Use of lignosulfonate to decrease the rumen degradability of canola meal protein

McAllister, Tim A.; Cheng, Kwai Wa; Beauchemin, K. A.; Bailey, D. R. C.; Pickard, Mark; Gilbert, R. P.

doi:10.4141/cjas93-022

Cited by 47 publications

(39 citation statements)

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“…The CP degradation rate of flaxseed treated with lignosulfonate decreased and RUP concentration increased with dry heating (Table 6), which is in agreement with the decreases observed in ruminal degradability of lignosulfonate-treated soybean and canola meals heated from 95 to 110°C for 1 to 2 h (Windschitl and Stern 1988;Nakamura et al 1992;McAllister et al 1993). Moreover, Petit et al (1999) reported that the RUP concentration increased from 30.2% for control soybeans to 82.4% when heating lignosulfonatetreated soybeans at 100°C for 30 min, although such a large increase was not observed for flaxseeds in the present experiment.…”

Section: Flaxseed Treated With Lignosulfonatesupporting

confidence: 75%

“…Sugar addition also improves the efficacy of heat treatment as reported for soybean meal (Stern 1984) and full fat soybeans (Petit et al 1999). Similarly, addition of lignosulfonate decreases ruminal degradability of soybean and canola meals heated from 95 to 110°C for 1 to 2 h (McAllister et al 1993). Protection of protein is usually paralleled with that of fat as the proteinrich matrix surrounds the fat droplets of oilseeds (Khorasani et al 1992).…”

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confidence: 91%

“…Moreover, Petit et al (1999) reported that the RUP concentration increased from 30.2% for control soybeans to 82.4% when heating lignosulfonatetreated soybeans at 100°C for 30 min, although such a large increase was not observed for flaxseeds in the present experiment. According to McAllister et al (1993), reducing sugars, mainly xylose, are likely the reactive components in lignosulfonate. Similarly, Mosimanyana and Mowat (1992) reported that the addition of xylose decreased CP solubility of flaked soybeans.…”

Section: Flaxseed Treated With Lignosulfonatementioning

confidence: 99%

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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: Flaxseed Treated With Lignosulfonatesupporting

confidence: 75%

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confidence: 91%

Section: Flaxseed Treated With Lignosulfonatementioning

confidence: 99%

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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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“…Data of Aguilera et al (1992) showed that 940 g kg -1 of pea protein disappeared following 24 h of nylon bag ruminal incubation compared with 850 g kg -1 for soybean meal. Heat treatment has been widely used to reduce ruminal CP degradability of protein supplements such as canola (Moshtaghi Nia and Ingalls 1992;McAllister et al 1993) and soybean (Demjanec et al 1995) meal. Extrusion of peas at 140°C reduced in vitro CP disappearance from 688 to 286 g kg -1 of CP (Focant et al 1990).…”

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confidence: 99%

Effects of moist heat treatment on crude protein composition and degradability of field peas

Mustafa¹,

Christensen²,

McKinnon³

1998

Can. J. Anim. Sci.

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. 1998. Effects of moist heat treatment on crude protein composition and degradability of field peas. Can. J. Anim. Sci. 78: 453-456. A study was conducted to determine the effects of moist heat treatment (autoclaving at 127°C with a steam pressure of 117 kPa) of field peas for 10, 20 and 30 min on crude protein (CP) fractions, in situ ruminal CP degradability and post-ruminal availability of rumen undegraded protein. Heat treatment decreased (P < 0.05) buffer-soluble CP and increased (P < 0.05) the amount of CP associated with the neutral detergent fiber fraction without affecting that associated with acid detergent fiber. Ruminal CP degradability decreased (P < 0.05) while post-ruminal availability of rumen undegraded CP increased (P < 0.05) in cubic fashion as heating time increased. It was concluded that autoclaving of field peas for up to 30 min will reduce ruminal CP degradability without affecting protein quality of rumen undegraded protein.Key words: Pea, heat treatment, ruminal degradability, intestinal availability Mustafa, A. F., Christensen, D. A. et McKinnon, J. J. 1998. Effets de la thermisation par voie humide sur la composition et sur la dégradation ruminale de la protéine brute du pois de grande culture. Can. J. Anim. Sci. 78: 453-456. Nous avons observé les effets de la thermisation par voie humide (autoclavage à 127°C sous pression de vapeur de 117 kPa) des pois secs pendant 10, 20 et 30 min sur les diverses fractions de protéines brutes (PB), sur la dégradabilité ruminale in situ de la PB et sur la disponibilité post-ruminale de la protéine non dégradée dans le rumen. La thermisation abaissait les teneurs en PB soluble en milieu tamponné et augmentait (P < 0,05) la teneur en PB associée à la fraction FDN, mais elle n'avait pas d'effet associé à la lignocellulose (FDA). La dégradabilité ruminale de PB diminuait (P < 0,05), tandis que la disponibilité post-ruminale de la PB non dégradée augmentait (P < 0 ,05) en fonction cubique à mesure qu'on allongeait le temps de chauffage. L'autoclavage des pois pour une durée allant jusqu'à 30 min réduit la dégradabilité ruminale de PB, sans nuire à la qualité des protéines échappant à cette dégradation.

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“…The decreased CP solubility of protein supplements as a result of heat treatment is well documented (Ganesh & Grieve, 1990;Moshtaghi Nia & Ingalls, 1992;McAllister et al, 1993;Mustafa et al, 1999;Fathi Nasri et al, 2008). Heat treatment, which decreases rumen protein degradability, can result in a decrease in the percentage of α-helixes and an increase in the percentage of β-sheets (Yu, 2005).…”

Section: Discussionmentioning

confidence: 99%

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Rafiee-Yarandi¹,

Alikhani²,

Ghorbani³

et al. 2016

SA J. An. Sci.

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Roasted soybeans are commonly used in diets for dairy cows, but the processing conditions of roasted soybean and their effects on rumen undegradable protein (RUP) have not been fully understood. In this study, the effect of the processing of roasted soybean on RUP was examined through a factorial arrangement of treatments. The effects of roasting temperature (115 ºC, 130 ºC and 145 ºC), time of roasting (5, 10 and 15 min) and particle size of soybean (whole, coarse and fine) on the protein fractions of roasted soybean were analysed with the Cornell Net Carbohydrate and Protein System (CNCPS) and protein dispersibility index (PDI) methods. The whole, coarsely ground and finely ground soybean had mean particle sizes of 5.30 mm, 1.15 mm and 1.05 mm. The proportion of soluble protein was reduced with increasing temperature and time of roasting. The true protein with intermediate rates of degradation decreased with escalating temperatures, but increased when the time was raised and the particle size reduced. Also, the true protein level with slow rates of degradation was raised with increasing temperature and heating time, but reduced when decreasing the particle size. The undegradable true protein level, on the other hand, was increased by decreasing the particle size. The results of CNCPS and PDI revealed that the recommended method would be to use soybeans with a particle size of 1.15 mm, and to roast them at 115 ºC for 10 minutes. Furthermore, the results showed that different methods of processing used in soybean roasting could strongly affect RUP content.

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Use of lignosulfonate to decrease the rumen degradability of canola meal protein

Abstract: For personal use only.

Cited by 47 publications

References 1 publication

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

Effects of moist heat treatment on crude protein composition and degradability of field peas

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

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