NUTRITIONAL VALUE OF HEAT TREATED WHOLE SOYBEANS

1971 ◽  
Vol 51 (1) ◽  
pp. 57-65 ◽  
Author(s):  
J. B. ARNOLD ◽  
J. D. SUMMERS ◽  
W. K. BILANSKI
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Initial Moisture Content ◽  
Metabolizable Energy ◽  
Process Time ◽  
Commercial Diet ◽  
Heat Treated ◽  
Toxic Factors ◽  
Experimental Treatments ◽  
Quantity Of Heat

The heat treatment of whole soybeans was investigated, with consideration for oven temperature, process time and the initial moisture content of the beans, with a view to optimizing the removal of the toxic factors and enhancing the feed utilization of the soybean. Two purified diets equal in both crude protein level and classical metabolizable energy level were used. One of the diets consisted of ground whole soybeans (both heat treated and raw), whereas the other diet, containing commercial soybean meal as the only source of protein, provided the control for the tests. Male, White Leghorn cockerel chicks were selected on a weight basis and randomized in battery pens. The experimental treatments were assigned at random to pens and the chicks were provided feed and water ad libitum. Three experiments were conducted using soybeans with initial moisture of 10, 12.5 and 16% and heat treatment for 10, 5 and 3 minutes in a still-air oven within a temperature range of 149–246 C. Certain combinations of time and temperature not only promoted weight gains and feed efficiencies superior to those of the commercial diet, but also resulted in minimal pancreatic hypertrophy. The data obtained reaffirmed that a critical quantity of heat is required to deactivate the toxic factors and to ensure maximum nutritive availability.

Effect of heat treatment and heat treatment in combination with lignosulfonate on in situ rumen degradability of canola cake crude protein, lysine, and methionine

2020 ◽  
Vol 100 (1) ◽  
pp. 165-174 ◽  
Author(s):  
Piotr Micek ◽  
Katarzyna Słota ◽  
Paweł Górka
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Crude Protein ◽  
Dry Matter ◽  
Increased Temperature ◽  
Heat Treated ◽  
Cold Pressed ◽  
Temperature Heating ◽  
High Temperature Heating

The aim of this study was to determine the effect of heat treatment alone or in combination with the addition of lignosulfonate (LSO3) on canola cake protein, lysine, and methionine degradation in the rumen. Cold-pressed canola cake was left untreated, heated at 90, 110, 130, or 150 °C, or processed with 5% of LSO3 (in dry matter) and then heated. Effective rumen degradability of crude protein (CP), lysine, and methionine was less for treated than untreated canola cake (P < 0.05) and decreased with increased temperature of heating, but particularly when canola cake was heated at 150 °C (quadratic, P < 0.01). In general, effective rumen degradability of CP, lysine, and methionine was less for canola cake heated at 130 °C in combination with LSO3 compared with canola cake heat treated only (quadratic × LSO3 interaction, P ≤ 0.07). Results of this study indicate that high temperature heating (130 °C or greater for 60 min) may be necessary to protect canola cake protein from degradation in the rumen, and the combination of heat treatment and LSO3 may be more effective in protecting canola cake protein, lysine, and methionine from degradation in the rumen than the use of heat treatment only.

Effect of adding lignosulfonate and heat to canola screenings on ruminal and intestinal disappearance of dry matter and crude protein

2000 ◽  
Vol 80 (1) ◽  
pp. 215-219 ◽  
Author(s):  
Marina A. G. von Keyserlingk ◽  
E. Weurding ◽  
Mary Lou Swift ◽  
C. F. Wright ◽  
J. A. Shelford ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Gastrointestinal Tract ◽  
Key Words ◽  
Crude Protein ◽  
Dry Matter ◽  
Holstein Cows ◽  
Lower Gastrointestinal Tract ◽  
Rumen Degradation ◽  
Heat Treated

