Soy Flour in Milk Replacers for Young Calves

A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were involved in trial 1 and 12 Holstein calves in trial 2. Calf performance, feed efficiency and mortality were not different from controls when Conmar 80 was included as a protein source (36%) in milk replacer. Partial replacement of skim milk powder with soy flour as 37% of the protein source gave lower average daily gains, a higher feed conversion and mortality rate. The digestibility data for all rations were similar. The results indicated that approximately one-third of the protein in milk replacer could be provided by fish protein concentrate in place of skim milk powder without any reduction in calf performance. Key words: Dairy calves, milk replacer, performance, Conmar 80

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GROWTH, MORTALITY AND MEAT QUALITY OF LAMBS FED MILK REPLACERS CONTAINING FULL-FAT SOYBEAN FLOUR

Canadian Journal of Animal Science ◽

10.4141/cjas75-088 ◽

1975 ◽

Vol 55 (4) ◽

pp. 731-740 ◽

Cited By ~ 1

Author(s):

A. D. L. GORRILL ◽

J. W. G. NICHOLSON ◽

J. D. JONES ◽

ELIZABETH LARMOND ◽

C. D. T. CAMERON ◽

...

Keyword(s):

Meat Quality ◽

Total Protein ◽

Milk Protein ◽

Soy Flour ◽

Milk Replacer ◽

The Third ◽

The One ◽

Reconstituted Milk ◽

Milk Replacers

The effects of incorporating full-fat soy flour (FFSF) into milk replacers on growth, mortality and meat quality of lambs were determined. In the first two experiments, the FFSF supplied 24 and 30%, respectively, of the total protein (N × 6.25), and was compared with all-milk protein (AMP) formulas. Refrigerated milk replacers at 20% (w/w) solids were fed ad libitum from nipples and a teat bar. Half the lambs on each liquid diet received only milk replacer to slaughter at 18 kg liveweight; the other half were weaned at 11 kg, and then received solid feed. The FFSF milk replacers had no significant effects on lamb weight gains or carcass evaluation (dressing per cent, fat cover and color scores, tenderness and flavor) when compared with lambs fed the AMP formulas. Meat from lambs fed only milk replacer lacked distinct lamb flavor. In the third experiment three milk replacers containing AMP or 50% of the protein from FFSF were compared: AMP (30% fat air-dry basis), FFSF (30 and 40% fat). The reconstituted milk replacers were fed twice daily at 37 ± 2 C. Liveweight gains of lambs to weaning at 4 wk old were less on the FFSF formula containing 40% fat than on the one with 30% fat. However, gains to slaughter at 41 kg were not significantly affected. Carcass data from lambs fed the three milk replacers were similar, except for increased tenderness in those fed the 40% fat formula. It was concluded that FFSF could satisfactorily supply 50% of the total protein in lamb milk replacers fed twice daily provided abomasal bloat could be prevented.

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Use of extruded soy flour in milk replacers for calves

Kansas Agricultural Experiment Station Research Reports ◽

10.4148/2378-5977.3033 ◽

1987 ◽

pp. 45-46

Author(s):

D.P. Dawson ◽

J.L. Morrill ◽

P.G. Reddy ◽

Keith C. Behnke

Keyword(s):

Soy Flour ◽

Milk Replacers

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Influence of Different Percentages of Binders on the Physico-Mechanical Properties of Rhizophora spp. Particleboard as Natural-Based Tissue-Equivalent Phantom for Radiation Dosimetry Applications

Polymers ◽

10.3390/polym13111868 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1868

Author(s):

Siti Hajar Zuber ◽

Nurul Ab. Aziz Hashikin ◽

Mohd Fahmi Mohd Yusof ◽

Mohd Zahri Abdul Aziz ◽

Rokiah Hashim

Keyword(s):

Mechanical Properties ◽

Radiation Dosimetry ◽

Structural Integrity ◽

Soy Flour ◽

Lower Percentage ◽

Internal Bonding ◽

X Ray ◽

Tissue Equivalent ◽

Tissue Equivalent Phantom ◽

Edx Analyses

Rhizophora spp. particleboard with the incorporation of lignin and soy flour as binders were fabricated and the influence of different percentages of lignin and soy flour (0%, 6% and 12%) on the physico-mechanical properties of the particleboard were studied. The samples were characterised by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-ray (EDX), X-ray fluorescence (XRF) and internal bonding. The results stipulated that the addition of binders in the fabrication of the particleboard did not change the functional groups according to the FTIR spectrum. For XRD, addition of binders did not reveal any major transformation within the composites. SEM and EDX analyses for all percentages of binders added showed no apparent disparity; however, it is important to note that the incorporation of binders allows better bonding between the molecules. In XRF analysis, lower percentage of chlorine in the adhesive-bonded samples may be advantageous in maintaining the natural properties of the particleboard. In internal bonding, increased internal bond strength in samples with binders may indicate better structural integrity and physico-mechanical strength. In conclusion, the incorporation of lignin and soy flour as binders may potentially strengthen and fortify the particleboard, thus, can be a reliable phantom in radiation dosimetry applications.

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Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Foods ◽

10.3390/foods9101458 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1458 ◽

Cited By ~ 1

Author(s):

Mariana Lopes ◽

Chloé Pierrepont ◽

Carla Margarida Duarte ◽

Alexandra Filipe ◽

Bruno Medronho ◽

...

Keyword(s):

Milk Yield ◽

Shear Thinning ◽

Milk Consumption ◽

High Demand ◽

Cooking Water ◽

High Level ◽

Milk Replacers ◽

Processing Steps ◽

By Products ◽

Dairy Beverages

Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.

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A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

Journal of AOAC International ◽

10.1093/jaoac/88.4.1217 ◽

2005 ◽

Vol 88 (4) ◽

pp. 1217-1222 ◽

Cited By ~ 5

Author(s):

Wei-Nong Zhang ◽

Da-Chuan Liu

Keyword(s):

Aqueous Ethanol ◽

Protein Denaturation ◽

Soybean Protein ◽

Soy Flour ◽

Solvent Recovery ◽

Protein Concentrate ◽

New Process ◽

Full Fat Soy Flour ◽

Soybean Protein Concentrate ◽

Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

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