sci.

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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.

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Section: Experiments 2 Flaxseed Without Sugar Addedsupporting

confidence: 93%

Section: Experiments 2 Flaxseed Without Sugar Addedmentioning

confidence: 94%

mentioning

confidence: 97%

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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

Can. J. Anim. Sci.

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“…The soluble fraction of CP of lupin seed and soybeans (Parsons et al 1991;Chango et al 1993) and the disappearance rate of the slowly degradable fraction of CP of lupin meal (Aguilera et al 1992) were reduced at relatively low temperature and heating time (100°C for 30 min or 120°C for 15 min) with steam-heating without any decrease in CP digestibility as measured with rats (Aguilera et al 1992). However, the response to moist heating differs depending on the protein used (Knipfel 1981).…”

Section: Mots Clésmentioning

confidence: 99%

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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“…The rate of protein degradability was determined as more than 47%. Aguilera et al (1992) reported lower degradability of protein by heat treatment (120 °C for 30 min) of bean compared to untreated bean. Benchaar et al (1992) studied the effect of extruded bean, representing 45% of the feeding ration protein content, on digestion of nitrogenous substances and starch in the rumen and small intestine.…”

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confidence: 94%

Performance and Metabolism of Dairy Cows Fed Bean Seeds (Vicia faba) with Different Levels of Anti-Nutritional Substances

et al. 2009

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The aim of this study was to determine the effect of selected bean cultivars with different levels of anti-nutritional substances on performance and metabolism of dairy cows. In the current twelve-week-long study, 32 dairy cows at 3 to 6 weeks after parturition were divided into four groups. Diets were balanced to have an analogical content of crude protein and energy. Experimental groups (MI, ME, MET) were mixed to the milking concentrate consisting of 20% bean seeds (MI -MISTRAL cultivar with a low content of anti-nutritional substances; ME -MERKUR cultivar with high content of anti-nutritional substances; MET -MERKUR cultivar with technologically reduced the amount of anti-nutritional substances). Clinical evaluation of dairy cows' health and feed intake showed no negative effect of the bean supplementations. Energy, nitrogen and mineral metabolisms were not impaired either. No significant differences were found between groups in milk performance (daily milk yield, protein and lactose production) during the study.On the basis of these results, the bean can be used in 20% in the milking concentrate of dairy cattle. Health risks associated with anti-nutritional content of the native bean are not significant for high-producing dairy cattle. Bean, metabolism, milk performance, reproduction, anti-nutritional substancesBean seeds (Faba vulgaris Moench., syn. Vicia faba L.) are important sources of proteins used in diets of farm animals. Globally, the bean and lupin are grown on the smallest acreage among all pulses. In our climate, beans are used mainly as a fodder crop. Bean seeds contain on average 30-34% crude protein (CP), 6-7% fibre, 47-51% N-free extract (NFE), 33-40% starch, 0.9% ether extract (EE), and 3.3-3.7% ash. When compared to soybean, bean has lower lysine and arginine values (17.6 g·kg -1 vs. 25.5 g·kg -1, respectively) and a low content of sulphur amino acids (6 g·kg -1 vs. 13.3 g·kg -1 of feed ration's dry matter) (Cerioli et al. 1998). Protein and starch degradability of the bean can be influenced by technological treatment. Aleksić et al. (1999a) tested the protein degradability of faba beans in the rumen of cannulated lactating cows. The rate of protein degradability was determined as more than 47%. Aguilera et al. (1992) reported lower degradability of protein by heat treatment (120 °C for 30 min) of bean compared to untreated bean. Benchaar et al. (1992) studied the effect of extruded bean, representing 45% of the feeding ration protein content, on digestion of nitrogenous substances and starch in the rumen and small intestine. The percentage of degradable protein in the intestine was 38% in extruded bean as compared with 33.5% in untreated bean. Cros et al. (1991) came to a similar conclusion and they found that adding extruded bean seeds to diet increases intestinal availability of proteins from the feed. The effect of bean heat treatment on amino acid composition was studied by Cros et al. (1992). Dairy cows fed heat-treated beans showed better utilization of amino acids in the sma...

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The degradability of legume seed meals in the rumen: effect of heat treatment

Cited by 55 publications

References 20 publications

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

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

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

Performance and Metabolism of Dairy Cows Fed Bean Seeds (Vicia faba) with Different Levels of Anti-Nutritional Substances

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