The effect of adding 5% calcium lignosulfonate (LSO3) and heat to canola screenings on in situ ruminal and intestinal dry matter (DM) and crude protein (CP) disappearance in Holstein cows was investigated. Treatments consisted of untreated canola screenings, canola screenings that had been heated to 100 °C for 30 or 60 min and canola screenings that had 5% (wt wt−1) LSO3 added and were subsequently heated at 100 °C for 0, 30 or 60 min. Results indicate that treatment of canola screenings with 5% LSO3 and heated to 100 °C for 60 min was effective in reducing rumen degradation of DM and CP with a corresponding increase in disappearance in the lower gastrointestinal tract when compared to untreated and heat-treated canola screenings. Key words: Canola screenings, rumen by-pass protein, heat treatment, lignosulfonate

Lignosulfonate-treated canola meal for nursing beef calves

1995 ◽  
Vol 75 (4) ◽  
pp. 559-565 ◽  
Author(s):  
K. A. Beauchemin ◽  
D. R. C. Bailey ◽  
T. A. McAllister ◽  
K.-J. Cheng
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Canola Meal ◽  
Beef Calves ◽  
Distillers Dried Grains ◽  
Heat Treated ◽  
Calf Performance ◽  
Corn Distillers ◽  
In Sacco ◽  
Protein Degradability

A study was conducted to determine the effects of lignosulfonate and heat treatment of canola meal on protein degradability, and to evaluate whether feeding treated canola meal to nursing beef calves enhances preweaning growth. Four supplements were formulated to contain 31% crude protein (CP) using either: (1) untreated canola meal (UTC), (2) heat-treated canola meal (HTC; 100 °C for 1 h), (3) lignosulfonate-treated canola meal (LTC; 5% calcium lignosulfonate and 100 °C for 1 h), or (4) corn distillers' dried grains (DDG). Degradability of canola meal CP was reduced significantly from 55.1% (measured in sacco) to 43.2% by heat, and to 26.7% by lignosulfonate treatment. One hundred and three nursing crossbred calves were given access to either no supplement (control) or one of the four supplements. Weight gain (kg d−1) increased (P < 0.05) from 0.90 for the control to 1.05 for calves fed DDG, and further increased (P < 0.05) to 1.16, 1.16 and 1.18 for calves fed UTC, HTC, and LTC, respectively. Consequently, calves fed canola meal gained 30.8 kg more (P < 0.05) than those fed control, and 12.8 kg more (P < 0.05) than those fed DDG. The performance of suckling calves during the grazing season and body condition of their dams were enhanced by offering canola-based creep feeds. Although degradability of canola meal CP was substantially lowered by lignosulfonate treatment, calf performance was not further enhanced by feeding treated canola meal. Key words: Beef cattle, creep feeding, canola meal, lignosulfonate, heat-treatment, distillers' dried grains, protein degradability

scholarly journals BIOCHEMICAL EVALUATION OF SEED OF AN UNDER UTILIZED LEGUME (Mucuna utili)

2021 ◽  
Vol 25 (1) ◽  
pp. 40-45
Author(s):  
E. A. IYAYI ◽  
J. I. EGHAREVBA
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Ether Extract ◽  
Crude Fibre ◽  
Heat Treated ◽  
Biochemical Evaluation ◽  
Vitro Protein

The effect of heat treatment and germination on the proximate and mineral composition, HCH, tannins, phytic acid and the in vitro protein digestibility of Mucuna utilis seeds were studied. The raw seeds had a protein content of 35.4%, 7.7% crude fibre, 3.2% ether extract, 5.8% ash and 47.9% carbohydrates on a dry matter basis. The germinated and dehulled seeds had 40.5% crude protein 2.2% crude fibre, 3.4% ether extract, 7.0% ash 47.0% carbohydrates, while the heat -treated seeds had 34.4% crude protein, 11.9% crude fibre, 3.3% ether extract, 9.4% ash and 41.1% carbohydrates. Potassium and iron were the most abundant minerals while the least were sodium and copper. Germination caused a reduction in the levels of all minerals while heat treatment also caused a reduction in the levels of the minerals but with exception of Ca, Mg and Zn. Processing caused a reduction in all the levels of anti-nutritional factors assayed. The in-vitro protein digestibility of the raw seeds was 89.4%; 91.7% for the heat-treated seeds and 76.0% for the germinated seeds.

