Effect of heating on canola meal protein degradation in the rumen and digestion in the lower gastrointestinal tract of steers

1992 ◽  
Vol 72 (1) ◽  
pp. 83-88 ◽  
Author(s):  
S. A. Moshtaghi Nia ◽  
J. R. Ingalls
Keyword(s):  
Heat Treatment ◽  
Protein Digestibility ◽  
Steam Pressure ◽  
Heating Time ◽  
Canola Meal ◽  
Gi Tract ◽  
Moist Heat ◽  
Heat Treated ◽  
Meal Protein

Commercially available canola meal (CM) was moist heat treated at 127 °C with steam-pressure of 117 kPa for 15, 30, 45, 60 and 90 min. The effect of moist heat treatment of CM on rumen degradability and lower gastrointestinal (GI) tract digestibility of rumen escape dry matter (DM) and nitrogen (N) was determined using three rumen and two duodenal cannulated steers. Rumen degradability was estimated by incubating sample-filled small nylon bags in the rumen of steers for 10 and 16 h. Lower GI tract digestibility was estimated using a sequence of ruminal in situ incubation, in vitro incubation in an acid-pepsin solution and a mobile nylon bag technique. DM and N degradation of treated CM were significantly (P < 0.01) reduced in the rumen while the digestibility of DM and N in the lower GI tract was increased at all treatment times. At 16 h incubation, N disappearance declined in the rumen from 74.4 to 18.9% and increased in the lower GI tract from 16.2 to 64.2% for control and for CM heat treated for 45 min, respectively. Analysis of heat treated CM showed a significant reduction (P < 0.01) in the soluble N while the concentration of pepsin insoluble N, acid detergent insoluble N and neutral detergent insoluble N were increased as heating time increased. These increases in general were not associated with a decrease in N disappearance in the lower GI tract. Moist heat treatment was effective in increasing rumen escape of CM protein without adverse effect on protein digestibility in the lower GI tract. Key words: Canola meal, rumen degradability, post ruminal digestion, moist heat treatment, insoluble nitrogen

Evaluation of moist heat treatment of canola meal on digestion in the rumen, small intestine, large intestine and total digestive tract of steers

1995 ◽  
Vol 75 (3) ◽  
pp. 279-283 ◽  
Author(s):  
S. A. Moshtaghi Nia ◽  
J. R. Ingalls
Keyword(s):  
Heat Treatment ◽  
Small Intestine ◽  
Digestive Tract ◽  
Large Intestine ◽  
Canola Meal ◽  
Glucosinolate Content ◽  
Moist Heat ◽  
Rumen Degradation ◽  
Heat Treated

The effect of heat treatment on canola meal (CM) dry matter (DM) and nitrogen (N) degradability in the rumen and digestion in the small and large intestines and total digestive tract of steers was determined. CM was moist-heat-treated at 127 °C for 15 and 45 min. The degradation of DM and N was estimated using small nylon bags in the rumen for 0.1, 4, 8, 12, 16, 24, 48 and 72 h. The mobile bag technique with an in vitro incubation in an acid-pepsin solution was used with a separate set of bags to estimate the digestion of each nutrient in the small and large intestines as well as the total digestive tract for rumen incubation times of 8, 16 and 24 h. Chemical analysis of heated CM showed a significant reduction in soluble N, sucrose and glucosinolate content while the concentration of ADIN increased. Treatment significantly reduced the degradation of DM and N in the rumen while the digestibility of DM and N in the small intestine increased with both treatments proportional to the decreased rumen degradation. Heat treatment had no effect on DM and N digestibility at the large intestine site. Total tract disappearance of DM and N were not affected by 15 min heating; however, after 45 min heating, DM and N disappearances were reduced. Moist heat treatment was effective in reducing rumen disappearance of CM nitrogen while it increased the N digestion in the small intestine. Key words: Heat treatment, canola meal, ruminant intestine, protein digestion

scholarly journals PSVII-35 Late-Breaking Abstract: Microwave heat treatment feed effect on ruminal degradability and intestinal protein digestibility - a brief review

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 342-343
Author(s):  
Md Safiqur Rahaman Shishir ◽  
Muhammad Jamal Khan ◽  
Hassan Khanaki ◽  
Graham Brodie ◽  
Brendan Cullen ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Protein Digestibility ◽  
Soya Bean ◽  
Canola Meal ◽  
Canola Seed ◽  
Intestinal Protein ◽  
Bean Meal ◽  
Ruminal Degradability ◽  
Soya Bean Meal

Abstract Rumen degradability of crude protein (CP) of feed is a major factor that determines the utilization of CP in ruminant production. This study briefly reviewed the findings from six international studies of microwave (MW) heat treatment effect on feed CP rumen degradability and intestinal CP digestibility. Six in vitro studies of concentrate feed (canola seed, canola meal, soya bean meal, cottonseed meal, corn, and barley) showed a decrease in effective rumen degradability of dry matter and protein by 4–40% and 17–40%, respectively compared to control group (untreated concentrate feed). Among the six studies, four studies identified the MW heat treatment effect on intestinal protein digestibility. Due to MW heat treatment, canola seed, canola meal, soya bean meal, and cottonseed meal showed an increase in intestinal CP digestibility by 17%, 20%, 21%, and 19%, respectively. Overall the briefly reviewed studies showed that, MW heat treatment substantially reduced feed CP ruminal degradability and increased in vitro CP digestibility of ruminally undegraded CP.

