Concentrations of digestible and metabolizable energy and amino acid digestibility by growing pigs may be reduced by autoclaving soybean meal

Regression-derived phosphorus digestibility responses of broiler chickens to heat treatment of soybean meal and poultry meal

“…Recent studies have also reported a decrease in metabolizable energy ( ME ) due to autoclaving ingredients. Oliveira et al (2020) and Sung et al (2022) reported linear declines in ME for pigs and broiler chickens when autoclaving soybean meal or poultry meal for gradually increasing temperature or time. This may be on account of the reductions in utilization of nitrogen and oxidative stress from the ingestion of heat damaged protein.…”

“…In the livestock industry, heat treatment is used to improve the digestibility of some ingredients by reducing the concentration of antinutritional factors, such as trypsin inhibitors in soybean meal ( SBM ) or glucosinolates in canola meal ( González-Vega et al, 2011 ; Almeida et al, 2014 ). In the commercial setting, soybean meal is treated to temperatures between 100 and 110°C with steam during desolventizing and then with hot air that can reach 150°C until it reaches the optimal moisture content for proper conservation ( Oliveira et al, 2020 ).…”

“…However, increasing the temperature and duration of treatment of feedstuff produces a negative effect on the digestibility of energy and nutrients. Increasing autoclaving time and temperature of soybean meal or canola meal (ranging from 125 to 150°C and for 3–30 min) linearly decreased amino acid digestibility and metabolizable energy ( ME ) for pigs ( González-Vega et al, 2011 ; Almeida et al, 2014 ; Oliveira et al, 2020 ). The detrimental effect of heat damage on amino acid digestibility is mainly due to Maillard reactions, which have also been linked to lower metabolizable energy in pigs and chickens ( Oliveira et al, 2020 ; Sung et al, 2022 ).…”

Machine learning can guide experimental approaches for protein digestibility estimations

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