The effect of heat treatment on ileal amino acid digestibility of growing broilers given vetch and bitter vetch meals

1995 ◽  
Vol 60 (3) ◽  
pp. 493-497 ◽  
Author(s):  
I. Fernández-Fígares ◽  
L. Pérez ◽  
R. Nieto ◽  
J. F. Aguilera ◽  
C. Prieto
Keyword(s):  
Heat Treatment ◽  
Amino Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Live Weight ◽  
Metabolizable Energy ◽  
Apparent Digestibility ◽  
Bitter Vetch ◽  
Poultry Diets ◽  
Ileal Content

AbstractForty-eight 4-week-old White Rock growing chickens (mean live weight 500 (s.e. 9·3) g) were given, by crop intubation, four isoencrgetic (13·1 M] metabolizable energy (ME) per kg dry matter (DM)) and isonitrogenous (120 g crude protein (CP) per kg DM) semisynthetic diets based on vetch (V) or bitter vetch (B) seeds, untreated or antoclaved at 120°C for 30 ruin (diets V, AV, B and AB, respectively). Autoclaving of the seeds caused some changes in amino acid (AA) composition but did not reduce the availability of A As, especially of lysine.The average apparent AA digestibility values derived from ileal content were 0·75, 0·85, 0·59 and 0·85 for diets V, AV, B and AB, respectively, corresponding to true absorption values of 0·90, 1·00, 0·74 and 0·97, respectively. Although the apparent digestibility values of several AAs were relatively low (methionine, isoleucine, tyrosine and cystine), most were higher than 0·70. Heat treatment resulted in a significant increase (P < 0·05) in the AA apparent digestibility of both seeds. It is concluded that heat treatment is useful for improvement of vetch and bitter vetch seeds for inclusion in poultry diets.

scholarly journals Influence of heat treatment on the nutrient composition and physicochemical characteristics of Adlai (Coix Lachryma-Jobi L.) and Obatanpa cross Lagkitan (OxL) corn variety (Zea Mays L. ‘Los Baños Lagkitan’)

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 271-276
Author(s):  
R.L. Magpantay, Jr. ◽  
A.S.A. Barrion ◽  
E.I. Dizon ◽  
W.A. Hurtada
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Amylose Content ◽  
Physicochemical Characteristics ◽  
Caloric Value ◽  
Heat Treated ◽  
Study Results ◽  
Gel Consistency

The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90% adlai: 10% OxL corn blend was the most acceptable proportion. The raw, boiled and canned pure adlai, pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling, all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (>74oC). In adlai, OxL corn and adlaicorn blend samples, values of moisture and crude fat increased significantly (p<0.05) from raw to heat-treated samples (boiling and canning), while those of crude protein, crude fiber, total ash and carbohydrate significantly decreased (p<0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p<0.05) decrease. Moreover, there is a significant (p<0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However, the values of moisture, crude fat, total ash, carbohydrates, caloric value, starch and amylose for boiled and canned samples were not significantly (p>0.05) different. Overall, heat treatment significantly reduced the nutritional value of adlai, OxL corn and adlai-corn blend.

EFFECTS OF HEAT TREATMENT ON THE NUTRITIVE VALUE OF FABA BEANS (VICIA FABA) FOR BROILER CHICKENS

1977 ◽  
Vol 57 (3) ◽  
pp. 499-507 ◽  
Author(s):  
D. W. F. SHANNON ◽  
D. R. CLANDININ
Keyword(s):  
Heat Treatment ◽  
Broiler Chickens ◽  
Nutritive Value ◽  
Energy Content ◽  
Amino Acid Content ◽  
Basic Amino Acid ◽  
Metabolizable Energy ◽  
Feed Conversion ◽  
Heat Treated ◽  
Faba Beans

