Trypsin Inhibitor. VI. Effect of Various Heating Periods on the Growth Promoting Value of Soybean Oil Meal for Chicks

Borchers, Raymond; Ackerson, C. W.; Mussehl, F. E.

doi:10.3382/ps.0270601

Cited by 23 publications

(13 citation statements)

References 6 publications

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“…Raw soybeans are heated to destroy proetolytic inhibiting substances and urease (McNaughton and Reece, 1980;Borchers et al, 1948;Hayward et al, 1936). Trypsin inhibitor is regarded by many to be the most important proteolytic inhibitor in poultry diets.…”

Section: Introductionmentioning

confidence: 99%

“…However, trypsin inhibitor activity in SBM is important in monogastric nutrition. Trypsin inhibitor determinations have been used under experimental conditions to further test SBM processing adequacy (McNaughton and Reece, 1980;Sandholm et al, 1976;Borchers et al, 1948). McNaughton and Reece (1980) indicated that both the moisture and cooking time of SBM affected its contents of trypsin inhibitor and urease and affected broiler growth.…”

Section: Introductionmentioning

confidence: 99%

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

1981

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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. (

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

1981

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“…It has long been recognized that major anti-nutritional factors in soybeans such as trypsin inhibitors and lectins are heat labile and can be destroyed with heat (Hayward et al, 1936;Borechers et al, 1948). Caskey and Knapp (1944) first reported that the heat treatment required to inactivate the urease in soybean parallels the treatment required to destroy the trypsin inhibitor.…”

Section: Approaches Used In Inactivating the Anti-nutritional Factorsmentioning

confidence: 99%

Using Exogenous Enzymes to Increase the Nutritional Value of Soybean Meal in Poultry Diet

Ao¹

2011

Soybean and Nutrition

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“…Improved utilization of nutrients resulting from heat treatment of soybeans has been credited to inactivation of protease inhibitors that both limit digestibility (Borchers et al, 1948;Rackis et al, 1975;Vandergrift et al, 1983) and induce hypersecretion of pancreatic zymogens (Chemick et al, 1948;Booth et al, 1960). Yet the inability of the young pig to utilize nutrients from soybeans has led swine nutritionists to recommend that more expensive milk products be used instead of soybean products in diets for young pigs.…”

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confidence: 99%

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

Hancock

Peo

Lewis

et al. 1990

Journal of Animal Science

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Digesta and tissue samples were collected from the intestinal tracts of 27 pigs to determine the relationship between intestinal morphology and the utilization of nutrients from soybean flakes. Soybean flake treatments were under-, intermediate-and overprocessed (Le., 5, 20 and 60 min of autoclaving) either without extraction or with heating before or after extraction with a 55% ethanol-water mixture. Final BW was greatest (P < .001) for pigs fed soybean flakes given 20 min of heat treatment. There was a trend (P < .09) for plasma lysine concentrations to be reduced when the unextracted soybean flakes were over-processed (60 min of heat). Differences in the flow rate of DM and N through the ileum and colon reflected differences in DM and N intake, rather than differences in intestinal function. The soybean flake treatments had no effect (P > .OS) on pH of the contents of the stomach, duodenum, ileum or colon. The ethanol extraction process

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Trypsin Inhibitor. VI. Effect of Various Heating Periods on the Growth Promoting Value of Soybean Oil Meal for Chicks

Cited by 23 publications

References 6 publications

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

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

Using Exogenous Enzymes to Increase the Nutritional Value of Soybean Meal in Poultry Diet

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

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