Effect of moisture and processing temperature on chemical composition, in sacco rumen degradation and activities of trypsin inhibitor and urease in full-fat soybean
1997
Eweedah, N. | Matrai, T. | Gundel, J. | Votisky, L. | Varhegyi J. (Allattenyesztesi es Takarmanyozasi Kutatointezet, Herceghalom (Hungary))
This study was conducted to evaluate the influence of moisture content and temperature on activities of trypsin inhibitor and urease as well as protein degradability in whole soybean. The moisture content of full-fat soybean was increased from 7.5 to 15 or 25 percent prior to processing. Soybean was then heated in a forced-air oven at 100, 120 or 140 degrees C for 60 min. Proximate analysis values were not significantly changed. Urease and trypsin inhibitor activities were decreased significantly (P0.01) by increasing heat temperature or moisture level. These results also showed that, at 25 percent moisture level and 120 degrees C for 1 h either trypsin inhibitor or urease did not sufficiently reach the accepted level and almost a complete elimination occurred after heating at 140 degrees C for 1 h. with 7.5 percent moisture. On the other hand, ruminal degradability of DM and CP of heated soybean were decreased significantly (P0.05) by both increasing processing temperature or water addition, due to the decrease of immediately degraded fraction and lower degradation rate. Moreover, at high processing temperature (140 degrees C) the moisture level did not affect significantly the degradation of full-fat soybean
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