Interactions between levels of heat-treated soybean meal and prilled fat on growth, rumen fermentation, and blood metabolites of Holstein calves1

2016 ◽  
Vol 94 (10) ◽  
pp. 4267-4275 ◽  
Author(s):  
M. Kazemi-Bonchenari ◽  
M. Mirzaei ◽  
M. Jahani-Moghadam ◽  
A. Soltani ◽  
E. Mahjoubi ◽  
...  
Keyword(s):  
Soybean Meal ◽  
Rumen Fermentation ◽  
Blood Metabolites ◽  
Heat Treated

Rumen protection of heat-treated soybean proteins

1992 ◽  
Vol 72 (1) ◽  
pp. 71-81 ◽  
Author(s):  
B. M. Mosimanyana ◽  
D. N. Mowat
Keyword(s):  
Soybean Meal ◽  
Block Design ◽  
Soybean Proteins ◽  
Passage Rate ◽  
Heat Treated ◽  
Ruminal Degradation ◽  
In Situ Degradation ◽  
Exit Temperature ◽  
Forced Air

The effects of processing variables on soybean crude protein (CP) ruminal degradation were investigated. Soybean meal (SBM) was heated in a forced-air oven (90 °C, 1 h) with blood (0, 5, 10 and 20% 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 1 h with 4% xylose and/or 10% 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. In situ degradation of CP (EDCP), assuming a passage rate of 5% h−1, of SBM was reduced by the addition of blood (P < 0.05) and particularly xylose (P < 0.01). Soybean CP solubility was reduced (P < 0.01) by roasting and flaking (65.6 vs. 17.6% total CP). Not flaking the roasted beans further reduced (P < 0.01) CP solubility (to 10.4%) probably due to less rapid cooling. The EDCP of raw soybeans (87.6%) was reduced by roasting (64.2%), steeping whole (57.6%) or flaked (61.1%) beans. These data support xylose to effectively reduce ruminal degradation of SBM and simple steeping (1 h) with or without flaking to further reduce EDCP of roasted soybeans. Key words: Soybean meal, soybeans, xylose, blood, steeping, protein degradation

scholarly journals Nutrient intake, rumen fermentation and growth performance of dairy calves fed extruded full-fat soybean as a replacement for soybean meal

animal ◽  
2018 ◽  
Vol 12 (4) ◽  
pp. 733-740 ◽  
Author(s):  
A. ZeidAli-Nejad ◽  
G.R. Ghorbani ◽  
S. Kargar ◽  
A. Sadeghi-Sefidmazgi ◽  
A. Pezeshki ◽  
...  
Keyword(s):  
Growth Performance ◽  
Soybean Meal ◽  
Nutrient Intake ◽  
Rumen Fermentation ◽  
Dairy Calves

Energy content of intact and heat-treated dry extruded-expelled soybean meal fed to growing pigs

2021 ◽  
Author(s):  
Bonjin Koo ◽  
Olumide Adeshakin ◽  
Charles Martin Nyachoti
Keyword(s):  
Heat Production ◽  
Soybean Meal ◽  
Energy Content ◽  
Basal Diet ◽  
Growing Pigs ◽  
Metabolizable Energy ◽  
Energy Utilization ◽  
Experimental Unit ◽  
Net Energy ◽  
Heat Treated

Abstract An experiment was performed to evaluate the energy content of extruded-expelled soybean meal (EESBM) and the effects of heat treatment on energy utilization in growing pigs. Eighteen growing barrows (18.03 ± 0.61 kg initial body weight) were individually housed in metabolism crates and randomly allotted to one of three dietary treatments (six replicates/treatment). The three experimental diets were: a corn-soybean meal-based basal diet and two test diets with simple substitution of a basal diet with intact EESBM or heat-treated EESBM (heat-EESBM) at a 7:3 ratio. Intact EESBM was autoclaved at 121°C for 60 min to make heat-treated EESBM. Pigs were fed the experimental diets for 16 d, including 10 d for adaptation and 6 d for total collection of feces and urine. Pigs were then moved into indirect calorimetry chambers to determine 24-h heat production and 12-h fasting heat production. The energy content of EESBM was calculated using the difference method. Data were analyzed using the Mixed procedure of SAS with the individual pig as the experimental unit. Pigs fed heat-EESBM diets showed lower (P &lt; 0.05) apparent total tract digestibility of dry matter (DM), gross energy, and nitrogen than those fed intact EESBM. A trend (P ≤ 0.10) was observed for greater heat increments in pigs fed intact EESBM than those fed heat-EESBM. This resulted in intact EESBM having greater (P &lt; 0.05) digestible energy (DE) and metabolizable energy (ME) contents than heat-EESBM. However, no difference was observed in net energy (NE) contents between intact EESBM and heat-EESBM, showing a tendency (P ≤ 0.10) toward an increase in NE/ME efficiency in heat-EESBM, but comparable NE contents between intact and heat-EESBM. In conclusion, respective values of DE, ME, and NE are 4,591 kcal/kg, 4,099 kcal/kg, and 3,189 kcal/kg in intact EESBM on a DM basis. It is recommended to use NE values of feedstuffs that are exposed to heat for accurate diet formulation.

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