Physicochemical properties of dietary protein as predictors for digestibility or releasing percentage of amino acids in monogastrics under in-vitro conditions

Multiprotease improves amino acid release in vitro, energy, and nutrient utilization in broilers fed diets varying in crude protein levels

“…However, Wedekind et al (2020) suggested that exogenous protease was more effective in diets containing high trypsin inhibitor levels. Another possible reason could be the differences in protein solubility between the 2 soybean sources ( Zhao et al, 2022 ). The uplift of AAs observed in fermented soybean meal ( P < 0.001) and other types of soybean meal could be due to the destruction of macromolecular proteins, the deactivation of anti-nutritional factors, or a combination of both factors during the fermentation process ( Bao et al, 2014 ).…”