Effect of Reducing Soybean Protein Solubility by Dry Heat on the Protein Utilization of Young Lambs

Glimp, H. A.; Karr, Mallory; Little, C. O.; Woolfolk, P. G.; Mitchell, G. E.; Hudson, Lauren

doi:10.2527/jas1967.264858x

Cited by 59 publications

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“…Proteins in most feeds are rapidly metabolised in the rumen and produce an excess of ammonia . Much research and efforts have therefore been devoted to the discovery of protein sources resistant to microbial metabolism or technologies for treating feeds to achieve the same effect …”

Section: Introductionmentioning

confidence: 99%

“…4 Much research and efforts have therefore been devoted to the discovery of protein sources resistant to microbial metabolism 5 or technologies for treating feeds to achieve the same effect. 6,7 Condensed tannins (CTs) are secondary metabolites in plants and some are detrimental whereas others are beneficial in animal nutrition. 8,9 They can form insoluble complexes with proteins, resistant to ruminal fermentation, which will decrease ammonia evolution in the rumen and subsequent urinary urea excretion.…”

Section: Introductionmentioning

confidence: 99%

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Relationship between condensed tannin structures and their ability to precipitate feed proteins in the rumen

et al. 2013

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Relationship between condensed tannin structures and their ability to precipitate feed proteins in the rumen

et al. 2013

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“…As the amount of ammonia formed is often in excess of that required for maximum growth (Satter and Slyter, 1974;Mehrez et al, 1977), there has been considerable interest in reducing this "wasteful" fermentation of dietary protein (Chalupa, 1974;Clark, 1974). Heat and chemical treatments have been shown to decrease protein degradation in the rumen, and these treatments have been correlated with improved animal performance (Sherrod and Tillman, 1962;Danke et al, 1966;Glimp et al, 1967).…”

Section: Introductionmentioning

confidence: 99%

Degradation of Protein by Mixed Cultures of Rumen Bacteria: Identification of Streptococcus Bovis as an Actively Proteolytic Rumen Bacterium1

Russell

Bottje

Cotta

1981

Journal of Animal Science

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Mixed cultures of rumen bacteria were inoculated into anaerobic buffer solutions containing mixed carbohydrates, casein and ammonia, and rates of bacterial growth, protein degradation, ammonia formation or utilization and lactate production were determined. Bacterial growth rate was varied by the provision of excess carbohydrate (one large dose at the onset of the incubation) or limited carbohydrate (small doses every hour or every 2 hr). When carbohydrate was limited, growth rate was slow, the extent of protein degradation was small and lactate did not accumulate in the fermentation vessels. Lactate production and protein degradation were also negligible during the initial phases of the high carbohydrate, fast growth rate incubations, but large increases in each were seen after 3 hours. Microscopic examination of the fast growth incubations revealed large numbers of small ovoid cells similar to Streptococcus bovis, while tha slow growth incubations exhibited a variety of morophological types and very few small ovoid cells. Because the lactic acid and morphological data suggested that proliferation of S. bovis might be responsible for rapid proteolysis, effects of gram-positive antibiotics were examined. When compared against a fast growth control, both thiopeptin (5 ppm) and monensin (5ppm) were found to decrease protein degradation, but the inhibition by thiopeptin (50%) was greater than that by monensin (13%). The ratios of protein degraded to bacteria protein synthesized were .659, .362 and .628 for the control, thiopeptin and monensin treatments, respectively. Actively proteolytic strains of S. bovis were isolated from fast growth incubations, and subsequent experiments showed that the ratio of protein degraded to bacterial protein synthesized was approximately 1.50. Collectively, the data indicate that S. bovis is a very proteolytic rumen bacterium.

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“…The most commonly used process to protect soybean protein involves the application of heat, either directly or in the process of pelleting or extrusion. Heat treatment of soybean meal (SBM) reduces crude protein (CP) solubility and rumen ammonia levels (Tagari et al 1962), reduces rumen in situ nitrogen (N) degradation and augments flow of dietary amino acids to the small intestine (Glimp et al 1967 (Stern 1984;Cleale et al l987a,b). Furrhermore, whole blood from slaughter houses is a reusable by-product due to a high protein content as well as low rumen degradability when heated (Orskov et al 1980;Loerch et al 1983).…”

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confidence: 99%

Rumen protection of heat-treated soybean proteins

Mosimanyana¹,

Mowat²

1992

Can. J. Anim. Sci.

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. 1992. Rumen protection of heat-treated soybean proteins. Can. J. Anim. . The effects of processing variables on soybean crude protein (CP) ruminal degradation were investigated. Soybean meal (SBM) was heated ina forced-air oven (90"C, I h) withblood (0,5, 10 and zo'% dry matter; and/or xylose (3 mol mol-1 SBM-blood lysine) in a randomized complete block design. In another experiment, whole soybeans were utilized using the following treatments: raw; roasted (in Gem Co. unit exit temperature 150'C) and steeped for 0 or 2 h; roasted, flaked (exit temperature 111"C) and steeped for 0, 1, 2,3 h or I h with 4% xylose and/or l0% blood.Solubility of SBM CP was reduced (P<0.01) by the addition of xylose, without adverse effects on pepsin-digestible CP and acid detergent insoluble nitrogen. ln situ degradation of CP (EDCP). assuming uiurrug."rut. of 57ohr,of SBMwasreduce0,01) par l'apport de xylose, sans effet n6gatif sur la pb digestible )r la pepsine, ni sur I'azote insoluble au ddtergent acide. La d6gradation in situ de MATERIALS AND METHODS TreatmentsSoybean meal was hydrated with distilled water and sodium hydroxide to adjust moisture content (20%) and pH (8.5) (Cleale et al. 1987a). Duplicate samples (150 g DM basis) were mixed with fresh bovine blood at 0, 5, 10, and20% (DM basis) and xylose (0 and 3 mol mol-r lysine). Blood and SBM were assumed to contain 9.7 and3.2% lysine, respectively (National Research Council 1985).Samples were heated in9 x 12 x 5-cm aluminum pans at 90'C for I h in a forced-air oven. Following heating, samples were cooled to room temperature (25 "C) and allowed to air dry for 72 h before being ground through a 5-mm screen.In a second experiment, whole soybeans were employed. In the roasting system at Miller Farms

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Effect of Reducing Soybean Protein Solubility by Dry Heat on the Protein Utilization of Young Lambs

Cited by 59 publications

References 0 publications

Relationship between condensed tannin structures and their ability to precipitate feed proteins in the rumen

Relationship between condensed tannin structures and their ability to precipitate feed proteins in the rumen

Degradation of Protein by Mixed Cultures of Rumen Bacteria: Identification of Streptococcus Bovis as an Actively Proteolytic Rumen Bacterium1

Rumen protection of heat-treated soybean proteins

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