Evaluation of the nutritive value of jackseed (Artocarpus heterophyllus) meal for poultry

1996 ◽  
Vol 127 (1) ◽  
pp. 123-130
Author(s):  
V. Ravindran ◽  
G. Ravindran ◽  
R. Sivakanesan
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Metabolizable Energy ◽  
Energy Utilization ◽  
Artocarpus Heterophyllus ◽  
Moist Heat ◽  
Dry Matter Digestibility

SUMMARYThe starchy seeds of jackfruit (Artocarpus heterophyllus Lam.) contain 124 g crude protein and 740 g total carbohydrates per kg. The possible replacement value of jackseed meal (JSM) for maize in chick diets was evaluated in Peradeniya, Sri Lanka between 1986 and 1989. In Expt 1, the inclusion of 125 and 250 g raw JSM/kg diet severely depressed growth performance and increased mortality in chicks. Organ weights, relative to body weight, were also affected in chicks fed on diets containing 250 g raw JSM/kg diet. Subsequent analyses revealed lectins and trypsin inhibitors to be responsible for the toxic effects of raw JSM. Processing of JSM by moist-heat treatment completely destroyed these antinutritional factors. This was demonstrated by the results of Expt 2, where the feeding value of processed JSM was found to be comparable to that of maize up to 250 g/kg diet. Moist-heat treatment also improved the in vitro protein digestibility (56·7 v. 84·2%) and apparent metabolizable energy (8·97 v. 13·72 MJ/kg) values of JSM. In Expt 3, the inclusion of 500 g processed JSM/kg diet resulted in reduced broiler performance and lowered the apparent dry matter digestibility and apparent energy utilization of the diets. The non-starch polysaccharide component of the JSM may have been responsible for these negative effects.

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.

scholarly journals Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1114
Author(s):  
Priyanka Singh Rao ◽  
Emerson Nolasco ◽  
Akihiro Handa ◽  
Michael J. Naldrett ◽  
Sophie Alvarez ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Protein Aggregation ◽  
Critical Factor ◽  
Protein Digestibility ◽  
Egg White ◽  
Egg White Protein ◽  
Heat Treated ◽  
Egg White Powder

The study aimed to analyze pH and heat treatment’s effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 °C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 °C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.

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

1998 ◽  
Vol 78 (3) ◽  
pp. 453-456 ◽  
Author(s):  
A. F. Mustafa ◽  
D. A. Christensen ◽  
J. J. McKinnon
Keyword(s):  
Heat Treatment ◽  
Crude Protein ◽  
Protein Quality ◽  
Protein Composition ◽  
Steam Pressure ◽  
Heating Time ◽  
Neutral Detergent Fiber ◽  
Moist Heat ◽  
Field Peas

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

scholarly journals Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

2022 ◽  
Vol 6 (1) ◽  
Author(s):  
Alexandra E. Hall ◽  
Carmen I. Moraru
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Protein Digestibility ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Pea Protein ◽  
Structural Modifications ◽  
Heat Treated

AbstractThe effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

“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.

Extent of damage to amino acid availability of whey protein heated with sugar

1991 ◽  
Vol 58 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Thérèse Desrosiers ◽  
Laurent Savoie
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Whey Protein ◽  
Significant Proportion ◽  
Protein Digestibility ◽  
Heating Time ◽  
Heat Treatments ◽  
Molar Ratio ◽  
Amino Acid Availability

SummaryThe effect of heat treatments, at various water activities (αw), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuons dialysis. Four αw (0·3, 0·5, 0·7 and 0·97), three temperatures (75, 100 and 121 °C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine: lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 °C, 5000 s) destroyed a significant proportion of cystine at all αw, lysine at αw 0·3, 0·5 and 0·7, and arginine at αw 0·5 and 0·7. At αw 0·3, 0·5 and 0·7, protein digestibility decreased (P < 0·05) as the temperature increased from 75 to 121 °C for a heating period of 5000 s, and as the heating time was prolonged from 500 to 5000 s at 121 °C. Excessive heating also decreased (P < 0·05) the availabilities of ail amino acids at αw 0·3, 0·5 and 0·7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at αw 0·97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and αw.

scholarly journals In vitro solubility of meat and bone meal protein with different pepsin concentrations

2000 ◽  
Vol 30 (3) ◽  
pp. 489-492 ◽  
Author(s):  
Cláudio Bellaver ◽  
Dirceu Luís Zanotto ◽  
Antônio Lourenço Guidoni ◽  
Claudete Hara Klein
Keyword(s):  
Crude Protein ◽  
Protein Digestibility ◽  
Enzyme Concentration ◽  
Asymptotic Model ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Meal Protein ◽  
Protein Origin

In vitro protein digestibility of protein sources has been correlated with in vivo digestibility values. However, factors like protein origin, enzyme used and its concentration, pH and processing have been related with the significance of the correlation between the estimates. To address only the enzyme concentration factor, this paper had the objective of testing pepsin at 0.2, 0.02, 0.002 and 0.0002% using the standard AOAC (1995) procedure. Two meat and bone meals (MBM) with low and high crude protein (CP) content were used to determine the coefficient of solubility of CP in pepsin and HCl (CSCPPEPH). Centrifugation was used to establish the nitrogen (N) in the soluble phase, instead of filtration and analysis of N in the residue. The variance analysis and a non-linear asymptotic model were adjusted. The CSCPPEPH under different pepsin concentrations for the two MBM showed higher solubility discrimination with low pepsin concentration. The level of 0.0002% pepsin is better to predict the CP soluble in MBM. This finding implies the assumption that 0.2% pepsin found in the AOAC is not correct for the purpose of determining the range of solubility in high and low CP content in MBM.

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