The effects of autoclaving on the composition and nutritive value of a sample of faba beans for growing broilers were studied. Whole beans were heat-treated at 121 C for 0, 15, 30, 45 or 60 min in trial 1 and for 0, 30 or 60 min in trial 2. Heated beans were incorporated at 25% level by replacing soybean meal and ground wheat in control diets containing 20.2 and 17.0% of protein in trials 1 and 2, respectively. Heat treatment for 45 and 60 min resulted in a slight decrease in the protein (N × 6.25), cystine and basic amino acid content of the beans, but increased the metabolizable energy content by about 15% (2.57 vs. 2.20 kcal/g at 90% dry matter). Growth rate, feed intake and feed conversion efficiency were not affected by the presence of faba beans in broiler rations. Although heating the beans marginally improved their nutritive value it may not be economical on a practical basis.

Effect of a Complex Heat Treatment on the Structure of 300M Steel

1981 ◽  
Vol 39 ◽  
pp. 312-313
Author(s):  
R. Padmanabhan ◽  
W. E. Wood
Keyword(s):  
Heat Treatment ◽  
Metal Carbides ◽  
Austenite Grain Size ◽  
300M Steel ◽  
Heat Treated ◽  
Strain Fracture ◽  
Prior Austenite Grain Size ◽  
Short Time ◽  
Final Tempering ◽  
Similar Yield

Intermediate high temperature tempering prior to subsequent reaustenitization has been shown to double the plane strain fracture toughness as compared to conventionally heat treated UHSLA steels, at similar yield strength levels. The precipitation (during tempering) of metal carbides and their subsequent partial redissolution and refinement (during reaustenitization), in addition to the reduction in the prior austenite grain size during the cycling operation have all been suggested to contribute to the observed improvement in the mechanical properties. In this investigation, 300M steel was initially austenitized at 1143°K and then subjected to intermediate tempering at 923°K for 1 hr. before reaustenitizing at 1123°K for a short time and final tempering at 583°K. The changes in the microstructure responsible for the improvement in the properties have been studied and compared with conventionally heat treated steel. Fig. 1 shows interlath films of retained austenite produced during conventionally heat treatment.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

Vanadium Additions to a High-Cr White Iron and its Effects on the Abrasive Wear Behavior.

MRS Advances ◽  
2020 ◽  
Vol 5 (59-60) ◽  
pp. 3077-3089
Author(s):  
Alexeis Sánchez ◽  
Arnoldo Bedolla-Jacuinde ◽  
Francisco V. Guerra ◽  
I. Mejía
Keyword(s):  
Heat Treatment ◽  
Abrasive Wear ◽  
Volume Fraction ◽  
Wear Behavior ◽  
Wear Behaviour ◽  
White Iron ◽  
Heat Treated ◽  
Bulk Hardness ◽  
Abrasive Wear Behavior ◽  
Vanadium Carbides

AbstractFrom the present study, vanadium additions up to 6.4% were added to a 14%Cr-3%C white iron, and the effect on the microstructure, hardness and abrasive wear were analysed. The experimental irons were melted in an open induction furnace and cast into sand moulds to obtain bars of 18, 25, and 37 mm thickness. The alloys were characterized by optical and electronic microscopy, and X-ray diffraction. Bulk hardness was measured in the as-cast conditions and after a destabilization heat treatment at 900°C for 45 min. Abrasive wear resistance tests were undertaken for the different irons according to the ASTM G65 standard in both as-cast and heat-treated conditions under a load of 60 N for 1500 m. The results show that, vanadium additions caused a decrease in the carbon content in the alloy and that some carbon is also consumed by forming primary vanadium carbides; thus, decreasing the eutectic M7C3 carbide volume fraction (CVF) from 30% for the base iron to 20% for the iron with 6.4%V;but overall CVF content (M7C3 + VC) is constant at 30%. Wear behaviour was better for the heat-treated alloys and mainly for the 6.4%V iron. Such a behaviour is discussed in terms of the CVF, the amount of vanadium carbides, the amount of martensite/austenite in matrix and the amount of secondary carbides precipitated during the destabilization heat treatment.

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