The influence of various processing conditions on chemical composition, degradability and amino acids in full-fat soybean (2nd Paper)
1996
Eweedah, N. (Tanta University (Egypt). Faculty of Agriculture Kafr El-Sheikh) | Matrai, T. | Varhegyi, J. | Kokai, M. | Lanyi, I. | Votisky, L. | Gundel, J. (Allattenyesztesi es Takarmanyozasi Kutatointezet, Herceghalom (Hungary))
Chemical composition and in situ rumen degradability were determined in 3 cows using the nylon bag technique with cannulae in the following samples: full-fat soybean dry-extruded at 145 degrees C for 5 sec.; wet-extruded at 95 degrees C for 30 min.; full-fat soybean toasted at 105 degrees C for 30 min.; extracted soybean and untreated raw soybean incubated at different lengths of time (0, 2, 4, 8, 16, 24 and 48). Nutrients in full-fat soybean did not seen to be influenced very much by the different processing techniques, with the exception of crude fiber which was decreased by extrusion. Heat treatments were effective in protecting dry matter and protein from ruminal degradation and they increased the quantity of amino acids escaping degradation in the rumen. Essential amino acids tended to be slightly less degradable than nonessential amino acids
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